Instant Pot Beef Barbacoa Board
Spice up your dinner routine with this Instant Pot Chipotle Beef Barbacoa Rice Bowl Recipe! Tender, flavorful beef, customizable toppings, and a burst of bold flavors make this dish a family favorite.
Ingredients
- 3 pound beef chuck roast cut into 1-2 inch cubes
- 1/2 cup beef broth
- 2 chipotle peppers in adobo sauce diced
- 5 garlic cloves minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Prepare the Chipotle Sauce In Your Pressure Cooker:
- Combine the beef broth, chipotle peppers, minced garlic, apple cider vinegar, lime juice, dried oregano, salt, and black pepper in your Instant Pot.
Cook the Chuck Roast:
- Place the chunks of beef into the Instant Pot, ensuring all of the pieces are coated with the barbacoa sauce.
- Close the lid and set the Instant Pot to "Manual" mode on high pressure for 60 minutes. The beef should become incredibly tender and easy to shred.
- At the end of the cooking time, perform a quick release.
Shred the Beef:
- Once cooked, remove the barbacoa meat from the Instant Pot and shred it using two forks. The meat should fall apart effortlessly.
Simmer the Sauce:
- Return the shredded beef to the Instant Pot and let it marinate in the sauce for an additional 10-15 minutes. This step allows the beef to soak up all those delicious flavors.
Notes
Dinner Board Topping Suggestions
- Cilantro Lime Rice
- Guacamole
- White Onion
- Red Onion
- Green Onion
- Fresh Cilantro
- Black Beans
- Shredded Cheese
- Queso Fresco
- Pico de Gallo
- Pinto Beans
- Salsa
- Chopped Lettuce
- Sour Cream
- Corn Tortillas
- Hot Sauce
Servings: 6