Ultimate Pressure Cooker Barbacoa Beef: Tender, Flavorful & Effortless Instant Pot Shredded Perfection

Discover your new favorite homemade shredded beef recipe, perfected for the pressure cooker! This barbacoa beef delivers incredible flavor and tenderness with minimal effort. Serve this delectable shredded meat in warm tortillas for an unforgettable taco night, or transform it into a vibrant burrito bowl for a wholesome meal.

There’s a reason why Instant Pot Barbacoa Beef has become a culinary sensation, and once you try this recipe, you’ll understand why. It’s an absolute foolproof win, guaranteeing delicious results every single time. Imagine coming home after a long day and knowing that a meal tasting like it simmered for hours can be on your table with surprisingly little hands-on effort. This recipe is precisely that – my go-to for those evenings when I crave a homemade, deeply flavorful meal but only have fifteen minutes to spare on active cooking.

This method truly transforms humble beef into succulent, fall-apart tender barbacoa. A quick sear of the meat, a toss of aromatic, flavor-bomb ingredients into your Instant Pot, and then you simply sit back and let the pressure cooker work its magic. The kitchen fills with the most glorious barbacoa beef smells, instantly signaling a fantastic meal is on its way. It’s no secret why the Instant Pot has become a beloved kitchen tool for so many; its efficiency and ability to coax incredible flavor out of ingredients are truly unparalleled. My obsession with this appliance is completely shameless!

Why Pressure Cooker Barbacoa Beef is a Weeknight Game Changer

After discovering the ease and tenderness of pressure cooker chicken carnitas, my mind immediately raced to other meats that could satisfy my weekly taco cravings. For me, a taco fix is non-negotiable, a delicious ritual that brings joy to my week. Even when navigating dietary considerations, I always make room for a good taco—especially when it involves tender, shredded beef. This Instant Pot barbacoa beef fulfills that craving perfectly, proving that you don’t have to sacrifice flavor or satisfaction, even with a busy schedule.

This recipe doesn’t just make a meal; it creates an abundance of possibilities. With just one batch, you’ll have enough barbacoa beef for multiple meals, whether it’s for two people or a larger family gathering. This makes it an ideal choice for meal prepping. Enjoy some immediately in various forms, and then easily portion out and freeze the rest. Imagine the convenience of having pre-made barbacoa ready for future enchiladas, nachos, or quick burrito bowls – a truly smart way to savor deliciousness without constant cooking.

Essential Ingredients for Authentic Barbacoa Flavor

Crafting truly authentic and flavorful barbacoa begins with the right cuts of meat and a vibrant blend of spices and aromatics. For this recipe, we start with 2 to 2½ pounds of either chuck roast or bottom round roast. Both cuts are excellent choices due to their connective tissues and marbling, which break down beautifully under pressure, yielding incredibly tender, shreddable beef. I consistently rely on these cuts whether I’m preparing this pressure cooker version or its slow cooker counterpart.

The foundation of our barbacoa flavor lies in a dynamic blended sauce. In your blender, combine barbacoa essentials: tangy apple cider vinegar, bright lime juice, plenty of fresh garlic, smoky chipotle peppers (adjusting the quantity to your preferred spice level), rich beef broth, savory tomato paste, and a trio of classic ground seasonings—cumin for warmth, dried oregano for earthy notes, and a hint of ground cloves for depth. For an even smoother sauce that thoroughly coats and marinates the meat, I often blend in the onion as well. However, if you prefer distinct bits of onion running through your finished barbacoa, simply chop it and add it directly to the pressure cooker with the sauce. This allows for excellent flavor development and ensures every strand of beef is infused with the rich, complex flavors of barbacoa.

The Art of Searing: Unlocking Deeper Flavor

Before we dive into the pressure cooking magic, there’s one crucial step that makes all the difference: searing the meat. I can’t emphasize this enough – it’s a game-changer! Searing the beef creates a rich, caramelized crust on the exterior, a process known as the Maillard reaction. This reaction develops incredible depth of flavor that simply cannot be achieved by skipping this step. Those browned bits, or fond, left in the pot after searing will infuse into your cooking liquid, elevating the entire barbacoa experience. It’s a small investment of time that yields massive returns in taste.

Once the meat is beautifully seared, the rest of the process is incredibly straightforward. You’ll add the blended barbacoa sauce and a couple of bay leaves, then seal the pressure cooker. Depending on the thickness of your meat, it typically cooks for 60-70 minutes. The high-pressure environment tenderizes the beef to perfection, making it incredibly easy to shred with just two forks. After cooking, allowing the beef to rest in its flavorful juices for a few extra minutes ensures maximum moisture and flavor absorption. The result is consistently juicy, tender, and intensely flavorful barbacoa that tastes like it’s been slow-cooking all day.

