Instant Pot Barbacoa Beef
This Instant Pot Barbacoa Beef delivers bold flavor fast. Chuck roast pressure-cooked with chipotle peppers, garlic, and spices makes this a go-to for tacos, bowls, or burritos. No oven, no long wait—just tender meat in about an hour.
Equipment
- Instant Pot For pressure cooking the beef
- Tongs To flip and remove beef pieces
- Forks To shred the beef after cooking
Ingredients
- 3 pounds beef chuck roast cut into large chunks
- 1 cup beef broth
- 3 chipotle peppers in adobo minced
- 1 onion diced
- 4 cloves garlic minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
Instructions
- Turn on sauté mode in Instant Pot. Sear beef chunks in batches until browned on all sides, then remove and set aside.
- Add diced onion and garlic. Sauté for 2–3 minutes until fragrant.
- Add chipotle peppers, vinegar, lime juice, cumin, oregano, salt, and pepper. Stir well to combine.
- Pour in beef broth and return beef to the pot. Stir to coat.
- Close lid, set valve to sealing, and pressure cook on HIGH for 60 minutes. Let pressure release naturally for 15 minutes.
- Open lid and shred beef with forks. Use sauté mode for a few minutes to let the sauce thicken if needed.
- Serve hot with tacos, rice bowls, or tortillas.
Notes
- Use less chipotle if you prefer a milder heat.
- Freeze in batches for quick weeknight meals.
- Reheat with a splash of broth to keep it moist.
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