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Instant Pot Beef Barbacoa

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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

Instant Pot Beef Barbacoa

Real Mom Kitchen

4 from 1 vote
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Prep Time 10 minutes
Total Time 1 hour 45 minutes
Servings 6 servings


  • 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


  • 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.
  • 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.
  • 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.
  • Remove and discard bay leaves. Shred beef with two forks, tossing well in the sauce to coat.
  • Serve in tacos, nachos, or burrito bowls. Serves 6.
Tried this recipe?Let us know how it was!

This recipe is adapted from Yellow Bliss Road.

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