If you’re craving authentic Mexican flavors but don’t have hours to spare, this Instant Pot beef barbacoa recipe is about to become your new weeknight hero. Tender, smoky, and packed with deep flavor from chipotle peppers and dried chiles, this pressure cooker version delivers restaurant-quality barbacoa in a fraction of the traditional cooking time.
I’ve tested countless barbacoa recipes, from slow-cooked traditional methods to quick Instant Pot versions, and this one strikes the perfect balance between authentic flavor and modern convenience. The beef chuck roast becomes incredibly tender and fall-apart ready in just 60 minutes of pressure cooking, with an additional 15 minutes for natural release.
Whether you’re planning taco Tuesday, meal prepping for the week, or just want a delicious Mexican-inspired dinner without the all-day commitment, this recipe delivers. Let’s dive into everything you need to know to make the best Instant Pot beef barbacoa at home.
What Is Instant Pot Beef Barbacoa?
Traditional Mexican Barbacoa vs. Instant Pot Version
Traditional barbacoa is a centuries-old Mexican cooking method where beef (typically beef cheek or chuck) is slow-cooked for 6-8 hours, often wrapped in maguey leaves and steamed over an open pit. The result is incredibly tender, smoky meat with deep, complex flavors from dried chiles, aromatic spices, and long, slow braising.
The Instant Pot version honors this tradition while dramatically cutting down cooking time. By using high-pressure cooking, you can achieve the same fall-apart tenderness in just 60 minutes of active cooking time. The pressure cooker environment creates intense heat and steam that breaks down tough connective tissue in the beef chuck roast, mimicking the effects of traditional slow-cooking methods.
While you won’t get the exact same smoky depth as pit-cooked barbacoa, the combination of chipotle peppers in adobo, dried guajillo and ancho chiles, and aromatic spices like Mexican oregano and cumin creates a remarkably authentic flavor profile. Many home cooks find this Instant Pot version indistinguishable from their favorite restaurant barbacoa, especially when served with fresh toppings and warm tortillas.
Why This Recipe Works
This recipe succeeds because it combines the right cut of beef with the perfect spice blend and optimal pressure cooking technique. Beef chuck roast contains ideal amounts of collagen and fat that break down under high pressure, creating that signature melt-in-your-mouth texture that barbacoa is known for.
The spice blend is where the magic happens. Dried guajillo chiles provide fruity, mildly spicy notes, while ancho chiles add deeper, raisin-like sweetness. Chipotle peppers in adobo sauce contribute smoky heat and tangy depth that’s essential to authentic barbacoa flavor. Mexican oregano, cumin, bay leaves, and a touch of ground cloves round out the spice profile with warm, earthy notes.
The pressure cooker environment intensifies these flavors by forcing the aromatic compounds into the beef fibers under high pressure. Unlike slow cooking, which can sometimes dilute flavors, pressure cooking concentrates them, resulting in deeply seasoned, restaurant-quality barbacoa every time.
What You’ll Need (Equipment)
To make this Instant Pot beef barbacoa, you’ll need a few essential tools. The star of the show is a 6-quart Instant Pot or any electric pressure cooker with a sauté function. This size comfortably fits 2-3 pounds of beef chuck roast with room for the sauce and aromatics.
A blender or food processor is crucial for creating the smooth, flavorful barbacoa sauce. You’ll blend the soaked dried chiles, chipotle peppers, garlic, onion, and spices into a cohesive sauce that coats every piece of beef. A high-powered blender works best for achieving a silky-smooth consistency, but any standard blender will do the job.
