Not only is this the easiest Beef Barbacoa I've ever made, but it's one of the tastiest as well! Make this deliciously tender barbacoa recipe in a fraction of the time right in your Instant Pot.
What Makes This Beef Barbacoa Recipe So Quick And Delicious
I call this Beef Barbacoa recipe my better than Chipotle Barbacoa, and when you make it you will see exactly why. This was a huge hit in my Facebook group, where I posted it to as a sneak peek for everyone.
This delicious Mexican shredded beef recipe is perfect for barbacoa tacos, as a topping for rice or a salad, or just by itself! It's easily one of the best Mexican beef recipes out there, and certainly one of the most crave-worthy.
This Beef Barbacoa recipe stands out from the rest because it's not your standard slow cooker barbacoa. Oh no, this dish is prepared in my trusty Instant Pot. Not only does it dramatically cut down on the cooking time, but this Instant Pot barbacoa is packed with flavor thanks to being pressure cooked.
And did I mention that it's totally keto-friendly? To keep it completely low carb, just eat it as is or serve it with greens or on cauliflower rice!
Now let's get to cooking...
How To Make Instant Pot Beef Barbacoa
- In a small blender jar, blend together vinegar, chipotle chili, garlic, cumin, oregano, salt, chile powder, ground cloves, and water.
- In the Instant Pot, combine the beef roast pieces and the blended ingredients.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/HIGH PRESSURE and set the pot at HIGH pressure for 30 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.
- Remove the beef to a cutting board. Using two forks, shred the beef. Add it back to the Instant Pot. Stir in lime juice and serve.
What Type Of Beef Is Barbacoa?
Traditionally, barbacoa meat is either sheep, goat or beef. However, most recipes online (including this Instant Pot Beef Barbacoa recipe) will have you use chuck roast.
It's also widely believed that Chipotle barbacoa is made of chuck roast as well. And let me tell you, it's the perfect cut of meat for this dish as it comes about perfectly tender and delicious every time!
What Does Barbacoa Taste Like?
Beef Barbacoa is perfectly tangy, savory, salty and spicy all at the same time. It has a rich, beefy flavor that's bursting with Mexican spices and it's easily one of my favorite Mexican dishes.
Tips And Tricks For Making Beef Barbacoa
- I wrote this for 1 pound of meat because many of us can’t finish several pounds of meat at once. But you can always double or triple the recipe. If you do that, double or triple everything except the water.
- You can freeze the leftovers along with some of the cooking liquid to keep it moist when defrosting.
Beef Barbacoa Serving Suggestions
- Salad: Use the cooking liquid as a dressing. You may choose to use romaine lettuce, sour cream, salsa, guacamole, chopped red onions, and cilantro.
- Tacos: Wrap in corn or four tortillas with chopped red onions and cilantro.
- Over Rice: Cook brown rice pot in pot in the same pot as the meat cooks.
Looking For More Great Mexican Instant Pot Recipes? Check These Out!
- Pork Chile Verde - Quick, savory and delicious.
- Poblano Chicken Soup - Bursting with flavor without being spicy.
- Carne Adovada - A traditional taste made in a non-traditional way.
- Arroz Pina Colada - A great dessert for your Mexican dinner.
- Mexican Pulled Pork - Make pulled Pork tacos or use it for burritos.
- Mexican Chicken Pollo Con Salsa Rojo - A delicious Mexican chicken dish.
- Arroz Con Pollo - A simple chicken and rice dish that is bound to make the whole family happy.
- Mexican Rice Recipe - Way better than prepackaged Mexican rice!
- Instant Pot Tamale Pie - All of the taste of tamales but done in under an hour.
This Beef Barbacoa is the perfect main dish for your next taco night or as a quick and delicious dinner option. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Equipment
Ingredients
- 3 tablespoons Apple Cider Vinegar
- 1 Chipotle Chile in Adobo Sauce
- 6 Garlic Cloves
- 1 tablespoon Ground Cumin
- 2 teaspoons Dried Oregano
- 1.5 teaspoons Kosher Salt
- 1 tablespoon Mexican Red Chili Powder
- 1/4 teaspoon Ground Cloves
- 1 cup Water
- 1 pound Chuck Roast, beef, cut into 5-6 even pieces
- 2 tablespoons lime juice
Instructions
- In a small blender jar, blend together vinegar, chipotle chili, garlic, cumin, oregano, salt, chile powder, ground cloves, and water.
