Barbacoa

5 from 1 vote

An easy Instant Pot Barbacoa recipe that delivers tender and flavorful barbacoa in just 60 minutes. Perfect for bowls, tacos, and burritos!

Prep Time5

Cook Time1

Course: Main

Cuisine: Mexican

Servings: Servings

Calories: 277kcal

Add all ingredients except the chuck roast to a high-powered blender or food processor and blend until a thick sauce has formed. Set aside.
Turn the Instant Pot on to Sauté on high for 15 minutes and add some avocado oil.
While the oil is heating, cube the Chuck Roast into about 1-inch pieces.
Begin adding the cubed roast to the Instant Pot searing each side. Once the meat is seared on the outside, turn the Instant Pot off.
Pour the sauce from the blender over the cubed beef and give it a good stir to cover it entirely.
Place the lid on the Instant Pot, and set it to pressure cook, high, for 60 minutes.
Once the cooking is done, manually release the pressure and carefully shred the beef using forks or shredders.
Place the lid back on the Instant Pot, set it to keep warm on high, and serve when ready.

If you prefer to make this recipe as a slow cooker barbacoa. Follow the directions and cook the roast on high for 4 hours or low for 8 hours.

If you are pressed for time feel free to skip the searing step. It's not essential to the overall dish, but I do believe it adds a bit to the flavor.