This Instant Pot Barbacoa Beef is a perfect Chipotle copycat! The beef stays tender and flavourful with a natural pressure release.
Ingredients and substitutions
Barbacoa
- Olive oil – substitute for any neutral cooking oil of your choice like canola oil.
- Stewing beef – you use any type of beef you'd like, including steak that’s been chopped into pieces.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Chipotle pepper – try using chipotle powder instead.
- Adobo sauce – you can try using minced pickled jalapeno with smoky BBQ sauce but the flavours will be different.
- Lime juice – fresh or bottled lime juice can both be used.
- Soy sauce – tamari or coconut aminos are the best substitutes for soy sauce.
- Vinegar – use apple cider vinegar instead of regular vinegar or double up on the lime juice.
- Chili powder – taco seasoning will also work in place of the spices.
- Cumin – see substitution notes above.
- Onion powder – garlic powder would also be good.
- Paprika – use a pinch of cayenne instead.
- Beef broth – vegetable broth can work but will have a different flavour.
- Salt & pepper – to taste.
Bowls
- Fresh salsa – fresh pico de gallo or jarred salsa can be used instead.
- Guacamole – sliced avocados would be good in place of guacamole.
- Corn – fresh, canned or grilled corn would all be yummy. Swap out for another veggie of your choice like bell peppers if you don’t like corn.
- Lettuce – use iceberg or romaine lettuce or even some spinach.
- Cheese – Monterey Jack is good on burrito bowls but cheddar or cojita cheese would be yummy too.
- Sour cream – leave this out altogether if you’re not a fan of sour cream.
- Cilantro – leave this off if you don’t like cilantro.
Rice
- Dry rice – use any kind of rice of your choice like white rice, brown rice or cauliflower rice.
- Butter – or a butter substitute to make the rice moist.
How to make barbacoa beef
Step 1: Cook the barbacoa.
Add all the barbacoa ingredients to the Instant Pot in order. Cook on high pressure for 20 minutes, then do a natural pressure release.
Step 2: Make the rice and prep toppings.
While the barbacoa is cooking, make the rice in a rice cooker and assemble any toppings if you're making barbacoa bowls.
Step 3: Shred barbacoa.
When the pressure has released, shred the beef.
Step 4: Assemble your burrito bowls and dig in!
Serve the beef with rice and other desired toppings. Enjoy!
How to serve barbacoa beef
Wondering how to serve your Instant Pot barbacoa? Here are some of my favourite ways to enjoy this tender meat:
- Burrito Bowls: This is one of the most popular options! Serve your beef over rice with your favourite burrito bowl toppings like guac, cheese, corn and salsa.
- Tacos: Serve your barbacoa in corn tortillas with red onion, cilantro and cotija cheese.
- Burritos: Add your barbacoa to a flour tortilla with all your favourite burrito toppings, then roll it up and dig in.
- Quesadillas: This barbacoa beef would be delicious in this quesadilla recipe instead of chicken.
- Loaded Fries: Swap out the carne asada for barbacoa in this loaded fries recipe.
Frequently Asked Questions
Authentic Mexican barbacoa beef is made from either the head of a cow or sometimes, chunks of goat meat. In the United States, some Mexican restaurants make barbacoa using beef cheeks rather than using the entire head of the cow. Neither the barbacoa Chipotle recipe or this barbacoa Instant Pot recipe use any part of a cow's head, though. Instead, Chipotle makes their barbacoa beef using a beef shoulder, and my recipe calls for stewing beef, which usually comes from cuts of beef chuck or round.
If you have a bit more time on your hands, you can definitely try making this recipe in the slow cooker. Try cooking it on low for 8 hours.
This barbacoa definitely has a bit of a kick thanks to the chipotle pepper. If you want to make your beef more mild, use only half a chipotle pepper.
Yes! While barbacoa is traditionally made using beef, you could also try making it using chicken breasts or pork. The cooking time will remain the same.
If you're serving your Instant Pot barbacoa as burrito bowls, the sky's the limit when it comes to toppings. I like adding on some fresh salsa, guac, corn, lettuce, cheese, sour cream and cilantro, but feel free to add on any toppings you're craving. Diced red onion, cotija cheese and bell peppers would all be delicious!
Storing and reheating
Store any leftovers of this barbacoa chipotle recipe in the fridge for up to 5 days. I recommend reheating the bowls without the toppings – just reheat the rice and beef together and then add the toppings fresh from there. Sprinkle some water over top of the beef to prevent it from drying out then microwave for 1-2 minutes until heated through.
If you want to be able to pack barbacoa beef burrito bowls for meal prep lunches, place the beef and rice into small, microwaveable containers. When you're ready to eat, you just need to microwave the beef and rice for about 2 minutes, then add it into the container with your cold ingredients. Toss to combine and you'll be all set!
Can you freeze barbacoa beef?
Fortunately, this Instant Pot barbacoa beef freezes beautifully, making it the perfect choice for meal prep dinners like a beef burrito bowl!
Freeze the leftover beef and rice separately for up to 3 months. When you’re ready to enjoy, defrost in the fridge overnight before reheating just like you normally would.
