Welcome to the ultimate guide for crafting the most succulent and flavorful Instant Pot Barbacoa Beef! This quick and easy pressure cooker recipe delivers perfectly shredded, braised beef, ideal for mouthwatering tacos, burrito bowls, or meal prep. Designed to be incredibly versatile, this dish is not only delicious but also fits seamlessly into various dietary lifestyles, including Whole30, Paleo, and gluten-free plans. Whether you’re feeding a family or preparing for the week ahead, this recipe simplifies the process without compromising on authentic taste. You can easily adapt the recipe by using 1.5 to 3 pounds of your favorite beef roast, making it flexible for any occasion.

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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

Barbacoa, a culinary tradition with deep roots, has gained widespread popularity, especially through its appearance in burritos, burrito bowls, and tacos at establishments like Chipotle. Yet, its heritage extends far beyond a fast-casual dining experience. Originating from ancient cooking methods, barbacoa is a rich, flavorful meat preparation that traditionally involves slow-cooking meat, often beef, until it is incredibly tender and easily shredded. This particular recipe stands out as a Great Recipe to Feed a Crowd or to have readily available for efficient meal prep throughout the week. Its robust flavor profile makes it a beloved staple in many households.

If you’re a fan of quick and flavorful meals, you might also enjoy my Instant Pot Steak Tacos recipe, offering another fantastic option for a speedy weeknight dinner.

What Exactly is Barbacoa Beef?

At its heart, barbacoa is a traditional Mexican cooking method, and the term itself refers to the slow-cooked, tender meat that results. Historically, barbacoa was made by slow-cooking entire animals, like goats or sheep, or specific cuts of beef like the cheeks, in a pit dug into the ground and covered with maguey leaves. This ancient technique yielded exceptionally tender, smoky, and deeply flavorful meat. While beef cheeks are the most traditional cut for barbacoa, they can be challenging to source for the average home cook.

This recipe thoughtfully adapts the barbacoa tradition for modern kitchens by utilizing beef chuck roast. Chuck roast is an excellent choice for this preparation due to its rich marbling and connective tissue, which break down beautifully under pressure or slow cooking, resulting in that desirable fall-apart, shredded texture. When prepared in the Instant Pot, it achieves the same tender results in a fraction of the time, making authentic barbacoa accessible for weeknight dinners.

Traditionally, barbacoa is served simply: piled high on warm corn tortillas, garnished with fresh salsa, finely diced white onions, and a generous squeeze of fresh lime juice. The simplicity allows the complex flavors of the slow-cooked beef to shine through. While this recipe is designed to be Whole30, Paleo, and gluten-free, typically using coconut wraps for a healthier alternative, it also embraces the core flavors that make traditional barbacoa so irresistible.

The Magic of Instant Pot Cooking for Barbacoa

The Instant Pot has revolutionized how home cooks approach dishes that traditionally require hours of slow simmering, and barbacoa is no exception. This multi-functional appliance transforms a time-consuming recipe into a quick and convenient culinary triumph. The high-pressure environment of the Instant Pot rapidly tenderizes tough cuts of meat like chuck roast, breaking down connective tissues to achieve that melt-in-your-mouth shredded texture in just a fraction of the time it would take in a slow cooker or oven.

Beyond speed, the Instant Pot offers several benefits for making barbacoa. Its Sauté function allows you to sear the beef directly in the pot, building deep, caramelized flavors before pressure cooking. This means less cleanup and more concentrated taste. Furthermore, the sealed environment helps to infuse the meat thoroughly with the rich, smoky, and tangy marinade, creating a deeply flavored barbacoa that rivals traditional methods. This efficiency makes it an ideal method for busy individuals and families looking to enjoy authentic flavors without the lengthy wait.

