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Instant Pot Beef Barbacoa

by Laura

You can use this Instant Pot beef barbacoa for about anything. Try in tacos, nachos, burrito bowls, etc. For this post I used it in tacos.

I prefer a corn tortilla for my tacos. They are more filling and I love that corn flavor. I fry them up in a skillet with a little oil.  I cook them just enough to soften them. Also, I like a light sprinkling of  salt on one side of each tortilla.

Instant Pot Beef Barbacoa | realmomkitchen.com

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Instant Pot Beef Barbacoa


  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes + natural pressure release
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • 2 Tbsp olive oil
  • 2.5 to 3 lb beef chuck roast, cut into 3 pieces and seasoned with salt and pepper
  • ½ cup beef broth, divided
  • 4 chipotle chilis in adobo
  • 4 cloves minced garlic
  • 3 Tbsp lime juice
  • 3 Tbsp apple cider vinegar
  • Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 2 tsp brown sugar
  • ¼ tsp ground cloves
  • 2 bay leaves

Instructions

  1. Turn your Instant Pot on to saute. Add the oil to the pot. Add the seasoned pieces of roast into the pot. Sear the beef on all sides, about 2 minutes per side. Press Cancel. Remove beef and place on a plate. Add 1/4 cup of the beef broth into the pot and deglaze.
  2. Add the remaining 1/4 cup beef broth along with the remaining ingredients (except the bay leaves) to a food processor and blend until mostly smooth.
  3. Return beef to pot. Pour processed mixture over the roast and turn to coat; add bay leaves. Secure lid and pressure valve. Cook on high for 60 minutes. Allow for a full natural release.
  4. Remove and discard bay leaves. Shred beef with two forks, tossing well in the sauce to coat.
  5. Serve in tacos, nachos, or burrito bowls. Serves 6.

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This recipe is adapted from Yellow Bliss Road.

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