0 from 45 votes
Instant Pot Barbacoa + Video
Instant Pot barbacoa is a quicker version of the traditional Mexican dish. Make this recipe for tender Tex Mex beef in less than an hour!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 443 kcal
Course:
Dinner
Cuisine:
Tex-Mex
Ingredients
- 4 lbs chuck roast (See Note 1)
- 1 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 3/4 cup beef broth
- 1/2 cup apple cider vinegar
- 2 limes juiced
- 6 cloves garlic cloves
- 4 chipotle chiles in adobo sauce
- 4 tsp ground cumin
- 2 tsp Mexican oregano (See Note 2)
- 1/2 tsp ground cloves
- 4 bay leaves
Garnish
- pickled red onions
- Pico de Gallo
- corn tortillas (charred /grilled)
Instructions
Instant Pot Barbacoa
- Cut the beef into about 4-6 chunks and season with salt and pepper. Press the Saute setting and add the oil. Sear beef on all sides (See Note 3) until browned.
- In a blender add all other ingredients except bay leaves and puree. Pour sauce over beef, add the bay leaves and close lid. Cook on Pressure setting, High for 35 minutes.
- After it’s cooked 35 minutes let rest 10 minutes, then do a Quick Release. Remove lid and shred beef with forks. (If it doesn’t shred easily, cook another 10 minutes). Serve as is, or allow to cool and keep refrigerated in an airtight container.
- Use in tacos and burritos topped with pickled red onions and or pico de gallo.
Cup of Yum
Stovetop Beef Barbacoa
- Cut the beef into about 4-6 chunks and season with salt and pepper. In a Dutch oven over medium heat add the oil. When hot sear beef on all sides until browned.
- In a blender add all other ingredients except bay leaves and puree. Pour sauce over beef, add the bay leaves and close lid.
- Turn the heat to low. Simmer for 4 to 4 1/4 hours or until the meat pulls apart easily.
- Turn off the heat and shred the meat with forks. Return meat to braising liquid and let the shredded meat simmer over low heat for about 15 minutes. Serve hot in tortillas with pickled red onion, pico de gallo or with scrambled eggs.
Notes
- Barbacoa beef is authentically made using beef cheeks although some may find that hard to find. For this recipe I made it using beef chuck roast.
- The herb that makes this is Mexican oregano, but regular oregano works just as well.
- Searing the beef on all sides first allows for a level of flavoring with caramelization. This is optional, I like the crunchy texture on the edges.
Nutrition Information
Calories
443kcal
(22%)
Carbohydrates
3g
(1%)
Protein
44g
(88%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Cholesterol
156mg
(52%)
Sodium
687mg
(29%)
Potassium
834mg
(24%)
Fiber
1g
(4%)
Vitamin A
180IU
(4%)
Vitamin C
6.4mg
(7%)
Calcium
65mg
(7%)
Iron
5.9mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 443
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 3g | 1% |
| Protein | 44g | 88% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 156mg | 52% |
| Sodium | 687mg | 29% |
| Potassium | 834mg | 18% |
| Fiber | 1g | 4% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 65mg | 7% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.