Instant Pot Beef Barbacoa

Instant Pot Beef Barbacoa is an authentic recipe for a classic Mexican recipe made FAST thanks to the Instant Pot.

Made with a perfectly spiced sauce and tender chuck roast, this Beef Barbacoa recipe creates the most flavorful shredded beef that is perfect served over homemade tortillas or over Instant Pot Rice.

What is Beef Barbacoa?

Beef Barbacoa is a Mexican dish made with beef, goat, or lamb. Traditionally, the meat is steamed in an underground oven with a rich, nuanced sauce until it is fall-apart tender.

Because the Instant Pot uses moist-heat to cook, it is the perfect vessel to recreate this dish without much effort. While it may not be authentic, the flavors and texture of the meat are spot on. 

Ingredients Needed

• Chuck Roast: A chuck roast is best for this recipe. Due to the marbling of this cut of beef, the meat will literally be melt in your mouth tender and the fat also helps to flavor the dish.
• Beer: Instead of using all beef broth, I find using a small amount of beer adds depth of flavor to the sauce. Use a mild, pale lager such as Coors Light or Corona. Of course, feel free to omit the beer and replace it with additional beef stock.
• Sauce: The sauce is made with several ingredients, but most are things you probably have on hand. It is a good idea to use low-sodium beef stock to control the level of salt in this recipe.

Step-By-Step Directions

Step One: Prepare Sauce

In a blender or food processor, blend beef broth with chipotle chiles, green chiles, garlic, onion, apple cider vinegar, cumin, oregano, salt, pepper, and cloves until well combined.

Step Two: Sear Beef

• Cut the beef into 3-4 inch cubes and season with salt and pepper.
• Turn the Instant Pot saute and pour in the oil and let heat for 2-3 minutes.
• Add the seasoned beef and sear for 2-3 minutes per side until browned.
• Once the meat is browned, turn the Instant Pot OFF and remove the beef to a plate.
• To prevent a burn warning, deglaze the inner pot by pouring in beer or beef stock and scraping up any browned bits on the bottom of the inner pot.

Step Three: Pressure Cook

• Add the meat back into the inner pot and pour the blended sauce over the meat and add in the bay leaves.
• Seal the pressure cooker and cook for 60 minutes on high pressure.
• Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.

Step Four: Shred Beef

• After pressure has been released, open the instant pot and remove the bay leaves. Shred the beef using 2 forks right in the inner pot, or remove and shred in a large bowl if that is easier for you.
• Stir the shredded meat with the cooking liquid and the juice of fresh lime.

How to Serve Beef Barbacoa

Instant Pot Beef Barbacoa can be served in countless ways.

• Serve the meat with the cooking liquid over Instant Pot Rice, Instant Pot Cilantro Lime Rice, or Pineapple Rice for a sweet and savory combination.
• Drain off the cooking liquid and use the shredded meat to top tortillas or serve in hard taco shells. Top with shredded cabbage or diced avocado if desired.
• Make Burrito Bowls using the meat and top with any desired toppings.
• Replace the shredded chicken with this shredded Beef Barbacoa for the filling for delicious Enchiladas.

Recipe Tips and FAQs

• Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
• Don't toss leftover canned chipotles in adobo sauce. Freeze them in an ice cube tray until sold and then pop out and place them into a freezer-safe bag. Defrost as many as needed for recipes in the future.
• If you need this recipe to be Gluten-Free, omit the beer and use Gluten-Free Beef Stock. 

More Instant Pot Beef Recipes

• Instant Pot Pot Roast
• Instant Pot Beef Stew
• Instant Pot Beef Stroganoff
• Instant Pot Italian Beef
• Instant Pot French Dip Sandwiches

If you tried this Instant Pot Beef Barbacoa recipe, I would love to hear from you! Please leave a comment and review below.

Instant Pot Beef Barbacoa

Instant Pot Beef Barbacoa is an authentic recipe for a classic Mexican recipe made fast thanks to the Instant Pot with a perfectly spiced sauce and tender chuck roast.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 10 minutes

Cook Time: 1 hour

Pressure Build-Up and Release: 25 minutes

Total Time: 1 hour 35 minutes

Servings: 10

Calories: 276kcal

Author: Kristen Chidsey

Ingredients

For the Sauce

• ▢ ¾ cup beef broth low sodium
• ▢ 2 chipotles in adobo sauce plus 1 tablespoon sauce
• ▢ 4 ounces chopped green chiles
• ▢ 1 small onion chopped
• ▢ 4 cloves of garlic
• ▢ 2 tablespoons apple cider vinegar
• ▢ 1 tablespoon ground cumin
• ▢ 1 tablespoon oregano Mexican oregano if you have it
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon black pepper
• ▢ ¼ teaspoon cloves

For the Dish

• ▢ 3 pounds chuck roast
• ▢ salt and pepper for seasoning meat
• ▢ ½ tablespoon oil
• ▢ ½ cup beer or additional beef broth
• ▢ 2 bay leaves
• ▢ 1 lime

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• In a blender or food processor, blend beef broth with chipotle chiles, green chiles, garlic, onion, apple cider vinegar, cumin, oregano, 1 teaspoon salt, 1 teaspoon black pepper, and cloves until well combined and the onion is broken down.
• Cut the beef into 3-4 inch cubes and season with salt and pepper.
• Turn the Instant Pot saute and pour in the oil and let heat for 2-3 minutes.
• Add the seasoned beef and sear for 2-3 minutes per side until browned. Once the meat is browned, turn the Instant Pot OFF and remove the beef to a plate.
• Pour in the beer, or stock, and scrape up any browned bits on the bottom of the inner pot.
• Add the meat back into the inner pot and pour the blended sauce over the meat. Add in 2 bay leaves.
• Place the lid on the inner pot and be sure the vent knob is sealed. Cook on HIGH pressure for 60 minutes. Hit Manual/Pressure Cook and use +/- buttons to adjust until it reads 60.
• Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.
• Open the instant pot and remove the bay leaves. Shred the beef using 2 forks right in the inner pot, or remove and shred in a large bowl if that is easier for you. Stir the shredded meat with the cooking liquid and the juice of fresh lime.
• Serve as desired.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)
• Blender

Notes

• Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
• For the beef, a chuck roast is best. You can use frozen beef as long as it is cubed up before frozen. If using frozen beef, cook for 90 minutes on high pressure.
• Use a mild, pale lager such as Coors Light or Corona. Of course, feel free to omit the beer and replace it with additional beef stock.
• Chipotle in Adobo Sauce: Use 2 chipotles and about 1 tablespoon of the sauce. You can freeze the remaining chipotles and sauce in the freezer to use in future recipes.
• Use low-sodium beef stock to control the level of salt in the recipe.
• If using the beef as a filling for tacos, I recommend draining the shredded meat over a fine mesh strainer so that your tacos don’t get soggy. If serving over rice or in burrito bowls, use the sauce to flavor the rice.

Nutrition

Calories: 276kcal | Carbohydrates: 4g | Protein: 27g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 458mg | Potassium: 514mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 4mg

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