Instant Pot Archives - Noble Pig

Instant Pot Barbacoa

Cathy Pollak — Wed, 29 May 2024 15:55:06 +0000

I love the ease and versatility of this Instant Pot barbacoa beef. I often throw it together on a weekend afternoon and use it in various recipes throughout the week!

Meal prepping is such a lifesaver. During the week, I’m trying to juggle all of my work plus the day to day “life” stuff so it really helps to have dinner already checked off my to do list. The Instant Pot makes it super easy, too. What did I ever do without this thing?!

Barbacoa has always been a favorite of mine any anyone I’ve made it for is thrilled when I whip this up a batch and invite them over. It makes a delicious taco or burrito filling and makes an incredibly good topping for salads!

Sometimes I like to wrap it up in a nice big piece of lettuce with some sautéed bell pepper and creamy avocado for a low carb lunch.

Why I Love This Recipe

This Instant Pot barbacoa is a delicious taco or burrito filling and makes an incredibly good topping for salads!
I also love it as a sandwich filling served with lettuce, pepper and creamy avocado.
I like to make a large batch and freeze half. It lasts great frozen for up to 3 months.

Are you looking for other quick and delicious recipes that you can throw together in your Instant Pot? Check out my Instant Pot pulled pork recipe or my Instant Pot mashed potatoes, both are delicious and super easy to put together.

Ingredients

Peanut oil: I use peanut oil, or another high-temp oil, to brown the beef.
Beef chuck roast: This is the main protein of the whole dish. Beef chuck roast is rich and full of flavor.
Red onion: I add red onion for a mild, slightly sweet flavor that enhances the dish.
Carrot: I include carrot for its subtle sweetness.
Garlic: The garlic adds the aromatic flavor we’re all expecting.
Beef broth: I use beef broth as the savory base, which ultimately adds moisture and flavor during the cooking process.
Fresh lime juice: This balances the richness of the beef with acidity.
Ground cumin, ground oregano and adobo seasoning: These are the complex, savory blend of spices that define the barbacoa’s signature taste.

How To Make It

Find the complete recipe with measurements in the recipe card at the bottom of the post.

There isn’t a lot to say about this one. It’s one of those amazing recipes where you just dump everything in, hit a button, and wait for the timer to go off! Which is why I love it.

Step One: Before I dump everything into the Instant Pot, I heat up the oil and brown all sides of my chuck roast. I just hold onto the roast with a pair of tongs and turn the meat every few minutes. (I’m not actually cooking the meat in this step, I’m just getting that nice brown, crispy crust on the outside. It’s the best part of barbacoa.)
Step Two: Once I have my crust, I throw in everything else: the onion, carrot, garlic clove, lime juice, spices and broth. I stir it up so everything is well combined and then close the lid to my Instant Pot. I make sure the valve is in the proper position and then set it to high pressure for 45 minutes.
Step Three: After the cooking time is up, I go ahead and manually release the pressure (being very careful of the steam!) and taking the lid off. Now, I shred the barbacoa. And I’m not too meticulous with this. It’s tender enough that falls apart, and then I just use my tongs again or two forks and get the rest of it shredded.
Step Four: At this point, I just discard half the liquid so it’s the right consistency. I stir it a few times to make sure all the meat is incorporated into the juices.

Recipe Tips

I make sure the oil is hot enough before adding the meat. It should shimmer, but not smoke. This is going to ensure a good sear and caramelization of the meat’s surface, which ultimately enhances the overall flavor.
If I notice a lot of brown bits on the bottom of the pot after browning my beef, I will deglaze the Instant Pot with a bit of broth before adding the other ingredients.

Storage and Freezing

For leftovers, I allow the barbacoa to cool, then store it in airtight containers in the fridge for up to 4 days. I will reheat with a splash of broth or water if needed on the stovetop.
If I’m going to freeze half of it, I take it out of the Instant Pot and spread it out on a large plate and let it cool for 30 minutes before placing the barbacoa in a freezer-safe container or heavy-duty freezer bag. I will remove as much air as possible before sealing. It can be stored in the freezer for up to 3 months.

More Beef Recipes

FYI: Please join our NOBLE PIG FACEBOOK GROUP for a more in depth look at recipes found here and cooking tips.

This post may contain affiliate links. Please read my disclosure policy.

Instant Pot Barbacoa

Learn how to make my mouthwatering Instant Pot barbacoa beef. Use it for tacos, burritos, and more! It's so tasty! I often throw it together on a weekend afternoon and use it in various recipes throughout the week!

Course Main Course

Cuisine American, Caribbean, Mexican

Keyword Instant Pot Barbacoa

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 432kcal

Author Cathy Pollak

Equipment

Ingredients

3 tbsps. peanut oil or any other high temperature oil
2 lbs. beef chuck roast
1 medium red onion, sliced
1 large carrot, sliced into coins
2 cloves garlic, minced
1 cup beef broth
juice from 1 lime
1 tbsp. ground cumin
2 tsps. ground oregano
1 tsp. adobo seasoning

Instructions

Add the oil to the Instant Pot and set on sauté. Once hot, add the chuck roast and cook for 2 minutes per side, until all sides are browned.
3 tbsps. peanut oil, 2 lbs. beef chuck roast
Add the onion, carrot, garlic cloves, lime juice, spices and broth and stir to combine. Close the lid and valve and set on high pressure for 45 minutes.
1 medium red onion, sliced, 1 large carrot, sliced into coins, 2 cloves garlic, minced, 1 cup beef broth, juice from 1 lime, 1 tbsp. ground cumin, 2 tsps. ground oregano, 1 tsp. adobo seasoning
Open the valve and lid and roughly shred the barbacoa. Discard half the liquid and stir to combine.

