Skip to content Skip to sidebar Skip to footer

Instant Pot Beef Barbacoa Recipe


Instant Pot Beef Barbacoa Recipe


2 ½ lb. chuck roast, well-trimmed

2 tsp. Kosher salt (or 1 tsp. fine sea salt)

½ medium yellow onion, peeled and cut into quarters

6 cloves garlic, peeled

3 Tbsp. tomato paste

¾ cup of water

Juice of 1 lime (about 2-3 Tbsp.)

1 Tbsp. ground cumin

1 Tbsp. dried oregano

1 pinch ground cloves

3 bay leaves

1 Tbsp. cooking fat of choice


Place roast on a large plate and pat dry with paper towels. Rub salt over the surface of the meat.

Select ‘Saute’ on Instant Pot. When the inner pot is hot, add fat. When the fat starts to shimmer, add roast and sear for 2-3 minutes on each side until the roast is browned on all sides. Press ‘Cancel’ on Instant Pot.

While the roast is browning, add onion, garlic, tomato paste, water, lime juice, cumin, oregano, and cloves to a blender and blend until smooth.

Pour onion-tomato mixture over the roast in the Instant Pot, lifting the roast with a set of tongs to allow the liquid to get underneath the roast.

Place bay leaves on top of roast, lock lid into place, flip vent valve to the ‘sealing’ position, and cook at high pressure for 75 minutes (adding 10% for high altitude).

When cooking time is up, allow for 20 minutes of natural pressure release before releasing any residual steam and removing the lid.

Carefully remove roast to a clean plate and shred with 2 forks, adding some of the cooking liquid back to the meat as desired.