You’ll also need basic kitchen tools: a sharp chef’s knife for cutting the beef into 2-inch chunks, a sturdy cutting board, and tongs for handling the hot beef. Two sturdy forks or meat claws are essential for shredding the cooked beef once it’s tender. If you want to get fancy, a stand mixer with a paddle attachment can shred the beef in seconds, but forks work perfectly fine.smells-like-home
Best Beef Cuts for Barbacoa
Beef chuck roast is the ideal cut for this Instant Pot barbacoa recipe, and here’s why. Chuck comes from the shoulder area of the cow, which means it’s well-exercised muscle with plenty of connective tissue and marbling. This might sound like a drawback, but under high pressure, that collagen breaks down into gelatin, creating incredibly tender, juicy meat.
Beef brisket is another excellent option if you can find it. Like chuck, brisket has high collagen content that breaks down beautifully under pressure. However, brisket can be harder to find and often costs more than chuck roast, making it less practical for weeknight cooking.
Traditional barbacoa in Mexico is often made with beef cheeks (cachete de res), which are incredibly flavorful and become meltingly tender when slow-cooked. If you have access to a Latin market or specialty butcher, beef cheeks are worth seeking out for an ultra-authentic experience. Just note that they may require slightly longer cooking time than chuck roast.
Avoid lean cuts like sirloin or round roast for this recipe. These cuts don’t have enough fat or connective tissue to break down properly, resulting in dry, tough barbacoa. Stick with well-marbled, collagen-rich cuts for the best results.
Ingredients for Instant Pot Beef Barbacoa
The Beef
For this recipe, you’ll need 2-3 pounds of beef chuck roast, cut into 2-inch chunks. Cutting the beef into uniform pieces ensures even cooking and faster tenderization under pressure. If your chuck roast comes in one large piece, simply trim excess fat and slice it into manageable chunks before seasoning.
Some recipes call for using a whole chuck roast without cutting it first. While this works, cutting the beef into chunks reduces cooking time and ensures more surface area for the flavorful sauce to penetrate. Plus, you won’t need to shred the beef as much after cooking since the chunks will already be tender and easy to pull apart.kitchenstewardship
You can use fresh or frozen beef chuck for this recipe. If using frozen beef, you’ll need to add an extra 10-15 minutes to the pressure cooking time to account for the frozen state. However, fresh beef is preferable for more consistent results and better searing.
Dried Chiles & Peppers
The heart of authentic barbacoa flavor lies in the dried chiles. You’ll need 4-6 dried guajillo chiles, with stems and seeds removed. Guajillo chiles have a fruity, mildly spicy flavor with hints of berry and green tea, making them perfect for barbacoa’s signature taste. You can find them in the international aisle of most grocery stores or at Latin markets.
Add 2-3 dried ancho chiles for deeper, sweeter notes. Ancho chiles are dried poblano peppers with a raisin-like sweetness and mild heat that complements the guajillo beautifully. Like guajillo, remove the stems and seeds before using.
For smokiness and heat, you’ll need 3-4 chipotle peppers in adobo sauce (from a can). These smoked jalapeños packed in tangy adobo sauce are essential for barbacoa’s signature flavor. Use 3 peppers for mild heat or 4-5 for spicier barbacoa. Don’t discard the adobo sauce—you’ll blend it into the barbacoa sauce for extra flavor.
Aromatics & Spices
Aromatics form the flavor base of your barbacoa sauce. You’ll need 1 medium white or yellow onion, roughly chopped. White onion is traditional in Mexican cooking and has a sharper, more pungent flavor than yellow onion. However, yellow onion works perfectly fine if that’s what you have on hand.
Fresh garlic is non-negotiable for authentic flavor. Use 4-6 garlic cloves, peeled and roughly chopped. Fresh garlic has a bright, pungent flavor that dried garlic powder simply can’t replicate. Don’t be shy with the garlic—it mellows beautifully during cooking.
For dried spices, you’ll need 1 tablespoon Mexican oregano (or 2 teaspoons regular oregano). Mexican oregano has a more citrusy, less sweet flavor than Mediterranean oregano, making it ideal for Mexican dishes. If you can’t find Mexican oregano, regular oregano works in a pinch.
