Not only is this the easiest Beef Barbacoa recipe I've ever made, but it's one of the tastiest as well! Make this deliciously tender Instant Pot Barbacoa recipe in a fraction of the time.
Why You'll Love This Easy Dish
- Better than the original. This is a great take on Chipotle Barbacoa.
- Inexpensive. Skip the high takeout prices and make your own at home.
- Great topper. Use this as a topping for rice or salad.
- Easy. A great hands-off Instant Pot recipe.
- Keto. Great for a keto lifestyle.
- Low Carb. Skip the tortillas and eat with some cheese and sour cream for a great low carb main course.
What Is Barbacoa?
Barbacoa is Mexican barbecue meat that is typically sheep, goat, or beef. Most recipes online (including this Instant Pot Beef Barbacoa recipe) will have you use chuck roast. 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!
It's traditionally cooked underground until it is super tender and delicious. Since most of us don't have the option of burying our meat, I decided to modify the recipe for the Instant Pot to create delicious and tender barbacoa meat.
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.
What Is Beef Barbacoa Made Of?
When making Instant Pot beef barbacoa, each of the listed ingredients serves a specific purpose in creating a rich, flavorful, and tender Mexican-inspired beef dish. Here's what each ingredient is used for:
- 3 TBSP Apple Cider Vinegar- Adds acidity and tanginess to the dish. It helps balance the flavors and contributes to the overall complexity of the sauce.
- 1 Chipotle Chile in Adobo Sauce- A key ingredient that provides both smokiness and heat to the barbacoa. It adds a distinctive flavor and a touch of spiciness to the dish.
- 6 Garlic Cloves- Bring a robust and aromatic flavor to the barbacoa.
- 1 TBSP Ground Cumin- It imparts a warm and earthy flavor to the barbacoa, contributing to its authentic taste.
- 2 tsp Dried Oregano- Adds a herbaceous and slightly floral note to the dish.
- 1 1/2 tsp Salt- Used to season the meat and the sauce, enhancing the taste of the beef and the other ingredients.
- 1 TBSP Mexican Red Chili Powder- Provides a vibrant red color and a mild, smoky heat to the barbacoa.
- 1/4 tsp Ground Cloves- Add a warm and slightly sweet flavor with a hint of spiciness. They are used sparingly to give the dish a unique depth of flavor.
- 1 Cup Water- It helps create steam and pressure, facilitating the cooking process while also serving as a base for the sauce.
- 1 Pound Chuck Roast- The main ingredient and source of the beef in this dish. It is cut into smaller pieces to ensure even cooking and quicker tenderization in the Instant Pot.
- 2 TBSP Lime Juice- Adds a bright and zesty element to the barbacoa, balancing the richness of the meat and the flavors of the spices.
How To Make Instant Pot Beef Barbacoa
- Cut the beef. Chop beef roast into pieces.
- Add ingredients to the pot. In the Instant Pot, combine the beef roast pieces and the blended ingredients.
- Pressure cook. 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 beef. Remove the beef to a cutting board.
- Shred it up. Using two forks, shred the beef. Add it back to the Instant Pot.
- Finish and enjoy. Stir in lime juice and serve.
Tips And Tricks
When you’re gearing up to make Instant Pot Beef Barbacoa, use these helpful tips and tricks to make it absolutely unforgettable:
- Double it up. 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.
- Meal Prep. You can freeze the leftovers along with some of the cooking liquid to keep it moist when defrosting.
- Check for tenderness. If your beef doesn't shred easily, place the lid back on your Instant Pot and cook it for another 10 minutes under high pressure and allow for a 10 minute natural pressure release. The additional time will allow the connective tissue to soften and allow your beef to shred more easily.
Variations
Beef barbacoa may be the star of the show, but the way you style its performance can transform the entire meal. Try these delicious variations to keep your Instant Pot barbacoa exciting every time:
- Slow Cooker Beef Barbacoa- No Instant Pot? No problem. Get all of your favorite barbacoa flavors made in your second (or third) favorite kitchen appliance.
- Beer-Marinated Beef Barbacoa- Marinate the beef in a mixture of beer, lime juice, and spices for several hours or overnight. The beer adds a unique depth of flavor and tenderness to the meat.
- Green Chile Beef Barbacoa- Struggle with too much heat or prefer a more fresh flavor? Replace some or all of the dried chilies in the traditional spice blend with roasted or canned green chilies for a milder, tangier flavor profile.
What To Serve With Instant Pot Barbacoa
Instant Pot Beef Barbacoa is a flavor-packed superstar all on its own, but the right sides and toppings turn each bite into a full-blown celebration. Here are some delicious ideas for what to serve with it:
- 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. Keep it low carb with your favorite low carb tortilla shell.
- Over Rice- Cook brown rice pot in pot in the same pot as the meat cooks.
- Lettuce Wrap- Wrap the meat in a lettuce leaf to keep it keto.
How Long Does It Last?
If you have leftovers of beef barbacoa and want to refrigerate them, they should be stored in an airtight container.
When properly refrigerated, beef barbacoa can typically last in the refrigerator for about 3 to 4 days. Make sure to cool the meat to room temperature before refrigerating it to prevent condensation, which can affect the texture.
Can You Freeze It?
If you want to extend the shelf life of beef barbacoa, you can freeze it. Transfer the cooled barbacoa to an airtight container or freezer-safe bag, removing as much air as possible to prevent freezer burn.
Properly stored, beef barbacoa can stay good in the freezer for approximately 2 to 3 months.
When ready to use, thaw it in the refrigerator overnight before reheating.
More Great Mexican Instant Pot Recipes?
- 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.
Still not sure what to make for dinner tonight? Check out some of these dinner ideas.
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!
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.
Mark
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