This Instant Pot Beef Barbacoa is everything I love in a cozy, flavorful meal—tender, bold, and done without hovering over a stove all day. It’s the kind of dish that makes your whole kitchen smell like a celebration and has everyone asking for seconds (and maybe thirds!). As a mom and former chef, I’m telling you—this one’s a go-to for busy days and dinner parties alike.
Why You’ll Love This Recipe
We first made this beef barbacoa on a weeknight when I had zero time and all the hungry people—it was an instant win. Since then, it’s made its way into our regular meal rotation and gets rave reviews every single time.
- Fast and full of flavor thanks to the Instant Pot
- Great for meal prep, tacos, bowls, or burritos
- Tender, juicy beef infused with smoky, spicy goodness
- Big flavor with minimal hands-on time
Ingredients Breakdown
Essentials
- 3 lbs beef chuck roast, cut into large chunks
- 1 tablespoon olive oil
- 3 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce (from the chipotle can)
- 4 garlic cloves
- 1 small white onion, chopped
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup apple cider vinegar
- 3 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup beef broth
- 2 bay leaves
Pro Tips
- If you’re sensitive to spice, reduce chipotle peppers to 1–2.
- Swap lime juice for orange juice for a more citrusy twist.
- No beef broth? Water with a bouillon cube works in a pinch.
- For extra depth, sear the beef chunks before pressure cooking.
Step-by-Step Instructions
- Set the Instant Pot to Sauté mode. Add olive oil and sear beef chunks until browned on all sides. Work in batches if needed. Remove beef and set aside.
- In a blender or food processor, combine chipotle peppers, adobo sauce, garlic, onion, lime juice, vinegar, cumin, oregano, cloves, salt, and pepper. Blend until smooth.
- Return beef to the Instant Pot. Pour the blended sauce over the beef, then add the beef broth and bay leaves. Stir gently to combine.
- Lock the lid and set to Pressure Cook (High) for 60 minutes.
- Once done, allow a natural pressure release for 15 minutes, then quick release any remaining pressure.
- Remove bay leaves. Shred beef directly in the pot using two forks. Let it sit in the sauce a few minutes to soak up all the flavor.
- Serve hot in tacos, burrito bowls, or over rice. Garnish as desired!
Chef’s Tips and Tricks
- Searing the beef first adds rich, caramelized flavor—don’t skip if you have time.
- For easier cleanup, use a silicone liner insert for the Instant Pot.
- This freezes beautifully! Store cooled leftovers in freezer bags for up to 3 months.
- Add a splash of broth or water when reheating to keep the beef juicy.
Recipe Variations and Serving Suggestions
- Serve in tacos with cilantro, onions, and a squeeze of lime.
- Pile onto rice bowls with black beans, corn, and avocado.
- Use in quesadillas with melty cheese and pickled onions.
- Make barbacoa nachos for a party-friendly dish.
- Swap beef for pork shoulder or even jackfruit for a plant-based option!
FAQs
Can I make this ahead?
Yes! It actually tastes even better the next day. Store in the fridge for up to 4 days or freeze for longer.
Can I use a different cut of beef?
Absolutely. Brisket or beef shoulder are great substitutes for chuck roast—just make sure they’re well-marbled for that tender texture.
Is this recipe spicy?
It has a nice kick from the chipotle peppers, but you can adjust to your liking by using fewer peppers or omitting the adobo sauce.
Recipe Card
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes (includes pressure release)
Ingredients:
- 3 lbs beef chuck roast, cut into chunks
- 1 tablespoon olive oil
- 3 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 4 garlic cloves
- 1 small white onion
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 3 tsp cumin
- 2 tsp dried oregano
- 1/2 tsp ground cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 cup beef broth
- 2 bay leaves
Instructions:
- Sear beef chunks in Instant Pot using Sauté mode and olive oil.
- Blend chipotle peppers, adobo sauce, garlic, onion, lime juice, vinegar, spices, salt, and pepper until smooth.
- Return beef to the pot, pour sauce over, and add broth and bay leaves.
- Pressure cook on High for 60 minutes, allow 15-minute natural release, then quick release.
- Shred beef and serve with desired toppings.
Nutrition: 310 calories per serving
Did you try this Instant Pot Barbacoa? I’d love to hear how it turned out! Leave a comment below or snap a photo and tag me @thekitchensaid on Instagram. Let’s keep cooking joyfully—together!
