Quick but still SO full of flavor!
They say that patience is a virtue, but when it comes to getting moist, tender beef barbacoa, I’m happy to say it’s not a necessity.
I have no hesitations with making barbacoa in the slow cooker, of course. The final result in homemade Barbacoa Tacos is absolutely worth the effort!
But why wait for hours on end, when you can easily have this Mexican classic on your table in less than half the usual time?!
Many would argue that cooking low and slow is the key to getting the perfect taste and texture out of tougher cuts of beef. However, thanks to the pressurized method of cooking, you can get all the rich flavor of juicy, fall-apart meat without the wait.
Slowly pressure cooked in a spicy chipotle sauce, flavored with ingredients like lime juice, molasses, and adobo sauce, I’d dare to call this dish even BETTER than the barbacoa from Chipotle!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Bay leaves. The lightly bitter, herbal flavor of bay leaf balances out the heaviness of many beef stew-like, barbacoa included.
- Beef. About 3-4 pounds of chuck roast is used. Be sure to trim off as much fat as possible, as it will render off the meat and dilute the sauce.
- Chipotle chiles. Dried chipotle chiles in adobo sauce add a spicy, sweet, tangy depth of flavor. The sauce has a lot of heat, so only add it if you want extra spice.
- Beef broth. Either reduced-sodium or regular beef broth will do, but vegetable or chicken broth can also be subbed in.
- Lime. Fresh lime juice adds acidity which cuts through the richness of the dish, and is slightly sweeter than lemons.
- Vinegar. Apple cider vinegar or white wine vinegar can be used interchangeably to add flavor and tenderize the meat while cooking.
- Molasses. Brown sugar can also be used, but molasses brings a deep, rich taste without a ton of added sugar. The sweetness helps counteract the acidity of the lime and vinegar, keeping the dish from being sour.
- Garlic. Freshly minced garlic is best, but ⅛ teaspoon of garlic powder may be substituted as an alternative.
- Spices. Cumin, oregano, paprika, salt, and pepper add a simple, well-rounded depth of flavor to the sauce.
- Onion. Either a white or sweet variety of onion will work.
- Green chiles. Canned or freshly-diced green chiles bring an additional subtle spiciness to the dish. This can be left out for a milder flavor.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Trim the fat.
Trim as much fat as possible from the chuck roast to keep the sauce rich, not greasy. Cut into 2–3 inch chunks so the meat becomes tender and shreds easily. You should end up with 10-12 pieces that are roughly 2-3 inches big.
Pro Tip: Keep the pieces similar in size so they cook evenly and break down at the same rate.
Sear the beef.
Set a 6-quart Instant Pot to the sauté function, and add 1 tablespoon of oil to begin warming.
When the oil is heated enough to shimmer and sizzle, add the chunks of beef and season them with salt and pepper.
Sear the meat on all sides, for a total of 4-5 minutes, turning the pieces occasionally to ensure each side browns properly. Be careful not to crowd the beef, so that rendered liquid has space to evaporate.
Pro Tip: The beef may have to be browned in 2-3 batches, if all the meat does not fit in a single layer with space between each piece. If the meat is simmering in its own rendered liquid instead of searing, it’s too crowded together.
Sauté and deglaze.
Transfer browned meat to a plate. Add more oil and sauté the onion for 2–3 minutes until softened.
Pour in the broth and scrape up the browned bits from the bottom of the pot—this adds rich, concentrated flavor to the sauce.
Make the sauce.
In a high-speed blender, add all of the ingredients for the chipotle sauce. Blend the mix for 30 seconds, or until smooth, and pour it back into the pot with the diced chiles.
Stir the mix well, until the onions, deglazing liquid, and chipotle sauce are fully combined.
At this stage, the sauce may be tasted and tweaked for seasoning and spice level. Keep in mind that the flavors will change and mellow out slightly as they soak into the meat.
Cook in the Instant Pot.
Add the beef back into the pot, making sure to coat and at least partially submerge the meat in the sauce. Place the bay leaves on top of the meat, where they can easily be retrieved later.
Place the lid onto the Instant Pot, and ensure the pressure release valve is sealed. Set the pot to a manual pressure cooking function at high pressure for 60 minutes.
When the hour is up, quick release the pressure as soon as the timer goes off. Pressure cooking meat tenderizes it fairly quickly, but leaving it too long can cause it to go tough and chewy.
Shred and serve.
