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Barbacoa Beef in Instant Pot


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Barbacoa Beef in Instant Pot 0 Picture


  • To serve:
  • 4 pounds lean brisket or chuck roast, cut into large chunks
  • Salt and pepper
  • Safflower, corn or canola oil (about 3 tablespoons)
  • 1 onion, roughly chopped
  • 2 cloves of garlic, smashed
  • 1/2 cup beef stock
  • 1/4 cup finely chopped or pureed chipotle in adobo sauce
  • 1/4 cup lime juice
  • 1/4 teaspoon ground cloves
  • Half a cinnamon stick (about 1 1/2 inches)
  • 1 large bay leaf
  • 2 tablespoons cumin
  • 1 tablespoon coriander
  • 1 tablespoon oregano
  • Charred corn or flour tortillas, for soft tacos, or toasted super-size flat-bottom hard tacos
  • Pico de Gallo (recipe below)
  • Pickled Red Onions (recipe below)
  • Cilantro leaves
  • Lime wedges
  • Pickled jalapeno slices
  • Crumbled queso fresco
  • Thinly sliced radishes
  • For the Pickled Red Onions:
  • 3/4 cup white wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 medium red onion, sliced


Servings 6
Preparation time 30mins
Cooking time 120mins


Step 1

Bring meat to room temperature and season with salt and pepper. Heat Instant Pot on manual high heat and add oil, 3 turns of the pan, then brown meat evenly all over, working in batches.

Place meat to side, add a little more oil to pot and sauté onions until translucent. Add beef stock, chipotle in adobo, lime juice, smashed garlic cloves ground cloves, cinnamon, bay leaf, cumin, coriander and oregano. Add cooked meat. Cook in Instant Pot 60 minutes on manual high heat (or 8 hours in slow cooker on low, 6 hours on high, or in oven at 275˚F for 5 hours, turning occasionally.) Allow Instant Pot to natural release pressure.

Shred meat and adjust salt. Serve with tortillas and toppings of choice.

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