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Instant Pot Barbacoa Beef

Instant Pot Barbacoa Beef

Servings: 4


  • 2.5 lbs chuck roast
  • 4 cloves garlic
  • 1 can (3.5 oz) chipotles in adobo sauce
  • 1 can (4 oz) diced green chiles
  • 1 small red onion
  • 1/4 cup lime juice
  • 2 tbsp vinegar
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 whole cloves
  • 3 each bay leaves
  • 1/2 cup chopped cilantro
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 cup water


Pre-Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, instant pot
  • Add chipotle peppers, diced green chiles, onions, garlic, lime juice, vinegar, and water in a blender. Blend until smooth
  • Dice red onions, chop cilantro

Cooking Method:

  • Place chuck roast at the bottom of the instant pot
  • Pour in the blended sauce
  • Add seasonings and cilantro. Mix well
  • Securely close the lid and set vent to "sealing". Press "Manual", then press "pressure" until it says "high pressure". Then adjust the timer to 75 minutes. Let it cook, and then follow the manual instructions to turn the vent to "venting" and wait until all the steam has released and the valve drops.
  • Remove the lid. Shred the beef using two forks. Serve with a bowl of rice, on top of nachos, or with salad.

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