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Instant Pot OR Slow Cooker Barbacoa Beef
4.6 from 228 votes

Instant Pot OR Slow Cooker Barbacoa Beef

Instant Pot or Slow Cooker Barbacoa Beef uses a blend of beef chuck roast and a puree of chipotle chiles, adobo sauce, lime juice, and spices to create tender, flavorful shredded meat. The beef is seared, then pressure-cooked or slow-cooked until falling-apart soft, soaking up the deeply smoky and tangy sauce. This method yields juicy beef that can be served in corn tortillas with traditional toppings like cilantro, onions, and cotija cheese. The slow cooking allows flavors to meld well, making it ideal for tacos or burritos.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8
Calories: 364 kcal
Cuisine: Mexican

Ingredients

  • ¾ cup beef stock Mexican beer (Sol, Pacifico, Negro Modelo, etc.), or water
  • 1 onion peeled and roughly chopped, small/medium white
  • 4 to 5 cloves garlic
  • diced green chiles one 4-ounce can
  • 4 chipotle in adobo sauce or reduce/increase to taste based on preferred heat level
  • 1 to 2 tablespoons adobo sauce or reduce/increase to taste based on preferred heat level
  • ¼ cup lime juice fresh
  • 2 tablespoons apple cider vinegar
  • 1 ground cumin heaping tablespoon
  • 1 dried oregano regular oregano may be substituted, heaping tablespoon, Mexican
  • 2 teaspoons kosher salt or to taste
  • 1 teaspoon black pepper or to taste, freshly ground
  • ¼ teaspoon cloves ground
  • 2 tablespoons olive oil
  • 3 pounds beef chuck roast fat trimmed, and diced into 2-inch chunks, boneless
  • 3 bay leaves 4
  • corn tortillas lime juice, cilantro, red onions, avocado, cotija cheese, etc.; for serving

Instructions

    Cup of Yum
  1. To the canister of a high speed blender or food processor, add the first 13 ingredients (through cloves), and process on high speed to combine until smooth; set aside.
Instant Pot Directions:
  1. Add the oil, beef, and sear on all sides until nicely crusted using the Saute function; flip intermittently; press Cancel to turn off the heat.
  2. Add the 13-ingredient puree to the beef that’s in your Instant Pot, add the bay leaves, stir to combine, close lid securely and set vent to Sealing.
  3. Press Manual, then press Pressure until the light on High Pressure illuminates. Adjust the +/- buttons until time reads 60 minutes and cook.
  4. After 60 minutes, carefully turn the vent to Venting for quick release, wait until all of the steam has released, and the valve has dropped.
  5. Remove the lid, discard bay leaves, shred the meat with 2 forks, and I recommend allowing it to sit in the juices for about 15 minutes before serving so it soaks up even more flavor.
Slow Cooker Directions:
  1. If using a slow cooker (I recommend a 6-quart size, give or take) and it has a searing function, use it here by adding the oil, beef, and sear on all sides until nicely crusted; flip intermittently. If it does not have a searing function, sear the beef in a large skillet or Dutch and then transfer it back into your slow cooker.
  2. Add the 13-ingredient puree to the beef that’s in your Slow Cooker, add the bay leaves, stir to combine, close lid, and cook for about 4 to 5 hours on High or about 7 to 8 hours on Low.
  3. Remove the lid, discard bay leaves, shred the meat with 2 forks, and I recommend allowing it to sit in the juices for about 15 minutes before serving so it soaks up even more flavor.
  4. Serve on warmed tortillas, or make burritos, quesadillas, tostados, sandwiches, tortas, etc.

Notes

  • Store leftover barbacoa in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
  • After cooking, let the shredded beef sit in the cooking juices for about 15 minutes to enhance flavor absorption.

Nutrition Information

Serving 1serving Calories 364kcal (18%) Carbohydrates 5g (2%) Protein 33g (66%) Fat 24g (37%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 13g (65%) Trans Fat 1g (50%) Cholesterol 117mg (39%) Sodium 1151mg (48%) Potassium 660mg (14%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 41IU (1%) Vitamin C 4mg (4%) Calcium 47mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 364

% Daily Value*

Serving 1serving
Calories 364kcal 18%
Carbohydrates 5g 2%
Protein 33g 66%
Fat 24g 37%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 117mg 39%
Sodium 1151mg 48%
Potassium 660mg 14%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 41IU 1%
Vitamin C 4mg 4%
Calcium 47mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.