This Pressure Cooker Barbacoa Beef is bold, juicy, and fall-apart tender—perfect for tacos, burrito bowls, nachos, and more. Chuck roast is seared, then pressure-cooked with chipotle peppers, lime juice, garlic, and warm spices for a flavorful, easy weeknight dinner or meal prep favorite.

Jump to:
- What Is Barbacoa?
- Ingredients You'll Need for Pressure Cooker Barbacoa Beef
- How to Make Barbacoa Beef in an Instant Pot
- Tips for the Best Instant Pot Barbacoa Beef
- Serving Ideas for Barbacoa Beef
- How to Store and Reheat Barbacoa Beef
- Frequently Asked Questions
- Essential Tools for Making Pressure Cooker Barbacoa Beef
- More Easy Instant Pot Recipes to Try
- Pressure Cooker Barbacoa Beef (Instant Pot-Friendly)
What Is Barbacoa?
Barbacoa is a traditional Mexican dish made by slow-cooking meat—often beef, goat, or lamb—until it’s fall-apart tender. The preparation varies by region, but it’s typically seasoned with dried chiles, vinegar or citrus, garlic, and warm spices, then cooked low and slow (sometimes underground!) to develop deep, rich flavor. This pressure cooker version is a quicker, home-friendly take that captures the essence of barbacoa with ingredients you can easily find.
Ingredients You'll Need for Pressure Cooker Barbacoa Beef
This pressure cooker barbacoa beef recipe calls for simple ingredients that build layers of bold, smoky, and tangy flavor. Here’s what you'll need to make flavorful, tender barbacoa at home:
- Chuck roast: Gets super tender and easy to shred in the pressure cooker.
- Chipotle peppers in adobo sauce: These give the beef its signature smoky heat—use more or less depending on your spice preference.
- Lime juice and zest: Fresh and bright, the citrus flavor balances out the rich flavor of the meat.
- Beef broth: Keeps the beef juicy and ensures adequate cooking liquid for your pressure cooker.
- Apple cider vinegar: Adds a bright tang that helps further balance the richness.
- Tomato paste: Deepens the savory notes of the sauce.
- Garlic: Freshly minced or garlic powder both work well and add a punch of flavor.
- Ground cumin: A classic warm spice essential to classic barbacoa flavor.
- Oregano: Adds a subtle herby flavor.
- Ground cloves: A small amount provides subtle, warming complexity—trust me, it works!
- Ground black pepper: For a gentle spicy kick.
- Bay leaves: Toss a couple in for extra flavor (just don't forget to remove before serving).
How to Make Barbacoa Beef in an Instant Pot
Making barbacoa beef in your Instant Pot (or electric pressure cooker) couldn’t be easier. Here's the basic rundown:
- Season and sear the beef: Generously season chuck roast pieces with kosher salt, then sear in batches on the sauté setting until browned on all sides.
- Mix the sauce: Whisk beef broth, lime juice and zest, apple cider vinegar, tomato paste, chipotle peppers and adobo sauce, garlic, cumin, oregano, cloves, and black pepper until combined.
- Deglaze the pot: Pour a small amount of the sauce into your Instant Pot and scrape up any tasty browned bits from the bottom to avoid triggering a burn error.
- Pressure cook: Add the beef back to the pot with the remaining sauce and bay leaves; Toss to coat. Secure the lid and cook on high pressure for 75 minutes.
- Shred and serve: Allow a 15-minute natural pressure release, then quick-release remaining steam. Remove the bay leaves, shred the beef with two forks, and enjoy!
Tips for the Best Instant Pot Barbacoa Beef
- Don't skip browning: Searing the beef first builds extra flavor and texture. Give each piece space in the pot, and don’t move them too soon—a deep brown crust makes a noticeable difference.
- Adjust spice level to taste: Chipotle peppers add smoky heat—use fewer peppers for milder barbacoa, or toss in an extra pepper (or two!) if you prefer it spicier.
- Scrape up browned bits: After searing, always deglaze the pot thoroughly with the cooking liquid to avoid a "burn" notice from your Instant Pot.
- Natural pressure release: Letting the Instant Pot naturally release pressure for at least 15 minutes helps keep the meat tender and juicy.