There are a lot of ways to use leftover barbacoa beef too. Of course, you can use it to make traditional Mexican dishes like tacos, burritos and enchiladas. For something a little different, use your barbacoa beef to make loaded baked potatoes, a pot of soup, or add some of the beef to an omelet.
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More Mexican-inspired meal prep recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan to use the Instant Pot barbacoa beef in lunches for the week.
- Get some compostable takeout containers like the ones pictured in this post.
- I get all my grass-fed beef and free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Freeze and refrigerate leftovers in round glass microwave-safe bowls with lids.
- **Get my full list of tools here**
Instant Pot Barbacoa Beef {Chipotle Copycat}
Ingredients
For barbacoa
- 1 tbsp olive oil
- 2 lbs stewing beef
- 4 cloves garlic minced
- 1 chipotle pepper, minced
- 2 tbsp adobo sauce (from the can of chipotles)
- 1 tbsp lime juice
- 1 tbsp soy sauce or tamari if gluten-free
- 1 tbsp vinegar
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp onion powder
- 2 tsp paprika
- 3/4 cup beef broth
- 1/2 tsp each salt & pepper
For bowls
- Store-bought fresh salsa or pico de gallo
- Guacamole
- corn
- Lettuce
- Cheese
- sour cream
- cilantro
Rice
- 2 cups water
- 1 cup dry rice
- 1 tsp butter
Instructions
- Add all ingredients for barbacoa to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 20 minutes. Instant Pot will take about 10-20 minutes to come to pressure then pressure cook the 20 minutes.
- Do a natural pressure release, then open lid when pressure gauge has dropped and lid opens easily (should take about 20 minutes).
- Meanwhile, make rice in a rice cooker and assemble ingredients for bowls.
- When pressure has released, shred beef and then serve with rice and other desired toppings. Enjoy!
Comments & Reviews
Sharon V says
My family really enjoyed this recipe and I love how easy it is. I did it with a bottom blade and I cut out all the fat which made it inexpensive and tasty. In terms of cooking times, I found that 20 minutes at high plus natural release was perfect. The meat literally came apart. Thanks 🙏
Taylor Stinson says
I’m so happy you enjoyed! 🙂
Debbie says
I am planning on cooking this recipe in the Instant Pot with 4 pounds of Chuck Stew meat, do I need to increase the cooking time, or is 20 minutes with natural pressure release sufficient? I am still new to Instant pot cooking. What is the secret to really tender meat… cooking longer? or shorter?
THANK YOU!
Taylor Stinson says
I would recommend adding 20 minutes. In most cases, cooking longer results in more tender meat.
Bonnie says
This recipe was crazy delicious! Everyone in my family (8 kids!) devoured it and the adults had seconds. I also used the crock pot (fresh roast on high for 5 hours) and while it turned out great, next time I’ll leave out the peppers and spice until the end. I think cooking them so long made it extra spicy (I liked it but it was too hot for the kids). The crock pot meat also turned out a tad bit drier than I liked so I added a bit more beef broth at the end to neutralize the spice and make it juicier. Perfection!!
Taylor Stinson says
I’m so happy you enjoyed, Bonnie 🙂
Kessa says
I love chipolte’s bowls!
Ted says
Followed recipe exactly, except I used 2 1/2 lbs. stew meat. And 3 minutes time. After the natural release meat was still tough. Another 3 minutes and NR it was perfect..
Karl says
I must have used the wrong beef or used too much beef but I followed this recipe and put it for 2 minutes and it turned out raw and would not shred.
Taylor Stinson says
I’m wondering if you used more beef than the recipe called for. I’m sorry you had trouble!
Larissa says
Simply amazing. I’m currently nursing my food coma with a paloma as we speak. You’re the best!
Taylor Stinson says
I’m so happy you enjoyed Larissa!! 🙂
Victory says
Should it be cooked for 20 minutes i assume?
Taylor Stinson says
Hi Victory – you cook for 2 minutes on high pressure. The Instant Pot will take a few minutes to preheat so it does end up cooking for more than 2 minutes in the end, but you want to set your pressure cooker to cook for 2 minutes.
Melissa Beckley says
There were no leftovers! This recipe was SOOOO delicious, even my pickiest eaters devoured it! I love that it was quick and super easy to throw together too. This has been requested to be put into our regular rotation. 🙂
Taylor Stinson says
That makes me so happy Melissa!!! 🙂 Thanks for your review!
Anne Groom says
This recipe is terrific! I substitute garlic coconut aminos for the soy sauce to be gluten free/whole 30 friendly. And honestly, I double the recipe because it’s just that good! Thanks for bringing a super easy dish to our dinner staples!
Taylor Stinson says
So happy you enjoyed, Anne 🙂
Tyiara says
This recipe is amazingly delicious! However I used my crock pot as I don’t have an instant pot and it turned out really good. Just turn it on the lowest setting and it cooks all day. (I put the meat in frozen and by the time I got home from work it was perfect, all I had to do was cook the rice and assemble.)
Taylor Stinson says
So happy you were able to do it in the crockpot Tyiara! 🙂 Thanks for sharing!!