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    Home » Recipes » Instant Pot » How to Make Instant Pot Barbacoa

    LAST UPDATED: December 9, 2020 • FIRST PUBLISHED: September 4, 2020 By Toni Dash 24 Comments

    How to Make Instant Pot Barbacoa

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Instant Pot Barbacoa title image

    Instant Pot Barbacoa is a delicious shredded beef recipe to use in so many ways! The earthy Mexican seasonings sink into the meat as it pressure cooks for a tender, juicy, flavor-packed beef that’s super easy to make.

    Instant Pot Barbacoa title image

    If you love recipes like Caribbean Slow Cooker Pot Roast, Slow Cooker Shredded Beef Sandwiches OR Carnitas this recipe is for you. 

    Pressure cooking in the Instant Pot speeds up the process and makes soft, supple meat that has more of a texture of well cooked pulled pork. 

    As delicious as it is when it’s done, the flavor is even better the next day!

    What is Barbacoa?

    If you were to mention Barbacoa to someone they would think about seasoned shredded beef.

    It can be eaten in a variety of ways making it a popular recipe choice.

    The true origin is meat from sheep, goat or beef that is slow cooked in underground ovens.

    The meat is often cheek or other meat from the head of the animal.

    It’s a great way to take an inexpensive piece of meat, cook it slow to end up with something succulent and delicious. 

    Making it with an Instant Pot

    Pressure cooking beef is an easy way to duplicate the result of the traditional method.

    We use beef chuck roast that is marbled with veins of fat to keep it moist and add fantastic flavor.

    Earthy spices and select vegetables make this recipe a winner every time.

    Instead of cooking for hours underground this recipe cooks in less than 60 minutes.

    barbacoa in the instant pot

    Recipe Ingredients + Notes

    Olive Oil – used to sear or brown the chuck roast before pressure cooking.

    Chuck Roast – is a less expensive cut of beef that transforms into a juicy, tender shredded beef when cooked well. The Instant Pot is a great way to deliver a fantastic end result more quickly. 

    Cut off any large pieces of fat but don’t worry about smaller pieces. They will add flavor and can be separated out when shredding the beef after it cooks.

    Vegetables – red onion, carrot and garlic combine to give great flavor. They soften when cooked and shred into the meat without being noticed.

    Liquids – beef broth (or stock) and lime juice create the cooking liquid. They both develop complexity of flavor.

    Spices – cumin, oregano, chipotle peppers in adobo sauce are the seasonings. Use Mexican oregano if possible.

    The barbacoa is not spicy. You’ll taste just a hint of heat from the adobo sauce and chipotle pepper. Feel free to decrease the amount of add more if you love spicy meat.

    barbacoa on a fork

    Does the Chuck Roast need to be cut into pieces?

    I’ve made it both ways. The cooking time is the same for either way.

    Searing the roast is easier when it’s in four pieces.

    But more importantly I believe it’s more tender if cooked in four pieces rather than one.

    It can be cooked either way though.

    What size Instant Pot is used for this recipe?

    6-quart.

    How to Make it – Step-by-Step

    STEP 1: Add oil to the Instant Pot and set to SAUTE. When hot add the chuck roast to cook 2 minutes a side or until browned (photos 1-2).

    Remove from the Instant Pot, add a little bit of broth and scrape with a spatula to release any browned bits sticking to the bottom of the Instant Pot. Put meat back into the Instant Pot.

    instant pot barbacoa recipe steps 1-4

    STEP 2: Add the carrots, onion, garlic, lime juice, spices and broth (photos 3-5). Stir to combine.

    instant pot barbacoa recipe steps 5-7

    STEP 3: Seal the Instant Pot and cook on HIGH PRESSURE for 45 minutes. Do a QUICK RELEASE (photo 3) and remove the lid.

    Remove the chuck roast and shred using two forks. While shredding, set the Instant Pot on SAUTE to reduce the cooking liquids. 

    STEP 4: Turn the Instant Pot to WARM. Add the shredded barbacoa back into the Instant Pot (photo 7) and stir into the cooking juices to moisten and coat.

    Use a slotted spoon to remove the meat when serving. Drizzle with the cooking juices if desired.

    How to Use it

    There are so many ways to use this delicious instant pot barbacoa beef!

    • Add it to tacos, burritos (or burrito bowl), tostadas, nachos
    • Use it in the same way you’d use shredded taco chicken
    • On taco salads
    • Add it to beef stew or in soup recipes
    • Make a bowl!

    Line a bowl with chips, add a heaping serving of barbacoa, drizzle on some of the cooking juices and top with grated cheese. The chips soften and it’s delicious!

