If you're craving a mouthwatering dish that will transport your taste buds straight to Mexico, look no further than this Instant Pot Barbacoa Beef! Perfectly seasoned and incredibly tender, this keto and paleo-friendly recipe is not only a feast for your senses but also a healthy choice for your meal plan. In just over an hour, you can enjoy succulent beef that's bursting with flavor and ideal for tacos, salads, or served over zoodles. Trust us, once you try this dish, you'll want to make it a staple in your kitchen. Ready to impress your family and friends with a dish that’s both easy to prepare and utterly delicious? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 lbs beef chuck roast
- 1/4 cup apple cider vinegar
- 1 tablespoon lime juice
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Trim excess fat from the beef chuck roast and cut into large 2-3 inch chunks, ensuring even sizing for consistent cooking.
- In a small mixing bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper to create a dry spice rub.
- Thoroughly coat each beef chunk with the spice mixture, massaging the seasoning into the meat to ensure complete coverage.
- Pour apple cider vinegar and lime juice over the seasoned beef, allowing the acids to help tenderize the meat.
- Prepare the Instant Pot by adding the seasoned beef chunks and pouring beef broth around the meat, ensuring liquid covers the bottom of the pot.
- Close the Instant Pot lid, set the valve to sealing, and select the Manual/Pressure Cook setting at high pressure for 60 minutes.
- Once cooking completes, allow natural pressure release for 15 minutes, then carefully quick release any remaining pressure.
- Remove beef and shred using two forks, discarding any large fat pieces.
- Optional: Return shredded meat to remaining cooking liquid and stir to enhance moisture and flavor.
- Serve hot with low-carb side dishes like cauliflower rice or zucchini noodles for a complete keto and paleo-friendly meal.
Tips
- Cut Uniformly: When cutting the beef chuck roast, aim for uniform 2-3 inch chunks. This ensures even cooking and helps the meat become tender throughout.
- Massage the Seasoning: Don’t be shy! Massaging the spice rub into the meat not only enhances flavor but also helps the spices penetrate deeper, resulting in a more flavorful dish.
- Let It Marinate: For an extra flavor boost, consider letting the seasoned beef marinate in the apple cider vinegar and lime juice for a few hours or overnight in the fridge before cooking.
- Beef Broth Matters: Use a high-quality beef broth for the best flavor. Homemade or low-sodium options are great if you want to control the salt content.
- Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 15 minutes helps the meat retain moisture and tenderness, making it easier to shred.
- Enhance Flavor: For even more flavor, return the shredded beef to the cooking liquid after shredding. This helps the meat soak up additional moisture and seasoning.
- Serve Creatively: Enjoy your barbacoa beef in various ways—stuffed in lettuce wraps, served over cauliflower rice, or as a topping for a fresh salad to keep it keto and paleo-friendly!
Nutrition Facts
Calories: 377kcal
Carbohydrates: 3g
Protein: 35g
Fat: 26g
Saturated Fat: 11g
Cholesterol: 100mg
