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Instant Pot Beef Barbacoa Over Rice

Tender chipotle-lime beef barbacoa pressure-cooked and served over rice with burrito bowl toppings.
Print Recipe
Cook Time 45 minutes
Course Main Course
Cuisine Mexican-inspired
Servings 6 servings

Ingredients
  

Protein

  • 2½ to 3 pounds beef chuck roast cut into large chunks

Produce

  • 2 limes for ¼ cup fresh lime juice
  • 4 garlic cloves minced
  • 1 small onion chopped, optional but adds great depth
  • Optional toppings: lettuce, tomatoes, avocado, cilantro

Refrigerator

  • Cooked rice about 6 cups for serving
  • Shredded cheese
  • Sour cream

Cupboard/Counter

  • 2 tablespoons olive oil
  • ¼ cup apple cider vinegar
  • 3 chipotle peppers in adobo sauce plus 1 tablespoon of the sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cloves
  • 1 cup beef broth or water
  • Salt and pepper to taste

Instructions
 

  • Set your Instant Pot to Sauté mode. Add olive oil, season your beef chunks with salt and pepper, and sear them on all sides until golden brown.
  • In a blender, combine lime juice, apple cider vinegar, chipotle peppers (plus a little of their sauce), garlic, cumin, oregano, ground cloves, and a pinch of salt. Blend until smooth.
  • Return the beef to the pot and pour the sauce over it. Add 1 cup of beef broth, stir gently to coat, then close the lid and seal the valve.
  • Pressure cook on High for 45 minutes, then allow a 10-minute natural release before quick releasing any remaining pressure.
  • Remove the beef chunks, shred with two forks, and stir them back into the sauce. Let it sit for a few minutes on Keep Warm.
  • Spoon the barbacoa over warm rice and top with shredded cheese, tomatoes, lettuce, avocado, sour cream, and cilantro.

Notes

Mild version: use just 1 chipotle pepper instead of 3.