Name: Ultimate Instant Pot Beef Barbacoa
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Ingredients: 3 lb chuck roast (cut into large chunks); 3 chipotle peppers in adobo (adjust to taste); 4 cloves garlic; 1 onion (white or yellow, quartered); 1 cup beef broth; 1/4 cup apple cider vinegar; 2 tbsp lime juice (freshly squeezed); 2 tsp ground cumin; 2 tsp dried oregano; 1/4 tsp ground cloves; 2 bay leaves; 1 tsp salt (or to taste)

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Bold, spicy, and melt-in-your-mouth tender—that’s the magic of this Ultimate Instant Pot Beef Barbacoa. With rich, smoky chipotle flavor and fall-apart shredded beef, this recipe is your ticket to the most flavorful taco night ever. Whether you’re stuffing burritos, piling it on nachos, or spooning it into bowls with rice and beans, this barbacoa delivers next-level taste with way less effort thanks to the Instant Pot. Trust me, you’re gonna want this in your weekly dinner rotation.

Why You’ll Love This Recipe

Incredibly flavorful with smoky, spicy, and tangy notes
Cooks in a fraction of the time thanks to the Instant Pot
Perfect for tacos, burritos, bowls, or straight off the fork
Fall-apart tender beef every single time
Freezer-friendly and meal prep gold

Recipe Snapshot

Feature	Details
Category	Dinner
Cooking Method	Instant Pot (Pressure Cooker)
Prep Time	15 minutes
Cook Time	60 minutes (plus release time)
Total Time	About 1 hour 30 minutes
Servings	6–8
Focus Keyword	Ultimate Instant Pot Beef Barbacoa

Ingredients

Here’s what you’ll need to create this Ultimate Instant Pot Beef Barbacoa magic:

Chuck roast – The ideal cut for shredding; it’s marbled and gets so tender under pressure.
Chipotle peppers in adobo – Brings that smoky heat and bold Mexican flavor.
Garlic cloves – Because beef loves garlic. Period.
White or yellow onion – Adds sweet-savory depth to the base.
Beef broth – Keeps the meat juicy and enhances the richness.
Apple cider vinegar – Adds a tangy brightness to balance the heat.
Lime juice – A pop of citrus that lifts all the flavors.
Ground cumin & oregano – Earthy and herbaceous, a classic combo.
Ground cloves – Just a pinch for that deep, warm background note.
Bay leaves – Infuse a subtle, aromatic complexity.

Scroll down to the recipe card for exact measurements and instructions!

How to Make the Ultimate Instant Pot Beef Barbacoa

1. Sear the Beef

Set your Instant Pot to Sauté mode. Add a bit of oil and sear the chuck roast pieces until browned on all sides. This locks in flavor and creates a deeper base.

Blending chipotle sauce for Instant Pot beef barbacoa. — The magic begins with this smoky chipotle and garlic sauce.

2. Blend the Sauce

In a blender, combine chipotle peppers, garlic, onion, broth, vinegar, lime juice, cumin, oregano, cloves, and salt. Blend until smooth and smell that smoky goodness!

3. Pressure Cook It

Add the sauce to the Instant Pot with the seared beef. Toss in bay leaves. Close the lid, set the valve to sealing, and pressure cook on High for 60 minutes. Let it naturally release for 15-20 minutes after cooking.

4. Shred the Beef

Once it’s done, remove the beef and shred it with two forks—it’ll fall apart effortlessly. Return it to the pot and stir it into the flavorful juices. Boom. You’re ready to serve!

Shredded beef barbacoa inside an Instant Pot. — After just one hour, the beef is perfectly tender and ready to shred.

Pro Tips for the Best Barbacoa Ever

Cut your beef into large chunks to help it cook evenly.
Want it spicier? Add an extra chipotle or a splash of the adobo sauce.
Don’t skip the sear—it makes a big difference in flavor depth.

Flavor Variations

Sweet & Spicy – Add a touch of brown sugar or honey to the sauce.
Citrus Twist – Swap lime for orange juice for a mellow tang.
Low-Heat Version – Use fewer chipotles or sub with mild green chilies.

Serving Suggestion

Pile it high in warm corn tortillas with onions and cilantro.
Spoon over cilantro-lime rice for the ultimate burrito bowl.
Serve alongside roasted veggies and black beans for a hearty plate.

Got leftovers? Lucky you! This Ultimate Instant Pot Beef Barbacoa makes amazing sandwiches too. For a totally craveable twist, try piling it high on a toasted bun with slaw—kind of like these Pulled Beef Sandwiches we’re obsessed with. Trust me, it’s a game-changer.

Make-Ahead & Storage

You can absolutely make this ahead—it actually tastes even better the next day! Just store it in an airtight container in the fridge for up to 4 days.

Leftovers, Freezing & Reheating

Leftovers: Store in the fridge and use them for tacos, quesadillas, or even breakfast hash!

Freezing: Freeze shredded barbacoa (with its juices) in a freezer-safe bag for up to 3 months.

Reheating: Warm gently on the stovetop or microwave, adding a splash of broth if needed to loosen it up.

FAQs

How spicy is this Ultimate Instant Pot Beef Barbacoa?
It has a medium heat level, but you can easily adjust it by using fewer or more chipotles.

Can I use a different cut of beef?
Yes! Brisket or bottom round can work, but chuck roast gives the best texture for shredding.

Is this recipe keto or low-carb friendly?
Totally! Just skip the tortillas and serve it with cauliflower rice or low-carb veggies.

Can I make this in a slow cooker instead?
Absolutely. Sear the beef first, then cook on LOW for 8 hours or HIGH for 4–5 hours.

Final Thoughts

There’s something soul-satisfying about a big pot of rich, juicy Ultimate Instant Pot Beef Barbacoa—especially when it comes together so easily. It’s cozy, comforting, and versatile enough to feed a crowd or make your weekday dinners wildly more delicious. Whether it’s Taco Tuesday or just a lazy Sunday dinner, this one’s a game-changer. Go on, give it a try… and don’t forget to tag me when you make it—I wanna see those tacos!