Rich with subtle spicy and deep flavors, this Instant Pot beef barbacoa meal prep recipe makes for the perfect simple, delicious, and easy dish that works for both a weekday meal prep and quick dinners.
2chipole peppers in adobo saucede-seeded and sliced
1limecut into 6 wedges
1limejuiced
1 ¼cupbeef brothor bone broth
2 ¼tablespooncumin
2tablespoonApple Cider Vinegar
2tablespoonavocado oil
1.5tablespoonDried oregano
½tablespoongranulated onion
2teaspoonadobo saucefrom the chipotles can
2teaspoonSea Salt
½teaspoonground clove
1teaspoonblack pepper
3cupscooked quinoa
¼smallred oniondiced
½cupFresh cilantro
Instructions
Set Instant Pot to “Sauté” mode. Once heated, add 1 tablespoon oil.
Next, add chuck roast and let sear for ~3-5 minutes (do not adjust/check beef for at least 3 minutes), or until seared brown crust forms. Repeat on the other side then remove from Instant Pot and set aside.
Remaining on “Sauté” mode, add remaining 1 tablespoon of oil and add crushed garlic. Let sauté ~5 minutes.
Add dried aromatics (granulated onion, cumin, cloves, oregano), stir, and let heat ~1 minute. Then, add adobo sauce, chipotles, lime juice, apple cider vinegar — stir well and let sauté ~1 minute.
Now, add beef broth, bay leaves, salt, and black pepper. Stir well once again and return chuck roast to the Instant Pot.
Cover and set to “High-Pressure Cook” mode for 70 minutes.
Manually release pressure, flip chuck roast over, and cook again at high pressure for 5 minutes. Once finished, this time, allow for natural steam venting/depressurizing.
Once depressurized, remove chuck roast and place onto a sturdy/durable surface (such as a cutting board) and using 2 forks, shred meat into desired sized pieces and discard large chunks of fat.
Remove and discard all 3 bay leaves.
Return and submerge shredded barbacoa meat into barbacoa sauce and let marinate for ~5 minutes.
Divide meat, quinoa, limes into 6 portions and top with red onion, fresh cilantro, and a drizzle of barbacoa sauce.
Serve, store, and enjoy!
Notes
Nutrition for 1 out of 6 servings:41.4g Protein | 22.6g Carbs | 34g Fat | 3.7g Fiber | 575 Calories