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4.87 from 97 votes

Instant Pot Barbacoa Beef

This Instant Pot Barbacoa Beef recipe is super-easy to make in the pressure cooker, it's full of big flavors, and it is perfect for tacos, burritos, salads, quesadillas and more!  Feel free to add more chipotles in adobo for a smokier flavor.
Prep Time20 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef, freezer friendly, instant pot, make ahead
Servings: 8 -10 servings

Ingredients

  • 2/3 cup beer or water
  • 4 cloves garlic
  • 2 chipotles in adobo sauce (or more to taste)
  • 1 small white onion peeled and roughly chopped
  • 1 (4-ounce) can chopped green chiles
  • 1/4 cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried Mexican oregano (or regular oregano)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 tsp ground cloves
  • 1 tablespoon olive oil
  • 3 pounds beef chuck roast* (fat trimmed) cut into 2-inch chunks
  • 3 bay leaves

Instructions

  • Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor.  Purée for 30 seconds, or until completely smooth.  Set aside.
  • Press the “Sauté” setting on the Instant Pot.  Add oil.  Then once it is heated and shimmering, add the roast and sear — turning every 45-60 seconds or so — until the roast is browned on all sides.  Press “Cancel” to turn off the heat.
  • Add the bay leaves and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce.  Close lid securely and set vent to “Sealing”.
  • Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 60 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.
  • Remove the lid, and discard the bay leaves.
  • Using two forks, shred the beef into bite-sized pieces.  Give the beef one more good toss in all of those juices so that it can soak them up.
  • Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Notes

* Feel free to use any cut of beef that you prefer here.
**If you would like to make this in the slow cooker, you can slow cook everything for 4-5 hours on high, or 8 hours on low, until the beef is tender and shreds easily with a fork.