I love these Instant Pot Chipotle Barbacoa Beef Cheeks for how super easy they are, while still being packed with amazing flavors! They’re a great way to cook up your beef cheeks (or brisket, or even a roast works – rump or chuck!) for the ease and convenience we all know and expect from our instant pots or pressure cookers! Try my fabulous Instant Pot Beef Stew for another great beef recipe that’s fast and easy!!
Super easy Instant Pot (or pressure cooker) Chipotle Barbacoa Beef Cheeks make the best beef tacos ever!!
Additionally, the fun and festive Cinco De Mayo holiday is just around the corner and our instant pot beef barbacoa is a fantastic dish to enjoy with friends and family!
Of course, if you’re like me you certainly don’t need an excuse to cook up some of your favorite Mexican-inspired meals.
My family never passes up taco night, and regularly debates tacos vs fajitas. Tacos won out tonight and we will be loading them up with this super tender, fall apart, barbacoa beef cheeks.
They are always a hit, and they’ll be steaming hot and ready to serve in about 45 minutes!
How To Cook Barbacoa Beef Cheeks In An Instant Pot
Set your instant pot or pressure cooker to saute, add the olive oil, and allow both to warm before adding your chunked, cubed beef cheeks.
Add the beef cheeks once the pot has warmed, then cover with seasoning: salt, pepper, cumin, oregano, smoked paprika, and ground cloves. Stir to coat the meat with seasoning.
Allow the beef cheek cubes to brown on all sides and add the chopped cilantro and orange zest ( you can use dried orange peel and orange juice from concentrate, or limes as a substitute ).
Then add the chipotle pepper and adobo sauce. Stir to combine.
Add the tomato paste and orange juice, stir to combine.
Finally, add the beef broth then turn off the saute function and seal the instant pot or pressure cooker. Use the manual setting to set the time to 45 minutes.
When the cooking time has ended, turn your instant pot or pressure cooker off and allow it to do a natural release ( which will take 20 minutes, or more depending on how full your instant pot or pressure cooker is ).
Remove the meat from the juices, place it into a bowl or plate, and use a pair of forks to shred the beef cheeks. Stir some more fresh cilantro in, or sprinkle over the top to serve.
You can also pan-fry the shredded beef cheeks for some crispy ends and added texture before serving. This is my family’s absolute favorite way to add that final ‘best‘ touch to our shredded taco meat!!
Please post any additional questions you may have in the comments section below. Enjoy!
Instant Pot Chipotle Barbacoa Beef
Ingredients
- 2.5 lbs beef cheeks (fat trimmed, cut into 1 1/2 - 2 inch chunks)
- 1 tsp each, salt & pepper (or to taste)
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 1/8 tsp ground cloves
- 1 Tbsp olive oil (extra virgin)
- 1/4 cup cilantro (fresh, chopped - more for garnish, if desired)
- 1-2 chipotle pepper(s) in adobo sauce (use more chipotle peppers with the adobo sauce for more heat, or use 1/2 tsp ground chipotle for less heat)
- 2 Tbsp tomato paste
- 1 medium navel orange (juice and zest - or use 2 limes)
- 2 cups beef broth
Instructions
- Set your instant pot or pressure cooker to saute, add the olive oil and allow both to warm before adding your chunked beef cheeks. Add the beef cheeks once the pot has warmed, then cover with seasoning (salt, pepper, cumin, oregano, smoked paprika, and ground cloves). Stir to coat the meat with seasoning.
- Allow the beef cheek cubes to brown on all sides, then add the chopped cilantro and orange zest (you can use dried orange peel and orange juice from concentrate, or limes as a substitute) along with the chipotle pepper and adobo sauce. Stir to combine.
- Add the tomato paste, orange juice, and beef broth then turn off the saute function and seal the instant pot or pressure cooker. Use the manual setting to set the time to 45 minutes.
- When the cook time has ended, turn your instant pot or pressure cooker off and allow it to do a natural release (which will take 20 minutes, or more depending on how full your instant pot or pressure cooker is).
- Remove the meat from the juices, place into a bowl or plate and use a pair of forks to shred the beef cheeks. Stir some more fresh cilantro in, or sprinkle over the top to serve.
Video
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
English
Arabic
Bengali
Chinese (Simplified)
Danish
Dutch
Filipino
French
German
Hindi
Indonesian
Italian
Japanese
Malay
Marathi
Portuguese
Punjabi
Russian
Spanish
Swahili
Swedish
Tamil
Telugu
Turkish
Urdu
Leave a Reply