Add 1 tablespoon ground cumin for warm, earthy notes. Cumin is a staple in Mexican cooking and pairs beautifully with the chiles and oregano. You’ll also need 2-3 bay leaves for subtle herbal depth.
For an authentic touch, add ¼ teaspoon ground cloves. Cloves might seem unusual, but they’re a traditional barbacoa spice that adds warm, complex notes. Use sparingly—a little goes a long way.
Liquids & Seasonings
You’ll need 1 cup beef broth or stock to create the barbacoa sauce and provide enough liquid for pressure cooking. Use low-sodium beef broth if possible, as you can always add more salt later. Chicken broth works as a substitute if you don’t have beef broth on hand.
Apple cider vinegar (2 tablespoons) adds tangy brightness that balances the rich, smoky flavors. The acidity also helps tenderize the beef during cooking. White vinegar or lime juice can substitute if needed.
Fresh lime juice (2-3 tablespoons) is essential for authentic Mexican flavor. Squeeze it fresh from a lime—bottled lime juice lacks the bright, citrusy punch you need. Add some lime juice at the end of cooking too, for an extra burst of freshness.
Season generously with kosher salt and freshly ground black pepper. You’ll salt the beef before searing and adjust the seasoning at the end. Don’t undersalt—barbacoa should be well-seasoned to stand up to the bold flavors.
Optional but recommended: add 1 cinnamon stick for warm, sweet undertones. Cinnamon is a traditional barbacoa spice in some regions of Mexico and adds lovely complexity. Remove it before serving.
How to Make Instant Pot Beef Barbacoa
Step 1 – Prepare the Barbacoa Sauce
Start by preparing the dried chiles. Remove the stems and seeds from 4-6 guajillo chiles and 2-3 ancho chiles. You can do this by tearing each chile open and shaking out the seeds, then pulling off the stem. Don’t worry about getting every single seed—just remove the majority.
Place the cleaned chiles in a heatproof bowl and cover with boiling water. Let them soak for 10-15 minutes until softened and pliable. This step is crucial—soaking rehydrates the dried chiles and makes them blendable. If you’re short on time, you can microwave the chiles in water for 2-3 minutes instead.
Once softened, drain the chiles and add them to a blender or food processor along with 3-4 chipotle peppers in adobo sauce, the chopped onion, garlic cloves, Mexican oregano, cumin, ground cloves, beef broth, apple cider vinegar, and lime juice. Blend on high speed for 1-2 minutes until completely smooth.
If your sauce seems too thick, add a splash more beef broth or water to thin it out. You want a pourable consistency that will coat the beef evenly. Taste the sauce and adjust seasoning if needed—it should be flavorful but not overpowering.
Step 2 – Sear the Beef
Pat the beef chuck chunks dry with paper towels. This step is important—dry beef sears better and develops a deeper brown crust. Season all sides of the beef generously with kosher salt and freshly ground black pepper.
Set your 6-quart Instant Pot to the “Sauté” function on high heat. Add 2 tablespoons of vegetable oil or avocado oil and let it heat until shimmering. You want the oil hot but not smoking.
Working in batches to avoid overcrowding, add the beef chunks to the Instant Pot in a single layer. Overcrowding will steam the beef instead of searing it, so give each piece some space. Sear for 3-4 minutes per side until deeply browned on all sides.
Don’t skip this searing step—it creates the Maillard reaction, which develops complex, savory flavors that enhance the final barbacoa. Once all the beef is browned, transfer it to a plate and set aside.
Optional but recommended: deglaze the Instant Pot by pouring in 2 tablespoons of beef broth and scraping up any browned bits from the bottom with a wooden spoon. This prevents the “burn” warning and adds extra flavor to your sauce.smells-like-home
Step 3 – Pressure Cook the Barbacoa
Return the seared beef chunks to the Instant Pot, arranging them in an even layer. Pour the blended barbacoa sauce evenly over the beef, making sure all pieces are well-coated. Add the bay leaves (and cinnamon stick if using) to the pot.
