Tender Instant Pot Barbacoa

Welcome to the ultimate guide for creating incredibly tender and flavorful Instant Pot Barbacoa, a dish that transforms tough cuts of beef into a succulent, shreddable masterpiece. This recipe brings the rich, authentic taste of traditional Mexican barbacoa right into your kitchen, utilizing the speed and convenience of the Instant Pot. Imagine juicy beef, infused with a complex blend of smoky chiles and aromatic spices, ready to elevate your tacos, burritos, and bowls to a whole new level. Get ready to impress your family and friends with this versatile, mouth-watering shredded beef that’s destined to become a staple in your recipe rotation.

TENDER & FLAVORFUL INSTANT POT BARBACOA: YOUR ULTIMATE GUIDE

The Instant Pot has truly revolutionized how we approach cooking, especially for dishes that traditionally demand hours of slow simmering. For recipes like barbacoa, which typically involve long cooking times to achieve that signature melt-in-your-mouth tenderness, the Instant Pot is an absolute game-changer. It significantly reduces the cooking duration without compromising the depth of flavor or the desired texture. This Instant Pot Barbacoa recipe exemplifies just that, delivering perfectly cooked, highly seasoned shredded beef that is incredibly versatile. It’s a guaranteed family favorite that offers a delightful alternative to your usual taco night routine, promising a burst of authentic Mexican flavors with every bite.

WHAT IS BARBACOA? EXPLORING ITS RICH HERITAGE

Before diving into the recipe, let’s briefly touch upon the origins of barbacoa. The term “barbacoa” is derived from the Taíno word “barabicu,” which refers to a framework of sticks used for grilling or smoking food. Over time, it evolved into a traditional Mexican cooking method where whole meats, often beef, lamb, or goat, are slow-cooked, typically in a pit dug in the ground, covered with maguey leaves, and cooked for many hours until incredibly tender. This meticulous process infuses the meat with a distinctive smoky flavor and an unmatched succulence.

Our Instant Pot version offers a contemporary twist, replicating the tender, flavorful results of traditional barbacoa without the need for an underground pit. By using the Instant Pot, we harness high-pressure cooking to break down tough cuts of meat quickly, ensuring that every strand of beef is infused with the vibrant medley of chiles and spices, delivering an authentic taste experience in a fraction of the time.

ESSENTIAL TIPS AND TRICKS FOR PERFECT INSTANT POT BARBACOA

Achieving barbacoa perfection in your Instant Pot is simpler than you think, especially with a few expert tips. Here’s what you need to know to make your shredded beef truly stand out:

• Understanding Barbacoa: As mentioned, “Barbacoa” is the Spanish word for “barbecue,” but in Mexican cuisine, it implies a slow-cooked, often shredded meat. Our Instant Pot method respects this tradition by delivering incredibly tender results.
• Sourcing Specialty Ingredients: Some ingredients integral to barbacoa’s authentic flavor, like certain dried chiles or herbs, might be challenging to find in conventional grocery stores. We highly recommend checking specialty aisles in larger supermarkets or visiting a Mexican grocery store for the best selection. These establishments often carry a wider array of dried chiles, spices, and unique herbs that are crucial for developing the complex flavor profile of true barbacoa.
• Epazote vs. Cilantro: Epazote is a distinctive herb commonly used in Mexican cooking, known for its unique, somewhat pungent flavor. If you’re located in an area where epazote is scarce (often states not bordering Mexico), fresh cilantro makes a suitable substitute. While cilantro offers a different flavor profile, it still contributes a fresh, herbaceous note that complements the rich beef and chiles.
• Guajillo vs. Ancho Chiles: Guajillo chiles provide a fruity, tangy flavor with a mild heat. Ancho chiles, on the other hand, are dried poblano peppers, offering a richer, smoky, and slightly sweet flavor. If guajillo chiles are unavailable, you can confidently use only ancho chiles. They are generally easier to find and will still contribute significant depth and earthiness to your barbacoa sauce.
• Choosing Your Liquid: Beer or Broth: For the most authentic flavor profile, a Mexican beer (like Corona, Modelo, or Pacifico) is recommended. Its subtle malty notes add a wonderful dimension to the sauce. However, any regular lager or light beer will work well. If you prefer to avoid alcohol or don’t have beer on hand, high-quality beef broth is an excellent alternative that will still contribute to the richness and moisture of the dish.
• Shredding Techniques: You have the option to remove the cooked beef from the Instant Pot for shredding or to shred it directly within the pot. We suggest removing the meat to a cutting board, discarding any excess fat, and then shredding it with two forks. After shredding, return the meat to the pot with a few spoonfuls of the cooking liquid. This ensures the barbacoa soaks up all the delicious juices, remaining incredibly moist and flavorful. Alternatively, leaving the meat in the pot while shredding can result in even more liquid absorption, making it extra succulent.
• Fat Trimming: Chuck roast can have varying amounts of fat. You can trim off large pieces of fat before cooking to reduce grease in the final dish. Alternatively, you can easily remove the softened fatty pieces after the meat is cooked and tender.
• Optimizing Cooking: For the most efficient and even cooking in the Instant Pot, cut your chuck roast into roughly 2-inch chunks. This allows the meat to cook more uniformly and absorb the flavors more effectively compared to cooking it as a whole roast.
• For the Purists: While our Instant Pot recipe delivers fantastic results, for those seeking a truly traditional Mexican barbacoa experience cooked over many hours, we encourage you to explore authentic recipes like this Barbacoa De Res recipe from Los Recetas de Laura.