- Make it ahead (and refrigerate overnight): Barbacoa beef tastes even better the next day. Let it cool, then refrigerate overnight—the flavors deepen beautifully, and it reheats like a dream.
Serving Ideas for Barbacoa Beef
This tender, flavorful beef is incredibly versatile. Here are some of my favorite ways to serve it:
- Tacos (or breakfast tacos): Pile the shredded beef into warm corn or flour tortillas with pickled red onions, cotija cheese, cilantro, and a squeeze of lime. For breakfast, add a scrambled or fried egg!
- Burritos or burrito bowls: Wrap it up with rice, beans, cheese, and salsa—or skip the tortilla and build a bowl with rice (or cauliflower rice), beans, guacamole, salsa, and your favorite toppings.
- Nachos: Scatter shredded beef over chips, add cheese, and bake until melty. Top with sour cream, pickled jalapeños, and pico de gallo.
- Quesadillas: Tuck the beef and cheese into tortillas and crisp them up in a skillet until golden and gooey.
- Enchiladas: Roll the beef into corn tortillas, cover with your favorite enchilada sauce and cheese, then bake until bubbly.
- Mac and cheese: Stir some barbacoa into creamy mac and cheese for a smoky, savory twist.
- Salads: Add a scoop of barbacoa to a hearty salad with romaine, black beans, corn, avocado, and a simple lime vinaigrette.
- Breakfast hash: Toss leftovers into a skillet with diced potatoes and peppers and top with a fried egg.
How to Store and Reheat Barbacoa Beef
Leftover barbacoa stores really well, making it perfect for meal prep.
- To store: Let the beef cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.
- To freeze: Barbacoa freezes beautifully. Portion into freezer-safe containers or bags (with some of the juices) and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm gently on the stovetop or in the microwave with a splash of broth or water to keep it moist. If you have a lot, you can reheat it in a covered dish in the oven at 300 degrees Fahrenheit until heated through.
Frequently Asked Questions
Can I make this barbacoa beef recipe in a slow cooker instead of an Instant Pot?
Yes! Sear the beef in a skillet first, then transfer everything to your slow cooker. Cook on low for 6-8 hours, or until the beef is tender and shreds easily.
Is barbacoa beef spicy?
That depends on how many chipotle peppers you use—and what you do with them after cooking. I usually use two peppers for a mellow kick of heat, but I don’t always shred them into the meat, especially if I’m serving guests who prefer things mild. You can leave the peppers whole during cooking and discard them afterward for a more subtle, smoky heat. If you want more spice, shred the cooked peppers right into the beef. Two shredded peppers give you about a medium heat level; three or more will take it up a notch.
What cut of beef is best for barbacoa?
Chuck roast is the most common choice—it’s well-marbled and breaks down beautifully under pressure. Brisket or beef shoulder are good alternatives.
Can I make pressure cooker barbacoa beef ahead of time?
Definitely. In fact, it tastes even better after a night in the fridge. Just be sure to cool it completely and store it in an airtight container.
Essential Tools for Making Pressure Cooker Barbacoa Beef
- An electric pressure cooker -- I use a 6-quart Instant Pot similar to this one
- Liquid measuring cups
- Measuring spoons
- A fork or a small whisk
- Citrus juicer
- Citrus zester
Are you looking to upgrade your cooking tools or replenish your pantry?
Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
More Easy Instant Pot Recipes to Try
If you loved this Instant Pot Barbacoa Beef, here are a few more reader favorites to keep the flavor going:
- Pressure Cooker Boneless Beef Ribs
- Pressure Cooker Black Bean Soup
- Pressure Cooker Split Pea Soup with Smoked Ham Hock
- Pressure Cooker Beef Bourguignon
- Pressure Cooker Artichokes
- Pressure Cooker Collard Greens with Smoked Ham Hock
Pressure Cooker Barbacoa Beef (Instant Pot-Friendly)
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6-8 servings 1x
- Category: Mains
- Method: Pressure Cooker
- Cuisine: Caribbean / Mexican
Description
This tender and flavorful Pressure Cooker Barbacoa Beef is made with chipotle peppers in adobo, fresh lime juice, and warm spices for the perfect balance of smoky, tangy, and savory. Great for tacos, burritos, nachos, and more!
