Instant Pot Barbacoa Beef
This Easy Instant Pot Barbacoa Beef is spicy, saucy, and fall-apart tender. Made with chuck roast, chipotle peppers, and a zesty marinade, it’s perfect for tacos, burrito bowls, nachos, and everything in between
Servings: 10
Calories: 285kcal
Ingredients
- 1-2 tablespoons olive oil
- 3 pound chuck roast cut into 2" cubes
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 medium onion chopped
- 6 cloves garlic roughly chopped
- 4 chipotle peppers in adobo sauce
- ¼ cup lime juice 3-4 limes
- ¼ cup apple cider vinegar
- 6 ounce lager beer 1/2 bottle, or 3/4 cup beef broth
- 1 tablespoon cumin ground
- 1 tablespoon oregano dried
- ¼ teaspoon cloves ground
- 1 tablespoon brown sugar
- 3 bay leaves
Instructions
- Heat the olive oil in you Instant Pot on the sauté setting. Season the beef cubes generously with salt and pepper. Sear the beef for 1-2 minutes per side, working in batches if needed.
- Add the onion, garlic, chipotle, lime juice, apple cider vinegar, lager, cumin, oregano, cloves, and brown sugar to a blender or food processor. Pulse until everything is smooth.
- Pour the mixture over the beef, add the bay leaves, and stir to coat the beef. Secure the lid of your Instant Pot and cook on high pressure for 60 minutes, then quick release the pressure.
- Remove the bay leaves and discard. Take the beef out of the Instant Pot and shred it with 2 forks. Add the beef back to the pot and mix it well with the sauce. Let it sit for 10 minutes before serving.
Video
Notes
- Beef matters – Chuck roast is your best bet: fatty, tough, and made for slow cooking. Cut it into chunks so it breaks down evenly and quickly.
- Spice control – Chipotle peppers bring the heat. I use 4 for solid warmth, but you can scale it down if you're spice-sensitive (I am, so no judgment).
- Beer or broth? – Lager adds depth and a touch of bitterness to balance the richness, but beef broth works great if you prefer it alcohol-free.
- Make-ahead friendly – This is a dream for meal prep. It keeps for days and the flavor only improves. Leftovers? Stack them into tacos, mix into breakfast hash, or eat cold from the fridge. I won’t stop you.
- Other cooking methods – No Instant Pot? You’ll find slow cooker and oven-braised options in the post. Same flavor, just a bit more time.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 5g | Protein: 27g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 446mg | Potassium: 524mg | Fiber: 1g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 4mg
