Ultimate Instant Pot Beef Barbacoa (the Best!) Recipe

I’m excited to share my Barbacoa Beef recipe featuring tender beef chuck roast slow-cooked with olive oil, onion, garlic and chipotle peppers with lime juice. Hints of cumin and bay leaves create a bold beef dinner that opens up exciting flavor layers. It is a unique twist on classic beef preparations.

I’ve been working on perfecting my Ultimate Instant Pot Beef Barbacoa recipe and I think it’s the best I’ve ever tasted! I discovered that when you sear 3 lbs of beef chuck roast in a bit of olive oil until it’s nicely browned, it sets the stage for the flavor explosion that follows.

After tossing in a large chopped onion, 4 minced garlic cloves, and that tangy juice of 2 limes, the Instant Pot brings everything together like magic. The mix of beef broth, chipotle peppers in adobo with a spoonful of adobo sauce, ground cumin, dried oregano, salt, and black pepper really brings an authentic Mexican flair to the dish.

Then, adding bay leaves and a splash of apple cider vinegar takes it to a whole different level. Trust me, if you love robust, full-on flavors, this Instant Pot dish is going to change your dinner game big time.

Why I Like this Recipe

I love this recipe because first off, the beef turns out super tender and juicy. I mean, after browning the meat in batches and then slow-cooking it under pressure, the flavor really seeps into every chunk.

Another reason is that the combination of spices and liquids creates a kind of bold yet balanced flavor that I never get tired of. The chipotle peppers with adobo sauce mixed with lime juice and apple cider vinegar gives it that zesty kick that makes the dish pop.

I also appreciate how simple and straightforward it is to make. Even though there are a few steps, everything comes together really nicely after the pressure cook time and I love the process of turning a basic chunk of meat into something that feels gourmet without too much fuss.

Lastly, I like that the recipe leaves room for adjusting the salt or spices based on what I like that day. It makes the dish feel flexible and personalized, which is awesome.

Ingredients

• Beef chuck roast is packed with protein and iron which help build strength, plus it brings a deep rich flavor to the dish.
• Olive oil is a healthy fat that not only makes the meat juicy but adds a smooth, mild taste without any fuss.
• Onions offer fiber and natural sweetness when they cook, helping to balance the bold flavors.
• Garlic brings a nice kick of flavor and antioxidants, enhancing the overall taste of the barbacoa.
• Lime juice gives a sour brightness that really lifts the dish, giving it a punch.
• Chipotle peppers in adobo add a spicy, smoky twist, while apple cider vinegar offers a tangy, zesty note.

Ingredient Quantities

• 3 lbs beef chuck roast, cut into big chunks
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 4 garlic cloves, minced
• 1/4 cup lime juice (about 2 limes squeezed)
• 1/2 cup beef broth
• 2 chipotle peppers in adobo, minced plus 1 tbsp of adobo sauce
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt (or more to taste)
• 1/2 tsp freshly ground black pepper
• 2 bay leaves
• 1/4 cup apple cider vinegar

How to Make this

1. Turn your Instant Pot on Saute mode and heat up 2 tbsp olive oil. Once hot, add the 3 lbs beef chuck roast chunks in batches so they brown all over.

2. Once the beef is browned, take it out briefly and set aside.

3. In the same pot, toss in 1 large roughly chopped onion and the 4 minced garlic cloves. Let ’em cook for about 2-3 minutes until softened.

4. Add the beef back in along with 2 chipotle peppers in adobo (minced) and 1 tbsp of the adobo sauce. Stir it all together.

5. Sprinkle in 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt (or more to taste) and 1/2 tsp freshly ground black pepper.

6. Pour in 1/4 cup lime juice (from about 2 limes squeezed) to give it that zesty kick.

7. Now add 1/2 cup beef broth and 1/4 cup apple cider vinegar to help build the sauce.

8. Throw in 2 bay leaves into the mix, making sure everything is covered in the liquids.

9. Cancel the Saute mode, close the lid, and set the Instant Pot to High Pressure for 45 minutes.

10. Once it’s done, let the pressure naturally release for about 10 minutes, then do a quick release for any left over steam. Remove the bay leaves and shred the beef with two forks. Enjoy!

Equipment Needed

1. Instant Pot with Saute and Pressure Cook modes
2. Chef’s knife for cutting meat and veggies
3. Cutting board for chopping the onion and garlic
4. Measuring cups and spoons so you add the right amounts
5. Large bowl to set aside the browned beef
6. Tongs or spatula to move the meat around in the pot
7. Fork to shred the beef after cooking
8. Citrus juicer or a simple squeezer for getting the lime juice

FAQ

Ultimate Instant Pot Beef Barbacoa (the Best!) Recipe Substitutions and Variations

• If you cant find beef chuck roast, try using pork shoulder instead—it has a similar texture and flavor.
• If you need an alternative for olive oil, you can use any neutral oil like canola or sunflower oil.
• If you’re out of lime juice, lemon juice works fine as a substitute, just use the same amount.
• Instead of beef broth, you can use chicken broth or even veggie broth and still get a tasty result.
• If apple cider vinegar is not available, try replacing it with white wine vinegar or rice vinegar.

Pro Tips

1. Make sure you brown the beef in small batches so it really gets a good crust and doesn’t steam in the pot. This helps pack more flavor in every bite, ya know?

2. When youre cooking the onions and garlic, keep an eye on ‘em so they dont burn. Stir ‘em constantly so they get soft and add that sweet taste to the dish.

3. Let the beef rest in the Instant Pot after it’s done by letting the pressure naturally release for a bit instead of a quick one. It really makes the meat extra tender and juicy.

4. If you like it spicier, try adding a bit more chipotle or even a pinch of extra cumin. Just be careful though, coz you can always add more heat but it’s hard to fix if it gets too spicy.