This Instant Pot Barbacoa is super tender, smoky and spicy. It’s just like the kind at Chipotle and makes the best tacos!
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Ingredients in this recipe
Here’s everything you need for this easy recipe:
- olive oil
- chuck roast, cut into 1-inch pieces
- yellow onion, diced
- garlic, minced
- chipotle peppers in adobo sauce, minced
- lime juice
- soy sauce
- Worcestershire sauce
- taco seasoning
- beef broth
How to make barbacoa in the Instant Pot
- Add all ingredients for barbacoa to Instant Pot.
- Pressure cook for 20 minutes. Let the Instant Pot do a natural pressure release
- When pressure has released, open lid and shred beef.
- Serve with corn tortillas and other desired toppings. Enjoy!
What cut of beef to use
Any lean cut of beef like chuck roast will work, but you want enough marbling in it to make it tender. Using a cut that is tender to begin with will result in a mushy texture.
Be sure to cut off any large sections of fat before you cook it. Doing this prevents your barbacoa from becoming too greasy.
Does the Instant Pot tenderize meat?
Definitely! The moisture and high heat work to break down the tough connective fibers. Meanwhile, all that good juice will keep the meat moist and add even more flavors to the amazing sauce.
Ingredient substitutions
- Olive oil – Use any light-flavored oil to sear the meat.
- Chuck roast – Brisket or any lean cut of meat will work.
- Yellow onion – You can use whatever type of onion you have on hand.
- Garlic – 1 tablespoon garlic powder will work in this recipe but fresh garlic is best.
- Chipotle peppers in adobo sauce – I love the smoky heat that these add. Increase or decrease the amount you use to depending on how much heat you like. Any leftovers can be frozen in a freezer bag. If you don’t want any spice, add a little more taco seasoning or just add 1 tablespoon of chili powder.
- Lime juice – Lime juice brings a nice zing, but vinegar can be used to add a bit of acidity and balance the flavors.
- Soy sauce and Worcestershire sauce – They add a bit more depth to the flavors in the sauce. If you want to leave them out, add 2 more tablespoons of broth to the pot.
- Taco seasoning – You can use a packaged mix or make your own. Cumin, oregano and chili powder are basic flavors in taco seasoning.
- Beef broth – You can use chicken broth, water, or even beer if you’d prefer.
Turning the beef into tacos
And now for what we’ve all been waiting for: tacos!
Warm your favorite type of 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.
More topping ideas
Can you get all these toppings on your tacos? Maybe not all on one taco. But if you use smaller tortillas, you can have more tacos! Brilliant, right?
- 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
More serving suggestions
Here are some more recipes to serve with barbacoa if you feel as though you need some side dishes to go with the beef. I personally prefer the meat used in tacos but it also goes well with these sides, which are also cooked in the Instant Pot.
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°F. Place beef and some of the juices in a baking dish. Cover with foil and bake it for about 15 minutes.
You can also microwave individual servings with a damp paper towel overtop for 2 minutes or so.
Freezing the beef
Your barbacoa will freeze well in an airtight container or heavy duty freezer 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
5-Day Instant Pot Challenge!
Learn how to use your Instant Pot to meal prep by subscribing to our newsletter!
Instant Pot Barbacoa
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!
Video
Notes
Nutrition
