This recipe requires a lot of love and time, but it is so worth it! This Instant Pot Barbacoa Burrito Bowl recipe makes a lot and is great for a meal prep burrito bowl or for feeding a lot of people.
Place dried guajillo peppers in a shallow bowl with hot water for 15 minutes to hydrate them.
Set your Instant Pot to saute. Drizzle avocado oil inside.
Cut the beef chuck roast into 3 sections and season with salt and pepper. Sear each section in the Instant Pot on all sides, about 2 minutes per side.
When peppers are hydrated, place them in a food processor or blender along with ½ cup of the soaking juices & seeds. Add the remaining ingredients (except the bay leaf) and blend until smooth.
Pour the sauce over the roast and turn to coat. Add the bay leaf. Close the lid and pressure valve. Cook on Manual High for 60 minutes, and allow a natural release.
Remove the beef from the pot and shred with two forks. Remove the bay leaf and discard. Return the beef to the pot and toss in the sauce.
Heat oven to 200 degrees. Transfer the barbacoa to an oven-safe baking dish and cover with foil to keep it warm in the oven while rice cooks. Rinse out the Instant Pot.
For the Brown Rice:
Place the water and brown rice in the Instant Pot.
Put on the lid, making sure the knob is set to sealed. Hit manual, high pressure. Set time to 22 minutes.
Let pressure release naturally for about 10 minutes and then manually release the rest of the pressure.
Assemble the Burrito Bowl:
Add rice to a bowl. Serve the barbacoa over the brown rice. Garnish with pico de gallo, black beans, sliced avocado, cilantro, and lime wedges.