Easy Instant Pot Barbacoa
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This instant pot barbacoa is your fast track to tender, juicy, spice-kissed beef that tastes like it’s been slow-cooked for hours…but actually made in 60 minutes or less! It’s got all the bold Mexican flavors you love, then it’s finished off with lime wedges and fresh cilantro for the perfect balance. It’s great for tacos, burrito bowls, quesadillas, salads, and more!
Taco Tuesdays or Mexican nights at home have never been easier since I made instant pot barbacoa. I just toss the ingredients in my Instant Pot and it does all the heavy lifting. I prep the toppings while the beef cooks, and dinner is ready in an hour!
I like making this alternately with taco soup and salsa chicken as filling for tacos and quesadillas. Delish!
It’s the dish to make when you’re tired of staring at the same old weeknight rotation or when you have unexpected guests. This tender and flavorful beef barbacoa is also perfect for family meals, game day, low-key parties, or for meal prepping for the week. Wherever you choose to enjoy it, instant pot barbacoa brings the flavor, the fun, and the “how is this so easy?” energy every single time.
Why You’ll Love This Recipe
- The easiest barbacoa recipe: Only 10 minutes of prep time, and your Instant Pot takes care of the rest.
- Fall-apart tender
- Bold, delicious flavors: This barbacoa is smoky, savory, and just the right amount of tangy. The vinegar and cumin are the secret ingredients here!
- One pot = less cleanup
- Meal prep gold: Make a big batch, store it in the fridge or freezer, and enjoy flavorful meals all week long.
- Perfect for a crowd
How to Make Instant Pot Barbacoa
Barbacoa is a classic Mexican dish known for its rich, juicy meat – usually beef, lamb, or goat – slow-cooked until it’s fall-apart tender and loaded with bold, smoky spices. This instant pot version takes all that flavor and makes it easy.
Just add everything to the pot, let it do its thing, shred the beef, and it’s ready to enjoy. Each bite is tender, juicy, and packed with layers of flavor that taste like they’ve been simmering all day, only faster.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Beef chuck roast: Chuck roast is perfect for the Instant Pot. It’s well-marbled, which means it breaks down beautifully under pressure and turns ultra-tender in a short amount of time.
- Onion: I use red onions for a slightly sharper bite.
- Garlic cloves
- Beef bone broth: This keeps everything moist and flavorful! Regular beef broth or stock also works fine, just look for low-sodium so you can better control the seasoning. I like the dish saucy and add up to 1 ½ cup of broth.
- Apple cider vinegar: A splash of acid helps brighten up the richness of the beef and makes the flavors pop. It also helps tenderize the meat as it cooks.
- Spices: We will be using ground cumin and dry oregano leaf for this recipe. I also add in ½-inch ginger root, peeled and finely chopped for an extra kick. It’s delicious.
- Bay leaves: Adds aroma and depth of flavor to the meat.
- Salt and ground black pepper
Step-By-Step Instructions
You’re only 3 steps away from enjoying the best beef barbacoa you will ever taste! Simply prep, cook, and cool and dinner is served. I take the extra step to shred the beef and garnish it with lime wedges and fresh cilantro for better presentation.
Step 1: Prep
Add all ingredients to the Instant Pot in the order listed. Next, close the lid and secure it so it is in the “Sealing” position.
Step 2: Pressure cook
Turn on the machine and set to “Pressure Cooker/Manual” for 60 minutes on HIGH pressure.
Quick release the pressure when done. Cancel the timer and carefully open the lid to avoid burning yourself from the steam.
Step 3: Cool and garnish
Remove and discard the bay leaves. If desired, shred the beef with two forks or serve in chunks as is. Let it cool for 10 minutes or so before serving, garnished with optional toppings.
Substitutions
This instant pot barbacoa recipe only calls for simple, everyday ingredients. If you’re missing some or prefer to use other ingredients, consider these substitutions.
- Beef chuck roast: Beef brisket or bottom round roast work great too. If you want something leaner, try eye of round (just know it won’t be quite as juicy or flavorful).
- Onion: I think red onion is best, but can substitute with white or yellow for a more mild flavor. If fresh isn’t available, substitute with 2 teaspoons onion powder.
- Garlic cloves: No fresh garlic? Use ¾ teaspoons of garlic powder instead of 2 cloves
- Beef bone broth: Substitute with chicken or vegetable broth.
- Apple cider vinegar: Red wine vinegar, white vinegar, or lime juice are all solid stand-ins.
- Spices: Use a taco seasoning blend in a pinch.
Expert Tips
- Cut into smaller pieces: Chop the chuck roast into smaller, uniform-sized pieces before cooking. This helps it cook more evenly and shred more easily.
- Sear the beef: If you’ve got a few extra minutes, browning the beef before cooking adds a rich, savory depth that’s totally worth the effort. Just a quick sear on each side can take the flavor to the next level.
- Deglaze: If you sear the meat, deglaze the pot with a splash of broth or water and scrape up the browned bits. It prevents a burn warning and adds even more flavor.
- Shred outside the pot: For best care of your Instant Pot insert, use a slotted spoon to transfer the beef to a cutting board before shredding. This helps avoid scratching the pot with metal utensils.
- Top it your way: Don’t stop at lime and cilantro—try thinly sliced radishes, pickled red onions, diced avocado, or a dollop of sour cream. Make it a meal with shredded cabbage, queso fresco, and guacamole.
- Freeze in portions: Freeze leftovers in smaller containers for quick lunches or dinners. Just reheat and use in bowls, wraps, or tacos anytime.
How to Store This Recipe
Let the beef barbacoa cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 5 days or in the freezer for up to 3 months.
When you’re ready to enjoy it again, reheat gently on the stove with a splash of broth to bring back that juicy texture. If frozen, just thaw it overnight in the fridge before warming it up.
What to Serve with Instant Pot Barbacoa
Instant Pot barbacoa is incredibly versatile, so you’ve got tons of delicious options to serve alongside it. For a classic setup, tuck the tender beef into warm tortillas and pair it with cilantro lime rice, refried beans, and plenty of fresh toppings like guacamole, pico de gallo, and shredded cheese.
You can also pile it high on nachos, spoon it into burrito bowls, or use it to top a loaded taco salad. No matter how you serve it, just don’t forget a splash of lime and your favorite salsa to bring it all together.
More Easy Main Dishes To Try
- Slow cooker baby back ribs
- Sheet pan chicken
- Slow cooker apricot chicken
- Honey-glazed pork chops
- Honey mustard salmon
Easy Instant Pot Beef Barbacoa Recipe
Ingredients
- 3 pounds beef chuck roast cut into 2-inch pieces
- 1 small red onion diced
- 2 cloves garlic minced
- 1 cup beef bone broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dry oregano leaf
- 2 individual bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Add all ingredients to the Instant Pot in the order that they are listed.
- Close the lid and secure so it is in the “Sealing” position.
- Turn on the machine and set to “Pressure Cooker/Manual” for 60 minutes on HIGH pressure.
- Quick release the pressure when done. Cancel the timer and carefully open the lid to avoid burning yourself from the steam.
- Remove and discard the bay leaves. If desired, shred the beef with two forks or serve in chunks as is. Let it cool for 10 minutes or so before serving garnished with optional lime wedges and fresh cilantro.
Notes
- For best care of your Instant Pot insert, use a slotted spoon to transfer the beef to a cutting board before shredding to avoid scratching the pot with metal utensils.
- Freeze leftovers in smaller containers for quick lunches or dinners. Just reheat and use in bowls, wraps, or tacos anytime.
