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Instant Pot Beef Barbacoa

If you're looking for a spin on tacos for dinner, these are going to be perfect!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
5 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 433kcal


  • 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


  • Cut beef into 1-2 inch chunks, removing most of the fat.
  • Combine all ingredients in the Instant Pot, seal lid and turn the pressure valve to sealed.
  • Set manual pressure time on high for 55 minutes.
  • When the pressure cooking time has finished, let the pressure release naturally.
  • 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, 
  • Use an immersion blender to blend spices, garlic, onion, and liquid together.
  • Add the beef back to the pot, if desired.
  • Serve beef on tortillas and top with sauce and other fixings.


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.


Calories: 433kcal | Carbohydrates: 4g | Protein: 45g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 647mg | Potassium: 825mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 6mg