One of the most requested and enjoyed recipes that we fix is Fed & Fit’s Slow Cooker Barbacoa. We have fixed it more times than I can keep up with and it is a no fail recipe we turn to any time we have guests over for dinner!
Before I started cooking (which really only started with that 2 week house challenge last year) I HATED it. Mostly because I would put so much freaking time and effort into it only to have Jared take a bite and try to act like it was good, but never ask for it again. ? Then, when we did that challenge, I didn’t have a choice but to start finding some recipes we not only enjoyed, but that didn’t take a day and a half to prep and cook.
I have always liked Juli Baeur’s recipes and somehow came across Cassy Joy’s through her. When I clicked on her blog, I knew that not only would the recipes fit our lifestyle, but our tastebuds too! The meals she cooks are our favorite type of food, so it was a match made in food heaven.
With this recipe, I love it the way she suggests cooking it, but on this day, I ran out of time and by the time I thought about dinner, I only had an hour or so to get it on the table. With all the recent Instant Pot cooking we’ve been doing, I thought, why the heck not try it in that?! So, that’s exactly what I did and the Instant Pot Barbacoa turned out amazing!
There are a few things I did do different for Instant Pot Barbacoa
- Instead of cutting up the roast into 8 different chunks, I decided to leave it whole. Mostly because of the time constraint of having to get it in our stomachs ASAP.
- In the recipe, she says to brown and crisp each side of the chunks in butter WITH the spices on. This really does make the flavor amazing but in the Instant Pot, the saute function gets the pot REALLY hot and I didn’t want the spices to burn. So I just browned the roast on each side in butter and then sprinkled the spices on top instead.
- Added 1/2 c of broth (I used chicken, but I’m sure you use any you have on hand) – I did this so that there would be enough moisture in the pot to tenderize the meat. Not sure if it absolutely needed it, but I decided to use it anyway!
The settings I used on the Instant Pot were Manual for 60 minutes on high pressure!
The end result was awesome! We are able to use the meat in a ton of different ways which makes it an awesome meal prep dish!
Every recipe we have every cooked on either Cassy’s blog or in the Fed & Fit book has never disappointed. So if you are looking for a squeaky clean and yummy paleo cookbook for recipes, check it out!! You won’t regret it!
Will you add the Instant Pot Barbacoa to your next Meal Plan Monday?
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