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Instant-Pot Barbacoa Beef (6-Quart Standard Batch)

Three pounds of lean beef round (or chuck) pressure-braised in a smoky chipotle barbacoa base, then shredded for tacos, bowls, and meal prep.

mexicanmain
👥Serves4
Barbacoa began as pit-steamed beef wrapped in maguey leaves.
With the rise of home pressure cookers, we trade pits for pots while
keeping the hallmark flavors of wood-smoked chipotle, lime, and warm
spices preserved in the
Chipotle Barbacoa Braising Base.

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Instructions

  1. Dry-season
    Pat beef dry. Sprinkle evenly with salt and pepper;
  2. Sear (Sauté High)
    In a 6-qt Instant Pot, heat olive oil.
  3. Aromatics
    ⏱️ 3 min🔥 sauté 3
    Add diced onion; sauté 3 min, scraping fond.
  4. Deglaze & load
    Return beef and any juices. Pour in **2 cups of
  5. Pressure-cook
    Pressure-cook
  6. Shred & finish
    Discard bay leaves. Transfer beef to a tray and
  7. Serve
    Spoon onto warm corn tortillas, bowls of rice, or salads.

Notes

* **Yield:** ≈910 g (2 lb) cooked, shredded beef
→ 6 entrée servings (150 g) or 12 tacos (75 g).
* **Leftover braising base:** freeze in 1-cup containers; a single cup
perfectly seasons a 1.5 lb batch in a 3-qt mini.
* **Heat control:** for spicier meat, blend an extra pepper from your
reserved base into the pot after shredding and simmer 2 min.

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Nutritional Information

250 kcal · 30g protein · 11g fat · 4g carbs

Variations

Variation 1

**8-qt party batch:** 4.5 lb beef ; 3 c braising base ; pressure-cook

Variation 2

**Lamb barbacoa:** swap in 1.4 kg lamb shoulder; keep times identical