Flavor bomb barbacoa – right in your Instant Pot. Taco Tuesday will never be the same!
Ready to get bombed? No, not like that – put away that Jager. I’m talking about a bomb in your mouth. A barbacoa bomb. Honestly, now that I’m looking at that in the written word, a barbacoa bomb does not actually sound that appealing. Anyway…
But this flavor bomb barbacoa is! Trust me.
Now, I’m sure if you’re here looking at this recipe, you’re interested in barbacoa in your pressure cooker and you’re not a keyboard cook. However, if you are a keyboard cook, I just want to say it here and now so you don’t feel you have to “school” me – This is not traditional barbacoa. This is not roasted in a pit. This is not wrapped in any leaves. This is not goat, cheeks, heads, innards or outards. Is outards even a word??
This is just a quick ‘barbacoa style’ beef that is bombalicious and will feed that hungry fam of yours. But again, I know you guys reading this love your Instant Pot and will not try to school me.If you want a different take on barbacoa or if you don’t have an Instant Pot:
What to do with all that flavor bomb goodness? Don’t limit yourself to tacos. Burritos, sliders, baked potatoes, over rice, taquitos, make hash, toss in chili, top with a fried egg and call it breakfast!
Flavor Bomb Barbacoa
- 2/3 cup beer/water/broth 2/3 cup is 1 bottle of beer
- 5 cloves garlic
- 2-3 chipotles in adobo sauce or more if you're feeling froggy
- 1 onion, chopped
- 4 ounce can green chiles (1 can equals 4 ounces)
- ¼ cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- ¼ tsp ground cloves leave out if you late cloves
- olive oil
- 3 pounds beef chuck roast, fat trimmed, cut into 4 chunks
- 2 bay leaves totally optional
Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender. You can use a food processor if you have a large one or an immersion blender.
Blend/puree until smooth.
Press the saute setting. When hot add the oil. Then once the oil is heated and shimmering, add the roast and sear, until the roast is browned on all sides.
Add the bay leaves if using and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce.
Pressure on high pressure for 60 minutes. Let the pressure release naturally for 10 minutes. Release the remaining pressure manually.
Discard the bay leaves and remove the beef to a plate. Using two forks, shred the beef or break it up into pieces.
At this point, you have two options. You can add some juice from the pot into the meat until you reach your desired wetness.
OR you can simmer the juice that's left in the pot until it reduces a bit. Add the meat back and toss. This option will give you more of a flavor punch, but it's completely optional.
You don’t even have to brown the meat for this recipe. It will definitely help and achieve some extra goodness, but if you’re running short on time, you can skip that steps.
You can also quick release if you feel like it. If you watch the video, you’ll see that I did quick release it and I showed how super tender and moist it was. As long as you cut the meat up in chunks, it’ll be fine.
Need a side dish? Restaurant Style Mexican Rice and barbacoa go together like spandex on a redneck.