Easy Ultimate Instant Pot Beef Barbacoa with the magic of your Instant Pot. This recipe brings the traditional slow-cooked Mexican dish right into your kitchen, offering a blend of rich spices, chipotle peppers, and succulent beef that effortlessly falls apart. Perfect for tacos, burritos, or simply served over rice, this beef barbacoa will become a go-to for both weeknight dinners and special occasions, thanks to its simplicity and depth of flavor.

Why You’ll Love Easy Ultimate Instant Pot Beef Barbacoa:

Effortless Cooking: Let the Instant Pot do the heavy lifting with minimal prep.
Flavor-Packed: A bold blend of spices and chipotle peppers infuses the beef with incredible taste.
Versatile: Serve it in numerous ways – tacos, burritos, salads, or with rice.
Meal Prep Friendly: Make a big batch and enjoy various meals throughout the week.

Personal Story: There’s something about the rich, complex flavors of beef barbacoa that always brings my family to the table, eager and smiling. After several attempts to perfect this recipe in the Instant Pot, I finally struck the right balance between ease of preparation and authentic taste. It’s become our favorite Sunday tradition, creating a cozy, flavorful end to our weekend. Sharing this dish brings us together, and now I hope it does the same for you and your loved ones.

Key Features:

Made in under 90 minutes
Perfectly tender and flavorful
Can be made ahead and freezes well
Gluten-free and paleo-friendly

What i need to make Ultimate Instant Pot Beef Barbacoa

3 lbs beef chuck roast, cut into large chunks
Salt and black pepper, to taste
2 tablespoons olive oil
1 small onion, finely chopped
4 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground cloves
1/4 cup apple cider vinegar
3/4 cup beef broth
Juice of 1 lime
3 bay leaves

How To Make Easy Ultimate Instant Pot Beef Barbacoa

Season the beef chunks with salt and pepper. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the beef in batches and sear until browned on all sides. Transfer the seared beef to a plate.
In the same pot, add the onion and garlic, cooking until soft, about 3 minutes. Add the chipotle peppers, cumin, oregano, and cloves, stirring for about 1 minute until fragrant.
Return the beef to the pot and add the apple cider vinegar, beef broth, lime juice, and bay leaves. Stir to combine.
Secure the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” high pressure for 60 minutes. Once done, allow for a natural pressure release for 15 minutes, then manually release any remaining pressure.
Open the lid, remove the bay leaves, and shred the beef with two forks. If desired, press “Sauté” to reduce the sauce for a few minutes to enhance flavors.
Serve the beef barbacoa with your favorite sides or as a filling for tacos, burritos, or over rice.

Cooking Tips For Easy Ultimate Instant Pot Beef Barbacoa:

For a smokier flavor, add more chipotle peppers to your liking.
If the sauce is too liquidy after cooking, use the “Sauté” function to reduce it until it reaches your desired consistency.

Variations For Easy Ultimate Instant Pot Beef Barbacoa:

Spicy Barbacoa: Increase the chipotle peppers or add a teaspoon of chili powder.
Barbacoa Bowls: Serve over rice with beans, corn, salsa, and avocado for a wholesome barbacoa bowl.

Make It Healthier:

Trim excess fat from the beef chuck roast to reduce the fat content.
Serve with a side of quinoa or cauliflower rice for a lower-carb option.

Closing For Easy Ultimate Instant Pot Beef Barbacoa is a testament to the delicious simplicity that modern cooking can offer. With minimal effort, you can enjoy a meal that tastes like it’s been simmering for hours. Whether you’re hosting a party or need a comforting meal for your family, this beef barbacoa is sure to impress. Give it a try, and don’t forget to enjoy the process as much as the meal itself!

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Frequently Asked Questions Easy Ultimate Instant Pot Beef Barbacoa:

Can I use a different cut of beef?

Yes, brisket or shoulder roast can also work well for barbacoa. Adjust cooking times as necessary.

How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.

Can I make this Easy Ultimate Instant Pot Beef Barbacoa in a slow cooker?

Absolutely. Prepare as directed and cook on low for 8-10 hours or on high for 4-6 hours.

Is it necessary to sear the beef before pressure cooking?

Searing the beef adds depth of flavor but if you’re short on time, you can skip this step.

Ultimate Instant Pot Beef Barbacoa

Recipe by CutsfoodCourse: Crock Pot®

Servings

servings

Prep time

minutes

Cooking time

minute

Calories

476

kcal

Ingredients

CHIPOTLE SAUCE
3 chipotle peppers in adobo sauce (individual peppers in the can – NOT the whole can)
2 tsp adobo sauce (from the can)
3 Tbsp lime juice (fresh is best)
1 Tbsp better than bouillon beef base (optional but recommended)
1/3 cup apple cider vinegar
5 cloves garlic roughly chopped
3 tsp ground cumin
2 tsp oregano (mexican oregano is amazing if you have it)
1/4 tsp ground allspice
1 tsp kosher salt
1 tsp black pepper
1/2 cup beef broth (reduced sodium is best)
BARBACOA
4 lb. beef chuck roast
1/2 tsp kosher salt
1/2 tsp black pepper
2 Tbsp vegetable oil
1 yellow onion diced
4 oz can diced green chiles drained
3 Tbsp tomato paste
1 cup beef broth (reduced sodium is preferred)
2 bay leaves

Directions

MAKE CHIPOTLE SAUCE
Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside.
MAKE BEEF BARBACOA
Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces. Season beef with 1/2 tsp each salt and pepper.
Add vegetable oil to Instant Pot and select “Saute”. When hot, add beef and cook for a minute or so on each side, until browned. Depending on the size of your beef, you may need to do this in batches.
Remove browned beef to a plate and add onion. Saute for 2-3 minutes, until soft.
Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add in tomato paste, green chiles and bay leaves.
Press “Cancel – or Keep Warm/Cancel”. Return browned beef to the pot and pour pureed chipotle sauce over the top. Top with both halves of the lime.
Close lid securely and make sure the valve is set to “sealing”. Select “Manual” or “Pressure Cook” and adjust the +/- button until it reads 60 minutes.
When finished cooking, carefully turn the valve to “venting” for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.
Remove beef pieces to a large bowl and shred, discarding any purely fat parts.
Toss shredded beef with as much of the cooking liquid as you’d like.
TO THICKEN SAUCE
In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select “saute”.
Cook for several minutes, stirring often, until thickened to your tastes.
Toss shredded beef with as much of the thickened sauce as you’d like.
TO CRISP THE EDGES
Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.
Spread shredded beef into an even layer, then broil several minutes. Stir. Continue broiling and stirring until crisped and charred to your liking.

Easy Ultimate Instant Pot Beef Barbacoa