Barbacoa Shredded Beef | Instant Pot Pressure Cooker

 

Barbacoa Shredded Beef

This Barbacoa Shredded Beef is the bomb!

I don’t even care how lame that sounds – Barbacoa Shredded Beef is seriously is the bomb. And more importantly, my husband LOVED it.

My Instant Pot Pressure Cooker has become my bestie / BFF / best friend! This Barbacoa Shredded Beef is ready to eat in half the time it takes in an oven, and a fraction of the time it would take in a slow cooker. You do not sacrifice anything (flavor, quality, tenderness) with this “short cut” via Pressure Cooker, I promise!

There are many uses for this delicious, full flavor Barbacoa Shredded Beef – meat for tacos, burritos or enchiladas, on a salad, stuffed into a potato, over rice in a rice bowl, in a hash with eggs, between a few slices of bread for a yummy sandwich… the gift of beef that keeps on giving!

This would be GREAT for a party, especially if sports are involved. Set out some accompaniments and tongs to serve up the Barbacoa Shredded Beef right out of the pot!

Perhaps on that note, you may want to double this recipe for ample supply if you’re serving for a large party, or if you want lots of yummy leftovers!

Barbacoa Shredded Beef

Ingredients

2.5-3 lb chuck roast, thawed and cut in 2 equal pieces

Barbacoa Seasoning Blend:

1 T chili powder

1 T cumin

1/4 – 1/2 t ground chipotle pepper, based on heat preference

1/2 t paprika

1 t dried cilantro

1 t dried oregano

1/2 t onion powder

1 t garlic powder

1/4 t clove, can substitute all spice

1 1/2-2 t salt, based on salt preference

1/2-1 t pepper, based on heat preference

zest only, 1 lime

1/4 t cayenne pepper, optional for extra spice

Cooking Liquid:

3/4 cup beef broth or water

1 T worcestershire

1 T apple cider vinegar

juice of 1 lime

2 garlic cloves, smashed and peeled

1-2 chipotle peppers in Adobo, chopped, optional (can be spicy for some people)

Essential Tools

Pressure Cooker, I LOVE the 7-in-1 Instant Pot Pressure Cooker

Zester, I have this Dragonn Stainless Steel zester

Meat Shredding tool, like these Meat Shredder claws, or 2 large forks

Directions

In small mixing bowl, mix Barbacoa Seasoning blend.

Cut chuck roast into two equal pieces.

Evenly distribute and rub in Barbacoa Seasoning on all sides

If you have the time, cover with plastic wrap and allow meat to marinate for 1-12 hours in the fridge (if you’re really in a time crunch, you can skip).

If you had the time to do so, remove marinated chuck roast from fridge and allow to come closer to room temperature for about 20 minutes (again, you can skip this is you’re in a time crunch – allowing the meat to come closer to room temperature allows it to cook evenly).

Turn Pressure Cooker on Sauté or Browning mode.

For Instant Pot, press Sauté button then press Adjust button and turn on High.

Brown both pieces of chuck roast on all sides, about 5 minutes total.

Remove meat from pressure cooker, set aside.

Add cooking liquid (broth/water, Worcestershire, apple cider vinegar and lime juice) and deglaze, aka scrape all bits off, bottom of pressure cooker insert.

Don’t skip this step! Your pot may not come to pressure with burnt buts on the bottom.

Add garlic and chipotle in adobe, stir. Return chuck roast to pressure cooker, directly into cooking liquid.

Place lid on pressure cooker. Close vent knob. Select High Pressure cooking setting and adjust cook time to 60 minutes. Once cooker comes to pressure, cook time countdown will begin.

If using a different cut of meat, cook time will vary.

For Instant Pot, place lid on pressure cooker, turn vent knob to “Sealing”, press Manual button, then use “+/-“ buttons to adjust cook time to 60 minutes. Display will show as “On” until Pot comes to pressure, then cook time countdown will display.

Once cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15-20 minutes. Quickly release any remaining pressure (QPR) by opening vent knob, then remove lid.

Remove chuck roast to cutting board or plate.

Turn Pressure Cooker on Sauté or browning mode. Allow cooking liquid to reduce while you shred the beef.

Shred Barbacoa Beef with meat shredding tool (or 2 large forks). Remove any chunks of fat, as desired.

Return Barbacoa Shredded Beef to cooking liquid.

Turn off pressure cooker or if you need to keep your beef warm for a while, turn pressure cooker on it’s warming setting.

For Instant Pot, press Keep Warm button and use “+/-“ buttons to adjust time you want pot to remain on Keep Warm.

Serve as desired – there are so many options!

I love making tacos, quesadillas, burritos, taco salad or enchiladas with this Barbacoa Shredded Beef. 

Today, we made Barbacoa Beef Rice bowls – yellow rice, sautéed peppers and onion, corn and of course the Barbacoa Shredded Beef.

Barbacoa Shredded Beef

If desired, top with your choice of toppings – perhaps salsa, cilantro, sour cream, hot sauce, jalapeños, extra lime… whatever floats your Barbacoa boat!

SO YUM!

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Barbacoa Shredded Beef | Instant Pot Pressure Cooker
Ingredients
  • 2.5-3 lbs beef brisket lightly trimmed of fat
Barbacoa Seasoning Blend
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1/4-1/2 tsp ground chipotle pepper based on heat preference
  • 1/2 tsp paprika
  • 1 tsp dried cilantro
  • 1 tsp dried oregano
  • 1/2 t onion powder
  • 1 tsp garlic powder
  • 1/4 tsp clove can sub all spice or omit
  • 1 1/2-2 tsp salt
  • 1/2-1 tsp black pepper based on preference
  • 2 tsp lime zest (zest of 1 lime)
  • 1/4 tsp cayenne pepper optional
Cooking Liquid
  • 3/4 cup beef broth
  • 1 tbsp Worcestershire
  • 1 tbsp apple cider vinegar
  • 2-3 tbsp freshly squeezed lime juice (juice of zested lime)
  • 2 garlic cloves smashed and peeled
  • 1-2 chipotle peppers in adobo sauce optional, will add spice
Instructions
  1. In small mixing bowl, mix Barbacoa Seasoning blend.

  2. Cut chuck roast into two equal pieces. Evenly distribute and rub in Barbacoa Seasoning on all sides.

  3. Marinate for 1-24 hours in the fridge (if you’re really in a time crunch, you can skip).

  4. Turn Pressure Cooker on Sauté or Browning mode. Sear chuck roast on all sides then remove and set aside.

  5. Add cooking liquid (broth/water, Worcestershire, apple cider vinegar and lime juice) and thoroughly deglaze pressure cooker pot - don’t skip this step!

  6. Add garlic and chipotle in adobe, stir, then return chuck roast to pressure cooker, directly into cooking liquid.

  7. Place lid on pressure cooker. Close vent knob. Select High Pressure cooking setting and adjust cook time to 60 minutes.

  8. Once cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15-20 minutes. Quickly release any remaining pressure (QPR) by opening vent knob, then remove lid.

  9. Remove chuck roast to cutting board or plate and turn Pressure Cooker on Sauté or browning mode in order to allow cooking liquid to reduce while you shred the beef.

  10. Shred Barbacoa Beef with meat shredding tool (or 2 large forks). Remove any chunks of fat, as desired.

  11. Return Barbacoa Shredded Beef to cooking liquid. Serve as desired!