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+ servings
5 from 2 votes
Instant Pot Beef Barbacoa
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

If you're looking for a spin on tacos for dinner, these are going to be perfect!

Course: Dinner
Cuisine: American
Keyword: beef barbacoa, easy dinner, instant pot
Servings: 8
Calories: 433 kcal
Ingredients
  • 4- pound beef roast brisket or chuck roast
  • 1 1/2 cups beef broth
  • 3 or 4 chipotles in adobo sauce
  • 1 medium onion cut into 8 chunks
  • 2 large cloves garlic
  • Juice of ½ lime
  • 2 bay leaves
  • 1 ½ tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cloves
Instructions
  1. Cut beef into 1-2 inch chunks, removing most of the fat.
  2. Combine all ingredients in the Instant Pot, seal lid and turn the pressure valve to sealed.
  3. Set manual pressure time on high for 55 minutes.
  4. When the pressure cooking time has finished, let the pressure release naturally.

  5. Turn the Instant Pot off to let the liquid cool. Remove beef and bay leaves from the pressure cooker and set aside, leaving liquid in the inner pot. Shred beef, 
  6. Use an immersion blender to blend spices, garlic, onion, and liquid together.

  7. Add the beef back to the pot, if desired.

  8. Serve beef on tortillas and top with sauce and other fixings.
Recipe Notes

Note: One reader recommends placing the beef under a broiler for a few minutes after shredding to give it a slight char and added texture.

Nutrition Facts
Instant Pot Beef Barbacoa
Amount Per Serving
Calories 433 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 156mg52%
Sodium 647mg28%
Potassium 825mg24%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 45g90%
Vitamin A 54IU1%
Vitamin C 1mg1%
Calcium 66mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.