Tender Instant Pot Barbacoa Beef

This Instant Pot Barbacoa brings together tender, juicy beef infused with a vibrant mix of chilis and spices. It’s a versatile, flavorful meat perfect for tacos, burritos, bowls, and so much more. The Instant Pot speeds up what traditionally takes hours, delivering deep, authentic flavors with minimal effort. It has become a go-to recipe whenever I want something comforting and Mexican-inspired without the long wait.

I first made this Barbacoa during a family taco night and was amazed by how tender the beef got so quickly. Now it’s a recipe my family asks for whenever we want a break from the usual taco meat.

Ingredients

• Lard or olive oil: One tablespoon for deep, traditional richness or a lighter touch
• Chuck roast: Three pounds cut into chunks for tender shredding
• Chipotle chilis in adobo sauce: Two for smoky heat, use quality canned chipotles for best flavor
• Guajillo chiles: Two deseeded and stemmed, add a mild, fruity warmth, if unavailable substitute with ancho chiles
• Ancho chiles: Two deseeded and stemmed, known for their earthy, slightly sweet flavor
• Lime juice: Juice of one lime to brighten and balance the richness
• Apple cider vinegar: Two tablespoons for tang and depth
• Adobo sauce: Two tablespoons from the chipotles to enhance the smoky dimension
• Onion: One diced onion providing sweetness and savory texture
• Bay leaves: Two adding aromatic, herbal notes
• Epazote or cilantro: Two dried stems with leaves as a fresh herbal lift, depending on availability
• Mexican oregano: Half a teaspoon offering a slightly citrusy, delicate herb flavor
• Cinnamon: Half a teaspoon lending gentle warmth and complexity
• Garlic: One head sliced in half sideways for mellow, roasted garlic essence
• Beer or beef broth: Twelve ounces, preferably Mexican lager, or substitute beef broth to deepen the meaty taste

Instructions

Sear the Beef:

Turn your Instant Pot to sauté mode and melt the lard or heat the olive oil. Add the chuck roast chunks, letting them brown slightly for a few minutes. This step locks in juices and builds the meat’s flavor base.

Prepare the Chili Sauce:

Remove seeds and stems from the guajillo and ancho chiles. Place the chipotles, guajillo, and ancho chiles into a blender or food processor. Add lime juice, apple cider vinegar, and adobo sauce. Blend until fully combined, about two minutes, creating a smooth, richly colored sauce.

Combine Ingredients in Instant Pot:

Pour the chili sauce evenly over the seared meat in the Instant Pot. Add the diced onion, bay leaves, epazote or cilantro, Mexican oregano, and cinnamon. Stir gently to combine all ingredients evenly over the beef chunks.

Add Garlic and Liquid:

Place the garlic halves cut side down on top of the meat mixture. Pour the beer or beef broth over everything, making sure the meat is mostly submerged to absorb the liquid and flavors.

Pressure Cook the Meat:

Seal and close the Instant Pot. Select the meat or pressure cook setting and set the time to 60 minutes. This allows the beef to become tender enough for easy shredding while soaking up all the spices.

Release Pressure and Shred:

Once cooking completes, let the pressure release naturally for 10 minutes before quickly releasing the remaining pressure. Remove the beef from the pot and discard any large fatty pieces. Shred the meat using two forks.

Finish and Serve:

Return some of the cooking liquid to the shredded beef to keep it moist and flavorful. Serve your barbacoa in tacos, burritos, on tostadas, or over rice. I personally love drizzling Chimichurri sauce for an herby finish.

I love how the combination of guajillo and chipotle chiles paints the dish with layers of smoky, sweet, and spicy notes. One of my favorite memories with this recipe is a family cookout where everyone gathered eager to make their own tacos topped with fresh cilantro and lime. Those little moments make cooking this Barbacoa even more special.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to five days. When reheating, heat gently in a skillet or microwave with a splash of broth to keep the meat juicy. For longer storage, freeze in a sealed freezer bag or container for three to four months and thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If guajillo chiles are unavailable, use all ancho chiles for a somewhat milder though still rich flavor. Olive oil can replace lard for a lighter, more accessible fat option. Beef broth may stand in for beer, keeping the recipe gluten-free and easier to source. Cilantro works well when epazote cannot be found, providing a fresh herbal note.

Serving Suggestions

This barbacoa shines in soft corn or flour tortillas topped with diced onion and radishes for crunch. Serve with lime wedges and fresh salsa on the side. It also makes a fantastic filling for burrito bowls layered with rice, beans, and avocado slices or on crispy tostadas for textural contrast.

Enjoy the barbacoa warm with fresh lime and cilantro for bright contrast. Leftovers reheat beautifully and make weeknight meals feel special.

Common Recipe Questions

→ What cuts of beef work best for this dish?

Chuck roast cut into chunks works best as it becomes tender and shreds easily after cooking.

→ Can I substitute the chilis if I can’t find guajillo chilis?

Yes, you can replace guajillo chilis with additional ancho chilis for a similar smoky flavor.

→ Is there an alternative to using beer in the cooking liquid?

You can use beef broth instead of beer to keep the savory depth without alcohol.

→ How should I store leftovers to maintain flavor?

Store in an airtight container in the fridge for up to 5 days or freeze for 3-4 months, reheating gently before serving.

→ What herbs help replicate authentic barbacoa flavors?

Mexican oregano and epazote (or cilantro as substitute) add traditional aroma and complexity.