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Spicy Barbacoa Beef Roast – Easy Shredded Beef In The Instant Pot

February 8, 2017 by Denise 21 Comments

white bowl and salad with spicy barbacoa beef with text overlay
white bowl and salad with spicy barbacoa beef with text overlay
Closeup of Barbacoa beef on rice in blue bowl.
Barbacoa beef on rice in blue bowl with text overlay.

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!

White bowl with spicy barbacoa beef
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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.

Blue bowl filled with Barbacoa beef and rice.

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.

instant pot with chunks of beef

 

Next saute the onions for a few minutes using the saute function again. Then put the rest of the ingredients int the pot.

 

peppers , onions and spices in the instant 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. 

Blue bowl of rice and Barbacoa beef with a bowl of limes in the background.

 

 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. 

closeup of white bowl with barbacoa beef

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

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!
5 from 4 votes
Print

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 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

  1. Push the saute button on the Instant Pot and adjust to put it on high.
  2. Mix all the spices together in a small bowl and then rub all over the roast.
  3. Add 1 tablespoon of oil in the pot and brown the meat on both sides. About 3 minutes each side.
  4. Take out the meat and add the other tablespoon of oil and saute the onions for 2 minutes.
  5. Add the rest of the ingredients, stir well and then place the meat on top.

  6. Place the lid on and seal. Push the vent knob to the back.
  7. Cancel the saute mode and then push the manual button for high pressure.

  8. Adjust up for 50 minutes.

  9. Quick release or let come down from pressure naturally for more tender meat.

  10. Serve over rice, lettuce or eat with tortillas.

  11. Use any kind of toppings you want like sour cream, cilantro, avocado, green onions, cheese, etc.

  12. 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. 

 

 

 

white bowl and salad with spicy barbacoa beef with text overlay

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Kacey

    June 15, 2020 at 4:14 am

    I made this recipe and followed the instructions exactly. It was amazing!!!!

    Reply
    • Denise

      June 15, 2020 at 10:37 am

      Hi Kacey, so glad you liked it!!

      Reply
  2. Kelly

    February 21, 2019 at 8:35 pm

    This recipe was so delicious and authentic!!! 10/10 recommend

    Reply
  3. Andrea

    November 06, 2018 at 4:43 pm

    If my roast is only 1 lb, do I need to adjust my time?

    Reply
    • Denise

      November 07, 2018 at 7:44 am

      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/

      Reply
  4. Aubrey Smith

    November 01, 2018 at 8:46 pm

    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

    Reply
    • Denise

      November 02, 2018 at 6:24 am

      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!

      Reply
  5. Sarah Connelly

    August 02, 2018 at 6:51 pm

    I don’t have a can of Chipotle, what substitute do you recommend and how much liquid would you add extra.

    Reply
    • Denise

      August 03, 2018 at 8:00 am

      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!

      Reply
  6. Karrie Millheim

    May 28, 2018 at 8:03 pm

    Ok i am making this in the slow cooker tomorrow..i prepped it tonight for tomorrow morning..wish me luck

    Reply
    • Denise

      May 30, 2018 at 5:22 am

      Hi Karrie, I hope you like it!

      Reply
      • Muhammad

        August 02, 2021 at 6:36 am

        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!!!

        Reply
  7. Lynne

    January 15, 2018 at 7:56 pm

    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.

    Reply
    • Denise

      January 16, 2018 at 7:24 am

      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!

      Reply
    • Razzy 7

      May 19, 2018 at 4:58 pm

      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.

      Reply
  8. Ashley

    January 13, 2018 at 4:19 pm

    Is it possible to double the recipe? If so, how much extra time?

    Reply
    • Denise

      January 14, 2018 at 9:20 am

      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!

      Reply
  9. Kristen

    January 11, 2018 at 9:29 am

    Manual on high pressure?

    Reply
    • Denise

      January 11, 2018 at 9:35 am

      I just use the manual button on high pressure. I’ll add that the recipe!

      Reply
  10. Sulis

    February 09, 2017 at 9:17 am

    What size of can tomatoes did you use?
    What kind of tomatoes?
    And do you have to drain it?

    Reply
    • Denise

      February 13, 2017 at 3:55 pm

      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!

      Reply

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