Instant Pot Barbacoa Beef

Quick and easy Instant Pot barbacoa beef recipe! This Mexican barbacoa recipe takes just over an hour to make and only requires 8 ingredients. This mouth-watering recipe is simple and awesome for meal prepping.

Friends, if you’re looking for tender, juicy, ultra-flavorful beef that practically melts in your mouth, this Instant Pot barbacoa beef is about to be your new go-to. It’s rich, slightly smoky, a little tangy, and ridiculously versatile. Use it for tacos, burrito bowls, meal prep lunches, you name it.

This recipe is a spin on my much-loved slow cooker barbacoa, only here we’re letting the Instant Pot work its speedy magic. What used to take all day now comes together in just over an hour, and the result is every bit as crave-worthy.

I love making a big batch on Sunday and letting it carry me through the week, from eggs and greens at breakfast to stuffed sweet potatoes or tacos for dinner. The flavor just keeps getting better as it hangs out in its juices.

What is Barbacoa Beef?

Barbacoa is a traditional Mexican dish where beef, goat, or lamb is slow-cooked until tender with a punchy blend of chilies, herbs, and spices. The name “barbacoa” is where we get the word “barbecue,” though this version leans more braised-and-saucy than smoky-grilled. The slow cooking process transforms tougher cuts of beef to tender shreds due to the longer cooking time.

Nutritionally, beef barbacoa is a protein powerhouse packed with iron, B vitamins, and healthy fats. I like using grass-fed beef chuck roast because it’s nutrient-dense, naturally higher in omega-3s, and (bonus!) I think it just tastes better. 

Why You’ll Love This Recipe

This is one of those recipes that feels fancy but is actually very low-effort. Blend, sear, pressure cook, shred. Done. The flavor is deep and layered from smoky chipotle peppers, tangy lime, and a gentle kick of vinegar. 

It’s naturally paleo, keto, Whole30, and gluten-free, so it fits seamlessly into many dietary lifestyles. And if meal prep is your jam, this one’s a total win. It reheats beautifully and tastes even better the next day. Here are a few more reasons to love this recipe:

• 8 simple ingredients
• Only an hour of hands-off cook time
• Juicy, fall-apart beef every time
• Perfect for tacos, bowls, and beyond
• Naturally paleo, keto, Whole30
• Meal prep + freezer-friendly
• Ready in a fraction of the time
  

Ingredients for Instant Pot Barbacoa Beef

Beef chuck roast: Well-marbled and perfect for shredding once it’s cooked. You can also use brisket or beef shoulder, or even short ribs.

Avocado oil: Neutral, high-heat oil for searing the beef. Olive oil or ghee also works.

Beef broth: Provides a savory base for the sauce. Chicken broth works in a pinch.

Fresh lime juice: Brightens everything up and balances the richness. Bottled lime juice works, but fresh is best. Lemon juice works too.

Garlic cloves and yellow onion: For big, bold flavor.

Apple cider vinegar: Adds tangy depth. Red wine vinegar or white vinegar are easy swaps.

Chipotle chilis in adobo sauce: Smoky, spicy, and key to the flavor profile. Use more or fewer depending on your spice tolerance. Green chiles work too.

Ground cumin: Earthy and warm, a Mexican cooking essential.

Dried oregano: Adds herby balance. Mexican oregano, if you have it, but regular oregano works too.

Sea salt: Pulls all the flavors together.

How to Make Instant Pot Barbacoa Beef

Start by blending the broth, lime juice, vinegar, chipotle peppers, cumin, oregano, and salt until smooth. This is your adobo sauce, and it’s the flavor foundation of the whole dish.

Cut your chuck roast into a few large chunks for easier browning and shredding later. Set your Instant Pot to Sauté mode, add the avocado oil, and sear the beef pieces on all sides until a golden crust forms. This step locks in flavor and makes the final dish extra tasty.

Pour the adobo sauce over the browned beef, secure the lid, and set the Instant Pot to cook on High Pressure for 60 minutes. Once it’s finished, allow the pressure to naturally release.

Transfer the beef chunks to a cutting board, shred with two forks, and return the meat to the pot. Let it hang out in the cooking liquid for at least 10–15 minutes so it can soak up all that sauce.

Use a slotted spoon to pull it out and serve it up with cilantro lime rice (or cauliflower rice for low carb), sour cream, black beans, guacamole, your favorite salsa, etc.

Serve hot in tacos, burritos, bowls, or any of the ideas below.

Store leftovers in an airtight container in the refrigerator for up to 7 days. You can also freeze leftover meat for up to 3 months.

Recipe Adaptations and Additions

• Milder version – Use roasted poblano or Anaheim peppers instead of chipotles for a smoky but gentler flavor.
• Onion + garlic boost – Add sautéed onion and minced garlic for extra depth (if not Low-FODMAP).
  Herb twist – Stir in fresh cilantro at the end for brightness.
• All-pork version – Swap in pork shoulder (aka pork butt) and you’ll get the same juicy, fall-apart barbacoa, just with a porky twist.
• Citrus swap – Try orange juice instead of lime for a sweeter, more traditional barbacoa vibe.
• Extra spice – Toss in a pinch of cayenne or chopped jalapeños for fiery heat.

What to Serve with Instant Pot Barbacoa Beef

This beef is endlessly versatile – yes, it makes killer tacos, but the fun doesn’t stop there. Because it’s so tender and juicy, it plays well with everything from a simple side salad to a fully loaded burrito bowl. Here are a few of my favorite ideas: 

• Ground Beef Tacos with Roasted Sweet Potatoes
• Roasted Veggie and Avocado Breakfast Burritos
• Roasted Summer Vegetable Burrito Bowls with Basil Avocado Crema
• Beet Hash Browns

More Mexican Recipes

• Mexican Street Corn Buddha Bowls
• 30-Minute Mexican Ground Beef and Zucchini Skillet
• Mexican-Inspired Ground Beef and Cabbage Bowls
• Easy 30-Minute Mexican Picadillo Recipe
• Mexican Vegan Black Bean & Sweet Potato Skillet

Frequently Asked Questions

Can I make this recipe without an Instant Pot?

Yes! Use a slow cooker on low for 8–10 hours or an oven-safe Dutch oven at 300°F for 3–4 hours.

How spicy is this recipe?

Medium spicy. If you’re sensitive to heat, start with 1 chipotle pepper and add more to taste.

Can I freeze barbacoa beef?

Absolutely. Store cooled shredded beef in a freezer-safe container with its juices for up to 3 months. Thaw overnight in the fridge before reheating.

Is this recipe similar to Chipotle barbacoa?

Yes! If you have tried Chipotle’s barbacoa, this recipe is very similar in flavor and texture. You can use it to make burritos or rice bowls with your favorite toppings.