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- 2 lbs beef chuck roast - Seasonings: - 1 teaspoon salt - 1 teaspoon black pepper - 1 tablespoon ground cumin - 1 tablespoon dried oregano - 1 tablespoon chipotle powder - Vegetables: - 1 large onion, diced - 4 cloves garlic, minced - 1 jalapeño, chopped (seeds removed for less heat) - Liquids: - 1 cup beef broth - 1/4 cup apple cider vinegar - Juice of 2 limes - Garnishes and Serving: - Fresh cilantro, chopped - Warm tortillas I love using beef chuck roast for this dish. It has the perfect fat content. The fat makes the beef tender and full of flavor. For seasonings, I keep it simple but bold. Salt and black pepper give a nice base. Ground cumin and dried oregano add warmth, while chipotle powder gives a smoky kick. Adjust the chipotle for your heat level. Onions and garlic are a must. They add sweetness and depth. The jalapeño adds heat but can be left out if you prefer a milder taste. The liquids balance the flavors. Beef broth adds richness. Apple cider vinegar brings brightness, and lime juice adds a fresh zing. For serving, fresh cilantro brightens the dish. Warm tortillas make it easy to enjoy every bite. This mix of ingredients results in a tasty, comforting meal. {{ingredient_image_1}} - Seasoning the beef: Start by seasoning the beef chunks with salt and black pepper. This step adds great flavor. - Searing the beef in the Instant Pot: Set the Instant Pot to the Sauté function. Add olive oil and let it heat. Once hot, sear the beef chunks on all sides until they are browned. This browning adds depth to the dish. Remove the beef and set it aside. - Sautéing onions and garlic: In the same pot, add the diced onion. Sauté for about 3-4 minutes until it softens. Then add minced garlic and cook for another minute. The smell will be amazing! - Adding jalapeño and spices: Toss in the chopped jalapeño and sauté for another minute. Now, stir in the ground cumin, dried oregano, and chipotle powder. Let these cook for about 30 seconds to bloom their flavors. - Combining all ingredients: Return the beef to the pot. Pour in the beef broth, apple cider vinegar, and lime juice. Stir everything to combine well. - Setting up the Instant Pot: Secure the lid on your Instant Pot. Make sure the valve is set to “Sealing.” - Cooking time and pressure release: Set the Instant Pot to Pressure Cook on high for 45 minutes. After cooking, let the pressure release naturally for 15 minutes. Then switch the valve to “Venting” to release any remaining pressure. - Shredding the beef: Open the lid and take the beef out. Use two forks to shred the beef into bite-sized pieces. - Thickening the sauce (optional): If you want a thicker sauce, switch the Instant Pot back to Sauté. Let the liquid simmer for a few minutes. Adjust the seasoning as needed. - Serving suggestions: Return the shredded beef to the pot to soak up the juices. Serve it with warm tortillas and garnish with chopped cilantro. Enjoy this tasty meal! Use beef chuck roast for the best flavor. It has great marbling. Marbling keeps the meat tender and juicy. You can also try brisket or round if needed. However, chuck roast is my top pick. Start with good seasoning. Salt and pepper are key for a great base. Add cumin, oregano, and chipotle powder for depth. For a richer taste, let the beef sit in the spices for a while. If you want a stronger flavor, you can cook it longer. Just make sure to check the meat's tenderness. Use the Sauté function first to brown the meat. This helps build flavor in the pot. When cooking, set it to high pressure for the best results. After cooking, let the pressure release naturally for about 15 minutes. This step makes the beef even more tender. Always be careful when switching the valve to venting, as hot steam will escape. Pro Tips Rest the Beef: Allow the beef to rest after cooking for optimal tenderness when shredding. Customize the Heat: Adjust the amount of chipotle powder based on your heat preference; start with less and add more if desired. Use the Right Cut: Beef chuck roast is ideal for this recipe due to its marbling, which adds flavor and keeps the meat moist. Serve with Toppings: Enhance your barbacoa with toppings like diced red onion, avocado, or queso fresco for added flavor and texture. {{image_2}} You can use different cuts for beef barbacoa. While beef chuck roast is great, you can try brisket or short ribs. These cuts add different flavors and textures. Brisket is tender and rich. Short ribs have a nice amount of fat, which makes the meat juicy. All these cuts work well and will give you a tasty dish. If you want a meat-free version, try jackfruit or mushrooms. Jackfruit has a meaty texture and soaks up flavors well. Use young green jackfruit in brine, rinse it, and shred it. For mushrooms, use portobello or shiitake. They add a rich, umami flavor that mimics beef. Cook them the same way as the beef, and you’ll have a delicious dish that's plant-based. You can easily adjust the spice level. For a milder flavor, remove the seeds from the jalapeño. You can use less chipotle powder too. If you want more heat, add more chipotle powder or include a second jalapeño. You can also try adding some cayenne pepper for extra kick. Just be careful and taste as you go! Store your leftover beef barbacoa in an airtight container. This keeps it fresh and tasty. Make sure to cool the dish before sealing it. It is best to eat it within three to four days. To reheat, use the microwave or stovetop. If using the microwave, heat it in short bursts to avoid overcooking. Stir often to ensure even heating. If using the stovetop, add a splash of beef broth to keep it moist. You can freeze beef barbacoa for long-term storage. First, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It will stay good for up to three months in the freezer. When you’re ready to eat, thaw the barbacoa in the fridge overnight. For a quicker method, you can use the microwave’s defrost setting. Once thawed, reheat it as described above. For the best quality, eat your beef barbacoa within three to four days if refrigerated. If you freeze it, aim to consume it within three months. After these timeframes, the taste and texture may change. Always check for any off smells or colors before eating. To make Instant Pot Beef Barbacoa, start with 2 lbs of beef chuck roast. Cut it into large chunks. Season the beef with 1 teaspoon salt and 1 teaspoon black pepper. Use the Sauté function on your Instant Pot. Add 1 tablespoon olive oil and sear the beef until browned. Remove the beef and set it aside. In the same pot, sauté 1 diced onion for about 3-4 minutes. Add 4 minced garlic cloves and 1 chopped jalapeño. Cook for 1 minute more. Stir in 1 tablespoon each of ground cumin, dried oregano, and chipotle powder. Return the beef to the pot. Add 1 cup beef broth, 1/4 cup apple cider vinegar, and juice from 2 limes. Lock the lid, set to Pressure Cook on high for 45 minutes. Let the pressure release naturally for 15 minutes. Shred the beef, return it to the pot, and serve with warm tortillas. Cooking beef barbacoa in an Instant Pot takes about 45 minutes on high pressure. However, you’ll also need to account for the time to seal the pot and the natural pressure release. This adds about 30 minutes to the total time, making it around 1 hour. Yes, you can make beef barbacoa ahead of time. It stores well in the fridge for up to 3 days. You can also freeze it for later use. Just let it cool before storing in an airtight container. To reheat, thaw in the fridge overnight and heat on the stove or microwave. Beef barbacoa pairs well with warm tortillas for tacos. You can also serve it with rice, beans, or on a salad. Top it with fresh cilantro, diced onions, or avocado for extra flavor. Yes! To make beef barbacoa spicier, add more chipotle powder or include chopped jalapeños with seeds. You can also add a dash of hot sauce before serving. Adjust the spice level to suit your taste! In this blog post, we covered how to make delicious beef barbacoa in an Instant Pot. We explored the main ingredients, step-by-step instructions, helpful tips, and variations for this dish. You learned how to prepare, cook, and serve beef barbacoa that is full of flavor. Now, you can impress your friends and family with this easy recipe. Trust me; they will love it! Enjoy making beef barbacoa in your kitchen.