- In the Instant Pot, combine the beef roast pieces and the blended ingredients.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/HIGH PRESSURE and set the pot at HIGH pressure for 30 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.
- Remove the beef to a cutting board. Using two forks, shred the beef. Add it back to the Instant Pot. Stir in lime juice and serve.
Tips And Tricks For Making Beef Barbacoa
- I wrote this for 1 pound of meat because many of us can’t finish several pounds of meat at once. But you can always double or triple the recipe. If you do that, double or triple everything except the water.
- You can freeze the leftovers along with some of the cooking liquid to keep it moist when defrosting.
Beef Barbacoa Serving Suggestions
- Salad: Use the cooking liquid as a dressing. You may choose to use romaine lettuce, sour cream, salsa, guacamole, chopped red onions, and cilantro.
- Tacos: Wrap in corn or four tortillas with chopped red onions and cilantro.
- Over Rice: Cook brown rice pot in pot in the same pot as the meat cooks.
Nancy
Hi Urvashi,
I would like to make this using beef cheeks I have in the freezer. Would the cook time be the same as for chuck roast? Thanks!
URVASHI PITRE
Unfortunately I’ve never cooked with those so I can’t answer. Do ask in my Facebook groups. Someone will know
Michelle
Husband and I both loved this. I used a 2 1/2 lb chuck roast to make sure that we had enough leftovers to use the meat in Urvashi's tamale pie recipe, which I'm going to make for the first time tomorrow night. I doubled everything except the water (per Urvashi's advice). What's not to love about a sauce that uses 12 cloves of garlic?!? 🙂
URVASHI PITRE
Exactly! Glad you guys liked it
Sarah
This is my second IP recipe from this site and both have been great. Super easy, very flavorful, and delicious. My picky husband loved the beef tonight and raved about how good it was. Thanks for the great recipe!
Marian Rezelman
Another 5⭐️ Winner!
Johnette Cadis
This recipe is scrumptious! My 16 year old son gave it 5 stars & 14 yr old said I can serve it at a dinner party I’m hosting soon. Husband said it tastes gourmet. Bravo! I used 2 1/2 lb roast. Doubled spices but not the vinegar, water or chipotle pepper. I only used half a pepper and about a 1/2 tsp of the sauce, because I was scared it might be too hot. It wasn’t, so I will use 1 pepper next time. Since I don’t have a blender jar, I chopped the pepper, added minced garlic and mixed in all the spices with a fork. Added the water and used my immersion blender to mix it together. Fabulous recipe and so easy! Thank you, Urvashi!
URVASHI PITRE
I’m so glad you liked it!
Kris
I enjoyed this recipe and liked how easy it was to make, but my family thought it had a heavy vinegar flavor. I'd never eaten this dish before so didn't know what the intended flavor should be. Vinegar taste definitely stands out, but wasn't displeasing. Just curious what others thought? ( I had 2 lbs of meat, so followed your cooking tips and doubled all ingredients except the water.) I'll definitely make again, and reduce apple cider vinegar. Thanks!
Lisa
What size are the roast beef "pieces", the whole 1 lb roast or cut up into smaller pieces?
URVASHI PITRE
Cut the 1 lb piece into 3 pieces.
Barbara Marshall
I have a silly question: the recipe calls for 1 Chipotle chilie in adobo sauce, is that one small can or one pepper out of the can? I don’t usually cook with peppers so I’m not sure how much “heat” comes from the pepper! Thank you!
URVASHI PITRE
That is actually a very important question! One pepper out of the can. NOT one can. You will curse me forever if you use one can 😂😂
Kim Tyler
Barbara, when a recipe calls for only 1 Chipotle pepper I usually take the rest of the can and place it in my mini prep food processor and grind them up with the adobo sauce and then portion it out in 1Tbsp portions on parchment paper and place in the freezer, then I take them and wrap the frozen pepper/adobo mount in some parchment paper and place them in a freezer plastic bag, then I have chipotle pepper with adobo sauce at the ready. Just simply pop 1 or few in a recipe calling for Chipotle pepper with adobo sauce anytime without having to open a whole can.
Cindy
Thanks for the tip!
Suzan Kartaltepe
I'm making this tonight with a grass-fed chuck roast I have.
URVASHI PITRE
Yass! I hope you love it as much as I do.
Suzan Kartaltepe
We loved it! Great flavors and recipe. Thank you.