How To Make Barbacoa Beef Roast and Sauce in Instant Pot or Pressure Cooker

Creating this incredible Instant Pot Barbacoa Beef is a straightforward process that yields spectacular results. Here’s a detailed breakdown of the steps:

1. Prepare the Flavorful Marinade: Begin by gathering all your seasoning and marinade ingredients. This includes chipotles in adobo sauce, fresh lime juice, apple cider vinegar, cumin, oregano, chili powder, and beef broth. Combine these powerful flavor enhancers in a blender. Blending ensures a smooth, consistent marinade that will fully coat the beef and penetrate its fibers for maximum flavor.
2. Marinate for Deep Flavor: Once blended, pour the marinade over your beef chuck roast chunks. For the best flavor penetration and tenderness, marinate the meat for at least one hour. For truly exceptional barbacoa that tastes like it’s been slow-cooking for days, I highly recommend marinating overnight in the refrigerator. This step is crucial for developing the rich, complex taste profile.
3. Sear the Beef for Richness: Utilize your Instant Pot’s Sauté function to sear both sides of the marinated beef chunks. Searing creates a beautiful crust on the meat, locking in juices and developing deep, savory flavors through the Maillard reaction, which is essential for a robust barbacoa.
4. Build the Sauce Base: After searing and removing the beef, add chopped garlic and onions to the pot. Sauté them briefly to soften and release their aromatic compounds, scraping up any browned bits from the bottom of the pot. This deglazes the pot and incorporates all the delicious fond into your sauce, enhancing its depth. Then, add the remaining beef broth.
5. Pressure Cook to Perfection: Return the seared beef to the Instant Pot. Close and seal the lid, then set your Instant Pot to pressure cook. The high-pressure environment will tenderize the chuck roast until it’s incredibly soft and shreddable.
6. Shred and Integrate: Once cooked, carefully open the pot and remove the beef. Using two forks, easily shred the tender beef into delicious strands. Return the shredded beef to the pot, allowing it to soak up all the flavorful juices and sauce. Stir well to ensure every piece is coated in the rich barbacoa goodness.

Optimal Cooking Time for Perfect Tenderness

Achieving that perfect, fall-apart tender barbacoa in the Instant Pot is all about the right cooking duration and release method. For a 3-pound beef chuck roast, I find that 60 minutes of high-pressure cooking is the sweet spot. This duration allows ample time for the connective tissues in the chuck roast to fully break down, resulting in incredibly succulent and easy-to-shred meat.

Equally important is the pressure release method. After the 60-minute cooking cycle, it’s crucial to allow for a 10-minute natural pressure release (NPR). During this time, the Instant Pot slowly and naturally depressurizes. This gradual release helps the meat to relax and reabsorb its juices, ensuring it remains tender and moist. A quick release immediately after cooking can sometimes lead to tougher meat as the fibers contract too rapidly. After the 10 minutes of natural release, you can then manually release any remaining pressure before carefully opening the lid. This combination of cooking time and natural release guarantees barbacoa beef that is consistently juicy and perfectly tender every single time.

Chipotle’s Signature Barbacoa Flavor

Chipotle’s barbacoa has earned a cult following for its distinctive flavor profile: it’s spicy, incredibly tender, and wonderfully shredded beef with a smoky, slightly tangy, and savory depth. This specific taste is what many associate with quality barbacoa, and this recipe aims to recreate that beloved experience right in your kitchen.

The key to mimicking Chipotle’s signature barbacoa lies in a few crucial ingredients and techniques. Chipotle peppers in adobo sauce are paramount, providing that essential smoky heat and a subtle tang. Fresh lime juice brightens the overall flavor, while apple cider vinegar adds another layer of tanginess that cuts through the richness of the beef. Spices like cumin and oregano contribute to the earthy, aromatic base that defines Mexican cuisine. When these elements are combined and pressure cooked with beef chuck roast, the result is a copycat barbacoa that is remarkably similar in taste and texture to what you’d find at your favorite burrito spot, but with the added satisfaction of homemade quality and control over ingredients.

