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Instant Pot Barbacoa Beef

Instant Pot Barbacoa Beef

Instant Pot Barbacoa Beef is super tender and extra flavorful that can be done in no time at all. This dish is perfect for tacos, burritos, salads, quesadillas and much more!
Course Main Course
Cuisine American, Mexican
Keyword Barbacoa Beef
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
NPR 15 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 373kcal
Author Catalina Castravet


  • 3 pounds beef brisket or chuck roast - trimmed of extra fat and cut into 2-inch chunks
  • 1 cup beef broth
  • 2 medium Chipotle chiles in adobo sauce add more if preferred
  • 4 cloves garlic minced
  • 1 tablespoon onion powder
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lime
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 tablespoon cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 whole bay leaf


  • Add all the ingredients, except beef and bay leaves to a blender and puree until the mixture is smooth.
  • Add the beef chunks to the Instant Pot, If you have time, for extra flavor, you can saute them for a few minutes.
  • Pour the pureed mixture on top of the beef and add the bay leaves.
  • Lock the lid and point valve to sealed/
  • Cook for about 40 minutes on HIGH PRESSURE, followed by a 15 minutes Natural Pressure Release. The beef should be very tender and fall apart when shredded with a fork. If needed cook for 10-15 minutes more.
  • When done, remove the bay leaves and discard.
  • Shred the meat using two forks into the cooking juices. Let the beef absorb some of the juices for about 30 more minutes before serving.
  • Use a slotted spoon or tongs to serve.


Calories: 373kcal | Carbohydrates: 3g | Protein: 48g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 140mg | Sodium: 783mg | Potassium: 825mg | Fiber: 1g | Sugar: 0g | Vitamin A: 465IU | Vitamin C: 0.9mg | Calcium: 44mg | Iron: 5.7mg