INGREDIENTS FOR AUTHENTIC INSTANT POT BARBACOA

Crafting this rich barbacoa requires a thoughtful selection of ingredients, each playing a crucial role in building its deep and complex flavor profile. Here’s what you’ll need to gather:

Core Ingredients:

• Lard or olive oil (for searing)
• Chuck roast, cut into 2-inch chunks (the ideal cut for shreddable beef)
• Chipotle chilis in adobo sauce (for smoky heat and depth)
• Guajillo chiles, deseeded and stems removed (for fruity notes)
• Ancho chiles, deseeded and stems removed (for earthy, sweet undertones)
• Fresh lime juice (for brightness and tang)
• Apple cider vinegar (to tenderize and add a zesty kick)
• Mexican oregano (distinctly different and more robust than Mediterranean oregano)
• Cinnamon (a surprising but essential warm spice)
• Bay leaves (for aromatic subtle flavor)
• Epazote (or cilantro, for an herbaceous touch)
• Onion, diced (aromatic base)
• Garlic, a whole head, sliced in half (for robust garlic flavor)
• Beer (preferably Mexican) or beef broth (the liquid base)

HOW TO MAKE INSTANT POT BARBACOA: STEP-BY-STEP

Follow these easy steps to prepare your succulent Instant Pot Barbacoa:

1. Turn your Instant Pot to the “Saute” function. Once hot, melt the lard or heat the olive oil. Add the chuck roast chunks to the pot, working in batches if necessary to avoid overcrowding. Sear the meat on all sides until nicely browned. This step is crucial for developing deep flavor.



2. While the meat is searing (or beforehand), prepare your chile sauce. Remove the seeds and stems from the guajillo chiles and ancho chiles. Combine these deseeded chiles with the chipotle chiles in adobo sauce in a blender or food processor.
3. Add the fresh lime juice, apple cider vinegar, and the rich adobo sauce from the canned chipotles to the blender. Blend until the mixture is completely smooth. This may take a few minutes to achieve a consistent, paste-like sauce.
4. Pour the vibrant chili sauce directly over the seared meat in the Instant Pot. Then, add the diced onion, bay leaves, epazote (or cilantro), Mexican oregano, and cinnamon to the pot. Stir all the ingredients thoroughly, ensuring the meat is well-coated with the aromatic sauce.



5. Place the sliced head of garlic, cut side down, on top of the meat and sauce mixture. This allows the garlic to infuse its flavor deeply into the dish as it cooks.
6. Pour the beer or beef broth over the meat and other ingredients in the pot. Do not stir it in after adding the beer or broth, as this helps to prevent a “Burn” notice on some Instant Pot models.



7. Secure the Instant Pot lid, ensuring the sealing valve is in the “Sealing” position. Select the “Meat/Stew” or “Pressure Cook” setting and set the cooking time for 60 minutes on high pressure.



8. Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This slow release helps to keep the meat tender and juicy. After 10 minutes, carefully perform a quick release of any remaining pressure by turning the sealing valve to the “Venting” position.



9. Carefully open the lid. Remove the tender beef from the pot and transfer it to a large plate or cutting board. Discard any large pieces of fat. Using two forks, shred the meat into desired consistency. Spoon a few generous spoonfuls of the flavorful broth from the pot over the shredded meat to keep it wonderfully moist and juicy.



10. Your Instant Pot Barbacoa is now ready to be enjoyed! Serve it in warm tacos, over fluffy rice, on crispy tostadas, or however else you choose. For an extra layer of flavor, consider drizzling some vibrant Chimichurri Sauce over your barbacoa.

DELICIOUS SERVING SUGGESTIONS FOR BARBACOA

The beauty of Instant Pot Barbacoa lies in its incredible versatility. While tacos, burritos, and burrito bowls are classic choices, don’t limit yourself! Here are more ideas to make your barbacoa experience unforgettable:

• Tacos: Serve in warm corn or flour tortillas with traditional toppings like chopped white onion, cilantro, a squeeze of lime, and a dash of your favorite salsa.
• Burrito Bowls: Create a hearty bowl with rice (cilantro-lime rice is fantastic), black beans, corn, avocado slices or guacamole, pico de gallo, and a dollop of sour cream or Greek yogurt.
• Nachos: Pile barbacoa onto a bed of crispy tortilla chips, top with melted cheese, jalapeños, and all your favorite nacho fixings.
• Quesadillas: Layer barbacoa and cheese between two tortillas, grill until golden, and serve with salsa and sour cream.
• Sliders: Serve on small slider buns with a bit of coleslaw or pickled onions for a delicious party appetizer.
• Salads: Add a generous scoop of barbacoa to a fresh green salad with a zesty vinaigrette for a protein-packed meal.
• Breakfast: Incorporate barbacoa into breakfast scrambles, omelets, or even breakfast burritos for a savory start to your day.