Meal Prep and Freezer-Friendly Tips

This Instant Pot Barbacoa Beef is an absolute dream for meal prepping, allowing you to enjoy delicious, homemade meals throughout the week with minimal effort. Here’s how to maximize its shelf life and convenience:

• Optimal Storage for Refrigeration: Once the barbacoa has cooled, transfer it to an airtight container. Crucially, ensure the meat is stored with its juices. The flavorful braising liquid not only keeps the beef moist but also continues to infuse it with flavor, making it even more delicious the next day. Stored this way, the barbacoa will last for 3-4 days in the refrigerator.
• Freezing for Long-Term Enjoyment: For longer storage, barbacoa beef freezes exceptionally well. Again, when transferring the beef to freezer-safe containers or heavy-duty freezer bags, always include the cooking juices. The juice helps protect the meat from freezer burn and retains its moisture and flavor upon reheating. Freeze for up to 6 months. To prevent large ice blocks and speed up thawing, you can freeze individual portions.
• Thawing and Reheating: To defrost, simply remove the frozen barbacoa from the freezer and place it in the refrigerator overnight. For quicker thawing, you can use the defrost setting on your microwave or place the sealed container in a bowl of cold water. When reheating, gently warm the barbacoa on the stovetop over medium-low heat, in the microwave, or even in the Instant Pot on the Sauté (Low) or Keep Warm setting, adding a splash of beef broth or water if it seems dry.
• Fresh vs. Frozen Meat: While this recipe is developed using fresh beef, the principles of pressure cooking should apply to thawed beef as well. However, for best results and to ensure the most tender outcome, I recommend using fresh or fully thawed beef chuck roast. I have not tested this specific recipe with beef that was frozen before cooking.

Having a batch of barbacoa ready in your freezer means you’re just minutes away from a flavorful meal, whether it’s for tacos, burrito bowls, or even a quick salad topping.

Essential Recipe Tips for Flawless Barbacoa

To ensure your Instant Pot Barbacoa Beef turns out perfectly every time, keep these valuable tips in mind:

• Trim Excess Fat: Before cooking, take the time to trim as much visible excess fat as possible from the beef chuck roast. While some marbling is good for flavor and tenderness, too much external fat can make the final dish greasy and harder to shred cleanly. Trimming beforehand makes the shredded beef leaner and improves its texture.
• Marinating is Key (but Optional): While barbacoa is traditionally marinated, and the Chipotle version certainly benefits from it, marinating is technically optional if you’re short on time. However, for a truly deep, complex flavor profile that penetrates every fiber of the meat, marinating the beef for at least an hour, or ideally overnight, makes a significant difference. It allows the spices and acidic components to tenderize the meat and infuse it thoroughly.
• Salt to Taste, Post-Cooking: Beef roast requires a good amount of salt to enhance its flavor. However, it’s best to be conservative with salt during the initial stages and add the majority of it once the beef has cooked and shredded. This prevents over-salting, especially since the liquids will reduce and concentrate during cooking. Tasting the shredded beef in its sauce allows you to adjust the seasoning perfectly.
• Sauté Aromatics for Depth: Before adding the beef and broth for pressure cooking, take a few minutes to sauté the chopped onions and garlic directly in the Instant Pot. This step caramelizes the aromatics, building a foundational layer of flavor that significantly enhances the overall taste of your barbacoa. Alternatively, you can add the garlic and onions to the blender with the other marinade ingredients to infuse their flavors into the beef from the start.
• The Longer it Sits, the Better it Gets: Much like a classic spaghetti sauce or chili, barbacoa beef often tastes even better the next day. Allowing the shredded beef to sit and soak in its flavorful sauce overnight in the refrigerator gives the ingredients more time to meld and deepen. This makes it an excellent candidate for meal prep, as flavors intensify over time.
• Adjust Spice Level: If you prefer a spicier barbacoa, don’t hesitate to add more chipotle peppers in adobo sauce to the marinade. You can also incorporate a pinch of red pepper flakes for an extra kick. Conversely, if you’re sensitive to heat, you can reduce the amount of chipotles.
• Browning the Beef: Searing the beef chunks using the Instant Pot’s Sauté function prior to pressure cooking is an optional step, but it is highly recommended. The browning creates a beautiful crust and develops rich, savory notes through the Maillard reaction, contributing immensely to the barbacoa’s overall depth of flavor. If you skip this, the meat will still be tender but might lack that deep, caramelized taste.

