This Instant Pot Barbacoa is bursting with flavor and so versatile that it will soon be one of your top ways to cook beef. It’s juicy, tender, and perfectly seasoned!
Push the “Sauté “button on the Instant Pot and set to high. Add 1 tablespoon of the olive oil and allow to get hot.
Add the beef to the Instant Pot and sear the meat on all sides until well-browned, about 3 minutes each side.
Take out the meat out of the Instant Pot, and add the onions and garlic. Cook for 2 minutes, until the garlic is fragrant and the onions are beginning to sweat.
Add the beef broth and stir to combine, scraping any bits off the bottom of the pot.
Combine the chipotles, green chiles, lime juice, apple cider vinegar, cumin, oregano, sea salt, black pepper, cloves, and remaining olive oil. Add to the Instant Pot.
Return the meat to the Instant Pot.
Place the lid on the Instant Pot, and seal closed. Push the vent knob to the back.
Cancel the “Sauté” mode and then push the “Manual” button, and set to 50 minutes.
When the timer goes off, quick release the vent or let it come down from pressure naturally.
Shred the beef into bite size pieces.
Use the barbacoa beef in tacos, topping with avocado, red onion, cottage cheese (AKA queso fresco), fresh cilantro and the salsa verde. Alternatively, enjoy with cauliflower rice, as a topping on a crunchy salad, or as an accompaniment to baked pita chips, and more.