Instant Pot Shredded Beef Barbacoa is an amazing Mexican food recipe! Ready in a fraction of the time from a pressure cooker, this chuck roast beef makes a great dinner idea for tacos, burritos, enchiladas, meal prep and more! Lean. healthy, keto low carb, dairy free, gluten free.
When hot, add the oil and then the chuck roast. Sear for 2-3 minutes per side until browning.
3 pounds chuck roast, 2 Tablespoons vegetable oil
Add the remaining ingredients into the pot.
4 cloves garlic, 1 large yellow onion, 28 ounces crushed tomatoes, 1 1/2 Tablespoons chili powder, 1/2 Tablespoon cayenne pepper, 1 Tablespoon ground cumin, 1/2 Tablespoon ground coriander, 1 teaspoon salt, 4 bay leaves, ½ cup water
Turn off the sauté feature.
Put the lid on the pot, lock, and switch to manual pressure and set for 1 hour.
Let the pot come to pressure and cook. Once done, you can open the valve for manual release or let sit on natural release if desired.(Natural release is not needed but will not harm it and if anything, make it more tender!)
When done cooking, remove the beef from the slow cooker.
Trim off any excess fat if desired and place the meat into the bowl of a stand mixer with a paddle attachment. Turn on medium speed to shred the beef, which will only take a few seconds.(Alternatively, you can do this with forks even within the pot itself or on a cutting board).
Mix the beef with as much of the sauce from the pot as desired, including the cooked onions. Remove the bay leaves. Serve or use in any recipe as desired.
Notes
Chuck roasts will vary in size. A roast anywhere in the 2-4 pound range will work just fine.An hour of cooking time is good for roasts up to 3 pounds. If 3-4 pounds, increase cooking time to 80 minutes.