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.
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. 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!
What is Barbacoa?
Typically, barbacoa is beef that has been slow cooked with chipotle in adobo and other spices. While the beef is usually slow cooked until it is super tender, in this version, we cut out some of that time and effort by using the Instant Pot. That way you get long cooked results in only a portion of the time!
What is in this Barbacoa recipe?
This barbacoa recipe starts with a chuck roast. Add in sauteed garlic and onion then lots of cumin and oregano. Then don’t forget the chipotles in adobo! The more you add, the spicier the meat will be. Add in some broth, lime juice, cider vinegar, cloves and bay leaves and season with salt and pepper.
How to Make Barbacoa
This barbacoa recipe is super simple!
- Start by browning the beef in chunks. This will give the final dish more flavor and texture.
- Cook the onion and garlic until they are soft, then add in the rest of your ingredients. Add the beef back into the Instant Pot.
- Lock the lid, then cook on high pressure for 60 minutes. Allow the pot to naturally release.
- Once cooked, remove the beef from the Instant Pot with tongs, then shred the meat with two forks. Return the shredded beef to the Instant Pot to allow it to soak up some of that liquid in the pot.
SEE HOW EASY IT IS TO MAKE 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
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
Tools I Used in this Recipe
You need a pressure cooker – I use an Instant Pot.
I find that a good pair of tongs really helps with dinner prep. Tongs work great in this recipe to move the beef to and from the Instant Pot.
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Instant Pot Barbacoa Beef
- Prep Time: 15 mins
- Cook Time: 75 mins
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
Description
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!
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 naturally 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!
Recipe 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
Jenny says
What will happen if I quick release instead? Will the meat not be as moist?
Anonymous says
Excellent instant pot recipe. I don’t like to stir the shredded meat back into the pot as that seems too greasy. So I did my usual adaptation: put shredded meat in broiling pan, spoon some of the sauce over it, then put it under the broiler for a couple of minutes. Perfect combination of moist but not greasy. Save some of the liquid to spoon over leftover s for the next night.
★★★★★
Jenny says
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 ☺️
★★★★★
Maria says
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!
★★★★★
Deborah says
Wow – I feel so honored that it was a hit! Thanks so much, Maria!
Teresa Caldwell says
Can a bottom round roast be used in place of the chuck?
Deborah says
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!
Bianca says
Hi, how long should I cook it if I’m doubling the recipe? Thanks!
Dan says
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.
★★★★★
Deborah says
I’m so glad you love it (and your wife, too!) and I love the tips you shared!
Denise Gendreau says
Looks great, id serve with rice and mild guacamole.
Debby Hurtado says
This goes into my favorites menu ! Full of flavor…I’m still thinking about it hours later. I made it into a bowl dish with rice, red kidney beans, corn, avocado pieces and topped with cilantro and a dash of lime juice over top. It did not need salsa..
★★★★★
Charlene Blengino says
Holy Chipotle! This was delicious! A huge hit with the hubby who said this recipe is “Money!”
★★★★★
Deborah says
Love it!!
Faye says
You say, “Allow the pressure to manually release.” I’m not sure what you mean by that. Do you mean to manually release the pressure (i.e. quick release) or to allow the pressure to release naturally?
Deborah says
I am so sorry about that – that was the worst instruction ever! I have changed it in the recipe card, but you will let the pressure naturally release. Thanks for bringing that to my attention!
Lisa Hoffman says
Approximately how long does it take for the pot to naturally release?
coco says
I just bought my first insta pot and this was my first recipe I made. This was absolutely delicious! I used a pot roast cut of beef about 2.5 lbs for the 4 of us and had some leftover. The flavors are fabulous and the recipe is so easy to make! Thanks so much for sharing. It was a big hit!
★★★★★
Deborah says
I’m so glad your first Instant Pot recipe was a hit! You’ll love having it!
kiran says
i made this recipe yesterday and it was so good.i definitely recommend it. This looks absolutely fabulous, and I love that it’s so easy to make!
★★★★★
Deborah says
I’m so glad you liked it!
Lapu says
I cant tell what to do with the apple cider vinegar
Deborah says
You add it in in the same step where you add the broth.
Lana says
Can this recipe be made in a crockpot or Dutch oven. I’m trying to avoid getting another appliance in my kitchen. I know everyone raves about the instant pot but would like to see if there’s another option.
Deborah says
I’m sure it could be! I haven’t tried it myself so I couldn’t say times, but it should translate to the Dutch oven or crockpot fairly well.
Sasha Jamison says
This was absolutely delicious! I followed the recipe exactly and made no changes. Another one of your recipes has pleased my family. Thank you for sharing!
Nina Davis says
Dear Deborah, I followed your instructions exactly as the recipe said and I cooked it for exactly 65 minutes in the Instant Pot. Perfection! Mouth watering barbacoa and it was so easy to make! Thank you so much for this great recipe!
★★★★★
Deborah says
Thanks, Nina – I’m so glad it was a hit!
Jaxx California says
Of the dozen or so IP recipies ive made in the past 2 months this is by far my entire familes favorite. So amazing. The flavors are incredible for only an hour cook. Already passed this one on to all my IP frienda.
I used 2.5 pound chuck that i trimmed all the big fat off and it came out amazing. No time adjustments. Also, i added about a tablespoon of the adobo paste from the can to the cooking liquid.
Thank you!
★★★★★
Deborah says
I’m so happy you have loved it!!!
Nick says
This is a great recipe! I made it exactly as described and it turned out perfect. To top it off, I made a homemade pico de gallo and diced avocado. Mmmmmm!
★★★★★
Deborah says
The pico and avocado are a perfect addition – so glad you liked the recipe!
Nicole says
Best thing I have ever made in my Instant Pot! My husband and I loved this. It was perfect amount of spice and flavor. (Although it was too spicy for my kiddo but she’s picky anyway!) Thank you for sharing!
★★★★★
Karl says
My buddy Marcus sent me this recipe. I made it once for the fiancee and we both loved it! Making again to share with the family tonight for GOT and Mother’s Day, and I’m sure it will be a hit. I like to add some of the adobo sauce (and a couple more peppers) but other than that it needs no changes. Best barbacoa ever! Thank you for sharing!
★★★★★
Erica says
This recipe was delicious and easy! My roast ended up being around 1.5 lbs so I set my timer for 50 minutes (instead of 60) and did a 15-minutes release (instead of natural). The meat was so tender! It was like I had left it in the slow cooker all day. Will be my go-to barbacoa recipe for sure!
★★★★★
Jules says
My first time cooking it and it has a lot of flavor. My husband like Mexican food so I’m always looking for easy and fast recipes and this is one of them. Thank you for sharing
★★★★★
Samantha M. says
My husband is from Mexico and he said the best barbacoa he’s ever had was from there. Now he is saying this recipe is now the best he’s ever had! It’s very easy to make and delicious!
★★★★★