What to Serve with Barbacoa Beef

Instant Pot Barbacoa Beef is incredibly versatile and can be enjoyed in a multitude of ways, making it perfect for custom meals or impressive entertaining. Here are some fantastic serving ideas to complement its rich flavors:

• Chipotle-Style Burrito Bowls: Recreate the popular Chipotle experience by serving your barbacoa over a bed of my Cilantro Lime Cauliflower Rice. Add your favorite toppings like salsa, guacamole, sour cream (or a dairy-free alternative), shredded lettuce, pico de gallo, or pickled red onions for a complete, satisfying meal that’s also low-carb and keto-friendly.
• Tacos or Lettuce Wraps: Pile the shredded barbacoa into warm coconut wraps (for Whole30/Paleo/Keto) or traditional corn tortillas. Garnish with fresh cilantro, diced white onions, a squeeze of lime, and a sprinkle of cotija cheese (if dairy is permitted). For a lighter option, use large lettuce leaves as wraps.
• Side Salads: Serve alongside fresh, crisp salads that offer a refreshing contrast to the rich meat. My Keto Coleslaw or Keto Zucchini Pasta Salad are excellent choices, providing a cool and tangy element.
• Roasted Vegetables: Pair the barbacoa with hearty, roasted vegetables. Options like Air Fryer Balsamic Brussels Sprouts or roasted asparagus offer a delicious and nutritious accompaniment.
• Creamy Sides: For a comforting and rich side, my Instant Pot Creamed Spinach makes a wonderful complement, balancing the spicy notes of the barbacoa.
• Nachos or Loaded Fries (Keto/Low-Carb Options): For a fun twist, use the barbacoa to top low-carb tortilla chips or baked jicama fries for a delicious, satisfying snack or appetizer.

The possibilities are endless! Experiment with your favorite toppings and sides to create a personalized barbacoa experience that perfectly suits your taste and dietary needs.

More Inspiring Instant Pot Recipes

The Instant Pot is a game-changer for preparing delicious and healthy meals quickly. Its versatility allows you to create a wide array of dishes, from tender meats to flavorful stews, all with minimal fuss. If you’re loving the convenience and results of Instant Pot Barbacoa, you’ll be thrilled to explore more recipes that leverage this amazing appliance. Here are a few more favorites to expand your Instant Pot repertoire:

• Instant Pot Brisket
• 
  Instant Pot Baby Back Ribs
  
  
• Instant Pot Chicken Thighs

• Instant Pot Pulled Pork
• Instant Pot Pulled Chicken

Instant Pot Barbacoa Beef (Keto and Low-Carb Chipotle Copycat)

Yield:
8 servings

Prep Time:

15 minutes

Marinate:

1 hour

Cook Time:

1 hour
20 minutes

Total Time:

2 hours
35 minutes

This Instant Pot Barbacoa Beef recipe is your go-to for a quick, easy, and incredibly flavorful pressure cooker dish. It produces tender, shredded braised beef perfect for tacos using coconut tortillas, making it an excellent choice for meal prep. This versatile recipe is Whole30, Paleo, and gluten-free, with keto and low-carb options, and includes slow-cooker instructions for convenience.

Ingredients

Barbacoa

• 1 ¼ cups beef broth, ¼ cup to marinate the beef, 1 cup for the Instant Pot or Slow Cooker
• 2 Chipotles in adobo sauce
• 1 tablespoon chili powder
• 2 tablespoons fresh lime juice
• 1 tablespoon ground cumin
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste; it’s best to go easy on the salt initially and adjust after cooking.
• 1 teaspoon dried oregano
• 3-pound Butcher Box beef chuck roast, fat trimmed and sliced into large chunks
• 3 cloves garlic, minced
• 1 cup chopped yellow onion

