Tender Instant Pot Barbacoa

This Instant Pot Barbacoa is a fantastic way to enjoy tender, juicy beef bursting with the smoky heat of chipotle and the rich flavors of traditional Mexican chilis. It’s perfect for tacos, burrito bowls, tostadas, or just on its own. The pressure cooker cuts the cooking time drastically while layering in complex spices and herbs, making it a favorite for busy weeknights and flavorful gatherings alike.

I remember the first time I made this recipe was right before a family barbecue. It disappeared so fast that now I hear requests for barbacoa almost every week, making it a staple in our meal rotation.

Ingredients

• Lard or olive oil: for browning beef and adding richness to the dish, lard is traditional for that authentic flavor but olive oil works well too
• Chuck roast: cut into twoinch chunks which becomes perfectly tender and shreddable when pressure cooked
• Chipotle chilis in adobo sauce: for smoky heat, these add a deep, slightly spicy flavor that defines barbacoa
• Guajillo chiles: deseeded and stemmed, they contribute a mild sweetness and earthiness, if unavailable, ancho chiles can be substituted
• Ancho chilis: deseeded and stemmed, add a mild fruity heat with a chocolate undertone
• Juice from one lime: adds brightness and balances the smoky richness
• Apple cider vinegar: provides acidity to tenderize the beef and deepen flavors
• Adobo sauce: from the chipotles intensifies the smoky, spicy base
• Onion: diced finely for sweetness and texture
• Bay leaves: provide subtle herbal warmth throughout the cooking process
• Epazote or cilantro: as a fresh herb element, epazote is traditional but cilantro is a great substitute that is easier to find
• Mexican oregano: for classic savory notes with a slight citrus tone
• Cinnamon: adds a touch of warmth and enhances the chili flavors without sweetness
• Garlic head: sliced in half, roasting it slightly in the pot infuses flavor gently throughout the dish
• Beer or beef broth: preferably Mexican but beef broth works too, adds moisture and complexity to the cooking liquid

Instructions

Sear the Beef:

Turn your Instant Pot to saute mode and melt the lard or heat the olive oil. Add the chuck roast chunks and sear them on all sides until they get a nice browned crust. This is crucial because browning builds the deep umami flavor that makes barbacoa so delicious. Try not to rush this step take your time to develop color.

Prepare the Chili Sauce:

Remove seeds and stems from guajillo and ancho chilis, then place them with chipotle chilis, lime juice, apple cider vinegar, and adobo sauce in a blender or food processor. Blend until smooth which may take a few minutes. This sauce forms the bold spicy base of the barbacoa.

Combine Ingredients in the Pot:

Pour the chili sauce over the browned beef chunks in the Instant Pot. Add the diced onion, bay leaves, epazote or cilantro stems, Mexican oregano, and cinnamon. Stir it all gently to combine the flavors evenly. Then place the garlic head cut side down on top of the meat.

Add Liquid and Cook:

Pour the beer or beef broth over everything to supply moisture for pressure cooking. Seal and close the Instant Pot lid. Set it to the meat/stew setting or manual pressure cook for 60 minutes to allow the beef to become tender and soak in the spices properly.

Release Pressure and Shred:

When cooking finishes, let the pot naturally release pressure for 10 minutes, then carefully release any remaining pressure manually. Remove the meat from the pot and discard any fatty pieces. Use two forks to shred the beef finely. Scoop some of the cooking broth over the shredded meat to keep it moist and juicy.

Serve:

Serve the barbacoa in warm tortillas with your favorite toppings like diced onion, cilantro, fresh lime, or on a bed of rice or tostadas. I love to drizzle a little chimichurri sauce for a fresh herby complement.

One of my favorite parts about this recipe is how the meat melts in your mouth while retaining hints of smoky spices and aromatic herbs. It brings back memories of family dinners where everyone gathered around sharing stories and piling their plates high with barbacoa tacos.

Storage Tips

Store leftover barbacoa in an airtight container in the fridge for up to five days. When reheating, use either a skillet on the stove or microwave. Add a splash of broth or water if the meat seems dry. For longer storage, freeze the barbacoa in a freezer safe bag or container, removing as much air as possible. It keeps well for up to four months and thaws safely in the fridge overnight.

Ingredient Substitutions

If you cannot find guajillo chilis, ancho chilis can stand in with a slightly different flavor but still delicious. For epazote, cilantro juices or fresh leaves add a nice herbal note without overpowering. Beer is best for authenticity, but beef broth or even a mild stock will work well if you prefer to avoid alcohol.

Serving Suggestions

Barbacoa is flexible, featuring great on tacos topped with diced onion and fresh cilantro or as a protein power source in burrito bowls with rice, beans, and avocado. It also pairs wonderfully with grilled corn or roasted vegetables. Drizzling chimichurri or sprinkling cotija cheese adds an unexpected layer of flavor.

This Instant Pot Barbacoa yields deeply flavored, tender beef that is perfect for weeknights or gatherings. Serve with fresh toppings and warm tortillas for the best experience.

Common Recipe Questions

→ What cut of beef works best for barbacoa?

Chuck roast is ideal for this preparation as it becomes tender and juicy when cooked slowly with spices and chilis.

→ Can I substitute the chilis if I can't find guajillo or chipotle?

You can replace guajillo with ancho chilis for a milder flavor, and chipotle in adobo adds smokiness; omit or substitute with smoked paprika if unavailable.

→ How do the spices contribute to the flavor?

Cinnamon, Mexican oregano, bay leaves, and garlic blend to add warmth, earthiness, and aromatic depth to the beef.

→ Is using beer necessary in the cooking liquid?

Beer adds a subtle maltiness and complexity, but beef broth can be used as a substitute without compromising the overall flavor.

→ How can I store leftovers to maintain flavor and texture?

Store shredded beef in an airtight container refrigerated up to 5 days or freeze for 3-4 months; reheat gently to preserve moisture.