Check that the liquid level is appropriate—you should have about 1 cup of liquid in the pot, which is the minimum required for most Instant Pots to build pressure. If the sauce seems too thick, add a splash more beef broth.
Secure the Instant Pot lid and make sure the pressure valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” function and set the timer to 60 minutes on HIGH pressure. The Instant Pot will take about 10-15 minutes to build pressure before the cooking time begins.smells-like-home
Once the 60 minutes are complete, allow the pressure to release naturally for 15 minutes. This means leaving the Instant Pot alone and letting the pressure drop on its own. Natural release is crucial for tender beef—quick releasing too soon can cause the meat to toughen.
After 15 minutes of natural release, carefully turn the pressure valve to “Venting” to quick-release any remaining pressure. Stand back and keep your hands away from the steam release. Once the pin drops and all pressure is released, unlock and remove the lid.smells-like-home
Step 4 – Shred and Serve
Using tongs, transfer the cooked beef chunks to a large cutting board or bowl. The beef should be incredibly tender and easy to shred with two forks. If it’s not quite fall-apart tender, you can return it to the pot and cook for an additional 10-15 minutes on high pressure.masonfit
Remove and discard the bay leaves (and cinnamon stick if you used one). Using two forks, shred the beef into bite-sized pieces. You can shred it directly in the Instant Pot or on a separate cutting board—whichever is easier for you.smells-like-home
Return the shredded beef to the Instant Pot and toss it with the cooking juices. This ensures every bite is flavorful and moist. If you prefer thicker sauce, you can simmer the liquid on “Sauté” mode for 5-10 minutes to reduce it before adding the beef back in.masonfit+1
Taste the barbacoa and adjust seasoning with additional salt, pepper, or lime juice as needed. The flavors should be bold and well-balanced—smoky, slightly spicy, tangy, and deeply savory.
Serve immediately while hot, or keep warm on the “Keep Warm” setting until ready to serve. The barbacoa will stay moist and flavorful for hours.masonfit
Serving Suggestions & Variations
Classic Serving Ideas
The most popular way to serve Instant Pot beef barbacoa is in warm corn or flour tortillas as tacos. Simply spoon the shredded beef into tortillas and top with fresh cilantro, diced white onion, and a squeeze of lime. Add your favorite salsa or pico de gallo for extra freshness.
Barbacoa burrito bowls are another excellent option, especially for meal prep. Start with a base of cilantro-lime rice or cauliflower rice, then add the barbacoa, black beans, corn, guacamole, sour cream, and shredded cheese. This deconstructed burrito format lets you customize every bite.
For a hearty dinner, use the barbacoa as a filling for burritos or enchiladas. Wrap the beef in large flour tortillas with rice, beans, and cheese, then roll into burritos. Or stuff corn tortillas with barbacoa, roll them up, place in a baking dish, cover with enchilada sauce and cheese, and bake until bubbly.
Don’t forget nachos! Spread tortilla chips on a baking sheet, top with barbacoa, shredded cheese, black beans, and jalapeños, then broil until the cheese melts. Finish with fresh toppings like cilantro, onion, sour cream, and guacamole.
Toppings & Garnishes
The right toppings elevate barbacoa from good to exceptional. Fresh cilantro, diced white onion, and lime wedges are essential. The bright, citrusy notes cut through the rich, smoky beef perfectly.
Diced avocado or creamy guacamole adds richness and balances the heat from the chipotle peppers. Make your own guacamole by mashing avocado with lime juice, salt, and a touch of onion.
Sour cream or Mexican crema provides cooling contrast to the spicy barbacoa. Drizzle it over tacos or bowls for creamy richness. If you’re dairy-free, coconut cream or cashew cream works as a substitute.
Salsa verde or fresh pico de gallo adds brightness and acidity. Salsa verde (green salsa) made with tomatillos pairs particularly well with barbacoa’s smoky flavors. Pico de gallo (fresh tomato salsa) adds juicy freshness.
