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Easy Instant Pot Beef Barbacoa is smoky and a little spicy beef cooked with chipotle peppers to the most tender mouth-watering deliciousness. Only 5 Ingredients are made in the Pressure Cooker or in a Slow Cooker and will be ready for a family-pleasing meal with little effort and lots of flavors!
Those Chipotle Peppers in all the gloriousness of the adobo sauce. It’s smoky and spicy and oh so scrumptious! I mean my mouth is watering just thinking about it. And all this goodness you can make at home and let me tell you it is AMAZING! Did I already say that? No need to go out to have this meal!
Putting this in the slow cooker (cook times included in recipe instructions) and coming home to an easy and delicious dinner is always a Hallelujah moment, but there also are those days you just didn’t really prepare. You dash by the grocery store on the way home and see this hunk of a chuck roast staring at you, YES you just must have it! Head home and get it in the Instant Pot and you have it ready in an hour and a half.
5 Ingredients Needed for Perfect EASY Beef Barbacoa
- Chuck Roast
- Garlic Salt
- Chipotle Peppers in Adobo Sauce
- Beef Broth
- Bay Leave
3 Simple Steps to Make Easy Instant Pot Beef Barbacoa
Step 1. Really there is not much work. Turn that IP on sauté feature and sear that HUNK after your sprinkle it good with garlic salt!
Step 2. Pour in a can of Chipotle Peppers in Adobo sauce! Oh, what a spicy little dream in a can!
NOTE: You can pulse them in the blender, if desired, if you prefer a smoother sauce. Finding a nice chunk of pepper makes me smile, but you may like it nice and smooth! I do not find it necessary. Whichever tickles your fancy friends! It’s so delicious either way! We want to keep everyone soulfully happy!
Step 3. Then surround it with a cup of beef broth and toss in 3 bay leaves. You are all set. SET IP to manual setting on high pressure for 70 minutes!
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Slow Cooker Secret for Easy Beef Barbacoa
If you were good and planned today, you can sear this roast in a skillet and transfer to your slow cooker. Set it on high for 6 hours or low for 8. Or a little more won’t hurt it a bit! Dinner is done when you get home.
Just a little secret, as long as you don’t tell anyone! If you don’t want to take the time to sear this, no one will know the difference and it will be just fine! I have made a many of roasts that I just threw in the crock pot frozen. Cook it an hour or two more and no one knew of my sinfulness 😉
Pull that hunk of meat out and shred with two forks! Return it to the slow cooker in some of the juices. You are ready to serve it! This goes perfectly with your favorite tortillas, crunchy, soft, corn, or flour. Want to leave off the “BREAD” this makes a FABULOUS Barbacoa Bowl! YUM!
It’s the perfect weekday meal or great to serve for a party. Set up a bar of toppings and it stays nice and warm in the slow cooker! Your guests will kiss you!
Ya’ll just gotta make this one! If you do make sure to come back and tell me what you think! I’d love to connect with you and want you to be part of our Soulfully Made Family! My hope is you feel that great big hug straight from my home to yours when you create these dishes.
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Easy Beef Barbacoa
Ingredients
Beef
- 4 pound chuck roast, cut into 6 large chunks
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Barbacoa Sauce
- 3 chipotle peppers from adobo sauce
- 4 teaspoons adobo sauce
- 2 limes, juiced (3 tablespoons)
- 4 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano, (Mexican oregano, if you have it)
- ⅓ cup apple cider vinegar
- ¾ cup beef broth
- 2 large bay leaves, (do not use in sauce- add whole while cooking)
Instructions
Prepare Barbacoa Sauce (to use with all cooking methods)
- To a blender or food processor, add the barbacoa sauce ingredients (do not add the bay leaf). Pulse until the sauce is combined and smooth.3 chipotle peppers from adobo sauce, 4 teaspoons adobo sauce, 2 limes, 4 cloves garlic, 2 teaspoons ground cumin, 2 teaspoons dried oregano, ⅓ cup apple cider vinegar, ¾ cup beef broth
Prep Chuck Roast
- Cut the chuck roast into 6 evenly sized large chunks. Season with salt and pepper.
INSTANT POT INSTRUCTIONS
- Sear the Beef in the Instant Pot: Pour 2 tablespoons of oil into the Instant Pot and select Sauté. Once hot, cook each piece for 1 to 2 minutes on each side until browned. Remove to a plate.4 pound chuck roast, 2 tablespoons avocado oil, 1 teaspoon kosher salt, 1 teaspoon black pepper
- After Searing: Once all the pieces are seared, hit cancel to stop the saute.
- Add Sauce and Bay Leaves: Pour the prepared barbacoa sauce into the Instant Pot and scrape any stuck bits off of the bottom. Add the beef back into the Instant Pot and add the bay leaves.2 large bay leaves
- Secure the lid, set to Pressure Cook (or Manual) on High for 1 hour, and cook.
- Quick Pressure Release: When the cooking time is complete, carefully turn the valve to Venting to perform a quick release of the pressure. Allow all the steam to escape until the pressure pin drops. Then carefully remove the lid and discard the bay leaves.
SLOW COOKER INSTRUCTIONS
- Sear the Beef: In a large skillet, over medium-high heat, add 2 tablespoons of oil. Once the skillet is hot, add beef and cook each piece for 1 to 2 minutes on each side until browned. Remove to a plate while cooking the remaining pieces.4 pound chuck roast, 2 tablespoons avocado oil, 1 teaspoon kosher salt, 1 teaspoon black pepper
- After Searing: Once all the beef chunks are seared, add them back into the Slow Cooker.
- Add Sauce and Bay Leaves: Pour the prepared barbacoa sauce evenly over the beef and place the bay leaves in with the meat.2 large bay leaves
- Cover and Cook: Place the lid on the slow cooker and cook on low for 8 or 6 hours on high or until the beef is tender. Remove the lid and discard the bay leaves.
OVEN INSTRUCTIONS
- Preheat the oven to 325°F (160°C).4 pound chuck roast, 2 tablespoons avocado oil, 1 teaspoon kosher salt, 1 teaspoon black pepper
- Sear the Beef: In a large oven-safe Dutch oven, heat 2 tablespoons of oil over medium-high heat on the stovetop. Sear the beef chunks for about 1-2 minutes per side until browned, working in batches if necessary.
- Add Sauce and Bay Leaves: Pour the prepared barbacoa sauce over the seared beef, ensuring it's well-coated. Add the bay leaves.
- Cover and Cook: Cover the Dutch oven with a lid or tightly with foil, and transfer to the preheated oven. Cook for 3 to 3 ½ hours, or until the beef is tender and shreds easily with a fork. Remove the lid and discard the bay leaves.
SHRED AND SERVE (for all cooking methods)
- Remove and Shred: Once the beef is fully cooked and tender, transfer the pieces to a large bowl or serving platter. Use two forks to shred the meat, discarding any large pieces of fat.
- Toss with as much of the sauce as you like and serve.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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