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Paleo Gluten Free Instant Pot Barbacoa
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5 from 8 votes

Instant Pot Barbacoa

Quick and easy Instant Pot Barbacoa is so tender and delicious, and great for leftovers!
Prep Time5 mins
Cook Time1 hr 5 mins
Total Time1 hr 10 mins
Author: Jean Choi


  • 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


  • 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!