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Ultimate Instant Pot Beef Barbacoa Recipe

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4 from 56 reviews

This Ultimate Instant Pot Beef Barbacoa recipe delivers tender, flavorful shredded beef with a smoky chipotle sauce, perfect for tacos, burritos, or bowls. Using an Instant Pot speeds up the traditionally slow-cooked Mexican dish, infusing the beef with a blend of chipotle peppers, lime, spices, and savory broth. The final step crisps the meat under the broiler for a delicious charred texture that elevates the dish to restaurant-quality barbacoa.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Chipotle Sauce

  • 3 chipotle peppers in adobo sauce (individual peppers, not the whole can)
  • 2 tsp adobo sauce (from the can)
  • 3 Tbsp lime juice (fresh is best)
  • 1 Tbsp better than bouillon beef base (optional but recommended)
  • 1/3 cup apple cider vinegar
  • 5 cloves garlic (roughly chopped)
  • 3 tsp ground cumin
  • 2 tsp oregano (Mexican oregano preferred)
  • 1/4 tsp ground allspice
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup beef broth (reduced sodium preferred)

Beef and Cooking

  • 4 lb beef chuck roast
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp vegetable oil
  • 1 yellow onion (diced)
  • 4 oz can diced green chiles (drained)
  • 3 Tbsp tomato paste
  • 1 cup beef broth (reduced sodium preferred)
  • 2 bay leaves
  • 2 Tbsp cornstarch (for thickening)
  • 3 Tbsp water (for thickening)

Instructions

  1. Make Chipotle Sauce: Add all chipotle sauce ingredients to a food processor or blender and process until smooth. Set aside the creamy, smoky sauce for later use.
  2. Prepare the Beef: Trim visible large sections of fat from the beef chuck roast, then cut the roast into 6-8 large pieces. Season all sides with 1/2 tsp kosher salt and 1/2 tsp black pepper.
  3. Sauté the Beef: Select the ‘Sauté’ function on the Instant Pot and add vegetable oil. When the oil is hot, brown the beef pieces for about one minute per side. Brown in batches if necessary. Remove beef to a plate after browning.
  4. Sauté Onion: In the same pot, add diced onion and sauté for 2-3 minutes until softened and fragrant.
  5. Deglaze the Pot: Pour in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to lift all browned bits. This adds flavor and prevents burning.
  6. Add Flavorings: Stir in tomato paste, diced green chiles, and bay leaves into the pot with the onion and broth.
  7. Combine Beef and Sauce: Cancel the Sauté mode or select Keep Warm/Cancel. Return the browned beef pieces to the Instant Pot and pour the pureed chipotle sauce evenly over the top. Place both halves of lime on top of the beef for extra citrusy aroma.
  8. Pressure Cook: Secure the lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and adjust time to 60 minutes at high pressure.
  9. Release Pressure: When cooking is complete, carefully turn the valve to ‘Venting’ for a quick pressure release. Once all steam has escaped and the pin has dropped, remove the lid and discard bay leaves.
  10. Shred the Beef: Transfer beef pieces to a large bowl and shred the meat, discarding any large fat sections.
  11. Mix with Cooking Liquid: Toss the shredded beef with as much of the flavorful cooking liquid as you prefer to keep it moist and juicy.
  12. Thicken Sauce: In a small bowl, mix 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour the slurry back into the Instant Pot and select ‘Sauté’. Cook for several minutes, stirring often, until sauce thickens to desired consistency.
  13. Toss with Thickened Sauce: Add the shredded beef back into the thickened sauce and mix well.
  14. Crisp the Edges: Line a baking sheet with foil and preheat your oven broiler to high, placing the rack in the upper third position. Spread shredded beef evenly on the sheet.
  15. Broil the Beef: Broil the beef for several minutes, stirring occasionally. Continue broiling and stirring until the edges are crisped and charred to your liking. This adds an authentic smoky crunch.

Notes

  • Using fresh lime juice enhances the brightness of the dish.
  • The better than bouillon beef base is optional but adds depth to the sauce.
  • Mexican oregano imparts a more authentic flavor than regular oregano.
  • If you lack an Instant Pot, slow cooking the beef for 6-8 hours on low also works.
  • Adjust spice level by adding fewer or more chipotle peppers to suit your heat preference.
  • Crisping under the broiler is optional but recommended for texture contrast.
  • Leftovers store well and taste great reheated.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/ultimate-instant-pot-beef-barbacoa-recipe/