Every time I whip up this beef barbacoa, I fall in love with its bold flavor explosion and tender, juicy texture. The chipotle, adobo, and citrus create an unforgettable twist that transforms any meal into a celebration of spice and comfort. It quickly becomes my go-to dish for flavor-packed indulgence.

Jump to Recipe

I am excited to share my Ultimate Instant Pot Beef Barbacoa recipe with you. This dish is incredibly juicy and tender, and it’s loaded with bold, mouthwatering flavors that come directly from ingredients like beef chuck roast, yellow onion, and garlic.

I start by browning the beef in vegetable oil, then add in chopped chipotle peppers and adobo sauce for that authentic kick. The apple cider vinegar and fresh lime juice help to brighten up the deep flavors, while a splash of beef broth keeps the dish moist and tender during cooking.

With bay leaves, salt, black pepper, cumin, oregano, ground cloves and chili powder, every bite packs a full spectrum of tastes that are not only delicious but also provide a good mix of protein and vitamins. I love how this recipe fits right in with my collection of Mexican food recipes and is an easy Instant Pot dinner that always impresses.

Why I Like this Recipe

I like this recipe because it gives me a seriously bold flavor that kinda wakes up my taste buds every time I cook it. The chipotle peppers in adobo sauce and all the spices mingle together in a way that makes each bite exciting.

I also dig how the beef becomes not just tender but super juicy too. Even if I sometimes undercook it a bit, the flavors really do all the magic and make up for it.

Another thing is the way it fills my whole kitchen with the most amazing smell. It makes me feel like dinner is gonna be a hit, and it always got my family and friends looking forward to eating.

Lastly, I appreciate how easy it is to put together even though it sounds a bit fancy. I can just set everything up in my Instant Pot and know that in about an hour I’ll have this awesome, hearty dish ready to serve.

Ingredients

Print Recipe (No Advertisments)

Beef chuck roast: Rich in protein and adds a hearty, juicy flavor to the dish.
Chipotle peppers in adobo: They delivers a smoky heat and tang that really kicks it up.
Apple cider vinegar: Gives a tangy, almost tart kick to brighten the meat’s richness.
Fresh lime juice: Adds a zesty citrus burst that lifts the overall flavor.
Yellow onion: Offers natural sweetness and a little fiber for a balanced taste.
Garlic cloves: Provide a punch of aromatic flavor with some healthy perks.
Beef broth: Infuses the barbacoa with savory moisture and an umami depth.

Ingredient Quantities

3 lbs beef chuck roast, cut into large chunks

2 tbsp vegetable oil

1 large yellow onion, chopped

4 garlic cloves, minced

2 chipotle peppers in adobo sauce, chopped

2 tbsp adobo sauce (from the chipotle peppers can)

1/4 cup apple cider vinegar

2 tbsp fresh lime juice

1 cup beef broth

2 bay leaves

2 tsp salt

1 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp ground cloves

1/2 tsp chili powder

How to Make this

Print Recipe (No Advertisments)

1. Turn your Instant Pot on saute and heat 2 tbsp of vegetable oil. Once it gets hot, add your 3 lbs of beef chuck roast chunks in batches and brown them on all sides.

2. Remove the beef if needed and toss in the chopped yellow onion. Sauté it for about 3 minutes until it starts getting soft, then add the 4 minced garlic cloves and cook for another 30 seconds.

3. Stir in the 2 chopped chipotle peppers and 2 tbsp of adobo sauce next, letting the flavors mix in with the onion and garlic.

4. Pour in 1/4 cup apple cider vinegar and 2 tbsp fresh lime juice, scraping any bits off the bottom of the pot.

5. Return the beef to the Instant Pot and add 1 cup beef broth along with the 2 bay leaves.

6. Next, add the spices: 2 tsp salt, 1 tsp ground black pepper, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1/4 tsp ground cloves, and 1/2 tsp chili powder. Stir them all in well.

7. Lock the lid in place, ensure the vent is sealed, and set your Instant Pot to pressure cook on high for 60 minutes.

8. When the timer goes off, let the pressure release naturally for about 15 minutes before doing a quick release for any remaining pressure.

9. Once safe to open, carefully remove the lid and take out the bay leaves.

10. If you like, shred the beef with two forks, and serve your ultimate beef barbacoa in tacos, burritos, or over rice. Enjoy the bold, juicy flavors this dish has to offer!

Equipment Needed

1. Instant Pot with a sauté function
2. A sharp knife and cutting board for chopping the onion and garlic
3. A durable wooden spoon or spatula for stirring and scraping the bottom
4. Measuring cups and spoons for liquid ingredients and spices
5. Tongs to easily move the beef chunks if needed
6. Two forks for shredding the beef once its done

FAQ

Q: How do I know when the beef is cooked perfectly?

A: The meat should be super tender and easy to pull apart. If it falls apart with little effort after a natural pressure release, you know it’s done.

Q: Can I use a different cut of beef if I can’t find chuck roast?

A: Yeah, you can use brisket or even short ribs, but keep in mind that cooking times might change a bit so keep an eye on it.

Q: How spicy is this recipe anyway?

A: It’s got a nice kick thanks to the chipotle peppers. If you’re not into too much spice, feel free to cut back on the peppers or the adobo sauce a little.

Q: Can I make the barbacoa ahead of time?

A: Yep, you can make it in advance. Just let it cool completely then store it in the fridge. It reheats really well on the stove or in the microwave.

Q: What’s the best way to serve this dish?

A: It\'s awesome in tacos, burritos or even over a bowl of rice. You can top it with your fave toppings like onions, cilantro, or a squeeze of lime.

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

Vegetable oil: You can use olive oil or canola oil instead if you wanna mix it up.
Chipotle peppers in adobo sauce: If you dont have these, try adding a pinch of smoked paprika with a drop of liquid smoke.
Apple cider vinegar: White vinegar mixed with a little sugar can serve as a substitute when needed.
Beef broth: You could use chicken broth or even water with a bouillon cube as a replacement.
Fresh lime juice: You can swap lemon juice for lime juice if thats what you have on hand.

Pro Tips

1. Try browning the meat in smaller batches so that each piece gets a nice crust; this helps seal in the juices and add extra flavor.
2. When you deglaze the pot with vinegar and lime juice, make sure to scrape off the brown bits stuck to the bottom because thats where a lot of the taste is hidden.
3. Allowing the pressure to naturally release for around 15 minutes not only makes the beef more tender but also helps keep all the yummy flavors locked in.
4. If you like things on the spicier side, feel free to add an extra chipotle or a tad more adobo sauce, but do it gradually so it doesn’t overwhelm the other spices.