Ingredients
Chipotle Sauce
- 3 chipotle peppers in adobo sauce (individual peppers, not the whole can)
- 2 tsp adobo sauce (from the can)
- 3 Tbsp lime juice (fresh is best)
- 1 Tbsp better than bouillon beef base (optional but recommended)
- 1/3 cup apple cider vinegar
- 5 cloves garlic (roughly chopped)
- 3 tsp ground cumin
- 2 tsp oregano (Mexican oregano preferred)
- 1/4 tsp ground allspice
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup reduced sodium beef broth
Beef and Cooking
- 4 lb beef chuck roast
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp vegetable oil
- 1 yellow onion (diced)
- 4 oz can diced green chiles (drained)
- 3 Tbsp tomato paste
- 1 cup reduced sodium beef broth
- 2 bay leaves
Thickening Sauce
- 2 Tbsp cornstarch
- 3 Tbsp water
Instructions
- Make Chipotle Sauce: Add all chipotle sauce ingredients to a food processor or blender and process until smooth. Set aside this smoky, flavorful sauce for later use.
- Prepare Beef: Trim large visible sections of fat from the beef chuck roast and cut it into 6-8 large pieces. Season the beef pieces with 1/2 teaspoon each of kosher salt and black pepper.
- Sear Beef: Turn the Instant Pot to the 'Sauté' setting and add vegetable oil. When hot, brown beef pieces on all sides for about a minute per side. You may need to do this in batches. Remove beef and set aside.
- Sauté Onions: Add diced yellow onion to the Instant Pot and sauté for 2-3 minutes until softened and fragrant.
- Deglaze Pot: Pour in 1 cup of reduced sodium beef broth, scraping the bottom of the pot with a wooden spoon to lift any browned bits to add flavor.
- Add Flavorings: Stir in tomato paste, drained diced green chiles, and bay leaves into the pot.
- Combine Ingredients: Cancel the sauté mode or set to keep warm. Return the browned beef pieces to the pot and pour the pureed chipotle sauce evenly over the top. Add both halves of the lime to the pot for extra citrus flavor.
- Pressure Cook: Secure the lid and set the valve to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 60 minutes to cook the beef until tender.
- Release Pressure: When cooking finishes, carefully switch the valve to 'Venting' to perform a quick pressure release. Wait until the pin drops and then remove the lid. Discard the bay leaves.
- Shred Beef: Transfer the beef pieces to a large bowl and shred using two forks. Remove any large pure fat pieces.
- Mix Beef with Juices: Toss the shredded beef with as much of the cooking liquid as desired to maintain moisture and flavor.
- Thicken Sauce: In a small bowl, stir together cornstarch and water until smooth. Add this mixture to the pot and turn the Instant Pot back to 'Sauté'. Cook for several minutes, stirring frequently, until the sauce thickens to your preference.
- Combine with Thickened Sauce: Toss the shredded beef again with the thickened sauce to coat.
- Preheat Broiler: Line a baking sheet with foil and position an oven rack to the upper third of your oven. Preheat the broiler to high.
- Crisp Beef Edges: Spread the shredded beef in an even layer on the prepared baking sheet. Place under the broiler and cook several minutes until the edges begin to crisp and char. Stir and continue broiling, stirring occasionally, until you reach your desired level of crispness.
Notes
- Using fresh lime juice significantly brightens the flavor of the barbacoa.
- Mexican oregano is ideal but regular oregano will work if unavailable.
- Better than bouillon beef base is optional but enhances the umami depth of the sauce.
- Make sure to brown the beef well for rich flavor and good texture.
- Adjust chipotle peppers according to your spiciness preference.
- The broiling step is optional but adds a wonderful texture contrast by crisping the shredded beef.
- If you do not have an Instant Pot, this recipe can be adapted for slow cooking or stovetop braising but will require longer cooking times.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