Notes

For optimal outcomes when preparing this Instant Pot barbacoa beef, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Instant Pot Barbacoa appeared first on Noble Pig.

Instant Pot Mashed Potatoes

Cathy Pollak — Thu, 24 Feb 2022 16:32:20 +0000

Instant Pot mashed potatoes are rich, creamy and flavorful in all the best ways. Using the pressure cooker is a tried-and-true method when it comes to making perfect mashed potatoes every time.

Instant Pot Mashed Potatoes – So Easy

Mashed potatoes make all meals better and the Instant Pot is one of the best methods when it comes to making great tasting mashed potatoes.

Making potatoes in the instant pot is not just a shortcut just for the sake of taking a shortcut. When you make mashed potatoes in a pressure cooker (which can be similar texture wise to making them in the slow cooker) they turn out smooth and flavorsome each time.

And let’s not forget the “keep warm” setting on the instant pot, you’ll never worry about serving cold mashed potatoes ever again.

Are you looking for other quick and delicious recipes that you can throw together in your Instant Pot? Check out my Instant Pot barbacoa recipe or my Instant Pot pulled pork, both are delicious and super easy to put together.

Ingredients

It only takes a few ingredients to make mashed potatoes that are undeniably rich, flavorful, and mouthwatering every time.

red potatoes – I love using red potatoes in the instant pot because they don’t require peeling, another timesaver)
cold water – you do not want to use warm water, straight from the tap is fine
butter – for the best flavor use European butter
milk – the best mashed potatoes are made with whole milk, but you can substitute with 2 percent or skim, but you will give up the rich tasting mouthfeel that whole milk gives
salt and pepper – season to your liking

Can I Make These Vegan?

Assuming you’re going to use a plant-based butter, you could substitute water for the milk.

Obviously dairy will give you the richest, creamiest results, however, you could swap in a few cups of the cooking water used for the potatoes in place of the milk.

When you go to mash the potatoes either by hand or with a mixer, add a small amount of the cooking water until you reach your desired consistency.

Can I Add More Flavor?

Yes, and the possibilities are endless.

You can garnish with chives, as you see here, but sharp cheddar cheese or any cheese of any kind is also really good.

Frequently Asked Questions

Is There Another Type of Potato Can Use?
You can use Russet or Yukon gold potatoes if you choose, but they will need to be peeled before placing them in the instant pot.
It seems like there is too much liquid. Did I do anything wrong?
Not to worry. The more you mash the potatoes, the more the potatoes will absorb the liquid.
I don’t have a potato masher. Is there another way to mash them?
A potato masher makes more dense mashed potatoes, while an electric mixer will lend a creamier texture. You can mash them up with a hand or stand mixer on medium speed. A food mill will also work. I would skip mashing with an immersion blender or food processor. The quick action of these tools breaks down the starch in the potatoes. The starch then mixes with the liquid in the potatoes and turns into a very gummy consistency
Can I Make these Instant Pot Mashed Potatoes Ahead Of Time?
Mashed potatoes are best when made fresh, but the instant pot has a keep warm feature so it is possible to make them a little early. Drizzle my make-ahead turkey gravy over them if you are making them for Thanksgiving.

Serving Suggestions

Serve these mashed potatoes made in the instant pot with my slow cooker pork roast, or my pork chops with balsamic fig sauce. They are also a requirement under a big helping of my stroganoff recipe. I also love to serve these quick and easy potatoes with my whiskey glazed corned beef and Guinness braised brisket recipes. Make sure to make them with my unstuffed cabbage rolls too.

Want More Recipes Featuring Potatoes

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are rich, creamy and flavorful in all the best ways. Using the pressure cooker is a tried-and-true method when it comes to making perfect mashed potatoes every time.

Course Side Dish

Cuisine American

Keyword Instant Pot Mashed Potatoes, Thanksgiving recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 360kcal

Author Cathy Pollak

Ingredients

3 lbs red-skinned potatoes
4 cups cold water
1/2 cup butter, room temperature
1 cup whole milk
salt and pepper to taste
garnish with fresh chives (optional)

Instructions

Wash/scrub and cut potatoes into quarters. Place the potatoes into the pot of your instant pot and cover with water.
Place the lid on the instant pot and set it to manual for 10 minutes.
Manually release the pressure carefully after they are done cooking.
Drain the water from the instant pot.
Add butter and milk to the potatoes.
Mash the potatoes with a potato masher until they are as smooth as you desire.
Season the potatoes with salt and pepper and enjoy.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Instant Pot Mashed Potatoes appeared first on Noble Pig.