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instant-pot-beef-barbacoa

Instant Pot™ Beef Barbacoa

Entrees

Make your favorite burrito, bowl or tacos at home with this easy Instant Pot™ barbacoa. It’s full of slow-cooked flavor without the day-long cook or barbecue pit! 
  • 1 Hour 25 Minutes Total Time
  • 30 Minutes Prep Time
  • Beef Main Ingredient
  • 6 Servings
  • 10 Ingredients

Ingredients

  • 2 tablespoons vegetable oil
  • 2 lb beef stew meat
  • 1 cup Progresso™ beef flavored broth (from 32-oz carton) SAVE $
  • 2 tablespoons finely chopped canned chipotle chiles in adobo sauce
  • 3 cloves garlic, finely chopped
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 2 cups chopped red onions

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Instructions

Step 1 Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Heat oil in insert. Add beef in 2 batches; cook 2 to 4 minutes on first side until browned. Turn; cook 2 to 4 minutes on second side until browned. Select CANCEL. Return beef to insert.

Step 2 Add broth, chiles in adobo sauce, garlic, taco seasoning mix, cumin, coriander and salt to beef in insert. Stir in onions.

Step 3 Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.

Step 4 Shred beef; toss with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.

Nutrition

1 Serving: Calories 310 (Calories from Fat 160); Total Fat 18g (Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 80mg; Sodium 340mg; Potassium 440mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 2g); Protein 28g % Daily Value: Vitamin A 2%; Vitamin C 4%; Calcium 4%; Iron 10% Exchanges: 0 Starch, 0 Fruit, 1/2 Other Carbohydrate, 0 Skim Milk, 0 Low-Fat Milk, 0 Milk, 1/2 Vegetable, 0 Very Lean Meat, 4 Lean Meat, 0 High-Fat Meat, 1 Fat 

Expert Tips

This beef is so tender, it can be shredded by just pressing down on the meat with a dinner fork.

Can’t find beef stew meat? Substitute a 2 1/2- to 3-lb boneless beef chuck roast. Cut in 1 1/2- to 2-inch cubes, and trim off any large pieces of fat before browning.