★★★★★

Instant Pot Barbacoa Beef Recipe

This Instant Pot Barbacoa Beef recipe is guaranteed to be the highlight of taco tuesdays! Serve this fork tender, smoky, spicy beef in a burrito bowl or on a tortilla!

Wooden bowl with cilantro lime rice, beef barbacoa, guacamole, mango salsa, lime, and sour cream. Made in the instant pot.

Beef Barbacoa is one of my husband’s favorite dinners. In addition to pot roast and chicken tetrazzini it’s one of the top 3 recipes he requests!

While we love going to Chipotle to get some barbacoa burrito bowls, I learned years ago how to make copycat Chipotle beef barbacoa at home. This Slow Cooker Barbacoa recipe has been made by hundreds and loved by all.

It seemed only fitting with my new love for the Instant Pot that I would create a similar version, in less time!

What is Barbacoa Beef?

It’s a tender roasted meat flavored with smoky chipotles in adobo sauce. Slow roasted gives more time for the flavors to mingle. However, we can speed up this process using an instant pot, and we don’t lose any of the flavor!

The Instant Pot pressure cooks the meat, allowing the flavors to infuse quickly but easily. You’ll get delicious results in a fraction of the time!

What you need for Instant Pot Barbacoa

Instant Pot with beef barbacoa, shredded and tongs to serve.

In addition to a 6 qt Instant Pot, I’ve got all the main ingredients listed that you’ll need. Be sure to scroll down to the recipe card for measurements and complete directions!

Beef. For best results I use a chuck roast with plenty of marbling for Barbacoa.

The strands of fat throughout the roast will break down and create a fork tender cut of beef!

I love to sear my meat in the Instant Pot, but to make sure it all fits, I cut my chuck roast into several large chunks. This allows for all the beef to cook evenly.

Chipotle in Adobo Sauce. For the smoky flavor you crave in barbacoa, use the sauce from your can of chipotles!

If you prefer some heat, chop up some of the peppers and add them in too.

PRO TIP: To save the remaining peppers and sauce, spoon into an ice cube tray. Freeze, then pop cubes of sauce and peppers into a ziploc bag. Return to freezer and save for future use!

Seasonings. You’ll need soy sauce, apple cider vinegar, cumin, onion powder, oregano, cloves, minced garlic, salt and pepper for today’s recipe. This combo of liquid and seasoning makes a delicious base for the meat while coming to pressure!

Fresh Lime Juice. Not only do I add some in BEFORE it comes to pressure, but I love to squeeze fresh lime juice over my finished barbacoa beef as well. The pop of citrus flavor makes the spicy beef shine.

Beef Broth. In order to cook in a slow cooker you’ll need 1 cup of liquid. I usually opt for beef bone broth, but regular beef broth or even water will work too.

Want a more flavorful dish? Try using a dark beer instead of the broth. YUM.

Three corn tortillas with instant pot beef barbacoa filling. Topped with mango salsa, lettuce, cotija cheese, and served with mexican corn.

How to Make Barbacoa

STEP 1. Sear the beef.

Turn the Instant Pot on “saute” and add about 1 Tbsp of olive oil to the bottom of the pot. Cook chuck roast for several minutes on each side, until lightly browned. Remove from pot.

While on saute, add in beef broth and scrape the bits of meat off the bottom of the pan. This is called “deglazing.” This will ensure you do not receive the “burn notice.” Turn off.

STEP 2. Pressure cook.

Add the pressed garlic, soy sauce, apple cider vinegar, lime juice, chipotle in adobo sauce, cumin, onion powder, oregano, cloves, salt, and pepper to the beef broth in the pot. Give a quick stir.

Add the browned chuck roast to the mixture.

Secure the lid and make sure the valve is turned to sealing.

Select “high pressure” and cook time of 60 minutes. Instant Pot will take about 10-15 minutes to come to pressure before counting down the cook time.

When the cook time ends, allow it naturally release for 10 minutes (this means leave it alone)! After the ten minutes, do a quick release of the valve and open the pressure cooker.

STEP 3. Shred the beef.

Remove the meat and shred the beef on a cutting board. If you like your meat extra juicy, reserve the juices in the bottom of the instant pot to serve over the meat. Or, assemble your tacos and burrito bowls and discard the juice. 

PRO TIP: I usually save the juice and store leftovers in the juices. This allows the meat to stay moist, especially when reheating.

How to Serve Instant Pot Barbacoa Beef

Depending on your mood or taste buds, barbacoa beef can be served in many ways. Just like making taco meat or carnitas, you can serve barbacoa beef on a tortilla and eat like a taco!