Pickled red onions or sliced jalapeños provide tangy crunch and extra heat. Quick-pickle red onions by slicing them thin and soaking in lime juice with a pinch of salt for 15 minutes.
Recipe Variations & Substitutions
If you don’t have an Instant Pot, you can make this barbacoa in a slow cooker. Follow the same recipe, searing the beef first, then transfer everything to a slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The beef will be just as tender and flavorful.
For oven-braised barbacoa, transfer the seared beef and sauce to a Dutch oven or heavy pot with a tight-fitting lid. Cover and braise in a 325°F oven for 3-4 hours until the beef is fall-apart tender. This method takes longer but develops incredible depth of flavor.
To make the barbacoa spicier, add more chipotle peppers or a pinch of cayenne pepper to the sauce. You can also include the seeds from the dried chiles for extra heat. For milder barbacoa, reduce the chipotle peppers to 2 and use fewer spicy chiles.
This recipe is naturally gluten-free and dairy-free, making it suitable for various dietary needs. Just ensure your beef broth and any packaged ingredients are certified gluten-free if you have celiac disease. Serve with corn tortillas instead of flour for a gluten-free option.
For a keto or paleo version, serve the barbacoa over cauliflower rice, in lettuce cups, or with roasted vegetables instead of tortillas or rice. The barbacoa itself is already keto and paleo-friendly—no sugar or grains involved.
Make-Ahead & Meal Prep Tips
One of the best things about Instant Pot beef barbacoa is how well it stores and reheats. Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they meld together.
For longer storage, freeze the barbacoa in portion-sized containers or freezer bags for up to 3 months. Label with the date and contents for easy reference. Thaw overnight in the refrigerator before reheating.
To reheat, place the barbacoa in a saucepan over medium-low heat with a splash of beef broth or water to prevent drying out. Stir occasionally until heated through. You can also reheat in the microwave in 30-second intervals, stirring between each.
Barbacoa is perfect for weekly meal prep. Cook a large batch on Sunday, then use it throughout the week for quick tacos, burrito bowls, salads, or quesadillas. Portion it into individual containers with your favorite sides for grab-and-go lunches.
You can also prep the barbacoa sauce ahead of time. Blend the chiles, spices, and aromatics up to 3 days in advance and store in the refrigerator. When you’re ready to cook, simply sear the beef and add the pre-made sauce.
Expert Tips & FAQ
Tips for the Best Instant Pot Barbacoa
Don’t skip searing the beef—it’s worth the extra 10 minutes. The Maillard reaction creates complex, savory flavors that enhance the final dish. Plus, seared beef looks more appetizing and has better texture.
Use fresh lime juice, not bottled. Fresh lime juice has bright, vibrant citrus flavor that bottled juice simply can’t match. Add some lime juice at the end of cooking too, for an extra burst of freshness.
Let the natural release happen—don’t quick-release immediately. The 15-minute natural release allows the beef fibers to relax gradually, resulting in more tender meat. Quick-releasing too soon can cause the beef to toughen.
Toast the dried chiles lightly before soaking for extra depth of flavor. Heat a dry skillet over medium heat and toast the chiles for 30-60 seconds per side until fragrant. Don’t burn them—just toast until they’re aromatic.
Common Mistakes to Avoid
Don’t overfill the Instant Pot. Stay below the max fill line (usually ⅔ full) to allow proper pressure buildup. Overfilling can cause the “burn” warning or prevent proper sealing.
Remove chile stems and seeds thoroughly. Leaving stems and seeds in can make the sauce bitter and overly spicy. Take the time to clean the chiles properly for the best flavor.
Don’t skip the natural release. We mentioned this already, but it’s that important. Natural release ensures tender, fall-apart beef every time.
Avoid using lean beef cuts like sirloin or round roast. These cuts don’t have enough fat or connective tissue to break down properly, resulting in dry, tough barbacoa. Stick with well-marbled chuck roast for best results.
