Get ready to transform your ordinary dinner into an extraordinary culinary adventure! These Instant Pot Barbacoa Beef and Plantain Sliders are not just a meal, they're a flavor journey that combines the rich, tender barbacoa beef with the sweet, caramelized goodness of plantains. In just over an hour, you'll create a Mexican-inspired dish that will have your family and friends begging for seconds. Whether you're a seasoned home chef or a weekend cooking warrior, this recipe promises to elevate your cooking game and transport your taste buds straight to a vibrant Mexican street food experience.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs beef chuck roast
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon oregano
- 1 cup beef broth
- 3 ripe plantains
- Salt and pepper to taste
- Slider buns for serving
Instructions
- Prepare the beef chuck roast by trimming excess fat and cutting into large chunks. Pat the meat dry with paper towels.
- In a small bowl, mix chili powder, cumin, garlic powder, oregano, salt, and pepper to create a dry rub. Thoroughly coat each piece of beef with the spice mixture.
- Turn the Instant Pot to sauté mode. Brown the seasoned beef chunks on all sides, working in batches to avoid overcrowding. This should take about 3-4 minutes per batch.
- Once all beef is browned, return the meat to the Instant Pot. Pour beef broth over the meat, ensuring it is mostly covered.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 55 minutes. Allow natural pressure release for 10-15 minutes after cooking.
- While the beef is cooking, peel the ripe plantains and slice them diagonally into 1/2-inch thick pieces.
- After releasing pressure, remove the beef and shred it using two forks. The meat should be tender and easily pull apart.
- In a separate pan, lightly sauté the plantain slices until golden brown on both sides.
- Toast the slider buns lightly to add texture and warmth.
- Assemble the sliders by placing shredded barbacoa beef on the bottom bun, topping with a plantain slice, and covering with the top bun.
- Serve immediately while warm, with optional garnishes like fresh cilantro or a squeeze of lime if desired.
Tips
- Meat Selection: Choose a well-marbled chuck roast for maximum tenderness and flavor. The extra fat helps keep the meat juicy during pressure cooking.
- Spice Rub Technique: Ensure each beef chunk is thoroughly and evenly coated with the spice mixture for consistent flavor throughout.
- Browning is Key: Take your time when sautéing the beef chunks. This step develops a deep, rich flavor base for your barbacoa.
- Plantain Ripeness Matters: Select plantains that are mostly black with some yellow - these will provide the perfect balance of sweetness and caramelization.
- Natural Pressure Release: Don't rush the pressure release. The additional resting time helps the meat become incredibly tender.
- Shredding Hack: Use two forks to shred the beef while it's still warm for the most effortless and consistent texture.
- Bun Preparation: Lightly toasting the slider buns adds a delightful crunch and prevents them from getting soggy.
- Optional Garnishes: Consider adding fresh cilantro, a squeeze of lime, or even a quick pickled onion to brighten the flavors.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 95mg
