I’m all about using my Instant Pot to cook slow braising meat because it cuts down on cooking time, and keeps the moisture level super high, so nothing dries out. Beef roasts are always a meal that my family enjoys, but adding some Mexican flair makes my dinnertime even more special. Chili powder and a chipotle chili in adobo really adds a powerful expression of flavor without it being too spicy. The beef absorbs these spices with tremendous honor, leaving a roast that tastes authentic and shreds with ease.
Chuck roasts are an inexpensive cut and are the perfect choice in barbacoa beef. A gentle marbling is what you’re after when choosing a good roast because it keeps the meat moist, and the fat melts away during cooking. After cooking, the beef is fork-tender and can be pulled apart with two forks. You always have options when eating Barbacoa – it can be rolled up in a tortilla, or piled on top of a bun. I like to eat it straight from my plate with some mixed greens, like a Mexican salad, but then I use a corn tortilla for sopping up the sauce. The entire experience is delightful and the leftover meat reheats in a microwave for lunches to come.
2 pound chuck roast
2 teaspoons chili powder
2 teaspoon onion powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 large white onion
3 chipotle chilies in adobo
1 cup beef broth
oil for cooking
corn tortillas for serving
- Remove beef from packaging and blot dry with paper towels. In a small bowl, combine chili powder, onion powder, salt, cumin, and black pepper. Rub spice mix all over beef.
- In an Instant Pot or electric pressure cooker, add 2 teaspoons oil. Sauté beef for 3 minutes until dark golden brown, flip and repeat on other side.
- Add onion, chipotles, and broth. Cook beef on high pressure for 65 minutes. Release steam and remove beef. Reduce broth on Sauté setting for 3 minutes.
- Place beef on a serving platter and ladle onions and sauce over top. Shred gently with forks and serve with corn tortillas. Enjoy!