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Instant Pot Barbacoa Beef
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4.88 from 41 votes

Instant Pot Barbacoa Beef {Chipotle Copycat}

This Instant Pot Barbacoa Beef is a perfect Chipotle copycat! The beef stays tender and flavourful with a natural pressure release.
Prep Time20 minutes
Cook Time40 minutes
Total Time6 minutes
Course: Entree
Cuisine: Mexican
Servings: 6 servings
Calories: 514kcal
Author: Taylor Stinson

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!

Video

Notes

UPDATE: The recipe video lists 2 minutes as the cook time but the updated and correct version of this recipe is 10 minutes, as listed in the recipe instructions.
Use your barbacoa to make burrito bowls, tacos, burritos, quesadillas or loaded fries.
Try making this recipe with a full roast. If you’re using a larger roast, cook on high pressure for 30 minutes instead of 20 minutes.
Store the leftovers in the fridge for up to 5 days. Reheat the rice and beef separately, add to your fresh bowls and dig in.
Freeze the barbacoa beef for up to 3 months. Defrost in the fridge overnight then use it to make other dishes like tacos, loaded potatoes and more!

Nutrition

Calories: 514kcal | Carbohydrates: 10g | Protein: 35g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 124mg | Sodium: 900mg | Potassium: 494mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 6.6mg | Calcium: 120mg | Iron: 3.6mg