Frequently Asked Questions
How long does Instant Pot beef barbacoa take? Total time is about 90 minutes, including 15 minutes prep, 10 minutes searing, 60 minutes pressure cooking, and 15 minutes natural release. Active cooking time is just 25-30 minutes.
Can I use frozen beef? Yes, but add 10-15 minutes to the pressure cooking time. However, fresh beef is preferable for better searing and more consistent results. If using frozen, you can skip the searing step and just add the frozen beef directly to the pot with the sauce.
Is barbacoa spicy? Traditional barbacoa has mild to moderate heat, but it’s adjustable. This recipe uses 3-4 chipotle peppers, which provides gentle warmth without overwhelming heat. Reduce to 2 chipotles for milder barbacoa or add more for extra spice.
What’s the difference between barbacoa and birria? Barbacoa is traditionally steamed or braised beef (often beef cheek or chuck), while birria is typically a stewed or grilled meat (often goat or beef) served with consommé for dipping. Both are Mexican dishes with deep, complex flavors, but they have different cooking methods and serving styles.
Can I make this without an Instant Pot? Absolutely! Use a slow cooker (6-8 hours on LOW) or oven (3-4 hours at 325°F). Follow the same recipe, searing the beef first, then transfer to your chosen cooking vessel.
Nutrition & Dietary Information
This Instant Pot beef barbacoa is high in protein, making it excellent for muscle building and satiety. A 4-ounce serving of beef chuck provides approximately 25-30 grams of protein.
The recipe is naturally gluten-free, as long as you use gluten-free beef broth and serve with corn tortillas or gluten-free sides. It’s also dairy-free without the cheese and sour cream toppings.
For keto and paleo diets, this barbacoa fits perfectly—no sugar, grains, or processed ingredients. Serve over cauliflower rice, in lettuce cups, or with roasted vegetables for a low-carb meal.
Approximate nutrition per serving (4 ounces barbacoa, without toppings): 250-300 calories, 25-30g protein, 15-20g fat, 5-8g carbohydrates, 1-2g fiber. Exact values will vary based on your specific ingredients and portion sizes.
Final Thoughts
This Instant Pot beef barbacoa recipe proves that you don’t need hours of slow cooking to achieve authentic Mexican flavors. With the right cut of beef, a well-balanced spice blend, and the efficiency of pressure cooking, you can enjoy tender, smoky, fall-apart barbacoa in under 90 minutes.
Whether you’re serving it in warm tacos, burrito bowls, or over rice, this barbacoa is sure to become a family favorite. The recipe is flexible enough to accommodate various dietary needs and can be prepped ahead for easy weeknight dinners.
I’d love to hear how your barbacoa turns out! Leave a comment below with your serving ideas or any modifications you made. And if you enjoyed this recipe, don’t forget to share it on Pinterest or with your fellow food lovers.
Instant Pot Beef Barbacoa Recipe (Ready in 30 Minutes)
Ingredients
For the Beef:
- 2.5 lbs 1.1 kg beef chuck roast, cut into 2-inch chunks
- 2 tablespoons vegetable oil or avocado oil
- 2 teaspoons kosher salt or to taste
- 1 teaspoon freshly ground black pepper
For the Barbacoa Sauce:
- 4-6 dried guajillo chiles stems and seeds removed
- 2-3 dried ancho chiles stems and seeds removed
- 3-4 chipotle peppers in adobo sauce from a can
- 1 medium white onion roughly chopped
- 5-6 garlic cloves peeled and roughly chopped
- 1 tablespoon Mexican oregano or 2 teaspoons regular oregano
- 1 tablespoon ground cumin
- ¼ teaspoon ground cloves
- 1 cup beef broth low-sodium preferred
- 2 tablespoons apple cider vinegar
- 3 tablespoons fresh lime juice about 1-2 limes
- 2-3 bay leaves
- 1 cinnamon stick optional, for authentic flavor
For Serving (Optional):
- Warm corn or flour tortillas
- Fresh cilantro chopped
- Diced white onion
- Lime wedges
- Diced avocado or guacamole
- Sour cream or Mexican crema
- Salsa verde or pico de gallo
Instructions
Step 1: Prepare the Dried Chiles
- Remove the stems and seeds from the guajillo and ancho chiles by tearing them open and shaking out the seeds. Place the cleaned chiles in a heatproof bowl and cover with boiling water. Let soak for 10-15 minutes until softened and pliable. Drain and set aside.
