Easy Instant Pot Barbacoa Beef

overhead view of 3 instant pot barbacoa beef tacos on parchment paper surrounded by lime wedges and cilantro.

5 from 1 reviews

Delicious Mexican barbacoa-style beef on a weeknight is possible with this simple recipe for Instant Pot barbacoa beef! Use it for tacos, bowls, burritos, salads, and more. (gluten-free, nut-free, dairy-free)


  • 1 tbsp olive oil
  • 3 lb beef chuck roast (or beef stew meat)
  • 3 cloves garlic
  • 1/2 small white onion, diced
  • 2 tablespoons apple cider vinegar
  • 1/2 cup beef broth
  • 1 tbsp ground cumin
  • 2 tsp chipotle powder
  • 1 tbsp dried Mexican oregano (or regular oregano)
  • 3/4 tsp salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/8 tsp ground cloves
  • 2 bay leaves


  1. If using a roast, cut it into roughly baseball-sized chunks. Pat beef dry with paper towels.
  2. Turn Instant Pot to Sauté mode on high. Heat oil in the bottom of the pot.
  3. Add meat and brown well on each side.
  4. Add remaining ingredients to the Instant Pot and stir to combine.
  5. Close and lock the lid, sealing the vent. Turn to Pressure Cook mode on High Pressure setting. Set timer for 50 minutes (35 minutes if you're using small pieces of stew meat).
  6. Once timer goes off, let pressure release naturally before removing the lid.
  7. Remove bay leaves and shred meat. Stir in some of the juices from the pot to keep the meat moist.


  • To easily shred the cooked meat, you can use a stand mixer with the paddle attachment. Two forks also works.
  • Store leftovers in the refrigerator for up to 4 days.

Keywords: instant pot barbacoa, easy instant pot barbacoa beef, pressure cooker barbacoa beef