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A bowl of barbacoa garnished with chopped cilantro and lime wedges, with a spoon lifting a portion from the plate.

Easy Instant Pot Beef Barbacoa Recipe

Author: Jessica Haggard
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! Made with simple seasonings and warm spices, this pressure cooker recipe delivers all the richness of traditional barbacoa - without the slow cook time. Make it once and it will be part of your weeknight routine!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 323 kcal

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.
Serve: Serve in warm tortillas and pair it with cilantro lime rice, refried beans, and toppings like guacamole, pico de gallo, and shredded cheese. Pile high on nachos, spoon it into burrito bowls, or use it to top a loaded taco salad. Don’t forget a splash of lime and your favorite salsa to bring it all together.
Store: Cool completely, transfer into an airtight container, and store in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat on the stove with a splash of broth to keep it juicy. Thaw frozen beef  in the fridge overnight before reheating.

Nutrition

Calories: 323kcalCarbohydrates: 2gProtein: 34gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 442mgPotassium: 614mgFiber: 1gSugar: 1gVitamin A: 45IUVitamin C: 1mgCalcium: 52mgIron: 4mg
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