Instant Pot Barbacoa Beef

April. The program is in the offseason rhythm I designed for it — lifting three days, film one day, skill development the other days. I've been watching the incoming freshman class with particular attention this spring. There's a receiver from the feeder middle school named Marcus Webb — fast, with hands that catch everything thrown at him and some things that aren't, and an instinct for finding open space that you either have or you don't. He won't be relevant to the 2023 season. He'll be relevant to what happens in 2024 and beyond.

I had a meeting with the athletic director about extending my contract. These conversations used to make me anxious. Three titles later, I approach them the same way I approach film study: what does the data say, what do I want, what's the reasonable arrangement. We reached an agreement quickly, which is either evidence that we respect each other or that I left money on the table. Probably both. I'm not primarily motivated by money. I'm primarily motivated by the chance to build something that outlasts me.

Hector had a harder week. Marisol called on Thursday — not text, called — which I've learned means the news requires voice. His fluid retention is back and the medication adjustment isn't holding as well as the last time. He'll be fine, she said, and I believe her, but the baseline is shifting in a direction that only goes one way. I called him Friday morning. He answered on the second ring. He sounded tired but lucid. We talked for thirty minutes. He asked about Diego's offers in detail. At the end he said, "I love you, mijo." He has always said this but lately it comes with more intention in the timing. I told him I loved him too. We both knew what the sentence was carrying.

Chile verde over rice. The weeknight reliable, the Tuesday constant. This is the meal I make when I need to feel anchored to something that doesn't change.

The chile verde is what I reach for most Tuesday nights, but after the call with my dad on Friday — the tiredness in his voice, the weight underneath “I love you, mijo” — I wanted something that took a little longer to come together, something that earned its tenderness. Barbacoa is that. The pressure cooker does the patient work I don’t always have time for, and what comes out the other side is beef that’s been transformed by heat and time into something deeply itself. That’s what I needed at the table this week — something that doesn’t pretend things are lighter than they are, but feeds you anyway.

Prep Time: 15 min | Cook Time: 60 min | Total Time: 1 hr 25 min | Servings: 6

Ingredients

3 lbs beef chuck roast, cut into 3-inch chunks
4 chipotle peppers in adobo sauce, plus 2 tablespoons adobo sauce
4 cloves garlic, minced
1 medium white onion, roughly chopped
1/3 cup fresh lime juice (about 3 limes)
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried oregano (Mexican oregano preferred)
1 teaspoon smoked paprika
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1 teaspoon kosher salt, plus more to taste
3 bay leaves
1/2 cup beef broth
2 tablespoons vegetable oil

Instructions

Make the marinade. In a blender, combine the chipotle peppers, adobo sauce, garlic, onion, lime juice, apple cider vinegar, cumin, oregano, smoked paprika, ground cloves, black pepper, and salt. Blend until smooth.
Sear the beef. Set the Instant Pot to “Sauté” and add the vegetable oil. Working in batches, sear the beef chunks on all sides until deeply browned, about 3–4 minutes per side. Do not crowd the pot. Transfer seared beef to a plate.
Deglaze. Pour the beef broth into the pot and scrape up any browned bits from the bottom with a wooden spoon. This prevents a burn warning and builds flavor.
Pressure cook. Return all the beef to the pot. Pour the blended chipotle sauce over the beef and add the bay leaves. Seal the lid, set the valve to “Sealing,” and cook on High Pressure for 60 minutes.
Release and shred. Allow the pressure to release naturally for 15 minutes, then carefully switch the valve to “Venting” to release any remaining steam. Remove the bay leaves. Use two forks to shred the beef directly in the pot, stirring it into the cooking liquid.
Reduce and finish. Set the Instant Pot back to “Sauté” and let the shredded beef simmer in the sauce for 5–8 minutes until the liquid reduces slightly and coats the meat. Taste and adjust salt and lime as needed.
Serve. Serve over white rice, in warm tortillas, or alongside refried beans. Top with diced white onion, fresh cilantro, and lime wedges.

Nutrition (per serving)

Instant Pot Barbacoa Beef — The Meal That Holds When Everything Else Is Shifting