It’s also great served in a bowl, like you would get at Chipotle.

What to Serve with Barbacoa

Corn tortillas filled with barbacoa beef, pico de gallo, cotija cheese, and lettuce.

More Instant Pot Recipes

More Mexican Inspired Dinners

Yield: 8 servings

Instant Pot Barbacoa

Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes

This Instant Pot Barbacoa Beef recipe is guaranteed to be the highlight of taco tuesdays! Serve this fork tender, smoky, spicy beef in a burrito bowl or on a tortilla!

Ingredients

  • 1 Tbsp olive oil
  • 4 lb chuck roast, cut into chunks
  • 1 cup beef broth
  • 3 cloves garlic, pressed
  • 1 Tbsp soy sauce
  • 1 Tbsp apple cider vinegar
  • 2 limes, juiced
  • 2 Tbsp chipotle in adobo sauce
  • 1 Tbsp cumin
  • 2 tsp onion powder
  • 2 tsp oregano
  • 1/2 tsp ground cloves
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Optional Toppings

  • corn tortillas, cilantro lime rice, cheese, guacamole, salsa, lettuce

Instructions

    1. Turn the Instant Pot on "saute" and add about 1 Tbsp of olive oil to the bottom of the pot. Cook chuck roast for several minutes on each side, until lightly browned. Remove from pot.
    2. While on saute, add in beef broth and scrape the bits of meat off the bottom of the pan. This is called "deglazing." This will ensure you do not receive the "burn notice." Turn off.
    3. Add the pressed garlic, soy sauce, apple cider vinegar, lime juice, chipotle in adobo sauce, cumin, onion powder, oregano, cloves, salt, and pepper to the beef broth in the pot. Give a quick stir.
    4. Add the browned chuck roast to the mixture.
    5. Secure the lid and make sure the valve is turned to sealing.
    6. Select "high pressure" and cook time of 60 minutes. Instant Pot will take about 10-15 minutes to come to pressure before counting down the cook time.
    7. When the cook time ends, allow it naturally release for 10 minutes (this means leave it alone)! After the ten minutes, do a quick release of the valve and open the pressure cooker.
    8. Remove the meat and shred the beef on a cutting board. If you like your meat extra juicy, reserve the juices in the bottom of the instant pot to serve over the meat. Or, assemble your tacos and burrito bowls and discard the juice. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 568Total Fat: 37gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 188mgSodium: 414mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 57g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This Instant Pot Barbacoa Beef recipe is guaranteed to be the highlight of taco tuesdays! Serve this fork tender, smoky, spicy beef in a burrito bowl or on a tortilla!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


Posted on January 6, 2020

Comments & Reviews

  1. This was really good, and really easy to prepare. I seared the meat, and I think it really makes a big difference!!
    I also added the peppers along with the chipotle sauce, and the meat does have a little kick.
    Made rice bowls – will definitely make again.
    (I also had a smaller roast, so just cut the time and all the ingredients in half)

  2. Made this for Father’s Day and it was a HUGE hit. The only thing I did differently was bought a jar of adobo sauce, not a can of chipotle peppers (only because they were sold out). I used about about 2 tsp because it is a thick paste. I also tossed in some paprika. If I had been thinking, I would have used smoked paprika instead. We have plenty of left overs, which my husband is very happy about. I will most definitely be making this recipe again. It is super easy and super delicious!!

  3. Made this recipe the other night and it is awesome! My husband said he could eat it every week. Thank you for another Taco Tuesday recipe.

  4. My family and I loved this recipe! Only small tweaks I made was the following: salted the meet chunks before browning, used 1 1/4 cup of beef bone broth, did 1.5 chopped chipotles in addition to the 2 TBSP of sauce, and did not use the cloves. I also used only 2.75lb of beef since that was the biggest my grocery store had. My family, including my super picky son gobbled it up! Served it on Warmed taco tortillas With cilantro, guacamole and chopped red onions with a side of beans. Perfect dish. Thanks!

  5. What is the best way to get just the sauce from the can of chipotle peppers in adobo sauce? I ended up just putting the entire contents of my can in with my meat. Hopefully I didn’t mess it up! Guess I’ll know in about an hour ?

    1. Whew, I bet that might be spicy, LOL! I use a fork to get the peppers out, then if not using them, I will put them in an ice cube tray, freeze, and pop into a ziploc bag. After picking out the peppers, you’ll be able to use JUST the sauce.

    1. From all I have read about the Insta Pot the time stays the same. The only thing that may change is the amount of time that it takes for the pot to come to pressure. Hope this helps.

Leave a Reply

Your email address will not be published. Required fields are marked *