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Instant Pot Barbacoa
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3.86 from 7 votes

Instant Pot Barbacoa

This Instant Pot Barbacoa is super tender, smoky and spicy. It's just like the kind at Chipotle and makes the best tacos! 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: barbacoa, instant pot, stewing beef
Servings: 6 servings
Calories: 349kcal
Author: Taylor Stinson

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

NOTE: Nutritional info is for 1/6 of beef, plus 3 corn tortillas and toppings 

Nutrition

Calories: 349kcal | Carbohydrates: 39g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 403mg | Potassium: 463mg | Fiber: 6g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 3mg