Chipotle Barbacoa Instant Pot Recipe

This tender juicy Copycat Chipotle Barbacoa Instant Pot Recipe is made with beef chuck roast and chipotle peppers and ready in 90 minutes. The meat falls apart effortlessly when you pull it with two forks right in the savory sauce. I always make a double batch because it disappears fast on taco night.

Better Than Takeaway

I used to spend too much money grabbing burrito bowls every single week. Making this at home completely changed my dinner routine.

My biggest mistake early on was not searing the beef before pressure cooking. Taking that extra five minutes builds a crust that locks in serious flavor.

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Copycat Chipotle Barbacoa Instant Pot Recipe Ingredients

• 3 lbs beef chuck roast, cut into 2-inch chunks
• 1/3 cup apple cider vinegar
• 1/4 cup lime juice
• 4 chipotle peppers in adobo sauce
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1/2 tsp ground cloves
• 1 cup beef broth
• 2 bay leaves
• 1 tbsp vegetable oil

How To Make Copycat Chipotle Barbacoa Instant Pot Recipe

1. Sear the beef: Turn the Instant Pot to saute mode and heat the oil. Brown the beef chunks on all sides for about 5 minutes, then remove.
2. Blend the sauce: In a blender, combine the vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves. Blend until completely smooth.
3. Pressure cook: Pour the beef broth into the pot and scrape up any browned bits. Return the beef, pour the blended sauce over it, and add the bay leaves.
4. Set the timer: Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes before opening the valve.
5. Shred the meat: Discard the bay leaves and shred the beef directly in the pot using two forks. Toss it in the sauce before serving.

Recipe Tips

• Cut uniform pieces: Slicing the roast into even chunks ensures the meat cooks at the same rate.
• Adjust the heat: Use fewer chipotle peppers if you prefer a milder flavor, or keep the seeds for extra spice.
• Do not skip the sear: Browning the meat adds depth to the sauce that you cannot get from pressure cooking alone.

What To Serve With Copycat Chipotle Barbacoa

Pair this shredded beef with cilantro lime rice and black beans to build a classic burrito bowl. It also works perfectly tucked into warm corn tortillas with diced onions and fresh cilantro.

How To Store

Keep leftover barbacoa in an airtight container in the fridge for up to 4 days. You can also freeze it in a freezer-safe bag for up to 3 months. Let it thaw overnight in the fridge before reheating gently on the stove.

FAQs

Can I use a different cut of beef?

Beef chuck roast is best because of its fat content. Brisket also works well but might need slightly longer to become fall-apart tender.

Is this recipe very spicy?

It has a moderate kick from the chipotle peppers. You can scrape the seeds out of the peppers before blending to reduce the heat.

Can I make this in a slow cooker?

Yes, you can sear the meat on the stove first. Then cook everything in a slow cooker on low for 8 hours.

Why is my beef tough?

The meat likely needs more time to break down the connective tissue. Seal the pot and cook for another 10 to 15 minutes.

Nutrition

• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrate: 5g
• Protein: 35g