I finally reverse-engineered a Barbacoa Instant Pot shortcut, revealing how pantry chili paste and a splash of coffee can deliver a long-simmered finish in a fraction of the time.
I kept avoiding barbacoa because I thought it was only for fiestas, but then I tried making it in my Instant Pot and wow. The way a beef chuck roast falls apart next to smoky chipotle peppers in adobo made me actually change my mind about shredded meat forever.
I like that this Barbacoa Instant Pot version feels punchy, messy, and not precious. It is one of those Pot Recipes Easy that tricks you into thinking it took all day.
I wont tell you everything here, but I promise it will make you curious enough to try it.
Ingredients
- Beef chuck: Provides rich protein and collagen, makes meat shreddy, tender and savory.
- Chipotle peppers in adobo: Smoky spicy heat adds mild sweetness, some vinegar tang and lots of flavor.
- Yellow onion: Adds sweetness when caramelized, gives fiber, depth and savory balance.
- Garlic: Sharp aromatic boost, tiny carb source, linked to heart health, pungent kick.
- Lime juice: Bright acidic tang cuts fattiness, lifts flavors and adds vitamin C.
- Apple cider vinegar: Deep sour note helps tenderize meat, may aid digestion a bit.
- Cumin and oregano: Earthy warm spices add savory, aromatic complexity and subtle bitterness.
- Brown sugar optional: Rounds acidity with gentle sweetness, helps mellow chile heat, use sparingly.
- Fresh cilantro: Herbaceous brightness, small amounts of fiber and vitamin K, fresh finish.
Ingredient Quantities
- 3 to 4 lb beef chuck roast, trimmed
- 1 large yellow onion, coarsely chopped
- 4 cloves garlic, minced
- 3 to 4 chipotle peppers in adobo, chopped, plus 2 tbsp adobo sauce
- 2 tbsp tomato paste
- 1/2 cup beef broth
- 1/4 cup apple cider vinegar
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tbsp vegetable oil
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika or ancho chili powder
- 1/4 tsp ground cloves
- 2 bay leaves
- 1 1/2 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp brown sugar (optional)
- fresh cilantro and lime wedges for serving (optional)
How to Make this
1. Cut the 3 to 4 lb chuck roast into 3 to 4 large chunks or leave whole, pat dry and season all over with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 2 tsp ground cumin, 2 tsp dried oregano, 1 tsp smoked paprika or ancho chili powder, and 1/4 tsp ground cloves; sprinkle 1 tbsp brown sugar if you like a touch of sweet.
2. Set Instant Pot to Sauté, add 2 tbsp vegetable oil and when hot brown the beef in batches, 3 to 4 minutes per side, until a deep crust forms; remove pieces and set aside. Don’t crowd the pot or it wont brown right.
3. Add the coarsely chopped large yellow onion to the pot and cook until softened, about 4 minutes, then stir in 4 cloves minced garlic and 2 tbsp tomato paste and cook another minute to deepen the flavor.
4. Stir in 3 to 4 chopped chipotle peppers in adobo plus 2 tbsp adobo sauce, 1/2 cup beef broth, 1/4 cup apple cider vinegar and 1/4 cup fresh lime juice, scraping up all browned bits off the bottom to deglaze the pot; drop in 2 bay leaves.
5. Return the seared beef to the pot, nestle it into the sauce, cover and lock the lid. Pressure cook on HIGH: 60 minutes if you cut the roast into chunks, 90 minutes if whole; for medium sized chunks 75 minutes works too. Let the pressure build naturally.
6. When cooking finishes allow a natural pressure release for 15 minutes, then carefully do a quick release to drop the rest of the pressure. Open the lid and remove the bay leaves.
7. Transfer the meat to a cutting board, reserve the cooking liquid, then shred the beef with two forks or with a stand mixer paddle on low. Skim excess fat off the top of the liquid with a spoon, or chill then remove solid fat if you want.
8. To concentrate the sauce set Instant Pot to Sauté, simmer the liquid until it reduces and thickens a bit, taste and adjust salt and lime; then return the shredded beef to the pot and stir to coat so it soaks up the sauce. For crispy bits spread shredded meat on a rimmed sheet and broil or pan fry small batches until edges caramelize.
9. Serve hot with fresh cilantro and lime wedges, warm tortillas, or rice. Store leftovers in the fridge for 3 to 4 days or freeze up to 3 months.
Equipment Needed
1. Instant Pot or 6 to 8 qt electric pressure cooker (for braising and reducing the sauce)
2. Heavy chef’s knife (to trim and cut the roast)
3. Sturdy cutting board (big enough for a 3 to 4 lb roast)
4. Tongs (for flipping and moving the seared beef)
5. Measuring spoons and measuring cup (for spices, liquids and vinegar/lime)
6. Wooden spoon or silicone spatula (to scrape browned bits and stir)
7. Two forks or a stand mixer with paddle attachment (to shred the beef)
8. Rimmed baking sheet (to spread meat for broiling or crisping)
9. Fine mesh strainer or large spoon/fat skimmer (to skim or remove excess fat from the cooking liquid)
FAQ
Instant Pot Barbacoa Recipe Substitutions and Variations
- Beef chuck roast: swap for pork shoulder (Boston butt) about the same weight, it shreds great and has similar cook time. Or use beef brisket or boneless short ribs, same flavor profile just maybe a touch fattier.
- Chipotle peppers in adobo: if you dont have the canned ones, use 1 to 2 tsp chipotle powder plus 1 tbsp tomato paste and 1 tsp smoked paprika for smokiness. Dried chipotles rehydrated in hot water also work, use 2 of them.
- Beef broth: swap with chicken or vegetable broth, or plain water plus 1 beef bouillon cube or 1 tsp beef base for the savory depth.
