This spicy barbacoa beef roast was a snap in the Instant Pot. Full of spicy goodness, it’s perfect over rice for a delicious beef dinner. And you can make it in a slow cooker too!
You might also like this low carb Instant Pot balsamic beef recipe!
Sometimes we get in the mood for a spicy dinner. Often I’ll make an Indian curry for me and my husband but my son doesn’t really like it. So today I took a shot at a spicy barbacoa beef roast in my Instant Pot.
My thought was that Max could eat a quesadilla with a little of the spicy beef and surprisingly he did! I might have to make him try that Indian curry again. Anyway, this was so good with rice, avocado, cilantro and a squeeze of lime.
You can eat it many different ways too like in a burrito or salad. Below you can see how my husband likes to eat it on top of rice and I prefer it in a salad. My son ate it with tortillas.
What Is Barbacoa Beef?
I think Barbacoa beef to be what I get at Chipotle to be honest. Looking it up it seems that it’s been adapted from different regions and now the mainstream term is a spicy and tender piece of meat often with onions and cilantro. Learn more about the origins of Barbacoa here.
For me I’m using the term to describe this spicy shredded beef which you can use in tacos or rice bowls, much like at Chipotle.
Why I love the Instant Pot for recipes like this.
This recipe is the perfect example of why I I love using the Instant Pot:
- I didn’t have enough time to make it in a slow cooker so it takes roughly an hour in the Instant Pot.
- You can brown the meat and saute the veggies first and then pressure cook all in the same pot.
- Once you put it in the pot you don’t have to watch it so you can use that time to do something else. Really it’s like a slow cooker on steroids. 😉
- It keeps it warm until you eat it.
NOTE: By the way, it takes awhile for the Instant Pot to come up to pressure so when a recipe says it cooks for 40 minutes, it’s more like an hour. Whenever I’m using the Instant Pot I count on having at least an hour before dinner which is really not too long.
How To Make Spicy Barbacoa Beef
Please note that this is spicy. Start by cutting a chuck roast into big chunks and rubbing the spices all over. Brown the chunks on both sides in the Instant Pot using the saute function. Browning the meat will seal in the juices. Then take out the meat and set it aside.
Next saute the onions for a few minutes using the saute function again. Then put the rest of the ingredients int the pot.
Lastly add the meat back in and secure the lid. Manually cook for 50 minutes. The meat will be tender at 40 minutes but not fall apart tender. If you like it to fall apart, cook it for 50 minutes in the pressure cooker.
When it’s done, shred the beef with two forks and let the meat soak up the liquid.
How To Eat The Shredded Beef
My husband likes to eat the barbacoa beef over rice with a squeeze of lime. Note you can add just about any topping you want like sour cream, cheese, green onions, cilantro, avocado, etc.
I like to make a big salad bowl like the one pictured below for a lower carb dinner. My son prefers to eat this in quesadillas or as tacos.
How to make it in the slow cooker.
You can make this spicy Barbacoa beef in the slow cooker too. Just rub the spices on the chunks of meat, brown on both sides in a hot skillet with a little oil. Then add everything to the slow cooker and cook on low all day.
Recipe tips and notes.
- This is spicy. To cut down on the heat, eliminate the jalapeño but we like it hot. The can of chipotle peppers will also add some heat.
- If you want to eat this more as a roast, you don’t have to cut the beef in chunks. I would definitely cook it for 50 minutes and let it come down from pressure naturally.
- When you go to saute the onions, if you have patches of spices stuck to your pot, deglaze with the broth. Sometimes when you brown the meat, the spices will stick.
- After shredding the meat, let it sit in the sauce to soak up all of that flavor.
I hope you enjoy this super tasty beef as much as we did. Nutritional information for 1 serving:
344 cals / 20g fat / 13g carbs / 3.1g fiber / 32.3g protein = 9.9g net carbs
Spicy Barbacoa Beef Roast in the Instant Pot
Ingredients
- 1 ½ lb chuck roast, cut into large chunks
- 2 tablespoon oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 onion, sliced
- 2 teaspoons crushed garlic
- ½ cup broth
- 14 oz can tomatoes, diced
- 7 oz can chipotle peppers
- 2 cups bell pepper slices (i used red and yellow peppers)
- 1 jalapeno, sliced (optional)
- cilantro, lime and avocado, optional
Instructions
-
Push the saute button on the Instant Pot and adjust to put it on high.
-
Mix all the spices together in a small bowl and then rub all over the roast.
-
Add 1 tablespoon of oil in the pot and brown the meat on both sides. About 3 minutes each side.
-
Take out the meat and add the other tablespoon of oil and saute the onions for 2 minutes.