Savory Instant Pot Beef Barbacoa

A flavorful and tender beef barbacoa made in the Instant Pot, perfect for tacos.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs beef chuck roast, cut into large chunks
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño chopped (seeds removed for less heat)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon chipotle powder (or more to taste)
  • 1 cup beef broth
  • 1 4 cup apple cider vinegar
  • 2 limes Juice of
  • 1 bunch fresh cilantro, chopped (for garnish)
  • as needed warm tortillas for serving

Instructions
 

  • Season the beef chunks with salt and black pepper.
  • Set the Instant Pot to the Sauté function and add olive oil. Once hot, sear the beef chunks on all sides until browned. Remove and set aside.
  • In the same pot, add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and chopped jalapeño, cooking for an additional minute until fragrant.
  • Stir in the ground cumin, dried oregano, and chipotle powder, cooking for about 30 seconds to bloom the spices.
  • Return the beef to the pot, followed by the beef broth, apple cider vinegar, and lime juice. Stir to combine everything thoroughly.
  • Secure the lid on your Instant Pot, ensuring the valve is set to 'Sealing.' Set to Pressure Cook on high for 45 minutes.
  • Once the cooking time is complete, let the pressure release naturally for 15 minutes before switching the valve to 'Venting' to release any remaining pressure.
  • Open the lid and transfer the beef to a cutting board. Using two forks, shred the beef.
  • If desired, switch the Instant Pot back to the Sauté function, allowing the remaining liquid to simmer for a few minutes to thicken. Adjust seasoning as needed.
  • Return the shredded beef to the pot to soak up the juices. Serve with warm tortillas and garnish with freshly chopped cilantro.

Notes

Adjust chipotle powder to taste for desired heat level.
Keyword barbacoa, beef, instant pot, tacos