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

Scale

3 lb boneless beef chuck roast, cut into ~4-inch chunks
1 1/2 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 tsp 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
1/4 tsp ground cloves
1/2 tsp ground black pepper
2 bay leaves

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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: 1/2 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