Instant Pot Beef Barbacoa

Instant Pot Beef Barbacoa is tender, smoky, and moderately spicy. Serve it with all of your favorite Mexican dinners for a complete meal that can be made in about an hour. You can also make this recipe in a slow cooker, if preferred.

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This recipe was created out of my love for anything and everything made with chipotle peppers. I originally wanted to title the recipe Chipotle Beef Barbacoa, but apparently beef barbacoa is a popular menu item at the restaurant, Chipotle.

This recipe is not meant to be a copycat recipe. I’m not familiar with Chipotle’s barbacoa because I always order chicken or go vegetarian when I eat there, so I can’t compare. I just wanted chipotle to be a main flavor in this recipe because the smoke flavor that the peppers add really elevates the dish and adds just enough heat that it’s enjoyable without being overwhelming.

This beef barbacoa recipe is actually a simplified way to make the classic Mexican recipe. To make it more authentic would involve using an in-ground oven to steam and smoke the meat. Those aren’t very common in the U.S. Neither is meat from the head of the cow (or the cheeks), which is what the authentic version of a barbacoa recipe would use.

I like to make most of my recipes as close to authentic as possible, but there was no way that I was digging a hole in my backyard or using cow head. In my recipe, a much easier to find beef chuck roast is used, as well as an Instant Pot.

If you don’t have an Instant Pot, don’t worry! You can also throw this in a slow cooker in the morning and have it ready by dinner time. The slow cooker directions are further down this post, as well as in the recipe card notes.

Why This Recipe Works

This is a really easy recipe to make. It’s just a matter of browning the meat, then tossing it all in the Instant Pot (or slow cooker) and letting it do it’s thing. When it’s done, you’ll have the best, most flavorful meat. It comes out juicy and tender every single time.

You can use this beef barbacoa in so many different ways from the obvious like tacos and burritos, to the not-so-obvious but oh-so-delicious ways like stuffed sweet potatoes. It’s extremely versatile.

It’s also a great recipe for weekly meal prep. Just be sure to keep your toppings in a separate container so that you can reheat the meat on it’s own.

You can use this recipe in low carb and gluten free recipes as well. It may simply be a matter of using low carb or gluten free tortillas or cauliflower rice in burrito bowls, depending on the type of recipe that you want to use this beef in.

How to Make Beef Barbacoa in an Instant Pot

What You Need To Make This Recipe

To make this recipe, you will need:

• 2-3 pound beef chuck roast (I used a rump roast)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon extra virgin olive oil
• 1 cup beef stock
• 3-4 chipotle peppers in adobo sauce
• 2 tablespoons lime juice (freshly squeezed)
• 3 cloves garlic
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 1/4 cup loosely packed cilantro

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Equipment Needed For This Recipe

• Instant Pot or any other brand pressure cooker. A 6 quart pot should be plenty big enough.
• Slow cooker or Crock Pot  (if preferred over a pressure cooker)

Prep!

Cut the roast into 2-inch cubes and season with salt and pepper.

Chef’s Tip: cutting the roast into 2-inch cubes allows it to cook faster. It will be very tender when it’s done cooking.

Create!

Turn on the Instant Pot sauté function. Add the olive oil.

One the oil is hot, add the beef cubes, being careful not to crowd the pot. Brown on all sides, working in batches, if necessary. Remove the cooked beef to a plate or bowl.

Note: browning the meat adds more flavors and helps to keep the meat moist and tender inside while it cooks. It’s not an entirely necessary step, but it does help.

Turn off the sauté function, place the metal trivet into the bottom, and return all of the meat and any accumulated juices, back to the pot.

Add the beef stock, chipotle peppers, garlic cloves, oregano, cumin, lime juice, and cilantro to the canister of a blender. Pulse until well combined.

Chef’s Tip: you can remove the seeds from the chipotle peppers before adding them to the blender, for a more mild marinade.

Pour the marinade over the meat and secure the lid, with the valve set to seal.

Set to cook on high pressure for 25 minutes.

Once it’s done cooking, allow the pot to naturally release for 15-20 minutes.

Chef’s Tip: a natural release is simply allowing the Instant Pot to sit, undisturbed, for a certain period of the time. The pressure inside will very slowly come down. This gives the meat more time to cook and tenderize.

Turn the valve on the Instant Pot to vent, then once it’s done, carefully open the lid.

Shred the beef cubes with two forks.

Return the beef to the chipotle sauce in the pot and toss to combine.

Present!

Serve as desired. See the suggestions further down this post for tons of ideas on what to serve with beef barbacoa!

How to Make Beef Barbacoa in a Slow Cooker

1. Season the roast with salt and pepper.
2. Add the olive oil to a large skillet over medium-high heat.
3. Brown all sides of the roast (whole), then place it in the slow cooker.
4. Add the beef stock, chipotle peppers, garlic, oregano, cumin, lime juice, and cilantro to the canister of a blender and pulse until well combined.
5. Pour the marinade over the roast, place the lid on the slow cooker, and set to cook on low for at least 8 hours.
6. Once it’s done cooking, shred the roast with two forks and serve, as desired.

What To Serve Beef Barbacoa With

Beef barbacoa can be use in many, many different ways. Here are just some suggestions:

• Tacos
• Taco Salad
• Burritos
• Burrito Bowls
• Breakfast Burritos
• Chimichangas
• Enchiladas
• Quesadillas
• Taquitos
• Nachos
• Stuffed in sweet potatoes (the smoky, sweet, and spicy combination is delicious!)
• Over riced butternut squash (this is how I originally made the recipe)

Toppings for Beef Barbacoa

Some toppings that pair really well with beef barbacoa are:

• Tomatoes
• Pico de gallo
• Guacamole
• Avocado
• Mexican blend cheese
• Queso
• Lettuce
• Cabbage
• Cilantro
• Sour cream
• Lime wedges

Tips and Techniques

• For milder beef, cut the chipotle peppers open and scrape out the seeds before using.
• A “natural release” on the Instant Pot just means that you’re letting the pot sit, untouched, for a certain amount of time before turning the pressure valve to release.
• Cutting the roast into 2-inch pieces allows it to cook faster and results in very tender beef.
• Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.

FAQ’s

What Is Barbacoa Made Of?

Barbacoa is a Mexican dish typically made from goat, beef, or sheep. It’s often made by steaming and smoking parts of the head of the animal, but in this recipe, a regular beef chuck roast is used instead.

Traditionally, it would be cooked in an underground oven until very tender. Since underground ovens are not common in the U.S., slow cookers and pressure cookers, like the Instant Pot, are frequently used.

Can You Freeze Beef Barbacoa?

Yes, beef barbacoa can be frozen. Simple place it in a freezer bag or airtight container in your freezer. Use within 3 months for best results.

To use, thaw overnight in the refrigerator before reheating.

More Instant Pot Recipes

Here are a few more Instant Pot recipes that you may like:

• Instant Pot Coconut Curry Meatballs & Cauliflower
• Instant Pot Vegetable Beef Soup
• Garlic Butter Instant Pot Short Ribs
• Instant Pot Smoky Beef Chili
• Instant Pot Homemade Beef Stew
• Instant Pot Sweet Chili Coconut Chicken
• Instant Pot Egg Bites with Bacon & Gouda

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This recipe was originally published on August 6, 2018. It was updated with new images, tips, techniques, and FAQ’s in September 2020.