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What Great Grandma Ate / Recipes / Egg Free / Instant Pot Barbacoa

Instant Pot Barbacoa

Last Updated on November 15, 2019 by Jean Choi

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Paleo Gluten Free Instant Pot Barbacoa

Quick and easy Instant Pot Barbacoa is so tender and delicious, and great for leftovers!

Paleo Gluten Free Instant Pot Barbacoa

Barbacoa is always my first choice when we go out for tacos (that, and fish tacos). There’s something so amazing about how tender and spicy it is, and I just love it just melts in your mouth. If you don’t know what Barbacoa is, you should learn and try it because it’s just the best!

Barbacoa is slow roasted meat, usually beef, seasoned with various spices to give it a delicious chipotle flavor. BUT, if you have no patience for slow roasting anything like me, you can just throw everything in the Instant Pot and it’ll all be ready in an hour or so!

Paleo Gluten Free Instant Pot Barbacoa

Beside some simple prep work, there’s not much you have to physically do for this Instant Pot Barbacoa. That’s what’s so magical about Instant Pots. They take a fraction of the time that a slow cooker requires, but you still have a delicious fall-off-the-bone meal at the end of it without stinking up the whole house!

Paleo Gluten Free Instant Pot Barbacoa

The versatility of this recipe makes it a great one to make for meal prepping at the beginning of the week. So far, we’ve had it in tacos, salads, taquitos, and eaten it just on its own. Next time, I think I’ll build a burrito bowl with them with cauliflower rice and veggies. Oh, the possibilities!

What your favorite way to enjoy Barbacoa?Paleo Gluten Free Instant Pot BarbacoaPaleo Gluten Free Instant Pot Barbacoa

Paleo Gluten Free Instant Pot Barbacoa

Instant Pot Barbacoa

Quick and easy Instant Pot Barbacoa is so tender and delicious, and great for leftovers!
5 from 3 votes
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Prep Time: 5 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Author: Jean Choi

Ingredients

  • 3-4 lb beef bottom round roast or chuck roast cut into 3 inch chunks
  • 2 tbsp coconut oil
  • 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 beef broth or bone broth
  • 1/4 cup apple cider vinegar raw and unfiltered
  • 1/4 cup lime juice
  • Fresh cilantro for garnish

Instructions

  • Set Instant Pot to Sauté setting and heat 2 tbsp of coconut oil for 10 minutes.
  • Add beef to the Instant Pot and brown on all sides, about 5 minutes. Work in batches if needed.
  • 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.
  • Pour the sauce over the meat, close the lid, and cook for 60 minutes on high pressure.
  • Release the pressure and open the lid. Take out the meat, shred it with 2 forks, and return it back into the Instant Pot.
  • Stir, sprinkle with cilantro, and serve as taco meat, in a burrito bowl, or in any way you want to enjoy it!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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By Jean Choi | May 18, 2017

Comments

  1. Real Food with Dana says

    May 23, 2017 at 7:32 am

    So I’m still an instant pot newbie – how would you convert the cooking time to the slow cooker? Thanks!

    • Jean Choi says

      May 27, 2017 at 11:09 am

      I think 8-9 hours on low would be perfect!

  2. Jean Choi says

    May 27, 2017 at 11:07 am

    I’m the same way! It’s SO delicious. 🙂

  3. Jean Choi says

    May 27, 2017 at 11:07 am

    You should so get it! It’s worth every penny.

  4. Jean Choi says

    May 27, 2017 at 11:08 am

    I bet! Especially if you pickle them. LOVE pickled radish in tacos.

  5. Jean Choi says

    May 30, 2017 at 3:20 pm

    Thanks so much, hope you like it!

  6. Jean Choi says

    May 30, 2017 at 3:21 pm

    They are Siete Foods. 🙂

  7. Mark says

    December 5, 2017 at 6:34 am

    5 stars
    Jean, I made this for dinner last night, it was amazing! I look forward to cooking many more of your recipes.

    • Jean Choi says

      December 5, 2017 at 8:13 am

      So glad you enjoyed it! They are great as leftovers as well. 🙂

  8. Michelle says

    January 5, 2018 at 11:20 am

    5 stars
    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!

    • Jean Choi says

      January 5, 2018 at 12:53 pm

      Thank you! You can microwave it, or put it in a pot on the stove top and heat it up low and slow. 🙂

  9. Nancy says

    April 9, 2018 at 8:18 pm

    What can you substitute for the coconut oil? My daughter is allergic to coconut.

    • Jean Choi says

      April 9, 2018 at 10:30 pm

      You can use another cooking oil like ghee or avocado oil.

  10. Jane Hamel says

    May 5, 2018 at 7:50 pm

    5 stars
    This was delicious, thank you for the recipe!

    • Jean Choi says

      May 5, 2018 at 8:40 pm

      So glad you enjoyed it! 🙂

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Hi, I’m Jean!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor. I hope I can help you feel confident in the kitchen and inspire you to try out some new-to-you dishes!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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