Instant Pot Barbacoa

Make restaurant-style barbacoa at home with this easy Instant Pot beef recipe. This spicy shredded beef is packed with flavor from chipotle peppers, cumin, and oregano. Perfect for tacos, burritos, quesadillas, or rice bowls, this pressure cooker barbacoa cooks in just 30 minutes, giving you tender, juicy meat every time. Serve with fresh tortillas, cilantro, avocado, and your favorite toppings for a Mexican-inspired meal the whole family will love.

Ingredients

Barbacoa Sauce

• 2–3 chipotle peppers in adobo sauce (canned; use individual peppers, not the entire can)
• ¾ cup low-sodium beef broth
• 1 teaspoon minced garlic
• 1 tablespoon cumin
• 1 tablespoon oregano
• ½ teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cloves

Beef

• 2 tablespoons vegetable oil, plus more if needed
• 2 pounds beef stew meat, cubed
• 1 teaspoon kosher salt, divided
• Freshly ground black pepper, to taste
• 2 bay leaves

For Serving

• Tortillas
• Cheese
• Diced onion
• Cilantro
• Avocado
• Sour cream
• Salsa
• Any other toppings you love

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Instructions

1. Prepare the Sauce:
   Combine all the ingredients for the Barbacoa Sauce in a food processor. Pulse until smooth and set aside.
2. Brown the Beef:
   Pat the beef cubes dry with paper towels. Press the SAUTÉ button on a 6-quart Instant Pot and select the MORE setting. Add 2 tablespoons of oil and wait for the “HOT” indicator.
   • Add half the beef to the pot, sprinkle with ½ teaspoon salt and a pinch of pepper, and sauté until nicely browned.
   • Transfer the beef to a plate using a slotted spoon.
   • Repeat with the remaining beef, adding more oil if needed, and season with the remaining ½ teaspoon salt and pepper.
   • Press CANCEL.
3. Cook Under Pressure:
   Return all the beef and juices to the Instant Pot. Pour the Barbacoa Sauce over the meat and stir to coat. Add the bay leaves.
   • Close and lock the lid.
   • Press MANUAL or PRESSURE COOK, select HIGH, and set for 30 minutes. Make sure the steam release is in the “Sealing” position.
   • It will take 5–10 minutes for the Instant Pot to come to pressure before the cooking timer begins.
4. Release Pressure and Shred:
   Once cooking is complete, carefully turn the steam release to “Venting” to release all the pressure. Press CANCEL.
5. Shred and Sauté:
   Press SAUTÉ again. Use two forks to shred the beef to your desired texture. Sauté for 2–3 minutes to slightly reduce the sauce. Press CANCEL.
6. Serve:
   Serve the barbacoa in tortillas with your favorite toppings.

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Why You’ll Love This Recipe

• Quick & Easy: Tender, flavorful barbacoa in just over 30 minutes of cooking.
• Rich Flavor: Smoky chipotle peppers and a blend of spices give the beef a deep, authentic taste.
• Versatile: Great for tacos, burritos, bowls, or even nachos.

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Tips

• Pat the beef dry before browning to get a better sear and deeper flavor.
• Don’t skip browning the meat—it adds a rich layer of flavor to the sauce.
• If you like extra smoky flavor, add a dash of smoked paprika.
• Let the beef rest in the sauce for a few minutes after cooking for even more tender results.

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Variations and Substitutions

• Meat: Swap beef stew meat for chuck roast, short ribs, or even shredded chicken.
• Spice Level: Adjust the number of chipotle peppers to control heat.
• Broth: Beef broth can be substituted with chicken or vegetable broth.
• Oil: Use avocado oil or olive oil instead of vegetable oil.

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FAQs

Can I make this in a slow cooker?
Yes! Brown the beef on the stovetop, then cook on low for 6–8 hours or high for 4 hours with the sauce.

How spicy is this barbacoa?
It has a mild-to-medium heat depending on the chipotle peppers. Remove seeds for less heat.

Can I freeze leftovers?
Absolutely! Store in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

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Serving

• Serve in warm tortillas topped with cheese, diced onions, cilantro, avocado, and sour cream.
• Great as a taco filling, burrito base, or over rice for a hearty bowl.

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Suggestions

• Pair with a side of Mexican rice or black beans for a full meal.
• Add pickled jalapeños or fresh lime wedges for extra zest.
• Use leftovers in nachos, quesadillas, or even breakfast burritos.