Since I first developed this Instant Pot Beef Barbacoa, I cannot stop making it. My kids request it because it tastes like restaurant beef barbacoa, and I love that it’s versatile and perfect for meal prep. The chuck roast pressure cooks with chipotle, garlic, lime, and warm spices until it shreds easily, and one simple sauce trick keeps it juicy, never watery.
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Instant Pot Beef Barbacoa Video
Instant Pot Beef Barbacoa Recipe
My kids particularly love this Mexican shredded beef in cheesy, beefy burritos, but it is super versatile: tacos, bowls, taquitos, you name it. The smoky chipotle and bright lime make every bite so good. A quick sear browns the beef to build flavor, then the blended chipotle sauce infuses the beef with tons of flavor. If you love my Pork Carnitas, this is the beef version, with a smoky chipotle kick.
No Instant Pot? See the slow cooker and oven options below.
Why You’ll Love This Beef Barbacoa
- Restaurant-style flavor the kids actually request
- Juicy, never watery shredded beef
- About 20 minutes of prep, then the Instant Pot does the rest
- Perfect for tacos, beef burritos, bowls, and quesadillas
- Make-ahead friendly and freezes well with the juices
Ingredients for Instant Pot Beef Barbacoa
- Beef chuck roast: boneless, cut into 2-inch pieces. Chuck roast is the cut you want. All that marbling is what gives you juicy, tender shredded beef. Avoid lean cuts like eye of round; those just end up dry.
- Chipotle peppers in adobo: 1 to 3, to your preferred spice level (use 1 for milder/kids)
- Diced green chiles: mild canned chiles add flavor without extra heat
- Onion, garlic, cumin, oregano, bay leaf: the savory base of the sauce
- Beef broth, lime juice, apple cider vinegar: keep the beef moist and add brightness (use the juice only, not the lime peels)
Substitutions and Variations
- Other beef cuts: Chuck roast works best because it’s well marbled and becomes fall-apart tender. Other options include beef cheeks (traditional for barbacoa), boneless short ribs, and brisket.
- Milder: Use 1 chipotle for milder heat or for kids, then taste after cooking. Heat varies by pepper size and brand.
How to Make Instant Pot Beef Barbacoa
I make the sauce in a blender (it doesn’t have to be perfectly smooth), and I wrote this for a 6-quart Instant Pot. If doubling, use an 8-quart and brown in batches so the beef sears instead of steams.
- Season and sear: Cut the chuck into 2-inch pieces, season, and brown in 2 batches on Sauté. Don’t crowd the pot, or the beef will steam instead of brown.
- Blend the sauce: Blend the onion, garlic, chipotles, green chiles, broth, lime juice, vinegar, and spices until mostly smooth.
- Deglaze and pressure cook: Scrape the pot really well with the remaining broth, add beef, sauce, and bay leaf, then cook on High for 60 minutes with a 15-minute natural release. If it isn’t shredding easily, pressure cook another 5-10 minutes.
- Shred and finish: Lift the beef out with a spider strainer and shred. Reduce the cooking juices if they look thin (Sauté a few minutes), scoop some into a measuring cup, then toss the shredded beef with enough sauce to coat so it stays juicy, not watery. Add reserved sauce back as needed. Finish with the remaining lime.
Pro Tip: How to Avoid the Burn Warning
We’ve all been there: you set your Instant Pot and come back when it should be done, only to see the dreaded burn warning. Deglaze the pot well after searing, scraping up every browned bit, and wipe the rim and sealing area with a paper towel so the lid seals properly.
How to Serve Beef Barbacoa
Pile it into warm corn or Flour Tortillas with onion, cilantro, avocado, and a squeeze of lime. My kids go for cheesy beefy burritos; I also love it in burrito bowls over Cilantro Lime Rice, or crisped into quesadillas. Top tacos with Pico de Gallo and Guacamole. Let me know in the comments how many chipotles you used (1, 2, or 3).
Make-Ahead and Storage
Barbacoa is perfect for making ahead, and the leftovers are just as good the next day.
- To Refrigerate: Store with some cooking juices in an airtight container for 3-4 days.
- To Freeze: Freeze up to 3 months. Thaw overnight in the fridge.
- To Reheat: Warm gently on the stove or in the microwave with a splash of reserved juices.
Don’t Have an Instant Pot?
You can use the same sear and blended sauce, then finish the beef in the sauce the same way so it stays juicy.
- Slow cooker: Cook on LOW for 8-10 hours or HIGH for 5-6 hours, until fork-tender and easy to shred.
- Oven: Use a covered Dutch oven at 325°F for 3-4 hours, until fork-tender (check around 3 hours).
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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
*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.
438kcal Calories4.2g Carbs44.4g Protein27.3g Fat
Nutrition Facts
Instant Pot Beef Barbacoa
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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