STORAGE AND REHEATING INSTANT POT BARBACOA

Proper storage is key to enjoying your delicious barbacoa for days to come. Here’s how to store and reheat it:

• Refrigeration: Any leftover barbacoa that won’t be frozen can be stored in an airtight container in the refrigerator for up to 5 days. For best results, ensure there’s a little bit of the cooking liquid with the meat to keep it moist. When ready to serve, simply heat in the microwave, a skillet over medium heat, or in a covered dish in the oven until warmed through.
• Freezing: Barbacoa freezes exceptionally well, making it perfect for meal prepping. Place cooled leftover barbacoa in a freezer-safe ziploc bag, pressing out as much air as possible, or in an airtight freezer-safe container. It can be stored for up to 3-4 months. To reheat, defrost the barbacoa in the refrigerator overnight, then warm it up using your preferred method (microwave, stovetop, or oven).

CRAVING MORE DELICIOUS RECIPES?

• Instant Pot Shredded Chicken
• Crock Pot Chicken and Rice Burrito Bowl
• Sheet Pan Beef Fajitas
• Air Fryer Mexican Street Corn
• Crock Pot Mexican Style Shredded Beef
• Chicken Enchiladas
• Cinco de Mayo Recipes

Instant Pot Barbacoa Recipe

This Instant Pot Barbacoa is tender, juicy beef cooked in a delicious medley of chilis and spices. Perfect in so many different dishes such as tacos, bowls and burritos!

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6

Author: Brandie Skibinski

Ingredients

• 1 Tablespoon lard (or olive oil)
• 3 pounds chuck roast, cut into 2 inch chunks
• 2 chipotle chilis in adobo sauce
• 2 guajillo chiles, deseeded and stems removed
• 2 ancho chilis, deseeded and stems removed
• Juice from one lime
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons adobo sauce from the chipotles
• 1 onion, diced
• 2 bay leaves
• 2 dried stems with leaves of Epazote (or cilantro)
• ½ teaspoon Mexican oregano
• ½ teaspoon cinnamon
• 1 head of garlic, sliced in half across the middle of all the cloves
• 12 ounces beer (or beef broth) (Mexican beer is preferred)

Instructions

1. Turn the Instant Pot to “Saute” and melt 1 Tablespoon lard or heat the olive oil, if using. Add 3 pounds chuck roast, cut into 2 inch chunks. Sear on all sides until browned.
2. Add 2 chipotle chilis in adobo sauce, 2 guajillo chiles (deseeded and stems removed), and 2 ancho chilis (deseeded and stems removed) to a blender or food processor.
3. Squeeze in juice from one lime along with 2 Tablespoons apple cider vinegar and 2 Tablespoons adobo sauce from the chipotles. Mix until it is well blended. This may take a couple of minutes.
4. Pour the chili sauce over the meat. Add 1 onion (diced), 2 bay leaves, 2 dried stems with leaves of Epazote (or cilantro, if using), ½ teaspoon Mexican oregano, and ½ teaspoon cinnamon to the pot. Stir well.
5. Add 1 head of garlic, sliced in half across the middle of all the cloves (cut side down) over the meat.
6. Pour 12 ounces beer (or beef broth) over the meat. Do not stir.
7. Close and seal the Instant Pot and set to the meat setting (or “Pressure Cook” on High) for 60 minutes.
8. When the timer goes off, let it slow release for 10 minutes then do a fast release.
9. Remove the meat, discard any fatty pieces, and shred on a plate with two forks. Spoon a few spoonfuls of the broth over the meat to keep it moist.
10. Serve in tacos, over rice, on tostadas, or however you choose.

Recipe Notes

• Some of these ingredients can be harder to find unless you have a Mexican grocery store around you. So be sure to check in the specialty aisles of your grocery store where other Latin foods are located. We’ve listed substitutes where possible. Keep in mind though, the more substitutions you make, the less this will taste like how it was meant to taste.
• Epazote is an herb that can be hard to find in most states that aren’t near the border of Mexico so you can substitute with cilantro.
• If you can’t find guajillo chiles, just use all ancho chiles which are easier to find in most places.
• We prefer to use a Mexican beer for this recipe to keep it as authentic as possible, but any regular beer will work as well. Beef broth can be substituted for the beer.
• You can remove the meat from the pot to shred or you can leave it in the pot. We add some of the juices to the meat after shredding, but leaving it in the pot will allow it to soak up more juices for maximum tenderness.
• You can trim your roast before cooking or just remove the fat pieces after cooking.
• This cooks best when your roast is cut into smaller chunks (approximately 2 inches) rather than put in as a whole.

Course: Main Course

Cuisine: American, Mexican

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.