Ingredients
- 3 lb boneless beef chuck roast, cut into ~4-inch chunks
- 1 ½ tsp kosher salt
- 2 tbsp avocado oil (or vegetable oil)
- 8 oz (1 cup) beef broth (check your pressure cooker’s minimum requirement)
- Zest and juice of 2 limes (about ¼ cup juice + 4 teaspoon zest)
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 2-3 chili peppers in adobo sauce (adjust to taste)
- 1 tbsp adobo sauce from the can
- 3 garlic cloves, minced (or 1 tsp garlic powder)
- 2 tbsp ground cumin
- 1 tbsp oregano
- ¼ tsp ground cloves
- ½ tsp ground black pepper
- 2 bay leaves
Instructions
- Season the beef: Cut the chuck roast into ~4-inch chunks and pat dry. Sprinkle generously with kosher salt.
- Sear the beef in batches: Set the Instant Pot to Sauté and heat the oil. Working in batches, sear the beef 2–3 minutes per side, until browned with a deep golden crust. Don’t crowd the pot—space the pieces out so they brown instead of steam.
- Make the sauce: In a small bowl, whisk together the broth, lime juice and zest, vinegar, tomato paste, chipotle peppers, adobo sauce, garlic, cumin, oregano, cloves, and pepper.
- Deglaze the pot: Turn off Sauté. Pour a small amount of the sauce into the pot and scrape up any browned bits with a wooden spoon. Return the seared beef to the pot, pour the remaining sauce over the top, and toss to coat.
- Add bay leaves: Nestle the bay leaves into the sauced beef so they’re submerged or tucked in.
- Pressure cook: Secure the lid and cook on High Pressure for 75 minutes.
- Release pressure: Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure.
- Shred and serve: Discard the bay leaves. Shred the beef with two forks, then use a slotted spoon to serve. Spoon a bit of the cooking juices over the top if desired.
Notes
To store: Let the beef cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
To freeze: Portion into freezer-safe containers (with a little juice) and freeze up to 3 months. Thaw overnight in the fridge.
To reheat: Warm gently on the stovetop or in the microwave with a splash of broth or water. For large portions, cover and reheat in a 300°F oven until heated through.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
5/1/25 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.
Nutrition
- Serving Size: ½ lb of meat
- Calories: 561
- Sugar: 1 g
- Sodium: 586 mg
- Fat: 43 g
- Saturated Fat: 17 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 150 mg
Mark Hanson says
In the barbacoa recipe you say to cut beef into 4 inch chunks? My 3 pound chuck ended up in 5 pieces? Should they be smaller? Maybe 2 inch chunks? It was amazing by the way.
Denay DeGuzman says
I'm a huge fan of barbacoa beef! Your pressure cooker recipe is amazing! I'd love to warm some corn tortillas, make some pico de gallo and enjoy street tacos with this delicious beef.
Whip & Wander says
Sounds like dinner is planned!
Cheese Curd In Paradise says
I love barbacoa beef for nachos or tacos! I also love my pressure cooker, and can't wait to give this recipe a try!
Whip & Wander says
Same! It's such a flexible main dish recipe.
Cara @ Street Smart Nutrition says
I think you're right, this could EASILY disappear before it ever got to the table! Looks incredible - it never ceases to amaze me what pressure cookers can do
Whip & Wander says
I always seem to sneak a few bites of this one before it reaches the table. The best dishes demand QC checks.
Emily Leary says
I hadn't heard of barbacoa beef before but all the flavours sound absolutely wonderful, so I'm sure I'd be a fan.
Michele says
Barbacoa beef is definitely one of my favorites!! Pinning and making ASAP. I'm always looking for new recipes to make in my instant pot. Yum!
Katie Crenshaw | A Fork's Tale says
I love Barbacoa. I can't wait to make this in my Instant Pot. You make it look so easy.
Karyl Henry says
Whenever I go to Chipotle I always get my burrito with barbacoa beef...and now I'm embarrassed to say I thought it was a specific type of meat, not just the seasonings LOL! I'm so glad to find this recipe, so I can make it at home