Instant Pot Barbacoa Beef Recipe – Smoked Paprika & Cumin Flavors

Last Updated on 2 months by Neha Deshmukh

Instant Pot Barbacoa Beef Recipe – Smoked Paprika & Cumin Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that deliver BIG flavor with minimal fuss. And trust me, this Instant Pot Barbacoa Beef is it. I first stumbled upon barbacoa during a trip to Mexico City, and I’ve been trying to recreate that incredible, tender, smoky flavor ever since. This recipe gets me pretty darn close – and the Instant Pot makes it so much easier than the traditional method!

Why You’ll Love This Recipe

This Barbacoa Beef is seriously a game-changer. It’s fall-apart tender, packed with warm, smoky spices, and incredibly versatile. Plus, it’s surprisingly easy to make, especially with the Instant Pot doing most of the work. It’s perfect for a weeknight dinner, a weekend fiesta, or meal prepping for the week ahead. You’ll absolutely love how flavorful and satisfying this dish is!

Ingredients

Here’s what you’ll need to make this amazing Barbacoa Beef:

• 3-3.5 pound chuck roast
• 1 onion, sliced
• 4 teaspoon minced garlic
• 2.5 teaspoon dried oregano
• 2 teaspoon cumin
• 2 teaspoon paprika
• 2 teaspoon salt
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 0.125 teaspoon ground cloves
• 14.5 ounce can diced tomatoes
• 2 bay leaves
• 3 bell peppers (green, red, yellow), sliced
• Green olives with pimentos (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients! The smoked paprika is essential – it really gives this barbacoa that authentic smoky flavor. Don’t skimp on it! I prefer using a good quality cumin; it makes a huge difference. Traditionally, barbacoa is slow-cooked for hours, even overnight. We’re speeding things up with the Instant Pot, but still achieving that incredible tenderness. Using a chuck roast is key, as it has enough marbling to stay juicy and flavorful during the cooking process.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, add the chuck roast, sliced onion, minced garlic, oregano, cumin, paprika, salt, smoked paprika, black pepper, cloves, diced tomatoes, and bay leaves to your Instant Pot or slow cooker.
2. If using an Instant Pot: Secure the lid, making sure the valve is set to sealing. Cook on high pressure for 90 minutes. Once the cooking time is up, let the pressure release naturally – don’t rush it!
3. If using a Slow Cooker: Cook on low heat for 7-8 hours, or until the meat is incredibly tender. Seriously, you should be able to shred it with a fork with almost no effort.
4. Now for the fun part! Shred the beef using two forks directly in the pot. It should fall apart beautifully.
5. Instant Pot: Switch to the sauté mode. Add the sliced bell peppers and cook for 4-5 minutes, until they’re tender-crisp. Stir in the olives.
6. Slow Cooker: Add the bell peppers and cook on low for an additional hour. Mix in the olives before serving.

Expert Tips

• Don’t be afraid to generously season the beef. Barbacoa is all about bold flavors!
• Natural pressure release is crucial for tender meat in the Instant Pot.
• If your sauce seems too thin after cooking, remove the lid and simmer on sauté (Instant Pot) or high (Slow Cooker) for a few minutes to reduce it.

Variations

• Instant Pot vs. Slow Cooker: Both methods work wonderfully! The Instant Pot is faster, while the slow cooker offers a more traditional, hands-off approach.
• Spice Level Adjustment: If you like things spicy, add a pinch of cayenne pepper or a chopped jalapeño to the pot.
• Serving Style: This barbacoa is amazing in tacos, burritos, or bowls. My family loves it over rice with black beans.
• Festival Adaptations: This is perfect for Cinco de Mayo! Set up a taco bar with all the fixings.
• Vegan Adaptation: Swap the beef for jackfruit! Shredded jackfruit takes on the flavors beautifully.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spices and canned tomatoes to be sure.

Serving Suggestions

Serve your Barbacoa Beef with all your favorite toppings! I recommend:

• White rice
• Black beans
• Diced onions
• Jalapeños
• Avocado
• Cilantro
• Lime wedges

A dollop of sour cream or Mexican crema is also fantastic!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This barbacoa 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 is the classic choice. It has the perfect amount of fat and connective tissue to become incredibly tender during the long cooking process.
• Can I make Barbacoa a day ahead? Absolutely! In fact, the flavors often develop even more overnight. Just reheat gently before serving.
• What is the origin of Barbacoa and what are its traditional cooking methods? Barbacoa originated in the Caribbean and Mexico, traditionally cooked in a pit oven lined with maguey leaves. The meat was slow-cooked for hours, resulting in incredibly tender and flavorful results.
• Can I use fresh tomatoes instead of canned diced tomatoes? You can, but canned diced tomatoes provide a consistent acidity that helps tenderize the meat. If using fresh, you might want to add a tablespoon of tomato paste.
• How can I adjust the spice level of this Barbacoa? Add a pinch of cayenne pepper, a chopped jalapeño, or a dash of your favorite hot sauce. Start small and taste as you go!