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 Is Barbacoa?
Barbacoa is Mexican barbecue meat that is typically sheep, goat, or beef. 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 Makes This Beef Barbacoa Recipe So Quick And Delicious
- 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.
How To Make Instant Pot Beef Barbacoa
- Chop beef roast into pieces.
- 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. 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.
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.
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!
★ 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. Don't forget to pin this recipe for later!
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.
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Nutrition
Originally Published February 17, 2020
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Amy Kaser
How do I make in slow cooker?
TwoSleevers
You can. I would cut the amount of water in half and cook on low for 4-6 hours until the meat is tender and shred as the recipe states. For shorter cooking time, cook the roast into smaller pieces. Hope you love it!
Wanda Platte
This recipe is fantastic!! I didn’t have a roast, so I used stew meat instead. Next time will use a roast for a better, longer shred. I’m doing low carb so will use carb balance tortillas. Thanks, Urvashi!
Tonton
This recipe is amazing!! We have a Mexican au pair, so I'm pretty hesitant to try any Mexican recipes because they may not stand up to our in-home critic -- but even she loved it! "It tastes just like it does at home!" Instant family favorite.
One question out of curiosity. The recipe says "Mexican red chili powder" but the link goes to regular McCormick's chili powder; is there a a different "Mexican" type you recommend, such as ground Ancho chili peppers, or the medium or hot chili powder from Penzey's? Clearly the recipe was a hit regardless, just curious since it specifies "Mexican red chili powder." 🙂
Jennifer
Flavor is great, but my gosh- it’s so crazy hot we can barely eat it. And we like hot food- love Indian dishes and Mexican and I cook with hot spices often. What did I do wrong? I used regular chili powder- was that the culprit? Help! Guac and sour cream are not really taking the edge off.
URVASHI PITRE
Did you use one chili from the can or one can? The recipe is for one chili
Renee Allen
THIS is amazing!!!! Great aroma and flavor!
Kris T Bell
Fantastic recipe and very authentic and flavorful! Love the spice combo! It is a regular on our menu from now on! Hubby and I couldn't be more pleased!
Liz
I love this beef recipe and I make it weekly. I like to add it to scrambled eggs for a hearty breakfast. 🙂
Cindy
This will be a regular in our rotation from now on.
URVASHI PITRE
We have made this so many times at my house as well!
Ko Mojo
I have chipotle powder but not chipotles in adobo sauce. How should I adapt?
URVASHI PITRE
It’s going to depend on how spicy you like it. I’d start with a teaspoon of it and taste the sauce before pouring it on the meat.
Hema
Can this be made with chicken?
URVASHI PITRE
Yes indeed I mention that In the post