Chipotle Barbacoa Instant Pot Recipe
Description
This Chipotle Barbacoa Instant Pot recipe is an easy and delicious way to make a spicy and flavorful Mexican dish. The chipotle peppers give the dish a smoky, spicy flavor, while the beef is slow cooked to tender perfection. This dish is perfect for a weeknight dinner or to make ahead for meal prep. Serve it with rice, beans, and tortillas for a complete meal.
Prep Time
This recipe requires about 10 minutes of prep time before you can start cooking. You will need to gather all of the ingredients, measure out the seasonings, and cut the beef into cubes. This is a great dish to make ahead of time and store in the refrigerator or freezer for a quick and delicious meal.
Cook Time
Once the ingredients are prepped, the cooking time is relatively short. Cook time for this recipe is approximately 30 minutes in the Instant Pot, plus time for the pressure to build and release. You can also cook this dish in the slow cooker for 4-6 hours, or on the stovetop in a Dutch oven for 45 minutes to an hour.
Ingredients
- 2 lbs. beef brisket or chuck roast, cubed
- 1 onion, diced
- 4 cloves garlic, minced
- 2 chipotle peppers, diced
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Begin by adding the beef, onion, garlic, chipotle peppers, beef broth, and seasonings to the Instant Pot.
2. Secure the lid and set to Manual/High Pressure for 30 minutes.
3. When finished, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
4. Remove the lid, and shred the beef with two forks.
5. Serve the barbacoa over rice, beans, and tortillas.
Equipment
In order to make this dish, you will need an Instant Pot, a sharp knife, a cutting board, and a large spoon.
Notes
If you’re looking for more heat, you can add additional chipotle peppers or use a hotter chili powder. You can also add a tablespoon of adobo sauce from the canned chipotle peppers for a smokier flavor.
Nutrition: Per Serving
This recipe yields 4 servings. Each serving contains approximately 380 calories, 21g of fat, 33g of protein, and 2g of carbs.
Recipe Tips
This recipe is great for meal prepping. Simply portion out the barbacoa and store in the refrigerator or freezer until ready to serve. The barbacoa will keep in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
If you don’t have an Instant Pot, you can make this dish in the slow cooker or on the stovetop in a Dutch oven. For the slow cooker, cook on low for 4-6 hours. For the stovetop, cook for 45 minutes to an hour.
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