Name: Spicy Barbacoa Beef Roast in the Instant Pot
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients: 1 1/2 lb chuck roast, cut into large chunks; 2 tablespoon oil; 1 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon cumin; 1 teaspoon oregano; 1 teaspoon onion powder; 1 teaspoon chili powder; 1 onion, sliced; 2 teaspoons crushed garlic; 1/2 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

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!

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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.

big salad bowl with barbacoa beef and a plate with rice and beef also fresh cilantro and limes

Two ways to eat this barbaco beef: on top of rice or in a salad bowl.

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.

barbacoa beef chunks and peppers in the instant pot ready to cook

Cut the beef up into chunks to help it cook faster.

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.

salad bowl with beef, avocado, sour cream and sprigs of cilantro and limes beside it.

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

5 from 3 votes

Spicy Barbacoa Beef Roast in the Instant Pot

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.

Course Main Course

Cuisine Mexican

Keyword barbacoa, instant pot, shredded beef

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Servings 6

Calories 344 kcal

Author Denise Wright (MyLifeCookbook.com)

Ingredients

1 1/2 lb chuck roast, cut into large chunks
2 tablespoon oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon chili powder
1 onion, sliced
2 teaspoons crushed garlic
1/2 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.

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