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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!

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.