This Instant Pot Barbacoa is super tender, smoky and spicy. It’s just like the kind at Chipotle and makes the best tacos!
Ingredients and substitutions
- Olive oil – or any neutral cooking oil like avocado or canola oil.
- Chuck roast – brisket or any lean cut of meat cut into chunks can be used.
- Yellow onion – white onion or shallots would also be good.
- Garlic – freshly minced garlic is preferred but jarred minced garlic is fine.
- Chipotle peppers in adobo sauce – chipotle powder would also work.
- Lime juice – use freshly squeezed or bottled lime juice. Vinegar would also add some acidity.
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Worcestershire sauce – add in some extra soy sauce if you don’t have any Worcestershire.
- Taco seasoning – make your own using chili powder, cumin, paprika, garlic and onion powder, salt and pepper
- Salt & pepper – to taste.
- Beef broth – vegetable broth will work but you’ll need to add in some extra seasoning for flavour. Beer would also be a good substitute here!
To serve
- Corn tortillas – swap out for flour tortillas or lettuce wraps for a low-carb option.
- Pico de gallo – fresh or jarred salsa would also be good.
- Red onion – white onion can be used but has a milder flavour.
- Cilantro – try parsley instead.
How to make barbacoa in the Instant Pot
- Add everything to the Instant Pot in order.
- Cook on high pressure for 20 minutes.
- Shred the beef.
- Assemble your tacos and enjoy!
Making barbacoa tacos
And now for what we’ve all been waiting for: tacos!
Warm up your tortillas in the microwave or heat them on a griddle. Load them up with the shredded beef while it’s still hot. Top it with some salsa, chopped onions and cilantro and you’re all set.
You can mix and match with the toppings, too. Here are some great topping ideas:
- Shredded cheddar, cotija or pepper jack cheese
- Romaine or iceburg lettuce or shredded cabbage
- Diced tomatoes
- Sliced avocados
- Sliced radishes
- Pickled onions
- Sour cream or Mexican crema
- Guacamole
- Lime wedges
Frequently Asked Questions
Barbacoa is a shredded beef dish that’s full of amazing flavours. It’s seasoned with chipotle peppers in adobo sauce, lime juice, soy sauce, Worcestershire and taco seasoning. Cook it on high pressure then shred it in the Instant Pot – it’s so tender and delicious!
In the U.S., barbacoa is typically made using beef from the cheeks but in Mexico, the traditional meat option varies based on the region and can include goat, sheep or beef.
Barbacoa is slightly tangy and tart thanks to the lime juice and a bit spicy thanks to the chipotles. It’s not over-the-top spicy, though!
Definitely! The moisture and high heat work to break down the tough connective fibres. Meanwhile, all that good juice will keep the meat moist and add even more flavours to the amazing sauce.
Storing and reheating
Store the leftover barbacoa beef with its juices in an airtight container in the refrigerator for up to 4 days.
To reheat, preheat the oven to 350° Fahrenheit. Place the beef and some of the juices in a baking dish, then cover it with foil and bake for about 15 minutes.
You can also microwave individual servings with a damp paper towel over top for 2 minutes or so.
Freezing the beef
Your barbacoa will freeze well in an airtight container or freezer-friendly Ziploc bag for at least 3 months. Be sure to freeze it with all the juices to keep it from drying out. To reuse, defrost it in the fridge overnight then reheat as instructed above.
More Instant Pot beef recipes
- The Easiest Instant Pot Beef and Broccoli
- Instant Pot Beef Tips {Ultra Tender}
- Instant Pot Beef and Broccoli Ramen
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing the leftovers.
- I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
Instant Pot Barbacoa {Super Tender}
Ingredients
- 1 tbsp olive oil
- 1 lb chuck roast, cut into 1-inch pieces
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp taco seasoning
- 1/2 tsp each salt & pepper
- 1/2 cup beef broth
To serve
- Corn tortillas
- Pico de gallo or salsa
- Red onion, finely diced
- Cilantro, finely chopped
Instructions
- Add all ingredients for barbacoa to Instant Pot in order that they are listed (minus the corn tortillas and toppings). Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 20 minutes. Instant Pot will take about 10-20 minutes to come to pressure then pressure cook the 20 minutes.
- Let the Instant Pot do a natural pressure release, then open lid when pressure gauge has dropped and lid opens easily (should take about 20 minutes).
- When pressure has released, open lid and shred beef. Serve with corn tortillas and other desired toppings. Enjoy!
