Last Updated on 2 months by Neha Deshmukh

Instant Pot Beef Barbacoa Recipe – Chipotle, Lime & Smoked Paprika

Introduction

Okay, friends, let me tell you about a recipe that’s become a total weeknight winner at my place: Instant Pot Beef Barbacoa! Seriously, this stuff is amazing. Tender, flavorful, and so incredibly versatile. I first stumbled upon barbacoa when a friend brought tacos to a potluck, and I was instantly hooked. Now, thanks to the Instant Pot, I can recreate that incredible flavor in a fraction of the time. Get ready for a fiesta in your mouth!

Why You’ll Love This Recipe

This Instant Pot Beef Barbacoa is a game-changer. It’s unbelievably easy – seriously, dump-and-go kind of easy. The Instant Pot does all the heavy lifting, resulting in fall-apart tender beef bursting with smoky, spicy, and citrusy flavors. Plus, it’s perfect for meal prepping! You can easily make a big batch and enjoy it in tacos, burritos, bowls, or even nachos all week long.

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 tablespoons avocado oil
• 3 pounds beef chuck roast or beef shoulder roast
• 4-6 cups beef or chicken stock (depending on roast size – enough to mostly cover)
• 1 cup lime juice (about 6-8 limes)
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 onion, roughly chopped
• 5 teaspoons minced garlic cloves
• 2 bay leaves
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon chipotle powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1-2 teaspoons smoked paprika (adjust to taste)
• ½ – 1 teaspoon ground cloves (start with ½ tsp, taste, and add more if desired)

Ingredient Notes

Let’s talk ingredients! I’ve got a few tips to help you get the best flavor:

Avocado Oil: Benefits & Substitutions

Avocado oil is my go-to for searing because of its high smoke point. But if you don’t have it, olive oil or vegetable oil will work just fine.

Beef Chuck Roast/Shoulder Roast: Choosing the Right Cut

Chuck roast or beef shoulder roast are key here. These cuts have plenty of connective tissue that breaks down during the pressure cooking process, resulting in incredibly tender and juicy barbacoa. Don’t skimp on quality – look for well-marbled meat.

Beef/Chicken Stock: Homemade vs. Store-Bought

Homemade stock is always best, if you have the time! But a good quality store-bought beef or chicken stock works perfectly well. I often use low-sodium so I can control the salt level. Around 6 cups (1.4 liters) should do the trick, but adjust based on how much liquid your roast needs to be mostly covered.

Lime Juice: Fresh vs. Bottled – What’s the Difference?

Freshly squeezed lime juice is always best. It has a brighter, more vibrant flavor than bottled. Trust me, it makes a difference! You’ll need about 6-8 limes for 1 cup (240ml) of juice.

Chipotle Powder: Heat Level & Flavor Profile

Chipotle powder adds a smoky heat that’s signature to barbacoa. It’s made from smoked and dried jalapeño peppers. The heat level can vary, so start with 1 tablespoon and adjust to your preference.

Smoked Paprika: Varieties & Regional Differences

Smoked paprika (pimentón de la Vera) comes in sweet, bittersweet, and hot varieties. I usually use sweet or bittersweet for a balanced flavor. A little goes a long way, so start with 1 teaspoon and add more if you like a stronger smoky flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sear the Beef: Press the “Sauté” function on your Instant Pot. Add the avocado oil and sear the beef chuck roast on all sides until nicely browned. This step adds a ton of flavor, so don’t skip it!
2. Make the Liquid Mixture: In a bowl, whisk together the beef or chicken stock, lime juice, tomato paste, and apple cider vinegar until smooth.
3. Combine Everything: Pour the liquid mixture into the Instant Pot. Add the chopped onion, minced garlic, bay leaves, cumin, oregano, chipotle powder, salt, pepper, smoked paprika, and cloves.
4. Pressure Cook: Secure the lid, close the pressure valve, and cook on high pressure for 60 minutes.
5. Natural Pressure Release: Once the cooking time is up, let the pressure release naturally. This usually takes about 20-30 minutes. Don’t rush it!
6. Shred & Serve: Carefully open the Instant Pot and shred the beef with two forks, discarding the bay leaves. Serve immediately with your favorite toppings!

Expert Tips

• Don’t overcrowd the pot when searing. Work in batches if necessary to get a good sear on all sides of the beef.
• Natural pressure release is crucial. It allows the beef to become incredibly tender.
• Taste and adjust seasonings. Everyone’s palate is different, so feel free to add more chipotle powder, smoked paprika, or salt to your liking.

Variations

• Vegan Barbacoa Adaptation (Jackfruit): My friend Sarah is vegan, and she swears by using young green jackfruit instead of beef! Shred the jackfruit and follow the same recipe. It absorbs the flavors beautifully.
• Gluten-Free Barbacoa (Naturally Gluten-Free): This recipe is naturally gluten-free, so you can enjoy it without any modifications. Just double-check your stock to ensure it’s gluten-free.
• Spice Level Adjustment: Mild, Medium, Hot: Reduce or increase the amount of chipotle powder to control the heat. For mild, use ½ tablespoon. For hot, use 1 ½ – 2 tablespoons.
• Festival Adaptations: Cinco de Mayo & Beyond: This is the recipe for Cinco de Mayo! But honestly, it’s delicious any time of year.

Serving Suggestions

Barbacoa is so versatile! Here are a few of my favorite ways to serve it:

• Tacos with diced onions, cilantro, lime wedges, and guacamole
• Burritos with rice, beans, and your favorite toppings
• Bowls with quinoa, black beans, corn, and salsa
• Nachos with melted cheese, jalapeños, and sour cream

Storage Instructions

Leftover barbacoa can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! Store in a freezer-safe container for up to 2-3 months.

FAQs

What cut of beef is best for barbacoa?

Chuck roast or beef shoulder roast are the best choices. They have plenty of connective tissue that breaks down during cooking, resulting in tender, flavorful barbacoa.

Can I make this recipe without an Instant Pot?

Yes! You can make barbacoa in a slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.

How can I adjust the spice level of the barbacoa?

Adjust the amount of chipotle powder. Start with less and add more to taste.

What is the best way to shred the beef after pressure cooking?

Use two forks to shred the beef while it’s still in the Instant Pot. It should fall apart easily.

Can I freeze leftover barbacoa?

Yes! Store in a freezer-safe container for up to 2-3 months.

What are some good sides to serve with barbacoa?

Mexican rice, refried beans, guacamole, salsa, and a fresh salad are all great options.