Ingredients (~6 servings)
- 3 lbs bone-in beef chuck, cut into large chunks
- 1/2 white onion, sliced
- 6 cloves garlic, peeled
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 chile de arbol (optional)
- 1 1/2 tsp ground cumin
- 3/4 tsp ground coriander
- 1 1/2 tsp dried oregano
- 3/4 tsp freshly ground black pepper
- 1 bay leaf
- 1/2 tsp ground cinnamon
- 12 oz Negra Modelo beer (or beef broth)
- 3/4 cup cold brew coffee
- 3 Tbsp white vinegar
- Salt and pepper for seasoning
- 1 Tbsp neutral oil for searing
Sear the Beef Chuck
Pat the beef chunks dry with paper towels and season generously with salt and pepper.
Turn your Instant Pot to sauté function on high and heat the oil until it’s shimmering.
Sear 3-4 pieces at a time until golden brown on all sides – don’t overcrowd the pot or they’ll steam instead of brown.
Transfer the seared pieces to a plate and repeat with the remaining beef.
This whole process takes ~8-10 minutes but it’s worth it for the flavor.
Pressure Cook Everything Together
Return all the beef to the Instant Pot and add the onion, garlic, all the dried chiles, spices, beer, coffee, and vinegar.
Don’t add more salt at this point – you’ll season at the end.
Lock the lid in place and set to pressure cook on high for 1 hour 15 minutes.
Natural Release and Make the Sauce
Let the pressure release naturally for ~20 minutes – the valve will drop when it’s ready.
The beef should be fork-tender and falling apart when you open it up.
Transfer the beef to a plate and pick out any bones.
Using a slotted spoon, scoop out all the solids from the braising liquid – the chiles, onion, garlic, bay leaf, and any peppercorns.
Put these solids in a blender with about half the braising liquid and blend until completely smooth.
Start with less liquid and add more until you get a sauce that coats a spoon but isn’t too thick.
Finish the Barbacoa
Add the shredded beef and blended sauce back to the Instant Pot.
Turn on sauté function and simmer for ~15 minutes, stirring occasionally and gently breaking up the meat with your spoon.
You’re waiting for the liquid to reduce and coat the beef instead of pooling at the bottom.
Taste and season with salt and pepper – it usually needs a good hit of salt at this point.
The barbacoa is ready when the sauce clings to the meat and there’s minimal liquid left in the pot.
Instant Pot Beef Barbacoa
Ingredients
Ingredients (~6 servings)
- 3 lbs bone-in beef chuck, cut into large chunks
- 1/2 white onion, sliced
- 6 cloves garlic, peeled
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 chile de arbol, optional
- 1 1/2 tsp ground cumin
- 3/4 tsp ground coriander
- 1 1/2 tsp dried oregano
- 3/4 tsp freshly ground black pepper
- 1 bay leaf
- 1/2 tsp ground cinnamon
- 12 oz Negra Modelo beer, or beef broth
- 3/4 cup cold brew coffee
- 3 Tbsp white vinegar
- Salt and pepper for seasoning
- 1 Tbsp neutral oil for searing
Instructions
- Pat beef dry and season with salt and pepper.
- Sear beef chunks in hot oil until golden brown, working in batches.
- Add beef, onion, garlic, chiles, spices, beer, coffee, and vinegar to Instant Pot.
- Pressure cook on high for 1 hour 15 minutes.
- Natural release for 20 minutes.
- Remove beef and bones.
- Blend cooking solids with braising liquid until smooth.
- Return shredded beef and sauce to pot.
- Simmer on sauté mode for 15 minutes, stirring and reducing sauce.
- Season with salt and pepper to taste.