Instant Pot Beef Barbacoa
This Instant Pot Beef Barbacoa is succulent, melt in your mouth tender. This Instant Pot version gives you all that rich, deep flavor in a fraction of the time—no underground pit required.
You’ll love how the dried chiles, toasted spices, and aromatics come together to create a bold, smoky broth that doubles as a dipping consomé for tacos.
It’s perfect for meal prep, gatherings, or an easy weeknight dinner with big payoff. Pressure cooking locks in flavor and tenderness, making this recipe both accessible and a go-to favorite.
What Is Barbacoa?
Barbacoa is a traditional Mexican dish with deep Indigenous roots. The word itself comes from the Taíno people of the Caribbean, who used a wood structure called barabicu to slowly cook meat over a fire.
This technique spread through Latin America, and in Mexico, it evolved with local ingredients and customs.
Before the Spanish introduced cattle and sheep, Indigenous communities in Mexico made barbacoa using native game like deer and wild turkey. Over time, regional styles developed, using meats like beef, lamb, or goat.
Barbacoa refers to both the dish and its traditional method—slow-cooked meat in underground pits wrapped in maguey or banana leaves for added flavor. While most now use modern tools, the result is the same: tender meat with rich, aromatic consomé.
Ingredients
- Beef chuck roast and beef shank: Combined for rich flavor and a good meat-to-bone ratio, with chuck offering a budget-friendly option.
- Black pepper: Adds subtle heat and depth.
- Guajillo, Puya, and Ancho chiles: Guajillo provides a mild, fruity flavor; Puya adds a sharp, spicy kick; and Ancho brings smoky, slightly sweet notes—together they create a balanced mild barbacoa.
- White onion and garlic: Build savory base flavors.
- Spices (cumin, dry thyme, dry marjoram, allspice, cloves, Mexican oregano): Toasted to enhance warmth, earthiness, and complexity.
- White distilled vinegar: Adds brightness and helps tenderize the meat.
- Mexican cinnamon stick (canela): Offers a unique sweet-spicy aroma different from regular cinnamon.
- Bay leaves: Infuse subtle herbal notes.
How to Make Instant Pot Barbacoa
Prep the Meat
Cut the chuck roast into large pieces, about the same size as the shank. Pat both cuts dry with paper towels to remove excess moisture, then season all sides generously with salt and pepper.
Brown in the Instant Pot
Set the Instant Pot to Sauté – High. Once hot, drizzle in 2 tbsp of oil and brown the meat on both sides. Don’t overcrowd—work in batches if needed. Remove all the meat and set aside.
Build the Flavor
Keeping the pot on Sauté, adjust heat to Medium-Low (or Low, depending on your model). Add the onion and garlic. Sauté until slightly softened, adding a bit more oil if the pot looks dry.
Add the spices: cumin seeds, thyme, marjoram, allspice, cloves, and Mexican oregano. Toast for about 1 minute, stirring frequently to prevent burning.
Add the dried peppers and toast for about 1 minute until fragrant, stirring constantly. Be careful not to burn them—they’ll turn bitter.
Simmer & Blend
Carefully pour in 4 cups of water. Raise the heat to High Sauté and bring to a simmer. Press Cancel and let the peppers hydrate until fully softened, about 5–10 minutes.
Transfer the softened peppers and liquid to a blender. Add 1 teaspoon kosher salt and white distilled vinegar. Blend until completely smooth. If needed, strain the sauce for a silky texture.
Pressure Cook
Return the browned meat to the pot. Pour in the blended sauce and enough additional water to just cover the meat (about 4 cups), but do not exceed the Instant Pot’s max fill line.
Add the cinnamon stick and bay leaves. Secure the lid.
Cook on High Pressure for 45 minutes, then allow a Natural Pressure Release for 10 minutes. Manually release any remaining pressure and press Cancel.
Serve
Taste and adjust salt if needed. Discard the cinnamon stick and bay leaves. Skim and reserve the rendered fat from the surface of the broth (consomé).
To make tacos, chop or shred the meat and transfer it to a serving dish. Ladle some of the hot consomé over the meat to keep it juicy.
Heat the corn tortillas on a comal with a little of the reserved fat until hot and pliable.
Assemble the Tacos
Make tacos with the shredded meat. If using store-bought tortillas, use two per taco for structure. Top with chopped onion, cilantro, a squeeze of lime, and your favorite Mexican salsa.
Serve with a small bowl of consomé on the side— topped with onion, cilantro, and lime. Don’t forget to dip the taco before you take a bite!
Entrée Option
You can also serve the meat as a main dish, soaked in consomé. Pair with Mexican rice, refried beans, or a light salad. Finish with a squeeze of lime juice.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Instant Pot Barbacoa.
It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.
If you enjoyed the video, subscribe to my YouTube channel and click the bell icon to receive notifications whenever we post a brand new video. Thank you for your support!
Delicious Ways to Use Your Barbacoa!
Best Cuts of Meat for Barbacoa
Today, beef is the most popular choice for making barbacoa at home. For tender, juicy, and flavorful results, try these cuts:
- Chuck roast
- Beef cheeks (cachete)
- Beef shank
- Chuck short ribs
What Is Consomé and Why It’s So Good
Consomé is the rich, flavorful broth left after cooking the meat, infused with spices, and chiles.
