Easy Instant Pot Barbacoa Beef

I have declared my love for Mexican cuisine on this blog many times, and I want to share a recipe with you that is good and so versatile that once you master it, you can easily transform it into a variety of delicious meals. Instant Pot Barbacoa Beef takes 15 minutes to prep and 40 minutes to cook, featuring succulent beef chuck roast soaked in a sauce with spicy adobo juices, refreshing like, and classic Mexican spices like cumin and oregano.

The meat is cooked to tender perfection, after which I shred it with a fork and use it to make tacos, burrito bowls, or eat it plain over rice. This version comes from an old Mexican recipe that was originally made in an underground oven for hours until it was tender, and I had to really use my negotiation skills to get it. I enjoy it with coconut rice and pineapple salsa on the side.

This recipe for instant pot barbacoa beef is so effortless to make that it’s ideal for weeknight meals, but also so delicious that I recommend making it on special occasions like a Cinco de Mayo celebration. Whether you are planning a game night or a regular taco Tuesday, this comforting dish is the right choice. I just set up a Mexican food bar using tortillas, rice, black beans, cotija cheese, shredded Mexican cheese, shredded lettuce, and crema fresco and my family and friends have a blast creating their burrito bowls. With leftovers, I usually make these Air Fryer Beef Empanadas the next day.

Why you will love this recipe 

• Only a few ingredients: I love that I only need 5 ingredients, plus seasonings, to make this delicious barbacoa beef recipe. It means I probably won’t have to do much shopping, if any at all.    
• Easy to make: It’s a simple recipe; it only takes me a couple of minutes to prep the ingredients and brown the meat. After that, the Instant Pot does all the work.
• So many uses: I can use this beef for so many things, from tacos and tostadas to salads and sandwiches. One recipe with endless possibilities for serving it!
• Freezes wonderfully: Since it freezes so well, I can make extra for meal prep. I like to put it in small freezer bags so I can just take it out when I need it.

What you will need

• Meat: I use a 3-pound chuck roast for the best flavor and tenderness. I cut it into 2-inch chunks and trim the excess fat off. 
• Wet ingredients: I use low-sodium beef broth to provide a rich, beefy taste with a savory, succulent sauce without too much saltiness. Apple cider vinegar helps tenderize the meat and balances the rich flavor, adding a tangy note while the acid breaks down collagen. I also like how fresh lime juice adds a zesty tanginess that cuts through the fatty flavor. 
• Dry ingredients: Chipotle chiles add smoky spice and a dark-red, thick sauce. Minced garlic enhances the beef with a deep, aromatic flavor that blends into the sauce, becoming milder as it cooks.
• Seasonings: Besides salt and pepper, I use onion powder for a concentrated onion taste that turns sweeter as it cooks. Oregano is bold and earthy with a citrusy kick, while smoked paprika helps copy the smoky barbacoa flavor. Cumin also adds a smokiness and a hint of warmth to complement the rich meat, and the bay leaves provide a slight woody note reminiscent of cloves or eucalyptus. I also like to add just a bit of red pepper flakes for a tiny kick of heat.

How to make 

Blend the sauce: First, I add all the ingredients except the meat and bay leaves to a blender and puree until smooth. 

Brown the beef: Now, I sauté the beef chunks in the Instant Pot until browned on all sides, then scrape the bits from the bottom of the pot with a wooden spoon, using a bit of broth. Then I pour the pureed barbacoa sauce over the browned beef before topping it with bay leaves. 

Cook the beef: I lock the lid and cook it for 40 minutes, then let it natural-release for 15 minutes. It should be very tender and fall apart with a fork. If not, I cook it for another 10 minutes. 

Rest and serve: Next, I remove the bay leaves and shred the meat, letting it absorb the juice for 30 more minutes before serving. 

Expert tip

Avoiding the burn notice

Most of the time, the burn notice is just due to some food stuck at the bottom of the pot. After browning the beef, it is important to deglaze the pot with broth or water, scraping up the browned bits with a spatula or wooden spoon. Leaving any kind of bits at the bottom of the pot will cause a burn notice every time. There should always be some liquid in the bottom of the pot anyway. And place any thick liquids on top of the meat without stirring them into the liquid. 

More tips to consider:

• Use beef chuck roast for the best texture and flavor. 
• Don’t skip the searing and sautéing step. It adds the caramelized crust that gives it a deep flavor. 
• Adding citrus or vinegar helps balance the richness of the beef. 
• Cut off excess fat to prevent a greasy sauce. 
• Be sure to deglaze the pot to prevent the Burn notice.
• For extra crispiness, broil the shredded beef in the oven for 2 minutes. 

Recipe variations and add-ins:

• Other meat: This can also be made with chicken, pork, or turkey. It will have a different flavor, but it will still be delicious. 
• Traditional barbacoa: The traditional Mexican barbacoa recipe uses lamb (or goat) meat. Try that for the authentic taste.
• Other citrus: Instead of lime juice, try this with orange or lemon juice for a different flavor. 
• Slow-cooker barbacoa: If you have time, try my slow-cooker barbacoa beef. It is a dump-and-go recipe that is so easy it practically cooks itself. 
• Add veggies: Mix in some vegetables like chopped bell peppers, roasted corn, spinach, and sun-dried tomatoes for more flavor, color, and nutrients.
• Make it boozy: Substitute half the broth with beer or whiskey for a bit of a boozy flavor.

Serving suggestions:

One of my favorite ways to use this meat is to make barbacoa beef tacos! I just spoon some on a tortilla and add cilantro, cotija cheese, lime juice, pickled red onions, radishes, chunky guacamole, and homemade salsa. Sometimes I add some salsa and sour cream. Of course, it is also perfect for tostadas and burritos. I also use it to make rice bowls and salads. I often serve it with some of this cilantro lime rice, which goes perfectly with the beef’s flavors. 

Barbacoa sandwiches are also delicious. I put some of this sweet-and-spicy meat on a toasted roll and serve it with a side of potato salad for a delicious lunch for the family or a picnic in the park. They go great with baked beans, creamy homemade coleslaw, and any kind of salad, too. 

How to store leftovers:

• Refrigerate: Leftover barbacoa beef can be kept in the fridge for 3 to 4 days in an airtight container.  
• Freezing: I can also freeze the leftover beef in a freezer bag for several months.   
• Defrost: To thaw it out, I put it in the fridge the night before serving.
• Reheating: I reheat my barbacoa beef in a saucepan on medium heat or in the microwave for 1 to 2 minutes. 

Frequently asked questions

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