Go Back
For this tasty beef barbacoa, you need some key ingredients: - 2 pounds beef chuck roast, cut into roughly 2-inch chunks - 1 tablespoon olive oil - 1 large onion, quartered - 4 cloves garlic, minced - 1 cup beef broth - 1/4 cup apple cider vinegar - 2 bay leaves These ingredients form the base of your dish. The beef chuck roast gives great flavor, while the onion and garlic add depth. To make the beef barbacoa truly special, you need some spices: - 2 teaspoons ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon chipotle powder (adjust based on desired spice level) - Salt and pepper to taste These spices work together to bring warmth and a hint of smokiness to your dish. The chipotle powder adds a nice kick, so adjust it to your spice level. Once your barbacoa is ready, dressing it up makes it even better. Consider these garnishes: - Fresh cilantro, chopped - Lime wedges - Corn tortillas Serving the beef in warm corn tortillas adds a nice touch. The fresh cilantro and lime juice brighten the flavors and make each bite pop. You can also add diced onions or fresh salsa for an extra burst of flavor. Enjoy your delicious creation! {{ingredient_image_2}} Start by cutting the beef chuck roast into 2-inch chunks. This size helps it cook evenly. Set your Instant Pot to sauté mode and add the olive oil. Wait until the oil shimmers. Then, add the beef chunks in batches. Make sure not to crowd the pot. Sear the beef until brown on all sides. This step takes about 5 to 7 minutes per batch. Once browned, remove the beef and place it on a plate. In the same pot, add the quartered onion. Sauté it for about 3 minutes, stirring occasionally. You want the onion to turn translucent. Next, add the minced garlic and sauté for another minute. The garlic should smell fragrant. This step builds a strong flavor base for your barbacoa. Now, it’s time to add spices. Sprinkle ground cumin, dried oregano, smoked paprika, and chipotle powder into the pot. Stir continuously for 30 seconds. This helps toast the spices. Then, deglaze the pot. Pour in the beef broth and apple cider vinegar. Use a wooden spoon to scrape up any tasty bits stuck to the bottom. This adds depth to your dish. Return the seared beef to the pot and add the bay leaves. Close the lid securely. Set your Instant Pot to cook on high pressure for 65 minutes. After cooking, let it release pressure naturally for about 20 minutes. Carefully switch to quick release to let out any remaining steam. Open the lid and discard the bay leaves. Shred the beef in the pot using two forks. Mix it with the juices for better flavor. Lastly, taste the beef and season with salt and pepper. This ensures that every bite is delicious. Searing the beef adds rich flavor. To get the best results, use a hot pot. Heat the olive oil until it shimmers. Then, add the beef in small batches. This prevents steaming and ensures browning. Sear each batch for about 5 to 7 minutes. Look for a nice brown crust on all sides. After searing, remove the beef and set it aside. This step builds a strong base for your dish. Seasoning makes or breaks a dish. You can adjust the spices to fit your taste. If you like heat, add more chipotle powder. For a milder flavor, cut back on it. Remember, you can always add, but you can’t take away. Taste after shredding the beef and adjust with salt and pepper. Fresh cilantro adds brightness and a pop of flavor as a garnish. Texture is key for great beef barbacoa. The Instant Pot does this well. Cook the beef on high pressure for 65 minutes. This makes it tender and easy to shred. After cooking, let it rest for 20 minutes before quick releasing the steam. Shredding the beef in its juices keeps it moist and flavorful. Mix it well to absorb all the goodness. Enjoy your tender, juicy barbacoa! Pro Tips Choose the Right Cut: For the best flavor and tenderness, use beef chuck roast as it has the right amount of fat and collagen that breaks down during cooking. Adjust the Spice Level: Feel free to modify the amount of chipotle powder based on your spice tolerance. Start with less and add more if desired. Let it Rest: After shredding, let the beef rest in the juices for a few minutes to absorb more flavor before serving. Garnish Generously: Fresh cilantro and lime juice really enhance the flavor of the barbacoa, so don’t skimp on the garnishes! {{image_4}} You can swap the beef chuck roast for other cuts. Try brisket or skirt steak. Both bring different textures and flavors. Brisket has a rich taste, while skirt steak is more lean. Each cut gives a unique twist to your barbacoa. If you want a vegetarian version, use jackfruit or mushrooms. Jackfruit mimics beef well and absorbs flavors nicely. For a vegan option, try using lentils or chickpeas. Both are hearty and packed with protein. They soak up the spices and create a filling dish. Adjust the spices to match your taste. If you love heat, add more chipotle powder. For a milder taste, reduce the amount. You can also play with herbs. Try adding fresh thyme or rosemary for a different touch. Don't be afraid to experiment; this recipe is very flexible! After making your Instant Pot Beef Barbacoa, cool it to room temperature. Use airtight containers for storage. This keeps the beef juicy and fresh. Store in the fridge for up to 4 days. If you notice any moisture, use paper towels to absorb it before sealing. To reheat, place the beef in a pot over low heat. Add a splash of beef broth to keep it moist. Stir occasionally until hot. You can also use the microwave. Place the beef in a microwave-safe dish and cover it with a lid or plastic wrap. Heat for 1-2 minutes, stirring halfway through. Check the beef to ensure it’s warmed evenly. For longer storage, freeze your beef barbacoa. Portion it into freezer bags or containers. Remove any excess air to prevent freezer burn. It can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. Reheat it the next day, and enjoy your meal again! Yes, you can use frozen beef. However, it will take longer to cook. If you use frozen beef, add about 15 minutes to the cooking time. Make sure to check the beef for doneness before shredding. Beef barbacoa pairs well with many sides. Try serving it in warm corn tortillas. You can also add fresh cilantro and lime. Other great options include rice, beans, or a fresh salad. For a fun twist, serve it as a taco bar with toppings like diced onions, salsa, or avocado. To adjust spice, you can add more or less chipotle powder. If you want it milder, use less. You can also add sweet ingredients like a bit of sugar or honey to balance heat. For more spice, try adding jalapeños or a pinch of cayenne pepper. Always taste as you go! In this article, we covered how to make Instant Pot beef barbacoa. We talked about the main ingredients, spices, and options for serving. You learned step-by-step instructions, tips for best results, and how to store leftovers. To sum it up, making beef barbacoa is simple and fun. You can customize it to fit your tastes. Enjoy this delicious dish with your favorite sides!

