Spice up dinner in a fraction of the time with this Instant Pot Barbacoa Beef! Chipotle and cumin make this perfect for tacos, burritos, enchiladas and more!
I’ve been blogging for a long time. Over 10 years, in fact. So in the blogging world, I’m really old. In those 10 years, I’ve never felt like I’ve had a shortage of ideas or recipes to post about. In fact, I often feel like I just can’t keep up with all of the recipes I want to try.
MY LATEST RECIPESSEE HOW EASY IT IS TO MAKE THIS INSTANT POT BARBACOA BEEF!
So what are the chances that I’d make a recipe that is really similar to another recipe I already have on the blog, and not even realize it until pictures are taken and a video is filmed. Oops. Apparently, this is becoming a regular thing for me, because this isn’t the first time this has happened. In 2012, I posted a recipe for Reuben Dogs, then in 2014, I did a Pastrami Wrapped Hot Dog Recipe that was really similar. I guess I know what I like and I’m not afraid to admit it! 😜
In my defense, this Instant Pot Barbacoa Beef does taste different from the Chipotle Shredded Beef I posted last July. The ingredients are similar, but I’m surprised how different the 2 recipes actually taste. This Instant Pot Barbacoa Beef is a bit spicier and the seasonings seemed to come through a bit stronger for me. It is bold and flavorful and so perfect for tacos, burritos, enchiladas – you name it!!
I have made this recipe in the oven, and it turned out great as well. But I love the time saver that the Instant Pot is. I’m sure you could probably do this in the slow cooker as well, but I prefer the Instant Pot to the slow cooker. It’s definitely time to call it a Taco Tuesday with this Instant Pot Barbacoa Beef!
Don’t quit there – here are more beef recipes that make perfect fillings for tacos, burritos, enchiladas and quesadillas!
Brisket Tacos, Dallas Style
Chipotle Shredded Beef
Chipotle Beef Quesadilla Recipe
Or check out these recipes from around the web:
Slow Cooker Balsamic Shredded Beef from Shugary Sweets
Poblano Braised Beef Tacos from Sweet Basil
Slow Cooker Chili Lime Shredded Beef from 730 Sage Street
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Instant Pot Barbacoa Beef
Spice up dinner in a fraction of the time with this Instant Pot Barbacoa Beef! Chipotle and cumin make this perfect for tacos, burritos, enchiladas and more!
- Prep Time: 15 mins
- Cook Time: 75 mins
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
Ingredients
- 2 pound chuck roast
- 1 tablespoon vegetable oil
- 1 yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 cup beef broth
- 2-4 chipotle chiles in adobo sauce, minced (remove seeds for less heat)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon ground cloves
- 3 bay leaves
Instructions
Cut the roast into 4-6 large chunks, removing any large pieces of fat.
Press saute on the Instant Pot and add half of the roast chunks. Brown completely on each side. Remove to a plate and brown the second half of the meat. Remove from the Instant Pot.
With the Instant Pot still on saute, add the onion and cook until it starts to become translucent, about 3 minutes. Add the garlic, cumin and oregano and cook an additional minute. Pour in the broth, chipotle chiles, lime juice, cider vinegar, salt, pepper, cloves and bay leaves. Stir to combine, then add the roast back into the Instant Pot.
Place the lid on the Instant Pot and lock. Select high pressure and 60 minutes.
When the pot beeps, allow the pressure to manually release. Once the pin has dropped, remove the lid and, using a set of tongs, remove the meat from the instant pot to a cutting board. Use 2 forks to shred the beef. Once shredded, return to the Instant Pot and stir to coat the meat in the leftover juices.
Serve in tacos, burritos, bowls, or whatever your heart desires!
Notes
*the meat will be very wet once you stir it back into the cooking liquid. If you don’t want this, you can skip the last step and just serve it after you have shredded it. I like to use tongs to remove the beef in the liquid to let any extra drip off, but I love the extra flavor and moisture the liquid brings.
adapted from Closet Cooking
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Calories: 291
- Sugar: 1 g
- Sodium: 907 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 93 mg
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What will happen if I quick release instead? Will the meat not be as moist?
Very tasty, I used a 2.5 lb Chuck roast and the flavor was great without changing anything else. I used 3 Chipotle peppers with the seeds but I almost felt like 4 with the seeds would have been even better (and I don’t usually like spicy at all). Great recipe! Can’t wait to make it again when I have friends over or for a potluck ☺️
★★★★★
I just served this for a party of 35! Everyone was raving about this dish! I doubled the recipe and made it three times. Thank you!
★★★★★
Wow – I feel so honored that it was a hit! Thanks so much, Maria!
Can a bottom round roast be used in place of the chuck?
You could definitely sub it in, but I tried several different cuts of beef and the chuck was by far our favorite. But others will work as well!
Hi, how long should I cook it if I’m doubling the recipe? Thanks!
Really great recipe! Thanks!
I’ve been cooking this in my Instant Pot (following recipe exactly…with a little more garlic and lime juice 😉 ) and it just comes out perfect every time.
I’ve made this about 6-8 times now, and I have experimented with several different cuts of meat. London Broil, Chuck Roast, & bone roast, Tri Tip, etc.
You choose which sounds best, because they were all delicious, and I couldn’t choose a favorite if I tried.
For leaner cuts, look for marbling that will render into a delicious, moist, potroast-like flavor. For fattier roasts, trim off a bit of the blubber and save a bit of time when it’s time to shred. Don’t worry, it’ll still be moist.
I like to shred the meat on in a large shallow bowl and then pour some of the cooking liquid into it.
(*tip: Use a stock/gravy separator to skim off a good bit of the fat. Then use the delicious ‘jus’ to moisten the meat. Also, save a little and use the next day when warming up leftovers!)
After that my barbacoa goes on little street taco sized flour tortillas with avo slices, cilantro, and some red onions! Oh, and I discovered that it ROCKS on toasted cibatta rolls with some cheese, too.
Simple, delicious, and really easy to make enough to graze on throughout the week (my wife LOVES this, so I have to make ~3lbs when I cook it, lol.) I really dig this recipe, and have put it into our weekly rotation.
★★★★★
I’m so glad you love it (and your wife, too!) and I love the tips you shared!