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barbacoa beef (instapot!)

I have a great recipe for meat eaters as well as regular eaters! Trust me, these recipes are like gold for those that are eating Carnivore but also have to feed others in your family who are not! If you have a Instapot, congrats because you are a genius! I cannot tell you how much I love mine - it was my first love and even though the Air Fryer has wiggled it's way into my heart as well, my Instapot love is enduring and will never wane. If you don't have one yet...seriously consider it! It will change your life!


This recipe I tailored to keep it as simple as possible and although I try not to use too many spices as part of my Carnivore way of life, I did use some for this recipe which I think that you would need in order to get that barbacoa flavor. If you are being super strict Carnivore, you could just stick to salt and just call it braised shredded beef. Either way, cooking this under high pressure in the Instapot will produce a really flavorful and tender product.


Start with great beef - I got a big hunk of beef chuck roast from Whole Foods. Then start with all the spices.

The important part is really getting a good sear on the meat. You can certainly do this in a dutch oven or a pan but the Instapot will do the job, you just have to have patience. Let it really sit in the pan under a high sauté setting and let it cook.

Once it's seared well, take it out of the pot and let it cool down a bit. While that's happening, add in the broth and stir it around to get all the cooked bits of the bottom of the pan - that's where all the flavor is! Meanwhile, take all your spices and mixed them up. Generously coat all sides of the beef to get as much flavor into the meat as possible. Then pop the meat back into the Instapot and set it and forget it! What you're left with is this:

A squeeze of lime here makes all the flavors pop. I use this tender, flavorful meat as the filling to tacos and top them with pickled onions, cilantro, peppers and my serrano, cilantro sauce. If you don't have this in your fridge all the time, you really should! You can find the recipe HERE.


Barbacoa Beef (Keto/Carnivore Style made in the Instapot)


INGREDIENTS:

1 Tbsp avocado oil (I used bacon fat to keep it as Carnivore as I can)

3 lbs beef chuck roast

1 cup beef broth

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin powder

1 tsp smoked paprika

1 tsp chili powder

1 tsp salt

1 tsp pepper

Fresh lime wedges, for garnish

Fresh cilantro, for garnish


DIRECTIONS:

  1. Take out your beef at least 30 minutes prior to cooking to let it get to room temperature.

  2. Set your Instapot on sauté mode on a high setting. Warm up the oil (or tallow/bacon fat) and brown the chuck roast on both sides. Take the time to really let both sides sear. If it sticks to the bottom, then it needs more time...let it sit and it will release when it's done. Remove to a plate when done.

  3. Add the broth and stir it around to catch all the cooked bits on the bottom.

  4. Mix all the spices together and rub liberally on all sides of the beef.

  5. Add the spiced beef back into the Instapot and add the broth.

  6. Lock the lid, turn the steam release vent to ‘sealing’ and using the ‘manual’ or ‘pressure cook’ setting, adjust it to cook for 60 minutes at high pressure.

  7. When the cook time time is up, allow the Instapot to reduce pressure on its own without opening the steam release vent (natural release) for 15 minutes, then release the remaining pressure and open the lid.

  8. Pull the meat apart into the sauce and serve with tacos or simply in a bowl.

So good! I eat this in a big bowl topped with some cheddar cheese and it is just perfect...especially when you only eat meat for every meal and want some variety. I usually only stay with salt for my seasonings but I really pared this recipe down so that instead of adding actual onions and garlic to the meat, I can get some of the same flavors with some dried spices. End of the day, it is super flavorful and super easy to make in bulk, leaving you with lots of leftovers! You could not only use this in tacos, but in so many things. If you are keto, you can use this to fill bell peppers with cheese or even crisp up some parmesan taco shells for a keto taco. If you eat everything, the possibilities are endless - tacos, quesadillas, nachos, or stuff it in empanadas! So versatile and delicious!




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