Instant Pot Buttery Chipotle Barbacoa Beef: Freezer-Friendly Weeknight Mexican Feast
This incredibly tender and flavorful shredded beef is infused with smoky chipotle, rich butter, and warm spices, all cooked to perfection in the Instant Pot for a fast, hands-off dinner. It's a versatile, freezer-friendly meal that tastes like it simmered for hours.
Ingredients
Ingredients
- 3 lb beef chuck roast trimmed and cut into 3-inch chunks
- 2 tbsp olive oil
- 1 cup beef broth low sodium
- 4 oz canned chipotle peppers in adobo sauce about 3 peppers, minced, plus 2 tbsp adobo sauce
- 4 clove garlic minced
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 medium yellow onion roughly chopped
- 2 tbsp butter unsalted
- 1 tbsp apple cider vinegar
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, then portion and freeze for up to 3 months. Reheat from frozen in a saucepan with a splash of broth.
Make-Ahead: This recipe is perfect for meal prep. Cook as directed, cool, and store. The flavors meld and improve overnight.
Substitutions: For a milder flavor, use only 1 chipotle pepper and omit the adobo sauce. You can substitute chicken broth for beef broth if needed.
Serving Suggestions: Serve in warm corn or flour tortillas for tacos, over cilantro-lime rice in a burrito bowl, on nachos, or as a filling for enchiladas.
Make-Ahead: This recipe is perfect for meal prep. Cook as directed, cool, and store. The flavors meld and improve overnight.
Substitutions: For a milder flavor, use only 1 chipotle pepper and omit the adobo sauce. You can substitute chicken broth for beef broth if needed.
Serving Suggestions: Serve in warm corn or flour tortillas for tacos, over cilantro-lime rice in a burrito bowl, on nachos, or as a filling for enchiladas.