Cinco de Mayo 2020 Recipes - Instant Pot Barbacoa Beef with Red Onion, Cilantro and Lime

Chris McCormick

Posted on April 28 2020

Instant Pot Barbacoa Beef with Red Onion, Cilantro and Lime

Paleo Instant Pot Barbacoa Beef

The Instant Pot is a great tool for the home cook. Mexican flavors are not easy to achieve within the Autoimmune Protocol, but this recipe makes a delicious option. Cooking this Barbacoa via the traditional method would take hours to get the meat tender enough to shred. With the Instant Pot...just 60 minutes! The meat shreds nicely and once the reduced juices are added back, you have the main ingredient for some great tacos. We set up a build-your-own taco buffet with all our favorite AIP toppings to complete this meal. You can use lettuce leaves like we did in the picture or order some of our Paleo AIP Tortillas for a more traditional taco. Make a large batch of the meat and freeze portions for another meal, which is a great time saver!

Barbacoa Beef with Red Onion, Cilantro and Lime

Serves 6, 1 ½ hours to prepare

Ingredients for Paleo Instant Pot Barbacoa Beef

  • 1 cup organic grass-fed beef bone broth
  • 4 cloves garlic
  • 1 small onion, chopped
  • ¼ cup fresh lime juice
  • 2 tbl. apple cider vinegar
  • 1 tbl. dry oregano
  • 2 tsp. sea salt
  • ¼ tsp. ground cloves
  • 1 tbl. extra virgin olive oil
  • 3 lbs. beef chuck, (trim fat) cut into chunks
  • 3 bay leaves
  • 2 tbl. arrowroot powder

For serving:

  • Whole lettuce leaves
  • Lime wedges
  • Red onion slices
  • Avocado slices
  • Cilantro Leaves

Combine beef bone broth, lime juice, onion, garlic, vinegar, oregano, sea salt and cloves in a blender and puree until smooth. Press the “Saute” setting on the Instant Pot. Add oil. When oil is hot, add beef chunks, and brown them on all sides. Press cancel, then add bay leaves, pureed sauce and stir to coat the meat. Close the lid and set to High Pressure for 60 minutes. When finished, manually vent. Remove lid, remove bay leaves. Remove the meat, set aside. Add juices to a pan, place on the stovetop under medium heat and reduce to thicken. You can make a slurry to help thicken the juices. (A slurry is a thickening mixture typically made up of equal parts flour and water, that is prepared for use in making soups, stews, and sauces.) We use arrowroot powder and water, then add to the juices to help thicken them. Shred the beef and toss with the thickened juices. Serve warm on lettuce wraps or Paleo AIP Tortillas, topped with red onion, avocado, cilantro and a squeeze of lime.

AIP Paleo Instant Pot Barbacoa Beef with Red Onion, Cilantro and Lime

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