Instant Pot Barbacoa Beef Recipe — Tender Mexican Shredded Beef

This Instant Pot Barbacoa Beef is an easy, flavor-packed recipe that’s ideal for busy weeknights or Taco Tuesday. With about 15 minutes of active prep and the pressure cooker doing the rest, you’ll have tender, shredded beef ready in just over an hour.

What Is Barbacoa, Exactly?

Barbacoa is a traditional Mexican cooking technique that produces very tender, juicy meat. Historically cooked underground with steam, modern barbacoa is commonly made on the stove, over a fire, in a slow cooker, or in an electric pressure cooker. The meat—often lamb, goat, or beef—is simmered in a seasoned marinade that creates a flavorful broth. Once cooked, the meat is shredded and served in tacos, burritos, enchiladas, or over rice.

What’s the Difference Between Barbacoa and Carnitas?

Although barbacoa and carnitas may look similar in dishes like tacos, they differ in preparation and traditional protein choice. Carnitas are braised pork that’s often finished to get crispy edges, while barbacoa typically uses beef, lamb, goat, or pork and is slow-steamed or pressure-cooked until shreddable and moist. The flavor profiles also differ: barbacoa leans on smoky, tangy, and spiced braising liquid, whereas carnitas highlight rich pork fat and a crisp finish.

Ingredients

• 2 pounds chuck roast, fat trimmed and cut into 2-inch cubes
• 3/4 cup beef broth (low-sodium recommended)
• 3–4 chipotles in adobo, peppers only
• 1 4-ounce can diced green chilies
• 1/4 cup fresh-squeezed lime juice
• 3 tbsp apple cider vinegar
• 3 whole bay leaves
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 tsp ground cloves
• Salt and freshly cracked black pepper, to taste

How To Make Instant Pot Barbacoa Beef

1. Sear the beef: Set the Instant Pot to SAUTE and heat a small amount of oil. Add the chuck roast cubes in a single layer and brown 2–3 minutes per side until golden. Turn off the SAUTE function.
2. Add the braising liquid: Pour in the beef broth, chipotles, diced green chilies, lime juice, apple cider vinegar, bay leaves, and the dry seasonings. Stir to combine so the flavors distribute evenly.
3. Pressure cook: Secure the lid and set the Instant Pot to pressure cook on HIGH for 60 minutes.
4. Shred the beef: Let the pressure release naturally, then carefully remove the lid. Shred the meat right in the pot with two forks or tongs.
5. Serve: Use a slotted spoon to transfer the shredded barbacoa to warm tortillas, or serve it in burritos, enchiladas, or over rice. Spoon some of the cooking broth over the meat for extra moisture and flavor.

Taco Topping Suggestions

• Fresh pico de gallo
• Chipotle corn salsa
• Guacamole or sliced avocado
• Quick pickled red onions
• Salsa verde or a simple salsa roja
• Chopped cilantro and lime wedges

If you try this recipe, adjust the heat and acidity to your taste—chipotles and lime make a great starting point—and enjoy homemade barbacoa that’s fast, tender, and full of flavor.