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Adjust Servings:
0.5 Cup Water
3 Cloves Garlic
0.5 Small Onion
0.5 pepper, seeds removed Jalapeno Pepper
3 Tablespoons Lime Juice
1 Tablespoon Apple Cider Vinegar
1 teaspoon Cumin
1 teaspoon Oregano
2 Teaspoons Salt
0.5 teaspoon Ground Pepper
0.125 teaspoon Cloves
1 Tablespoon Olive Oil
2 Pound roast Beef Roast

Nutritional information

Instant Pot® Barbacoa Beef

Instant Pot® Barbacoa Beef

Nothing beats slow cooked shredded beef that is so juicy, it melts in your mouth.

  • Serves 4
  • Medium



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Nothing beats slow cooked shredded beef that is so juicy, it melts in your mouth. I know I could eat it every day. When you combine that tender meat with layers of Mexican seasonings, you have an instant win on your hands! This flavorful meat is perfect for tacos, rice bowls, nachos or just eating alone. How will you eat your barbacoa? (I just had some straight out of the Instant Pot®…)

Tools Needed:

  • Measuring Cup
  • Measuring Spoons
  • Blender or Food Processor
  • Chef’s Knife
  • Cutting Board
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Add the water, garlic, jalapeno, onion, lime juice, vinegar, cumin, salt, pepper, and cloves to a blender and puree until smooth. Set aside.


Add the olive oil to the bowl of the Instant Pot® and press the ‘saute’ button. Add the beef roast to the bowl and let cook for about 2 minutes on each side to sear the meat. You can choose to skip this step but, by searing the meat, you add another dimension of flavor to the dish that you will notice in the end!


Add the bay leaves and pureed sauce mix to the Instant Pot® and place the lid back on. Push the venting knob to the ‘Seal’ setting and then select the “Manual” button followed by the “adjust” button which will make the Instant pot select ‘high pressure’ (you will see the small red light move to indicate the high pressure selection). Set the timer for 60 minutes and allow the barbacoa to cook!


Once the timer has gone off, indicating that your meat is cooked, carefully push the venting know to “vent” to release the steam and pressure quickly. Use a long spoon or spatula to push the vent open so you do not get hurt from the rapidly escaping steam! Remove the lid and also remove the bay leaves.


Use two forks to shred the meat apart and mix in with the sauce. Serve however you’d like- the meat will be delicious no matter what!

So did you make tacos? Burrito bowls? Wraps? Let us know how your barbacoa was and how you served it!


My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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