    Toppings Ideas

    Like many favorite Mexican food dishes the flavors of barbacoa are complimented by great toppings:

    • Shredded cool crisp lettuce
    • Chopped tomatoes
    • Shredded Cheese (Colby, Monterey Jack, Cojita, Pepper Jack)
    • Sour Cream or Mexican Crema
    • Guacamole
    • Pico de Gallo
    • Pickled Red Onions
    • Pickled Jalapenos

    How to Store it

    Store in a sealed container with some of the cooking liquids (to keep the meat moist) in the refrigerator for up to 5 days.

    How to Freeze It

    Once the meat is cooled, add some with some of the cooking liquids to a freezer bag or freezer safe container.

    Freeze for up to 3 months.

    barbacoa in a bowl

    More Instant Pot Recipes You’ll Love!

    • Instant Pot Potato Salad
    • Instant Pot Hearty Chicken Soup
    • Instant Pot Carrots with Mint
    • White Chicken Chili
    • Southwestern Instant Pot Chili
    Did you make it? Please RATE THE RECIPE below!

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    Instant Pot Barbacoa title image

    Instant Pot Barbacoa

    Tender, juicy shredded beef Barbacoa Is full of delicious earthy spices. It’s fast and easy in the pressure cooker.
    5 from 17 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 8 1/2-cup servings (total yield: 4 cups shredded meat)
    Calories: 273kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 3 tablespoons Olive oil
    • 2 Pounds Chuck Roast large pieces of fat trimmed and cut into 4 pieces
    • 1 medium Red onion sliced
    • 1 Carrot peeled and sliced
    • 2 Garlic cloves diced
    • 1 cup Beef broth low sodium
    • Juice from 1 lime
    • 1 tablespoon ground Cumin
    • 2 teaspoons Mexican oregano regular oregano can be substituted
    • 1 tablespoon Adobo sauce from a can of Chipotles en Adobo
    • 1 Chipotle Pepper diced (from a can of Chipotles en Adobo)

    Instructions

    • Set the Instant Pot on SAUTE and add the oil. Once hot add the chuck roast and cook for 1-2 minutes per side to sear the meat, until all sides are browned. Remove and set aside on a plate.
    • DEGLAZE the insert (the step is key to avoid a BURN warning). Keep the Instant Pot on SAUTE and add a small amount of the broth. Scrape until no food bits are sticking to the bottom.
    • Add the onion, carrot, garlic, lime juice, rest of the beef broth, cumin, oregano, adobo sauce and chipotle pepper; stir to combine. Add the beef back and turn to coat with the sauce.
    • Close the lid and valve and set on HIGH PRESSURE for 45 minutes.
    • When cooking completes do a QUICK RELEASE of the pressure. Remove the beef from the Instant Pot and turn the Instant Pot on SAUTE to allow the sauce to reduce while shredding the beef.
    • Shred the beef using 2 forks and return to the Instant Pot. Stir to coat the meat and turn the Instant Pot to warm.

    Notes

    This is a delicious taco or burrito filling and makes an incredibly good topping for salads!
    ● I also love it as a sandwich filling served with lettuce, pepper and creamy avocado.
    ● I like to make a large batch and freeze half. It lasts great frozen for up to 3 months.

    Nutrition

    Calories: 273kcal | Carbohydrates: 3g | Protein: 23g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 628mg | Potassium: 457mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1338IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Jamie says

      September 04, 2020 at 6:25 pm

      5 stars
      this turned out so good!

      Reply
    2. Dorothy says

      September 04, 2020 at 4:04 pm

      This is going to make a whole week’s worth of delicious eating!

      Reply
    3. TARA PITTMAN says

      September 04, 2020 at 2:11 pm

      I love using the instant pot for cooking meat. It is less messy too.

      Reply
    4. Soniya says

      September 04, 2020 at 12:06 pm

      Oh wow! That looks and sounds so delicious 👌 love the use of instant-pot.. can’t wait to try it.

      Reply
    5. Natalie says

      September 04, 2020 at 9:28 am

      5 stars
      This is a go-to of ours!! We use this meat for so many recipes. It just comes out perfect every time!

      Reply
    6. Jill says

      September 04, 2020 at 9:27 am

      5 stars
      What a fantastic recipe. My kids and I love it. Will be making it again soon!

      Reply
    7. Emmeline says

      September 04, 2020 at 9:20 am

      5 stars
      Mmm this recipe made me HUNGRY! Can I have dinner now??

      Reply
    8. Laura Lynch says

      September 04, 2020 at 9:04 am

      5 stars
      I used to only make this on the stove top, but this method is so much faster and it turns out just as good!

      Reply
    9. Beth says

      September 04, 2020 at 8:27 am

      5 stars
      This looks so delicious! My family is going to love this recipe! So excited to make this!

      Reply
    10. Lauren Kelly says

      September 04, 2020 at 7:06 am

      5 stars
      My husband loves this so much! I am making again this weekend! What a delicious recipe.

      Reply
    Newer Comments »

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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