Instant Pot Dr. Pepper Barbacoa

Around here, it’s taco tuesday every day. And lately, we can’t seem to get enough of this Crispy Pulled Barbacoa in our taco shells. I mean sure, ground beef tacos are great and all, but crispy barbacoa? That takes your taco to a whole new level of yum!

For this recipe, we took an extra step and made the barbacoa crispy (which is REALLY good!). You can totally skip this process if you want and just enjoy the barbacoa right out of the Instant Pot. But, if you do have the extra time, I highly recommend crisping it up!

The great thing about this recipe is that it can be used for so many different meals. I love meat dishes that can be transformed into a bunch of different stuff. We’ve been using this barbacoa not just for tacos, but for these amazing loaded crash potatoes and BBQ sandwiches. Heck, you could even toss a serving on your salad and call it a day.

We also used our beloved Instant Pot to fast track the cooking process. Do you have one yet? If not, you HAVE TO GET ONE! The Instant Pot is a must have for those that want to cut long slow cooker times in half for a quick meal. If getting dinner on the table has been a struggle for you, then an Instant Pot will be your friend. Trust me on that.

Another trick you’ll see us using is how we shred the meat. Traditionally barbacoa (and other shredded meats) are shredded using 2 forks to work through the cooked meat and create the shreds. BUT, there’s an easier, faster way. if you happen to have a hand mixer! Simply use the whisk attachment on low to shred the beef in just a couple minutes. Our favorite hand mixer is this one by Kitchenaid.

Crispy Keto Instant Pot Dr. Pepper Barbacoa!

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Yield: 7-8 servings

Author: Brittany Angell

Prep time: 20 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 19 M

Ingredients

• 3 lbs Beef Chuck Roast
• 2 Tbsp + 3/4 Cup Mild Tasting Oil (like avocado oil or refined coconut oil)
• 1/4 Cup Beef Broth
• 6 Garlic Cloves
• 4 Chipotle Chile Peppers in Adobo
• 1 12 oz Can of Dr. Zevia Soda (Dr Pepper Or Cola) Or 1 1/4 Cup of Beef Broth for paleo.
• 1 1/2 Tbsp Cumin
• 1 Tbsp Oregano
• 2 1/2 Tsp Himalayan Salt
• 1/2 Tsp Black Pepper
• 1/4 Tsp Ground Cloves
• 2 Tbsp Surkin Gold Brown Sugar OR Brown Sugar Swerve OR Coconut Palm Sugar (for paleo)

Instructions

1. Heat up 1 tbsp of oil in the Instant Pot on the saute setting. While the oil is heating, remove the fat from the beef and cut into 6 separate chunks. Season the chunks with 1 tsp of salt and pepper before placing into the Instant Pot to be seared on all sides. Once all the beef has been seared, remove from the Instant Pot and set aside for later.
2. In a food processor combine the chiles, beef broth, and garlic cloves until smooth. Make sure to stop every so often and scrape the sides down. Place this paste into the Instant Pot along with the cumin, oregano, ground cloves, and brown sugar. Add the beef chunks back into the Instant Pot and set to manual for 60 minutes.
3. When the beef is done, preheat the oven to 425 degrees and begin shredding the beef using 2 forks (or the hand mixer like we discussed above) with 1 cup of the marinade and salt. Leaving the remaining marinade in the instant pot.
4. Line a sheet pan with parchment paper and place the shredded beef evenly on the pan and drizzle with 3/4 cup of oil. Place into the oven for 30 minutes. Stir the beef halfway through the cooking process to ensure even crisping.
5. While the beef is crisping, set the Instant Pot to saute for 30 minute. With the lid partially on, to allow the marinade to boil down and thicken. Mix the extra marinade with the crispy beef after removing it from the oven.