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Instapot Beef Barbacoa


4 pounds Beef Roast: Chuck, Rib, or other.

cut into roughly 1lb pieces

1 Tablespoon Kosher Salt

2 teaspoons cracked Black Pepper

1 ½ cups Beef Broth

3 - 12 Chipotle Chilies in Adobo*

8 Garlic Cloves

2 Tablespoons ground Cumin

1 ½ Tablespoons dried Oregano

½ teaspoon ground Cloves

4 Bay leaves

1/4 cup Fresh Lime Juice


  • Rub beef with salt and pepper. Let rest 10 minutes.

  • While beef rests in a blender add 1 cup beef broth, chipotle chilies, garlic, cumin, oregano, cloves and puree.

  • Add ½ of beef broth to Instapot and then add the beef, pour over the beef the puree in the blender and add bay leaves.

  • Pressure cook for 1 hour 20 minutes.

  • Let pressure release naturally for at least 15 minutes.

  • Shred beef, skim the fat off the pot juices, stir in lime and pour over shredded beef.

*NOTES: Use the number of chipotle chilies for desired heat. I use 3 when it needs to be mild (Colette). If it needs to be spicy (Ray) I use the entire tin of chilies.

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