Step 2: Make the Barbacoa Sauce
- In a blender or food processor, combine the soaked chiles, chipotle peppers in adobo sauce, chopped onion, garlic cloves, Mexican oregano, ground cumin, ground cloves, beef broth, apple cider vinegar, and fresh lime juice. Blend on high speed for 1-2 minutes until completely smooth. If the sauce is too thick, add a splash more beef broth or water. Set aside.
Step 3: Season and Sear the Beef
- Pat the beef chuck chunks dry with paper towels and season generously on all sides with kosher salt and black pepper. Set your 6-quart Instant Pot to the “Sauté” function on high heat. Add the vegetable oil and let it heat until shimmering. Working in batches to avoid overcrowding, sear the beef chunks for 3-4 minutes per side until deeply browned on all sides. Transfer seared beef to a plate and set aside.
Step 4: Deglaze the Instant Pot (Optional)
- Pour 2 tablespoons of beef broth into the Instant Pot and scrape up any browned bits from the bottom with a wooden spoon. This prevents the “burn” warning and adds extra flavor.
Step 5: Pressure Cook the Barbacoa
- Return the seared beef chunks to the Instant Pot, arranging them in an even layer. Pour the blended barbacoa sauce evenly over the beef. Add the bay leaves and cinnamon stick (if using). Secure the Instant Pot lid and make sure the pressure valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” function and set the timer to 60 minutes on HIGH pressure. The Instant Pot will take about 10-15 minutes to build pressure before the cooking time begins.
Step 6: Natural Release
- Once the 60 minutes are complete, allow the pressure to release naturally for 15 minutes. After 15 minutes, carefully turn the pressure valve to “Venting” to quick-release any remaining pressure. Wait until the pin drops and all pressure is released, then unlock and remove the lid.
Step 7: Shred the Beef
- Using tongs, transfer the cooked beef chunks to a large cutting board or bowl. Remove and discard the bay leaves and cinnamon stick. Using two forks, shred the beef into bite-sized pieces. The beef should be incredibly tender and fall apart easily.
Step 8: Combine and Season
- Return the shredded beef to the Instant Pot and toss it with the cooking juices. If you prefer thicker sauce, you can simmer the liquid on “Sauté” mode for 5-10 minutes to reduce it before adding the beef back in. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
Step 9: Serve
- Serve immediately while hot in warm tortillas, burrito bowls, or over rice. Top with fresh cilantro, diced onion, lime wedges, avocado, sour cream, and salsa as desired. Enjoy!
Notes
- Beef Cut: Beef chuck roast is ideal for this recipe. You can also use beef brisket or beef cheeks for variation.
- Make Ahead: Barbacoa can be made up to 3 days in advance and stored in the refrigerator. Flavors improve overnight.
- Freezing: Freeze leftover barbacoa in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a saucepan over medium-low heat with a splash of beef broth, or microwave in 30-second intervals.
- Spice Level: Adjust the number of chipotle peppers to control heat. Use 2-3 for mild, 4-5 for medium, or 5-6 for spicy.
- Slow Cooker Method: Cook on LOW for 6-8 hours or HIGH for 3-4 hours instead of pressure cooking.
- Oven Method: Braise in a Dutch oven at 325°F (165°C) for 3-4 hours until tender.
