Pressure Cooker | April 22, 2019

Instant Pot Beef Barbacoa Recipe

Tender shredded beef, in a flavorful spiced sauce.  Perfect for tacos, burritos, salads, and more.  This beef barbacoa recipe is cooked in the pressure cooker which gives it a cooked-all-day flavor but it is made in about an hour.

Beef barbacoa recipe on a white platter.

Barbacoa Made In A Fraction Of The Time

Traditionally barbacoa is a preparation of meat (usually beef – or sometimes goat or sheep) that is steam cooked in an underground oven until it is falling apart tender. We are going to achieve this in a fraction of the time using the pressure cooker.  This meal is going to knock your socks off!

Beef barbacoa on a white platter.

What Do I Need To Make Instant Pot Beef Barbacoa?

  • a beef roast
  • beef broth
  • tomato sauce
  • canned chipotle peppers
  • rice vinegar
  • lime
  • garlic
  • onion
  • olive oil
  • chili powder
  • paprika
  • cumin
  • ground chipotle

Beef barbacoa recipe ingredients.

How Do I Make Instant Pot Beef Barbacoa?

  1. Season beef with salt and pepper
  2. In your Instant Pot or pressure cooker, add olive oil. Select the saute setting and heat oil.
  3. Sear both sides of your roast in oil.
  4. Add onion.
  5. Add garlic.
  6. Add lime zest.
  7. Add lime juice.
  8. Add chipotle pepper.
  9. Add spices.
  10. Add tomato sauce.
  11. Add vinegar.
  12. And beef broth.
  13. Using the manual mode, cook for 60 minutes and allow a natural pressure release.
  14. Remove beef from pressure cooker and shred.
  15. Return shredded meat to liquid.

Beef barbacoa process.

What cut of beef should I use for this beef barbacoa recipe?

You can use a chuck roast, or a brisket for this recipe.  Choose a nice cut of beef that has some marbling.

Beef barbacoa on a white platter.

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5 from 1 vote
Beef barbacoa on a white platter.
Instant Pot Beef Barbacoa Tacos
Prep Time
30 mins
Cook Time
1 hr
Natural Release Time
30 mins
Total Time
1 hr 40 mins
 

Tender shredded beef, in a flavorful spiced sauce.  Perfect for tacos, burritos, salads, and more.  This beef barbacoa recipe is cooked in the pressure cooker which gives it a cooked-all-day flavor but it is made in about an hour.

Course: Main Course
Cuisine: Mexican
Keyword: Beef Tacos, Instant Pot Tacos
Servings: 4 servings
Calories: 757 kcal
Author: Kadee
Ingredients
Beef Barbacoa
  • 2 tbsp olive oil
  • 3 lb beef chuck roast, rump roast, or brisket
  • 1/2 onion diced
  • 4 cloves garlic minced
  • zest from 1 lime
  • juice from 1 lime
  • 1 canned chipotle pepper minced
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp ground chipotle
  • 1 tsp paprika
  • 4 ounces tomato sauce
  • 1/4 cup rice vinegar
  • 1 cup beef broth
Instructions
Beef Barbacoa
  1. In your Instant Pot or pressure cooker, add olive oil. Select the saute setting and heat oil.
  2. Sear both sides of your roast in oil.
  3. Add onion, garlic, lime zest, lime juice, chipotle pepper, spices, tomato sauce, vinegar, and beef broth.
  4. Using the manual mode, cook for 60 minutes and use a natural pressure release.

  5. Remove beef from pressure cooker and shred.
  6. Meanwhile set pressure cooker to saute and reduce liquid by about a third.
  7. Return shredded meat to liquid.

Recipe Video

Recipe Notes

What cut of beef should I use for this beef barbacoa recipe?

You can use a chuck roast, or a brisket for this recipe.  Choose a nice cut of beef that has some marbling.

Nutrition Facts
Instant Pot Beef Barbacoa Tacos
Amount Per Serving
Calories 757 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 14g88%
Cholesterol 156mg52%
Sodium 903mg39%
Potassium 1187mg34%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 9g10%
Protein 49g98%
Vitamin A 1165IU23%
Vitamin C 43.1mg52%
Calcium 135mg14%
Iron 7.4mg41%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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7 thoughts on “Instant Pot Beef Barbacoa Recipe

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  1. Have you ever tried marinading the meat before cooking? I am going to make this today and was just wondering if the flavors would be richer with marinade.

    1. Hi Cyndi,
      I’ve not marinated the meat before cooking. I get plenty of flavor without marinating. Let me know how it turns out.

  2. The instructions in the post say 60 minutes and natural release, but the recipe says 44 minutes and quick release. Which one is correct?