Mexican Shredded Beef Barbacoa

What You'll Need:

Beef Chuck Shoulder Roast Olive Oil Salt & Pepper Beef Broth Stewed Tomatoes Yellow Onion Dried Oregano Ground Cumin Chili Powder Onion Powder Garlic Powder Ground Coriander Kosher Salt Black Pepper Chipotle Chili Powder

Start by dicing the onion.

Season the beef chuck roast liberally with salt and pepper on all sides.

Heat the olive oil using the saute function on the Instant Pot, then sear each side of the beef until browned, about 2 minutes per side.

This step is optional but can help lock in the flavors and add a rich depth to the final dish.

Add all of the remaining ingredients and switch to the pressure cooking function.

Secure the lid and seal the valve on the Instant Pot, then cook on high pressure for 60 minutes, followed by a 20-minute natural pressure release.

Vent any remaining pressure and shred the meat in a separate bowl. You can return it to the juices in the Instant Pot or simply spoon as much of the juice as you like over the shredded meat before serving.

This easy recipe is perfect for beef tacos, nachos, salads, burritos, chimichangas, chilaquiles, tamales, and more!

Mexican shredded Beef Barbacoa is so easy, tender, and tasty! I can have this dish ready in an hour and a half using my Instant Pot, or dump all the ingredients into the crock pot in the morning and then let the beef roast simmer in broth and spices all day long until dinnertime!

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