Go Back
+ servings
A closeup of pressure cooker barbacoa tacos. Two are stacked on top of each other.
Print Recipe
4.75 from 4 votes

Instant Pot Barbacoa

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.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Natural Release Time30 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 12 servings
Calories: 236kcal

Equipment

  • Pressure Cooker

Ingredients

Beef Barbacoa

  • 2 tablespoon olive oil
  • 3 lb beef chuck roast, rump roast, or brisket
  • salt and pepper
  • ½ onion diced
  • 4 cloves garlic minced
  • zest from 1 lime
  • juice from 1 lime
  • 1 canned chipotle pepper minced
  • 1 teaspoon cumin
  • 2 teaspoon chili powder
  • 1 teaspoon ground chipotle
  • 1 teaspoon paprika
  • 4 ounces tomato sauce
  • ¼ cup rice vinegar
  • 1 cup beef broth

Instructions

  • In your Instant Pot or pressure cooker, add olive oil. Select the saute setting and heat oil.
  • Sear both sides of your roast in oil.
  • Add onion, garlic, lime zest, lime juice, chipotle pepper, spices, tomato sauce, vinegar, and beef broth.
  • Using the manual mode, cook for 90 minutes and use a natural pressure release.
  • Remove beef from pressure cooker and shred.
  • Meanwhile set pressure cooker to saute and reduce liquid by about a third.
  • Return shredded meat to liquid.
  • Serve on tacos, burritos, quesadillas, or salads. Serving suggestions in notes.

Video

[adthrive-in-post-video-player video-id="IJf6WpzV" upload-date="2022-04-29T16:10:17.000Z" name="barbacoa blog.mov" description="Tender, juicy shredded beef, in a flavorful spiced sauce.  Perfect for tacos, burritos, salads, and more. This instant pot barbacoa recipe is cooked in the pressure cooker which gives it a cooked-all-day flavor but it is made in about an hour. Serve them up with a side of pinto beans and Mexican rice for a meal you won't forget!" player-type="default" override-embed="default"]

Notes

Cooking Times - As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cook time for every pound of meat. If you have a thicker cut of meat, it may take longer to cook in the pressure cooker. If you are in a rush, cut your roast in to smaller chunks.
Serving Suggestions:
This shredded meat can be served up inside of tacos, burritos, on nachos, or in salads. Each are so so delicious. Here are a few suggestions:
  • Burritos - serve on a warm burrito sized flour tortilla with jack cheese, diced onions, and cilantro.
  • Nachos - serve on corn tortilla chips with melted cheddar cheese and homemade guacamole.
  • Salads - serve on a crisp bed of greens with black beans, cilantro lime rice, tortilla strips, lime wedges and our creamy jalapeno dressing.
  • Tacos - serve on a taco sized corn tortilla with cheese. Brush one side with olive oil. On the dry side add barbacoa and cheese, fold in half. Place on a baking sheet and bake at 425 for about 5 minutes. Flip and cook for another 5 minutes. Serve with guacamole and red onions.
INSTANT POT BARBACOA FAQ
What the difference between barbacoa and barilla?
Birria is made by submerging barbacoa in a sauce that is prepared in, almost treating it like a gravy or au jus. Barbacoa is served without the cooking liquid.
What cut of meat should I use?
You can use a beef chuck roastrump roast or a brisket for this recipe.  Choose a nice cut of beef that has some marbling.
How long does this dish last?
Instant Pot Beef Barbacoa will last 5 days in your fridge in an airtight container.
Why is my meat not fall apart tender?
Usually the answer to this question is that you haven't cooked it long enough. If you want your meat to be more tender, put back in the pressure cooker for an additional 30 minutes cooking time.
Can I make this in my slow cooker or crock pot?
Absolutely, sear your beef roast in a skillet, and then add all ingredients to your slow cooker. Cook on low for 8 hours.

Nutrition

Serving: 0.25lb | Calories: 236kcal | Carbohydrates: 2g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 236mg | Potassium: 443mg | Fiber: 1g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg