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Why You’ll Love This Recipe
I’m a huge fan of barbacoa and this recipe makes it so quick and easy. I love that it’s ready in just over an hour using the Instant Pot, and pressure cooking turns inexpensive cuts if beef into melt-in-your-mouth barbacoa.
This Instant Pot barbacoa is great for meal prep and so versatile. I like to use the leftovers for tacos, burritos, nachos, bowls, and more. It freezes beautifully too!
What is Barbacoa?
Traditionally, barbacoa is slow-cooked meat that’s well-seasoned, and it’s incredibly tender and full of rich flavor. This Instant Pot version gives you those same bold Mexican-style barbacoa flavors in a fraction of the time, without a slow cooker.
Ingredients You’ll Need
- Beef chuck roast or bottom round roast: These cuts will yield super tender and juicy meat once cooked in the Instant Pot.
- Broth: Bone broth or beef broth will work.
- Vegetables: Onion and garlic
- Spices: Chipotle powder, cumin, oregano, chili powder, sea salt, and ground black pepper will give the meat amazing Mexican flavor.
- Acids: Both apple cider vinegar and lime juice will give that bright, fresh flavor.
How to Make Instant Pot Barbacoa
Step 1: Set Instant Pot to Sauté setting and heat avocado oil for 10 minutes. Add beef to the Instant Pot and brown on all sides, about 5 minutes. Work in batches if needed.
Step 2: Leave the beef in the Instant Pot and turn it off. Combine the rest of the ingredients, except cilantro, in a blender and blend until smooth.
Step 3: Pour the sauce over the meat, close the lid, and cook for 60 minutes on high pressure.
Step 4: Release the pressure immediately and open the lid. Take out the meat, shred it with 2 forks. You can return it to the Instant Pot on the Warm setting if you aren’t eating it right away.
Step 5: Stir, sprinkle with cilantro and the cooking liquid, and serve as taco meat, in a burrito bowl, or in any way you want to enjoy it!
Serving Ideas
This easy barbacoa is delicious in all sorts of dishes:
- Classic barbacoa tacos or taquitos with fresh cilantro, red onion, & lime
- Burrito bowls with rice, beans, corn, and avocado
- Barbacoa salads or tostadas
- Nachos by adding meat, cheese, veggies, and avocados over tortilla chips
Storage and Freezer Tips
- Store leftover Instant Pot beef barbacoa in an airtight container in the refrigerator for up to 4 days. Keep the meat with some of the cooking liquid to prevent it from drying out. Reheat gently on the stovetop or in the microwave until warmed through.
- Barbacoa also freezes really well. Let the barbacoa cool completely, then ransfer to a freezer-safe container or zip-top freezer bag. I recommend adding some of the cooking juices to keep the meat moist. Freeze for up to 3 months.
- To reheat frozen barbacoa, thaw overnight in the refrigerator then reheat on the stovetop over medium-low heat or in the microwave. Add a splash of broth or water if needed to loosen the sauce and keep the meat juicy.
Recipe FAQs
It really depends on your spice ingredients — tweak chipotle or chili powder to your heat preference.
Beef chuck roast is ideal because it becomes fall-apart tender in the Instant Pot.
Yes! This is an excellent make-ahead recipe. You can cook it up to 2–3 days in advance and store it in the refrigerator with the cooking juices. The flavors deepen as it sits, making it even more flavorful when reheated. This makes it perfect for meal prep, entertaining, or easy weeknight dinners.
More Meal Prep Protein Recipes
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4-Ingredient Multi-Purpose Instant Pot Shredded Beef
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3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken
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Instant Pot Whole30 Pulled Pork with Dry Rub (Paleo, Low Carb, Keto)
If you make this Instant Pot barbacoa recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media – Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Instant Pot Barbacoa Recipe (Tender, Juicy & Flavorful)
Ingredients
- 2 tbsp avocado oil, or your favorite cooking oil
- 3-4 lb beef chuck roast, or bottom round roast, cut into 3 inch chunks
- 1 large onion, quartered
- 5 garlic cloves
- 1 tbsp chipotle powder
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 tsp chili powder
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 cup bone broth, or beef broth
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- Fresh cilantro, for garnish
Instructions
- Set Instant Pot to Sauté setting and heat avocado oil for 10 minutes. Add beef to the Instant Pot and brown on all sides, about 5 minutes. Work in batches if needed.3-4 lb beef chuck roast, 2 tbsp avocado oil
- Leave the beef in the Instant Pot and turn it off. Combine the rest of the ingredients, except cilantro, in a blender and blend until smooth.1 large onion, 5 garlic cloves, 1 tbsp chipotle powder, 1 tbsp cumin, 1 tbsp dried oregano, 1 tsp chili powder, 2 tsp sea salt, 1/2 tsp ground black pepper, 1 cup bone broth, 1/4 cup apple cider vinegar, 1/4 cup lime juice
- Pour the sauce over the meat, close the lid, and cook for 60 minutes on high pressure.
- Release the pressure immediately and open the lid. Take out the meat, shred it with 2 forks. You can return it to the Instant Pot on the Warm setting if you aren't eating it right away.
- Stir, sprinkle with cilantro, and serve as taco meat, in a burrito bowl, or in any way you want to enjoy it!Fresh cilantro
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious, thank you for the recipe!
So glad you enjoyed it! 🙂
What can you substitute for the coconut oil? My daughter is allergic to coconut.
You can use another cooking oil like ghee or avocado oil.
Wow — looks delicious! What is the best way to reheat this? If preparing for a family gathering would You make it beforehand or right before mealtime?
Thanks!
Thank you! You can microwave it, or put it in a pot on the stove top and heat it up low and slow. 🙂
Jean, I made this for dinner last night, it was amazing! I look forward to cooking many more of your recipes.
So glad you enjoyed it! They are great as leftovers as well. 🙂
They are Siete Foods. 🙂
Thanks so much, hope you like it!
I bet! Especially if you pickle them. LOVE pickled radish in tacos.
You should so get it! It’s worth every penny.
I’m the same way! It’s SO delicious. 🙂
So I’m still an instant pot newbie – how would you convert the cooking time to the slow cooker? Thanks!
I think 8-9 hours on low would be perfect!