This Instant Pot barbacoa is tender, shredded beef simmered in a smoky chipotle sauce, and it makes the easiest beef barbacoa tacos. It is a simple dump-and-go Instant Pot meal that feeds a crowd.
WHY YOU'LL LOVE THIS RECIPE
- This instant pot barbacoa beef turns an inexpensive cut into melt-in-your-mouth shredded beef, thanks to the pressure cooker.
- The chipotle sauce does all the flavor work, smoky, slightly sweet, and as spicy or mild as you like.
- It is a true dump-and-go meal, brown the beef, add everything, and walk away while it pressure cooks.
- One pot makes enough for a crowd, and the leftovers are just as good in burritos, bowls, and enchiladas.
WHAT'S IN INSTANT POT BARBACOA
Chuck roast or eye of round. Traditional barbacoa uses beef cheeks or goat, but these cuts are easier to find and turn just as tender and shreddable under pressure.
Chipotles in adobo. This is the flavor backbone and the heat source. The chipotles and the adobo sauce both go in, so nothing goes to waste.
Chicken broth and apple cider. These create the braising liquid that keeps the beef moist and adds a subtle tang and sweetness.
Garlic, cumin, oregano, cloves, and bay leaves. This blend builds the deep, smoky, slow-cooked flavor in a fraction of the time.
Lime juice. A squeeze of acid brightens the rich sauce and balances the heat.
HOW TO MAKE INSTANT POT BARBACOA
Blend the sauce
In a food processor, blend together the garlic, lime juice, cumin, cloves, chicken broth, apple cider, chipotles, and oregano until smooth.
Prep the beef
Trim the fat from the beef and cut it into 6 chunks. This helps the meat cook evenly and makes it easier to shred later.
Brown the beef
Add oil to the Instant Pot and set it to SAUTE. Sear all sides of the beef until browned. Browning adds deeper flavor, but you can skip it for a quicker dump-and-go version.
Scrape the bottom of the inner liner to remove anything sticking. If anything is left stuck, it can trigger a burn notice.
Layer and cook
Top the beef with the chopped onions. Pour in the blended sauce and lay the 3 bay leaves on top of the beef. Close the lid and set to MANUAL or PRESSURE COOK for 65 minutes. Allow a natural release for 15 minutes.
Shred and serve
Discard the bay leaves. Remove the beef from the Instant Pot and shred it with two forks. Add it back into the pot, stir the beef into the juices, and serve with a slotted spoon.
HOW TO SERVE BEEF BARBACOA TACOS
Serving freshly made pico de gallo, guacamole, sliced limes, and cilantro really completes the meal. You can also serve the barbacoa over rice, as a beef bowl, or in lettuce wraps.
This recipe makes at least 8 servings, so it is perfect for feeding a crowd. Set up a topping bar with all your choices and everyone will find something they love.
For more taco night ideas, try my Quick and Easy Instant Pot Chipotle Chicken Tacos or my Restaurant Style Ground Beef Tacos.
HOW TO MAKE BARBACOA SPICY
I use about 5 tablespoons of chipotles in adobo for a good kick. If you want a milder barbacoa, reduce the chipotles to 2 tablespoons. For real heat, add more than 5, it will get spicy fast.
COMMON QUESTIONS
What cut of beef is best for barbacoa?
Traditional barbacoa uses beef cheeks or goat, but chuck roast or eye of round are excellent, easy-to-find substitutes that turn tender under pressure.
Can I skip browning the beef?
Yes, you can dump everything in without browning, but searing first gives the beef better texture and deeper flavor.
How do I make barbacoa spicier?
Add more chipotles in adobo. I use about 5 tablespoons for a good kick, or reduce to 2 tablespoons for a milder version.
What can I serve with barbacoa?
Serve it in tacos, over rice, in burritos, enchiladas, or lettuce wraps, topped with pico de gallo, guacamole, limes, and cilantro.
How long does barbacoa take in the Instant Pot?
It pressure cooks for 65 minutes with a 15-minute natural release, far faster than the slow cooker version.
📖 Recipe
Instant Pot Beef Barbacoa Tacos
Equipment
Ingredients
- 3 lb eye of round beef - or chuck roast
- 2 teaspoon oil
- 4 cloves garlic
- 2 tablespoon lime juice
- 3 teaspoon cumin
- ½ teaspoon cloves
- 1 cup chicken broth
- ¼ cup apple cider
- 1 small onion - coarsely chopped
- 3-5 tablespoon chipotles in adobo sauce
- 3 teaspoon oregano
- 3 bay leaves
- cilantro
- pico de gallo
- freshly sliced limes
- tortilla shells
- guacamole
Instructions
- In a food processor, blend together the garlic, lime juice, cumin, cloves, chicken broth, apple cider, chipotles, and oregano until smooth.
- Trim fat from the beef and cut into 6 chunks of meat.
- Add oil to the Instant Pot and set it to SAUTE.
- Saute all sides of the beef until browned.
- Scrape bottom of the inner liner so remove anything sticking (will prevent burn notice).
- Top the beef with chopped onions.
- Pour in the blended mixture and lay 3 bay leaves on top of the beef.
- Close the lid and set to MANUAL for 65 minutes.
- Allow a Natural Release for 15 minutes.
- Discard bay leaves.
- Remove beef from the Instant Pot and shred.
- Add back into the pot, stir the beef into the juices and serve with a slotted spoon.
Notes
- Browning the beef adds deeper flavor, but you can skip it for a faster dump-and-go version.
- To make it milder, use 2 tablespoons of chipotles. For more heat, add up to 5 or more.
- Do not skip scraping the inner liner, anything stuck to the bottom can cause a burn notice.
- Serve with pico de gallo, guacamole, limes, and cilantro, or over rice and in lettuce wraps.
- Nutritional information is an estimate based on third-party calculations and should be used as a guide only.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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