Ultimate Instant Pot Beef Barbacoa
Prep: 15 minutes
Cook: 150 minutes
Yields: 4 servings
Get ready for a flavor explosion that will leave you craving for more! Today, we’re diving into the world of mouth-watering beef barbacoa, and trust me, you won’t want to miss this. 
No let’s get started! This recipe is a game-changer, and you’ll be hooked from the very first bite. The best part? It’s incredibly easy to make, and you can cook it in your Instant Pot, slow cooker, or oven – whichever suits your fancy!
First things first, let’s talk about the prep work. You’ll need to chop up some onions, garlic, and chipotle peppers in adobo sauce. Don’t worry, it’s not as spicy as it sounds, but it does pack a punch of flavor. 
Next, you’ll need to brown the beef in a skillet. Yes, it’s a bit of extra work, but trust me, it’s worth it. You want to get a nice crust on that beef to lock in all the juices. Once it’s browned, you can add it to your cooking vessel of choice, along with the onions, garlic, chipotle peppers, and some beef broth.
Now, here’s where things get really exciting. You’ll need to add some dried oregano, ground cumin, and a pinch of salt. Stir everything together, then let the magic happen. If you’re using your Instant Pot, cook it on high pressure for 60 minutes. If you’re using your slow cooker, cook it on low for 8-10 hours. And if you’re using your oven, cook it at 300°F for 2 1/2 hours.
Once it’s cooked, you’ll need to shred the beef with two forks. It should be so tender that it just falls apart. 
Now, it’s time to serve. You can use this beef barbacoa in tacos, burritos, bowls, or even as a topping for nachos. The possibilities are endless! 
And don’t even get me started on the leftovers. This beef barbacoa is even better the next day, so be sure to store it in an airtight container and refrigerate or freeze it for later. 
So, what are you waiting for? Get cooking and indulge in this mouth-watering beef barbacoa. Your taste buds will thank you!
Printable Recipe
Ingredients
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
Instructions
- 1. Chop onions, garlic, and chipotle peppers in adobo sauce.
- 2. Brown the beef in a skillet until a nice crust forms.
- 3. Add the browned beef to your cooking vessel along with the onions, garlic, chipotle peppers, and beef broth.
- 4. Add dried oregano, ground cumin, and a pinch of salt. Stir everything together.
- 5. If using an Instant Pot, cook on high pressure for 60 minutes. If using a slow cooker, cook on low for 8-10 hours. If using an oven, cook at 300°F for 2 1/2 hours.
- 6. Once cooked, shred the beef with two forks.
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