- Apple cider vinegar: use red wine vinegar or white wine vinegar 1:1, or lemon juice in a pinch. Red wine vinegar keeps the tang without changing the taste too much.
Pro Tips
1. Get a real sear on the beef, dont crowd the pot. Sear in batches until a deep brown crust forms — if you cram pieces in they just steam and you lose that caramelized flavor. Use tongs and leave each piece alone long enough to build the crust.
2. Deglaze thoroughly after searing, scrape up all the browned bits. Those stuck-on bits are flavor, and if you miss them you can trigger a burn notice in the pressure cooker. If you still get a warning just add a splash more broth or acid and scrape again.
3. Manage the fat after cooking for a cleaner sauce. Trim big external fat before cooking but leave some for richness, then skim or chill the cooking liquid to remove excess fat before you reduce it. To get the meat saucy and concentrated simmer the liquid down a bit so the shredded beef soaks it up.
4. Balance heat and acidity, and finish for texture. Taste the sauce after reducing and tweak with more lime, vinegar, salt, or a pinch of sugar if it needs rounding out. Chipotle heat builds so add peppers slowly if you arent sure, and if you want crispy bits spread shredded meat on a tray and broil or pan fry small batches, it makes a huge difference.
Instant Pot Barbacoa Recipe
I finally reverse-engineered a Barbacoa Instant Pot shortcut, revealing how pantry chili paste and a splash of coffee can deliver a long-simmered finish in a fraction of the time.
6
servings
727
kcal
Equipment: 1. Instant Pot or 6 to 8 qt electric pressure cooker (for braising and reducing the sauce)
2. Heavy chef’s knife (to trim and cut the roast)
3. Sturdy cutting board (big enough for a 3 to 4 lb roast)
4. Tongs (for flipping and moving the seared beef)
5. Measuring spoons and measuring cup (for spices, liquids and vinegar/lime)
6. Wooden spoon or silicone spatula (to scrape browned bits and stir)
7. Two forks or a stand mixer with paddle attachment (to shred the beef)
8. Rimmed baking sheet (to spread meat for broiling or crisping)
9. Fine mesh strainer or large spoon/fat skimmer (to skim or remove excess fat from the cooking liquid)
Ingredients
3 to 4 lb beef chuck roast, trimmed
1 large yellow onion, coarsely chopped
4 cloves garlic, minced
3 to 4 chipotle peppers in adobo, chopped, plus 2 tbsp adobo sauce
2 tbsp tomato paste
1/2 cup beef broth
1/4 cup apple cider vinegar
1/4 cup fresh lime juice (about 2 limes)
2 tbsp vegetable oil
2 tsp ground cumin
2 tsp dried oregano
1 tsp smoked paprika or ancho chili powder
1/4 tsp ground cloves
2 bay leaves
1 1/2 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
1 tbsp brown sugar (optional)
fresh cilantro and lime wedges for serving (optional)
Directions
- Cut the 3 to 4 lb chuck roast into 3 to 4 large chunks or leave whole, pat dry and season all over with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 2 tsp ground cumin, 2 tsp dried oregano, 1 tsp smoked paprika or ancho chili powder, and 1/4 tsp ground cloves; sprinkle 1 tbsp brown sugar if you like a touch of sweet.
- Set Instant Pot to Sauté, add 2 tbsp vegetable oil and when hot brown the beef in batches, 3 to 4 minutes per side, until a deep crust forms; remove pieces and set aside. Don't crowd the pot or it wont brown right.
- Add the coarsely chopped large yellow onion to the pot and cook until softened, about 4 minutes, then stir in 4 cloves minced garlic and 2 tbsp tomato paste and cook another minute to deepen the flavor.
- Stir in 3 to 4 chopped chipotle peppers in adobo plus 2 tbsp adobo sauce, 1/2 cup beef broth, 1/4 cup apple cider vinegar and 1/4 cup fresh lime juice, scraping up all browned bits off the bottom to deglaze the pot; drop in 2 bay leaves.
- Return the seared beef to the pot, nestle it into the sauce, cover and lock the lid. Pressure cook on HIGH: 60 minutes if you cut the roast into chunks, 90 minutes if whole; for medium sized chunks 75 minutes works too. Let the pressure build naturally.
- When cooking finishes allow a natural pressure release for 15 minutes, then carefully do a quick release to drop the rest of the pressure. Open the lid and remove the bay leaves.
- Transfer the meat to a cutting board, reserve the cooking liquid, then shred the beef with two forks or with a stand mixer paddle on low. Skim excess fat off the top of the liquid with a spoon, or chill then remove solid fat if you want.
- To concentrate the sauce set Instant Pot to Sauté, simmer the liquid until it reduces and thickens a bit, taste and adjust salt and lime; then return the shredded beef to the pot and stir to coat so it soaks up the sauce. For crispy bits spread shredded meat on a rimmed sheet and broil or pan fry small batches until edges caramelize.
- Serve hot with fresh cilantro and lime wedges, warm tortillas, or rice. Store leftovers in the fridge for 3 to 4 days or freeze up to 3 months.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 298g
- Total number of serves: 6
- Calories: 727kcal
- Fat: 57.5g
- Saturated Fat: 21.5g
- Trans Fat: 0.17g
- Polyunsaturated: 6.7g
- Monounsaturated: 28.3g
- Cholesterol: 212mg
- Sodium: 495mg
- Potassium: 973mg
- Carbohydrates: 7.8g
- Fiber: 0.5g
- Sugar: 3g
- Protein: 68.8g
- Vitamin A: 333IU
- Vitamin C: 5mg
- Calcium: 25mg
- Iron: 6.9mg
