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+ servings

Instant Pot Barbacoa Beef

The most flavorful, tender, and juicy barbacoa beef made in the Instant Pot pressure cooker. Perfect for tacos, burritos, enchiladas, quesadillas and more!
Servings 8


  • 3 pounds chuck roast fat trimmed
  • 2/3 cup beef stock or beer
  • 4 cloves garlic peeled
  • 1 small white onion peeled and roughly chopped
  • 1 (4-ounce can) chopped green chiles mild or hot
  • 2-3 chipotles in adobo sauce
  • 1/4 cup lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 bay leaves


  • Cut chuck roast into 2 inch cubes, set aside.
  • In a food processor or blender add the stock/beer, garlic, onion, green chiles, chipotles, lime juice, apple cider vinegar, cumin, oregano, salt, and pepper. Puree until smooth. Set aside.
  • Press the SAUTE button. Once the display reads HOT, add the olive oil. Add the chunks of roast and sear until browned on all sides, working in batches if necessary.
  • Press CANCEL to turn off the heat.
  • Add the sauce and toss with the chunks of roast to coat the meat. Add the bay leaves to the pot.
  • Lock the lid in place and set the vent to the SEALING position.
  • Pressure Cook/Manual on HIGH pressure for 60 minutes.
  • After the cooking time expires, allow for 10 minutes of Natural Pressure Release. Then carefully quick release any remaining pressure by turning the valve to the VENTING position.
  • Remove the lid and by using two forks, shred the beef.
  • Remove the bay leaves and stir the shredded beef into the remaining liquid.
  • Serve immediately.


Refrigerate any remaining portions or freeze for up to 6 months.
Recipe provided by Make Your Meals
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