Optional

• Coconut wraps for serving

Instructions

1. Watch the video instructions below for visual guidance.
2. In a blender, combine ¼ cup beef broth, chipotles in adobo sauce, garlic, chili powder, dried oregano, cumin, lime juice, apple cider vinegar, and a pinch of salt and pepper.
3. Blend for 30-45 seconds until the mixture is completely smooth and well combined.
4. Place the beef chuck roast chunks into a sealable plastic bag. Pour the blended beef broth mixture over the beef, ensuring it is thoroughly coated. Marinate for at least one hour in the refrigerator, or ideally overnight, for a deeper flavor. Marinating is optional but highly recommended for enhanced taste.
5. Set your Instant Pot to the ‘Sauté’ function. Add the marinated beef chunks to the hot pot. Sear each side of the beef for a few minutes until beautifully browned. This step builds significant flavor.
6. Remove the seared beef from the pot. If there’s enough rendered fat, you may not need additional oil. Otherwise, add a small amount of olive oil. Add the chopped onions and garlic to the pot.
7. Cook the onions and garlic for 2-3 minutes, stirring occasionally, until they are fragrant and softened. Scrape up any browned bits from the bottom of the pot.
8. Return the seared beef to the pot, then add the remaining 1 cup of beef broth.
9. Secure the lid on the Instant Pot and ensure the valve is sealed. Cook on ‘Manual’ or ‘Pressure Cook’ (High Pressure) for 60 minutes.
10. Once the cooking cycle is complete and the Instant Pot beeps, do NOT perform a quick release. Allow the steam to release naturally for 10 minutes.
11. After 10 minutes of natural release, carefully quick release any remaining pressure. Open the pot, remove the beef, and transfer it to a cutting board or large bowl.
12. Using two forks, easily shred the tender beef.
13. Return the shredded beef to the Instant Pot, mixing it thoroughly with all the delicious juices and sauce. Stir well to coat every strand of beef.
14. Taste the barbacoa and add additional salt and pepper as needed to achieve your desired flavor.

Slow Cooker Instructions:

1. Follow the marinade instructions (steps 2-4) as described above.
2. In a separate skillet, brown the marinated beef chunks, onions, and garlic over medium-high heat for about 5-7 minutes.
3. Transfer all ingredients (browned beef, onions, garlic, and remaining marinade/broth) to a slow cooker.
4. Cook on High for 4-5 hours or on Low for 8 hours, until the beef is fork-tender.
5. Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the sauce in the slow cooker and stir to combine.

Notes

• I like to trim as much fat as I can from the beef prior to cooking. This makes it easier to shred the beef once cooked and results in a less greasy final product.
• Marinating is optional. In general, barbacoa is marinated overnight, and so is the Chipotle version, for optimal flavor.
• Add most of your salt to the dish once it has cooked. Beef roast needs salt for flavor, but you don’t want to overdo it by guessing. Tasting after cooking allows for perfect seasoning.
• I like to sauté the onions and garlic before cooking the beef to lock in those flavors directly before cooking. You can also add the garlic and onions to the blender to marinate the flavors into the beef.
• The longer the shredded beef sits in the sauce, the better it will taste, similar to how classic spaghetti tastes much better the next day. This makes it excellent for meal prep.
• If you want really spicy beef, add more Chipotles in adobo sauce and a pinch of red pepper flakes. Adjust to your heat preference.
• This dish is freezer friendly. When transferring the beef to a storage container, leave the meat in its juice. Freeze it with the juice for up to 6 months. To defrost, remove it from the freezer and place in the fridge overnight. I have not tested frozen beef with this recipe; I have only used fresh or fully thawed.
• Browning the beef using the sauté function is optional but highly recommended as it results in significantly more flavor due to the Maillard reaction.

Topping ideas:

• Low-carb wraps or lettuce cups, sour cream (or dairy-free alternative), chopped fresh onions, fresh cilantro, feta cheese (or cotija), various salsas, sliced avocado, or pickled red onions are all fantastic additions.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
• McCormick Dark Chili Powder, 7.5 oz
• Goya Chipotle Peppers in Adobo Sauce – 7 oz.
• EZ Prepa [20 Pack] 32oz 3 Compartment Meal Prep Containers with Lids – Bento Box – Durable BPA Free Plastic Reusable Food Storage Containers – Stackable, Reusable, Microwaveable & Dishwasher Safe
• Utopia Kitchen Glass Food Storage Container Set – 18 Pieces (9 Containers and 9 Lids) – Transparent Lids – BPA Free
• Butcher Box organic beef

Nutrition Information

Yield
8


Amount Per Serving

Calories
453


Total Fat
34g


Carbohydrates
2 netg


Protein
35g

Macros are provided as a courtesy and calculated using MyFitnessPal. Calculate your specific macros using the exact brand ingredients you use and the macros calculator of your choice.