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Instant Pot Barbacoa Beef
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Instant Pot Barbacoa Beef

This Instant Pot Barbacoa Beef recipe delivers rich, smoky, and tender beef with bold spices and tangy citrus flavors, ready in under two hours. Perfect for tacos, burrito bowls, or served with rice and beans, it’s a quick and flavorful meal for busy days.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Barbacoa, Beef, Easy, Instant Pot, Pressure Cooker, Quick
Servings: 6 servings

Ingredients

  • 1 small white onion peeled
  • 6 cloves garlic
  • 3 chipotle chilies in adobo (add more for extra heat)
  • 1.5 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 0.25 teaspoon ground cloves
  • 2 tablespoons apple cider vinegar
  • 0.25 cup fresh lime juice
  • 0.75 cups beef broth, water, or beer (choose your preference)
  • 2 tablespoons vegetable oil
  • 3 pounds beef chuck roast all fat trimmed, cut into 8 portions
  • 3 bay leaves
  • Salt and pepper to taste

Instructions

  • Start by combining the onion, garlic, chipotle chilies in adobo, ground cumin, dried oregano, ground cloves, apple cider vinegar, lime juice, and beef broth in a blender or food processor. Blend until smooth to create a rich, flavorful sauce that will infuse the beef with deep smoky and tangy notes.
  • Set your Instant Pot to the sauté function and heat the vegetable oil. Season the beef chuck roast pieces generously with salt and pepper. Working in batches, sear the beef on all sides until nicely browned, about 3-4 minutes per side. Remove the beef and set aside.
  • Pour a small amount of the blended sauce into the Instant Pot and use a wooden spoon to scrape up any browned bits stuck to the bottom. This deglazing step is crucial to prevent the burn warning on your Instant Pot and to capture all the delicious caramelized flavors.
  • Return the beef to the Instant Pot and pour the remaining sauce over it. Add the bay leaves. Seal the lid, set the valve to the sealing position, and cook on high pressure for 60 minutes. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure manually.
  • Open the lid and transfer the beef to a large bowl. Using two forks, shred the meat into bite-sized pieces. Remove and discard the bay leaves. Return the shredded beef to the Instant Pot and stir to coat in the sauce. Taste and adjust seasoning with salt and pepper if needed.

Equipment

  • Instant Pot
  • Blender
  • Wooden Spoon
  • Two Forks

Notes

Choose the right cut: beef chuck roast is perfect for barbacoa because it becomes tender and shreddable after pressure cooking. Adjust the heat by adding more or fewer chipotle chilies to your preference. Browning the beef adds depth and complexity to the flavor. Letting the pressure release naturally helps keep the beef tender and juicy. Barbacoa tastes even better the next day after the flavors meld. Variations include using lamb shoulder or boneless goat meat, adding smoked paprika or liquid smoke for extra smoky flavor, or making a vegetarian version with jackfruit or mushrooms. Serve with warm tortillas, fresh cilantro, diced onions, lime wedges, crumbled queso fresco, sliced avocado, or pickled red onions for extra flavor and texture. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.