Instant Pot® Barbacoa

This recipe for Mexican spiced beef is extremely easy! Cubed chuck roast is broiled until crispy and browned, then finished in the pressure cooker. Serve on fresh corn tortillas with pickled onions and cilantro.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 383 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 tablespoon dried oregano
• salt and ground black pepper to taste
• 1 onion, quartered
• 5 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 tablespoons lime juice
• ¼ cup apple cider vinegar
• 1 tablespoon agave nectar
• 3 dried guajillo chile peppers
• 3 dried pasilla chile peppers
• 1 (4 pound) beef chuck roast, cut into 2-inch pieces

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Place chile peppers in a large bowl and cover with hot water. Soak until soft, about 20 minutes. Drain.

Step 3

Heat a large skillet over medium heat. Add chuck roast and season with salt and pepper. Cook meat until dark brown and crispy on all sides, 7 to 10 minutes.

Step 4

While meat cooks, combine softened chile peppers, onion, vinegar, garlic, lime juice, cumin, oregano, agave nectar, and cinnamon in a blender. Process sauce until smooth.

Step 5

Transfer browned meat and all juices to a multi-functional pressure cooker (such as Instant Pot®). Stir in sauce from the blender. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.