Serving Suggestions & Versatile Meal Ideas

This pressure cooker barbacoa beef is incredibly versatile, lending itself to a multitude of delicious meals. If you’re like me and live for all things crispy, here’s a pro-tip: after shredding the beef, transfer it to a baking sheet lightly sprayed with oil. Pop it under the broiler for 6-12 minutes, turning occasionally, until the edges achieve that irresistible crispy, slightly charred texture, reminiscent of the best carnitas. Those smokey, burnt bits of beef are absolutely divine!

However, if a barbacoa bowl is more your style, you can skip the broiling and layer the succulent shredded beef directly over fluffy cooked rice or a healthier cauliflower rice alternative. I have a delightful love-hate relationship with cauliflower rice – some days I’m utterly obsessed, and other days, not so much. But regardless of your base, don’t forget the essential toppings: a generous spoonful of good quality salsa, sweet roasted corn (straight from a can is perfectly acceptable – who cares!), and, of course, creamy, fresh avocado. Seriously, don’t even think about forgetting those. Grilled peppers and onions also make a fantastic addition, adding another layer of flavor and texture.

Beyond tacos and bowls, the possibilities are endless! How about barbacoa nachos? Yes, that is absolutely a thing, and it’s glorious! Imagine a mountain of crunchy tortilla chips loaded with this savory, chipotle-style shredded beef, adorned with fiery pickled jalapeños, and drizzled generously with thick, decadent cheese sauce. The answer is always a resounding YES. This is truly one of those magical recipes where creating this one dish opens the door to ten different, equally delicious meals throughout the week. So, what are you waiting for? Click ‘print’ on this recipe and get into that kitchen. Your weekend, and your taste buds, will thank you for making this incredible pressure cooker barbacoa beef.

Yield: 8-12 servings

Pressure Cooker Barbacoa Beef

Prep Time
20 minutes

Cook Time
1 hour 10 minutes

Total Time
1 hour 30 minutes

This is my favorite homemade shredded beef recipe, made incredibly pressure cooker friendly! This barbacoa beef is perfect for tortillas, burrito bowls, or even nachos.

Ingredients

• 1 medium onion (see notes)
• 3 tablespoons apple cider vinegar
• ¼ cup lime juice
• 6 cloves garlic
• 2-4 chipotle peppers (to preference)
• 1 cup beef broth
• 4 teaspoons ground cumin
• 1 tablespoon dried oregano
• ½ teaspoon ground cloves
• 1 tablespoon tomato paste
• 2 ½ pounds chuck or round bottom roast (trimmed of excess fat)
• salt and pepper
• 1 tablespoon oil
• 2 bay leaves

Instructions

1. Add the onion, vinegar, lime juice, garlic, chipotle peppers, beef broth, cumin, oregano, cloves, and tomato paste to a blender and blend until smooth.
2. Cut the chuck or round bottom roast into 3-4 large pieces. Season the meat generously with salt and pepper on all sides. Heat ½ the oil in the pressure cooker or Instant Pot on the “Sauté” setting and sear the meat for 7-8 minutes per batch (in two batches) until beautifully browned. Add all the beef back into the pressure cooker along with the blended sauce and bay leaves. Secure the lid of the pressure cooker. On the Instant Pot, select the ‘Meat/Stew’ or ‘Manual’ button and set to high pressure for 60-70 minutes, depending on the thickness of the meat (mine typically takes 65 minutes). Once cooking is complete, allow the pressure to release naturally for at least 10-15 minutes, or use the quick-release method by turning the valve to ‘vent’ if you’re impatient. Ensure the pressure is completely released before carefully removing the lid.
3. Discard the bay leaves. Use two forks to easily shred the tender beef directly in the pot. Toss the shredded beef in the flavorful juices, cover, and allow it to soak up the liquid for another 10 minutes or so. Serve as tacos, burritos, nachos, burrito bowls, or however you like!

Notes

• I blended my onion into the sauce for a smoother texture, but if you prefer visible pieces of onion, you can dice it and add it directly to the pressure cooker with the bay leaves for a chunkier texture, similar to my slow cooker version.
• To crisp up the beef under the broiler: Position an oven rack in the center and preheat your oven to the ‘broil’ setting. Drizzle 1 tablespoon of oil over the surface of a large baking sheet. Spread the shredded beef onto the sheet pan, adding a few tablespoons of the cooking liquid from the pressure cooker. Drizzle another tablespoon of oil on top and stir to coat evenly. Broil for 6-12 minutes, making sure to stop halfway to toss the beef and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan as needed to ensure even broiling and achieve those delicious crispy bits.

Have you made this recipe?

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assumes 12 servings.