Flavorful Instant Pot Beef Barbacoa

A delicious and spicy beef barbacoa recipe made in the Instant Pot, perfect for tacos.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 pounds beef chuck roast, cut into roughly 2-inch chunks
  • 1 tablespoon olive oil
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle powder
  • 1 cup beef broth
  • 1 4 cup apple cider vinegar
  • 2 leaves bay leaves
  • to taste salt and pepper
  • for serving fresh cilantro, chopped
  • for garnish lime wedges
  • for serving corn tortillas

Instructions
 

  • Set your Instant Pot to the sauté mode and add the olive oil. When the oil is shimmering, add the beef chunks in batches, making sure not to crowd the pot. Sear the beef until it is browned on all sides, about 5-7 minutes per batch. Carefully remove the browned beef and set it aside on a plate.
  • In the same pot, add the quartered onion. Sauté for approximately 3 minutes until the onion becomes translucent, stirring occasionally. Then, add the minced garlic and continue to sauté for an additional minute until fragrant.
  • Sprinkle the ground cumin, dried oregano, smoked paprika, and chipotle powder into the pot. Stir continuously for about 30 seconds to toast the spices and release their flavors.
  • Carefully pour in the beef broth and apple cider vinegar, using a wooden spoon to scrape the bottom of the pot and lift any flavorful browned bits stuck to it.
  • Return the seared beef chunks to the pot, and add the bay leaves. Close the lid securely and set the Instant Pot to cook on high pressure for 65 minutes.
  • Once the cooking time has concluded, allow the Instant Pot to release pressure naturally for about 20 minutes. After this period, carefully switch to quick release to let out any remaining steam.
  • Open the lid and discard the bay leaves. Using two forks, shred the beef directly in the pot, mixing it with the flavorful juices for enhanced taste.
  • Taste the shredded beef mixture and season with salt and pepper as needed, ensuring a well-balanced flavor.

Notes

Serve in warm corn tortillas with fresh cilantro and lime juice. Add toppings like diced onions or salsa for extra flavor.
Keyword barbacoa, beef, instant pot, tacos