I love the ease and versatility of this Instant Pot barbacoa beef. I often throw it together on a weekend afternoon and use it in various recipes throughout the week!
Meal prepping is such a lifesaver. During the week, I’m trying to juggle all of my work plus the day to day “life” stuff so it really helps to have dinner already checked off my to do list. The Instant Pot makes it super easy, too. What did I ever do without this thing?!
Barbacoa has always been a favorite of mine any anyone I’ve made it for is thrilled when I whip this up a batch and invite them over. It makes a delicious taco or burrito filling and makes an incredibly good topping for salads!
Sometimes I like to wrap it up in a nice big piece of lettuce with some sautéed bell pepper and creamy avocado for a low carb lunch.
Why I Love This Recipe
- This Instant Pot barbacoa is a delicious taco or burrito filling and makes an incredibly good topping for salads!
- I also love it as a sandwich filling served with lettuce, pepper and creamy avocado.
- I like to make a large batch and freeze half. It lasts great frozen for up to 3 months.
Are you looking for other quick and delicious recipes that you can throw together in your Instant Pot? Check out my Instant Pot pulled pork recipe or my Instant Pot mashed potatoes, both are delicious and super easy to put together.
Ingredients
- Peanut oil: I use peanut oil, or another high-temp oil, to brown the beef.
- Beef chuck roast: This is the main protein of the whole dish. Beef chuck roast is rich and full of flavor.
- Red onion: I add red onion for a mild, slightly sweet flavor that enhances the dish.
- Carrot: I include carrot for its subtle sweetness.
- Garlic: The garlic adds the aromatic flavor we’re all expecting.
- Beef broth: I use beef broth as the savory base, which ultimately adds moisture and flavor during the cooking process.
- Fresh lime juice: This balances the richness of the beef with acidity.
- Ground cumin, ground oregano and adobo seasoning: These are the complex, savory blend of spices that define the barbacoa’s signature taste.
How To Make It
Find the complete recipe with measurements in the recipe card at the bottom of the post.
There isn’t a lot to say about this one. It’s one of those amazing recipes where you just dump everything in, hit a button, and wait for the timer to go off! Which is why I love it.
- Step One: Before I dump everything into the Instant Pot, I heat up the oil and brown all sides of my chuck roast. I just hold onto the roast with a pair of tongs and turn the meat every few minutes. (I’m not actually cooking the meat in this step, I’m just getting that nice brown, crispy crust on the outside. It’s the best part of barbacoa.)
- Step Two: Once I have my crust, I throw in everything else: the onion, carrot, garlic clove, lime juice, spices and broth. I stir it up so everything is well combined and then close the lid to my Instant Pot. I make sure the valve is in the proper position and then set it to high pressure for 45 minutes.
- Step Three: After the cooking time is up, I go ahead and manually release the pressure (being very careful of the steam!) and taking the lid off. Now, I shred the barbacoa. And I’m not too meticulous with this. It’s tender enough that falls apart, and then I just use my tongs again or two forks and get the rest of it shredded.
- Step Four: At this point, I just discard half the liquid so it’s the right consistency. I stir it a few times to make sure all the meat is incorporated into the juices.
Recipe Tips
- I make sure the oil is hot enough before adding the meat. It should shimmer, but not smoke. This is going to ensure a good sear and caramelization of the meat’s surface, which ultimately enhances the overall flavor.
- If I notice a lot of brown bits on the bottom of the pot after browning my beef, I will deglaze the Instant Pot with a bit of broth before adding the other ingredients.
Storage and Freezing
- For leftovers, I allow the barbacoa to cool, then store it in airtight containers in the fridge for up to 4 days. I will reheat with a splash of broth or water if needed on the stovetop.
-
If I’m going to freeze half of it, I take it out of the Instant Pot and spread it out on a large plate and let it cool for 30 minutes before placing the barbacoa in a freezer-safe container or heavy-duty freezer bag. I will remove as much air as possible before sealing. It can be stored in the freezer for up to 3 months.
More Beef Recipes
- Slow Cooker Chile Colorado
- Beef and Tomato Stew
- Beef Stroganoff
- Pot Roast
- Barbecue Beef
- Tangy Brisket
FYI: Please join our NOBLE PIG FACEBOOK GROUP for a more in depth look at recipes found here and cooking tips.
This post may contain affiliate links. Please read my disclosure policy.
Instant Pot Barbacoa
Ingredients
- 3 tbsps. peanut oil or any other high temperature oil
- 2 lbs. beef chuck roast
- 1 medium red onion, sliced
- 1 large carrot, sliced into coins
- 2 cloves garlic, minced
- 1 cup beef broth
- juice from 1 lime
- 1 tbsp. ground cumin
- 2 tsps. ground oregano
- 1 tsp. adobo seasoning
Instructions
- Add the oil to the Instant Pot and set on sauté. Once hot, add the chuck roast and cook for 2 minutes per side, until all sides are browned.3 tbsps. peanut oil, 2 lbs. beef chuck roast
- Add the onion, carrot, garlic cloves, lime juice, spices and broth and stir to combine. Close the lid and valve and set on high pressure for 45 minutes.1 medium red onion, sliced, 1 large carrot, sliced into coins, 2 cloves garlic, minced, 1 cup beef broth, juice from 1 lime, 1 tbsp. ground cumin, 2 tsps. ground oregano, 1 tsp. adobo seasoning
- Open the valve and lid and roughly shred the barbacoa. Discard half the liquid and stir to combine.
Notes
Nutrition
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Emma D says
Amazing!! Super easy to make in the IP and my kids loved it. Next time I will double the recipe since there were no leftovers!
Cathy Pollak says
Happy to hear everyone loved it.
Jade says
This turned out amazing! The beef was incredibly tender thanks to my trusty IP. I particularly loved the hint of lime and adobo seasoning. It reminded me of my grandmother’s Sunday roasts.