This is the BEST Instant Pot Barbacoa Beef I have ever tried! Super tender, juicy, EASY and bursting with rich flavors!
Great for large crowds or make ahead meals and makes the best tacos, burritos, nachos, salads, etc!
You can find our Slow Cooker Chipotle Barbacoa recipe HERE!
Ingredients needed to make this Beef Barbacoa Chipotle Copycat:
- 1 (3-5 pound) beef chuck roast, trimmed of excess fat and cut into cubes or bite-sized pieces
- 1 Tablespoon olive oil
- 1/4 cup water
- 1/2 cup mild red enchilada sauce
- 8 ounces canned mild diced green chiles
- 2 chipotles in adobo sauce (more or less to taste), minced
- 2 Tablespoons lime juice
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons brown sugar
- 1 Tablespoon Worcestershire
- 1-3 teaspoons liquid smoke (depending on how “smoky” you like it)
- 1 Tablespoon ground cumin
- 1 Tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 2 bay leaves
How to make Beef Barbacoa (Chipotle Copycat) in the Instant Pot:
Push SAUTE button on the Instant Pot.
Add olive oil to the pot and let it heat up. Add cubed beef and sear on all sides of the meat (takes about 5-6 minutes).
Pour in the water and “deglaze” the bottom of the Instant Pot with a wooden spatula to prevent the “burn” notice from happening.
Dump in the rest of the ingredients on top of the beef and stir to combine.
Push CANCEL button to stop the saute.
Put the lid on and turn the knob to SEALING. Set the timer for 30 minutes.
When it is done cooking, do a QUICK RELEASE of the pressure. Remove beef to a cutting board (do NOT discard juices), and shred if desired.
Add meat back to Instant Pot and toss with juices.
Remove beef with a pair of tongs to serving bowl or strain in colander so that it doesn’t make your food soggy. We love to serve this over cooked rice with your favorite toppings, but it’s also delicious on tacos, nachos, salads, or in enchiladas.
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Other Instant Pot Beef Recipes you’ll want to try:
- Instant Pot Beef Gyros Recipe
- Instant Pot Beef Tips and Gravy Recipe
- Instant Pot Beef Stroganoff Recipe (Dump and Go)
- Easy Instant Pot Beef Pot Roast
- Instant Pot Italian Beef Roast Sandwiches Recipe
- Instant Pot Beef Daube Stew with Mashed Potatoes Recipe
- Instant Pot Korean Beef and Rice Recipe
- Instant Pot Southwest Shredded Beef Sandwiches Recipe
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Instant Pot Beef Barbacoa (Chipotle Copycat Recipe)
Video
Ingredients
- 1 3-5 pound beef chuck roast, trimmed of excess fat and cut into cubes or bite-sized pieces
- 1 Tablespoon olive oil
- ¼ cup water
- ½ cup mild red enchilada sauce
- 8 ounces canned mild diced green chiles
- 2 chipotles in adobo sauce, (more or less to taste), minced
- 2 Tablespoons lime juice
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons brown sugar
- 1 Tablespoon Worcestershire sauce
- 1-3 teaspoons liquid smoke, (depending on how "smoky" you like it)
- 1 Tablespoon ground cumin
- 1 Tablespoon ground oregano
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 2 bay leaves
Equipment
Instructions
- Push SAUTE button on the Instant Pot.
- Add olive oil to the pot and let it heat up. Add cubed beef and sear on all sides of the meat (takes about 5-6 minutes).
- Pour in the water and "deglaze" the bottom of the Instant Pot with a wooden spatula to prevent the "burn" notice from happening.
- Dump in the rest of the ingredients on top of the beef and stir to combine.
- Push CANCEL button to stop the saute.
- Put the lid on and turn the knob to SEALING. Set the timer for 30 minutes.
- When it is done cooking, do a QUICK RELEASE of the pressure. Remove beef to a cutting board (do NOT discard juices), and shred if desired.
- Add meat back to Instant Pot and toss with juices.
- Remove beef with a pair of tongs to serving bowl or strain in colander so that it doesn't make your food soggy.
- We love to serve this over cooked rice with your favorite toppings, but it's also delicious on tacos, nachos, salads, or in enchiladas.
Notes
- If you would like “saucier” beef, add additional enchilada sauce after the beef has been shredded and added back into the pot.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.This post was included in our 3 EASY Back To School Freezer Meals video – for more inexpensive and delicious recipes like this one, click here to check it out!
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