Instant Pot Barbacoa Beef
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5 from 2 votes

Instant Pot Barbacoa Beef (Chipotle Copycat)

These Instant Pot Barbacoa Beef Burrito Bowls are just like the kind you get at Chipotle! By using a natural pressure release, the beef stays tender, flavourful and delicious!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Entree
Cuisine: Mexican
Keyword: barbacoa chipotle
Servings: 6 servings
Calories: 514kcal

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
  • 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
  • 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 2 minutes. Instant Pot will take about 10-20 minutes to come to pressure then pressure cook the 2 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

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