Remove and discard the bay leaves. Let the meat rest in the pot for 5–7 minutes, then shred with two forks and stir to coat in the sauce.
Serve right away in tortillas, burritos, or over rice with your favorite toppings.
Pro Tip: If too much liquid remains in the pot after cooking, the Instant Pot may be set to the sauté function for 4-5 minutes. This cooks off some of the excess liquid, making for a thicker sauce.
FAQs
Traditionally, barbacoa is made out of either beef, lamb, or mutton, with beef being the most popular option in the United States. Cuts of beef often used to make barbacoa include chuck roast, beef cheeks, and even brisket.
Despite its occasional high sodium content, the fresh ingredients and low-fat preparation method emphasized with the pressure cooker makes it relatively healthy. It’s high in protein, low in carbs, and perfect for serving alongside lots of delicious, fresh vegetables!
While they are very similar, barbacoa refers to a cooking method wherein meat is seasoned and either steamed or braised in sauce, and birria refers to a much juicier, almost soup-like method of preparation.
Store leftovers in an airtight container in the fridge for up to 3–5 days. You can also freeze it in a sealed freezer bag or airtight container for up to 3 months.
What to serve with it?
This tender, flavorful protein wouldn’t be complete without some classic accompaniments to round out the experience:
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Instant Pot Barbacoa Recipe
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Ingredients
Chipotle Sauce:
- 3 chipotle chiles in adobo sauce
- 1 tablespoon adobo sauce if you’d like extra spice
- ½ cup beef broth
- ¼ cup lime juice freshly squeeze
- 2 tablespoons apple cider vinegar
- 1 tablespoon molasses or brown sugar
- 5 cloves garlic finely minced
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Barbacoa Beef:
- 3-4 pounds chuck roast fat trimmed and cut into large chunks
- 2 tablespoons oil divided
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup white onion finely chopped
- 4 ounces can diced green chiles
- 2 Bay leaves
- ¼ cup beef broth
Instructions
- Add 1 tablespoon oil to a 6-quart Instant Pot set to the sauté function. Add beef and sprinkle on salt and black pepper. Sear on all sides for a total of 4-5 minutes. You may have to do this in two batches if all of the meat does not fit in a single layer.3-4 pounds chuck roast, ¾ teaspoon salt, ¼ teaspoon black pepper
- Remove the beef from the pot and add an additional tablespoon of oil and the diced onion. Saute for 2-3 minutes, or until tender. Pour in the broth to deglaze the pot and scrape the bottom of it to release any stuck bits and pieces.1 cup white onion
- Add all chipotle sauce ingredients to a high-speed blender and blend for 30 seconds, or until smooth.3 chipotle chiles in adobo sauce, 1 tablespoon adobo sauce, ½ cup beef broth, ¼ cup lime juice, 2 tablespoons apple cider vinegar, 1 tablespoon molasses, 5 cloves garlic, 1 tablespoon cumin, 2 teaspoons dried oregano, ½ teaspoon paprika, ½ teaspoon ground black pepper, 1 teaspoon salt
- Add the blended chipotle sauce and can of diced chiles to the pot. Stir to combine and then add beef back in, making sure to submerge the it in the sauce. Place the bay leaves on top of the meat.4 ounces can diced green chiles, 2 Bay leaves
- Close the pot with the lid, ensuring the pressure release valve is set to sealed, and set to a manual pressure cook function on high pressure and cook for 60 minutes. Quick release the pressure as soon as the timer goes off.
- Remove the bay leaves and shred the beef using two forks. Stir it to completely coat it in the sauce.
- If desired, set the Instant Pot to the saute function and cook for 4-5 minutes to cook off some of the extra liquid.
- Serve barbacoa immediately in a toasted tortilla or over rice with sliced red onion, avocado, cilantro, and queso fresco. Enjoy!
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Video
Notes
- Salt: Cut and generously salt the meat at least 1 day in advance to get a head start on tenderizing it.
- Meat: Especially when pre-salted, beef pieces should be patted dry with a paper towel prior to searing, to encourage browning.
- Ingredients: Using fresh ingredients like limes, garlic, and green chiles will yield far better tasting results than processed versions.
- Searing: While searing, work in small batches and leave a bit of space between pieces of meat to evaporate excess moisture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious! Loved the mild spice, I was a little hesitant about the molasses but totally worked
Yay! So happy to hear you enjoyed the recipe, Flor! It comes together beautifully. Thanks so much for taking the time to leave a comment and rating!