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Instant Pot Beef Barbacoa
This Instant Pot Beef Barbacoa is tender, juicy, and packed with smoky, savory flavor. Beef chuck roast is pressure-cooked with chipotle peppers, garlic, lime, and warm spices until it shreds effortlessly. Perfect for tacos, burritos, quesadillas, and rice bowls.
Ingredients
- 4 lb boneless beef chuck roast, cut into 2-inch pieces
- 2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 Tbsp avocado oil or olive oil
- 1 small yellow onion, roughly chopped
- 4 garlic cloves, peeled
- 1-3 chipotle peppers in adobo sauce, to your preferred spice level*
- 1 can mild diced green chiles, 4 oz
- 3/4 cup low-sodium beef broth, divided
- 2 Tbsp fresh lime juice, divided
- 2 Tbsp apple cider vinegar
- 1 Tbsp ground cumin
- 2 tsp dried oregano
- 1 bay leaf
Instructions
- Prepare the Beef: Trim excess surface fat from the chuck roast and cut into 2-inch pieces. Pat dry with a paper towel and season evenly with 2 tsp salt and 1/2 tsp black pepper.
- Sear the Beef: Set a 6-quart or larger Instant Pot to Sauté (High). Add oil and brown the beef in 2 batches, about 2-3 minutes per side on the broadest surfaces. Do not crowd the pot. Transfer to a plate.
- Make the Sauce: In a blender or food processor, combine onion, garlic, chipotle peppers, green chiles, 1/4 cup beef broth, 1 Tbsp lime juice, apple cider vinegar, cumin, and oregano. Blend until mostly smooth. Use lime juice only; do not add the lime peels.
- Combine: Press Cancel. Pour the remaining 1/2 cup beef broth into the Instant Pot and scrape the bottom thoroughly to release any browned bits (this helps avoid a burn warning). Return the beef and accumulated juices to the pot. Pour the chipotle sauce over the beef and add the bay leaf.
- Pressure Cook: Secure the lid and turn the valve to Sealing. Select Pressure Cook (High) for 60 minutes. Allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure.
- Shred the Beef: Remove the bay leaf and discard. Transfer the beef to a bowl with a spider strainer (or tongs) and shred with two forks, discarding any large pieces of fat.
- Reduce the Sauce: If needed, skim excess fat from the cooking liquid. Select Sauté and simmer uncovered for 5-10 minutes, or until the sauce is slightly reduced and the flavor is concentrated. Pour the sauce into a large measuring cup. Let it sit for a few minutes so the fat floats to the top, then skim and discard.
- Finish and Serve: Return the shredded beef to the pot and toss with enough sauce to coat generously without making it soggy. Stir in the remaining 1 Tbsp lime juice. Taste and adjust salt as needed. Serve warm in tortillas or over rice with your favorite toppings.
Notes
Beef: Chuck roast is ideal because of its marbling and connective tissue. Avoid lean cuts such as eye of round.
*Spice level: Use 1 to 3 chipotles to taste (1 for milder/kids). Nutrition uses 2.
Faster sear: Brown the beef in a large skillet, then deglaze and add that liquid to the Instant Pot.
Cooking time: Allow 10-15 minutes to come to pressure before the 60-minute cook. If it doesn't shred easily, pressure cook 5-10 minutes more.
Shredding: Soft cotton gloves with disposable gloves over them make it easy to pick out fatty bits. Two forks work too.
Make Ahead: Refrigerate with cooking juices up to 3-4 days or freeze up to 3 months. Reheat with a splash of reserved juices.
Nutrition Facts
Instant Pot Beef Barbacoa
Amount per Serving
Calories
438
% Daily Value*
Fat
27.3
g
42
%
Saturated Fat
11.6
g
73
%
Trans Fat
1.6
g
Polyunsaturated Fat
2.3
g
Monounsaturated Fat
14.1
g
Cholesterol
156
mg
52
%
Sodium
865
mg
38
%
Potassium
869
mg
25
%
Carbohydrates
4.2
g
1
%
Fiber
1.2
g
5
%
Sugar
1
g
1
%
Protein
44.4
g
89
%
Vitamin A
69
IU
1
%
Vitamin C
7.5
mg
9
%
Calcium
66
mg
7
%
Iron
5.8
mg
32
%
* Percent Daily Values are based on a 2000 calorie diet.