-
Add the rest of the ingredients, stir well and then place the meat on top.
-
Place the lid on and seal. Push the vent knob to the back.
-
Cancel the saute mode and then push the manual button for high pressure.
-
Adjust up for 50 minutes.
-
Quick release or let come down from pressure naturally for more tender meat.
-
Serve over rice, lettuce or eat with tortillas.
-
Use any kind of toppings you want like sour cream, cilantro, avocado, green onions, cheese, etc.
-
Note: To make this in the slow cooker, rub the meat with the spices and then brown in a skillet for about 3 minutes on each side. Then place all the items in the slow cooker, mix and place the meat on top. Cook on low all day.
Recipe Notes
- This is spicy. To cut down on the heat, eliminate the jalapeño but we like it hot. The can of chipotle peppers will also add some heat.
- If you want to eat this more as a roast, you don’t have to cut the beef in chunks. I would definitely cook it for 50 minutes and let it come down from pressure naturally.
- When you go to saute the onions, if you have patches of spices stuck to your pot, deglaze with the broth. Sometimes when you brown the meat, the spices will stick.
- After shredding the meat, let it sit in the sauce to soak up all of that flavor.
Kacey says
I made this recipe and followed the instructions exactly. It was amazing!!!!
Denise says
Hi Kacey, so glad you liked it!!
Kelly says
This recipe was so delicious and authentic!!! 10/10 recommend
Andrea says
If my roast is only 1 lb, do I need to adjust my time?
Denise says
I’m not sure to be honest, Andrea. I did find that it’s more about the thickness than the weight. Basically it’s 15 – 20 minutes per inch of meat. Hope that helps. And you can check out the link for other cooking times.
https://www.hippressurecooking.com/pressure-cooking-times/
Aubrey Smith says
This was SUPER delicious. I used a caribou roast, and had to do it an additional 10 minutes (60 minutes total), but it was perfect, tasty! I also added a tsp of brown sugar to the base to brighten the flavors. YUM! Thanks for the recipe
Denise says
Hi Aubrey. I have never heard of a caribou roast! How interesting. So glad you liked it and thank you for coming back and sharing your tips!
Sarah Connelly says
I don’t have a can of Chipotle, what substitute do you recommend and how much liquid would you add extra.
Denise says
Hi Sarah, the chipotle just adds some spice and smokiness. You can try to use a can of chiles or eliminate it altogether. Or you can even try a fire roasted diced tomato instead of regular. I don’t think you need to add any additional liquid. There is not much in the chipotle peppers. Hope that helps!
Karrie Millheim says
Ok i am making this in the slow cooker tomorrow..i prepped it tonight for tomorrow morning..wish me luck
Denise says
Hi Karrie, I hope you like it!
Muhammad says
I have been trying new dishes in the Instant Pot. This was so easy to make. I have never had this type of beef in my life. Amazing taste and saving the recipe in my favorites folder. Must try!!!
Lynne says
I got an instapot for Christmas and it does not have a manual button. I press “pressure cook” and use the “+” button but it only goes to 4 then resets. Urgh…first time user and can’t find anything online, only info is for the ones with a manual feature.
Denise says
Hi Lynn,
I imagine that the pressure cook button is the same however I can’t figure out what the + would be if it
only goes to 4. If you look in the instructions book if you can find how to pressure cook something for 40 – 50
minutes that should work out fine. Hope that thelps!
Good Luck!
Razzy 7 says
Something is not working correctly, Lynne. The Pressure Cook button has replaced the Manual button on the newer Instant Pots though they have the same function. After pressuring the Pressure Cook button, you should be able to press the + or – buttons to add or subtract time. If it is not working that way, call Instant Pot Support or email them to see if your IP is malfunctioning or perhaps you’re inadvertently doing something wrong. The Manual/Pressure Cook button is all I use. I simply press it and select the amount of cooking time I need.
Ashley says
Is it possible to double the recipe? If so, how much extra time?
Denise says
Hi Ashley,
I have never tried it but according this article (https://www.hippressurecooking.com/how-to-double-a-pressure-cooker-recipe/ ) it says that you should keep the time the same, however it may take the pressure cooker longer to reach pressure. Also make sure you don’t fill it up to more than 2/3 of the pot.
Hope that helps!
Kristen says
Manual on high pressure?
Denise says
I just use the manual button on high pressure. I’ll add that the recipe!
Sulis says
What size of can tomatoes did you use?
What kind of tomatoes?
And do you have to drain it?
Denise says
I used a 14oz can of diced tomatoes and a 7oz can of chipotle peppers. I did not drain either. I have fixed the recipe. Thanks for bringing that to my attention!