Serve in a bowl topped with chopped onion, cilantro, and a splash of lime. You can sip it straight from the bowl while dipping your tacos, adding extra flavor to every bite.
For an entrée, spoon consomé over the meat to keep it juicy and delicious.
T1D Personal Touch
As someone with type one diabetes, I like to share personal tweaks that work for me.
I love barbacoa and usually enjoy one taco with a corn tortilla, while the rest I pair with my almond flour tortilla recipe or simply serve as an entrée with a salad and a corn tortilla.
It also makes an easy and delicious salad bowl.
Store
Store leftover meat with consomé/broth in an airtight container in the refrigerator for up to 4–5 days.
For longer storage, freeze the meat and consomé together in a freezer-safe container for up to 3 months.
Before freezing, make sure the meat and consomé are fully cooled. Remember to leave headspace in the container to allow for expansion.
FAQs : Your Questions Answered
Q: Why use chuck roast combined with ribs or cuts with bones?
A: Chuck roast provides more edible meat because it has less bone, while cuts with bones add extra flavor. Combining both gives you the best of tenderness and rich taste.
Q: Should I use homemade or store-bought corn tortillas for barbacoa tacos?
A: Homemade corn tortillas offer better flavor and texture, but good-quality store-bought ones work too. If using store-bought, use two tortillas per taco for better structure.
Q: How can I add more heat to my barbacoa?
A: For extra spice, try adding chiles de árbol to the sauce. They bring a sharp, vibrant heat that complements the rich flavors of the barbacoa perfectly.
Instant Pot Beef Barbacoa
Ingredients
Meat
- 3 lbs boneless beef chuck roast
- 2 lbs beef shank
- Kosher salt, generous
- Black pepper, generous
Sauce and Aromatics
- 6 guajillo chiles, stemmed, seeded, and cut into small pieces
- 6 puya chiles, stemmed, seeded, and cut into small pieces
- 1 ancho chile, stemmed, seeded, and cut into small pieces
- 1/2 white onion, roughly diced
- 6 garlic cloves, peeled
- 1/2 tsp cumin seeds
- 1 tsp dry thyme
- 1 tsp dry marjoram
- 1/2 tsp whole allspice
- 5 whole cloves
- 1 1/2 tsp Mexican dry oregano
- 8 cups water, divided
- 2 tbsp white distilled vinegar
- 1 tsp kosher salt, plus more if needed
- 1 Mexican cinnamon stick, (canela)
- 3 bay leaves
- Cooking oil as needed
To Make Tacos
- Corn tortillas
- Green salsa taquera
- Chopped onion
- Chopped cilantro
- Lime juice, fresh
Instructions
Prep the Meat
- Cut the chuck roast into large pieces, about the same size as the shank. Pat both cuts dry with paper towels to remove excess moisture, then season all sides generously with salt and pepper.
Brown in the Instant Pot
- Set the Instant Pot to Sauté – High. Once hot, drizzle in 2 tbsp of oil and brown the meat on both sides. Don’t overcrowd—work in batches if needed. Remove all the meat and set aside.
Build the Flavor
- Keeping the pot on Sauté, adjust heat to Medium-Low (or Low, depending on your model). Add the onion and garlic. Sauté until slightly softened, adding a bit more oil if the pot looks dry.
- Add the spices: cumin seeds, thyme, marjoram, allspice, cloves, and Mexican oregano. Toast for about 1 minute, stirring frequently to prevent burning.
- Add the dried peppers and toast for about 1 minute until fragrant, stirring constantly. Be careful not to burn them—they’ll turn bitter.
Simmer and Blend
- Carefully pour in 4 cups of water. Raise the heat to High Sauté and bring to a simmer. Press Cancel and let the peppers hydrate until fully softened, about 5–10 minutes.
- Transfer the softened peppers and liquid to a blender. Add 1 teaspoon kosher salt and white distilled vinegar. Blend until completely smooth. If needed, strain the sauce for a silky texture.
Pressure Cook
- Return the browned meat to the pot. Pour in the blended sauce and enough additional water to just cover the meat (about 4 cups), but do not exceed the Instant Pot’s max fill line.
- Add the cinnamon stick and bay leaves. Secure the lid.
- Cook on High Pressure for 45 minutes, then allow a Natural Pressure Release for 10 minutes. Manually release any remaining pressure and press Cancel.
Serve
- Taste and adjust salt if needed. Discard the cinnamon stick and bay leaves. Skim and reserve the rendered fat from the surface of the broth (consomé).
- To make tacos, chop or shred the meat and transfer it to a serving dish. Ladle some of the hot consomé over the meat to keep it juicy.
- Heat the corn tortillas on a comal with a little of the reserved fat until hot and pliable.
Assemble the Tacos
- Make tacos with the shredded meat. If using store-bought tortillas, use two per taco for structure. Top with chopped onion, cilantro, a squeeze of lime, and your favorite Mexican salsa.
- Serve with a small bowl of consomé on the side— topped with onion, cilantro, and lime. Don’t forget to dip the taco before you take a bite!
Entrée Option
- You can also serve the meat as a main dish, soaked in consomé. Pair with Mexican rice, refried beans, or a light salad. Finish with a squeeze of lime juice.
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