I probably said it a million times, I love Mexican food. I also LOVE my Instant Pot so I just had to try this Instant Pot Copycat Chipotle Barbacoa.
It probably comes from living in Southern California where authentic Mexican food can be found on almost every street corner. Most of the time I either have Pork Carnitas or Chicken based dishes.
That means I’ve been missing out on this delicious dish called Barbacoa Beef. I don’t think this dish originated in Mexico but is readily available at many local Mexican restaurants.
I just couldn't resist looking up where Barbacoa Beef comes from and more specifically how it made its way to the US. You can read more about Barbacoa Beef by reading this article about Barbacoa.
This dish is so versatile that you can have it in tacos, burritos or even over a bed of rice! I hope you enjoy this recipe as much as we did. This is most definitely a keeper!
Barbacoa Beef is almost always served with diced onions and cilantro, but I also added a little bit of my Garlic Lime Crema for the ultimate tasty taco experience.
💭 Instant Pot Pressure Cooker
The Instant Pot is a combination pressure cooker, slow cooker, rice cooker, steamer with a few other capabilities. With an Instant Pot, you can make some recipes in minutes compared to hours the traditional way. While not always the case, it's a very handy appliance if you are always on the run.
The Instant Pot comes with several safety features. If you happen to encounter an error message on the display of your IP, I suggest you visit Instant Pot's Official Customer Care Center.
If you frequently use your Instant Pot Pressure Cooker, you've probably experienced a "smelly" lid. Here's a simple way to get rid of the smell. Fill the Instant Pot with 2 Cups of White Vinegar. Seal the lid. Use the steam setting for 2 minutes. Remove the rubber ring from the lid and let dry completely before using it.
For more great recipes you can make in your Pressure Cooker check out this collection of Instant Pot Recipes.
⭐ Copycat Rating
Since the goal of a Copycat Recipe is for it to taste exactly like the original, it's only natural to rate this recipe against the original. This Copycat recipe rates a solid 10 out of 10 in my opinion.
🐄 How to Handle Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid dripping onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
For more delicious recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Copycat Barbacoa recipe from Chipotle in your Pressure Cooker (see recipe card for quantities): Boneless Chuck Roast, Canola Oil, Chipotle Peppers in Adobo Sauce, White Onion, Garlic Cloves, Beef Bouillon, Apple Cider Vinegar, Lime Juice, Ground Cumin, Dried Oregano, Chili Powder, Sea Salt and Ground Cloves.
🥣 How to Make Instant Pot Copycat Chipotle Barbacoa
In a large blender, add chipotle peppers with adobo sauce, chopped white onion, garlic, apple cider vinegar, lime juice, cumin, oregano, chili powder, salt, and cloves. Blend until smooth. Set aside.
In your Instant Pot, heat oil using the saute function. Add meat in small batches and cook until browned.
When all the meat is browned, add the sauce from the blender. Add the beef broth.
Cook on high pressure for 50 minutes. Release pressure using the quick pressure release method.
Remove meat from Instant Pot and shred.
Instant Pot Copycat Chipotle Barbacoa
- 6 lbs Boneless Chuck Roast
- 2 tablespoon Canola Oil
- 6 oz Chipotle Peppers in Adobo Sauce
- 1 White Onion
- 10 Garlic Cloves
- 1 Cup Beef Broth
- ⅔ Cup Apple Cider Vinegar
- ½ Cup Fresh Lime Juice
- 2 tablespoon Ground Cumin
- 2 tablespoon Dried Oregano
- 1 tablespoon Chili Powder
- 1 tablespoon Sea Salt
- ½ teaspoon Ground Cloves
- In a large blender, add chipotle peppers with adobo sauce, chopped white onion, garlic, apple cider vinegar, lime juice, cumin, oregano, chili powder, salt and cloves. Blend until smooth. Set aside.
- In your Instant Pot, heat oil using the saute function. Add meat in small batches and cook until browned.
- When all the meat is browned, add the sauce from the blender. Add the beef broth.
- Cook on high pressure for 50 minutes. Release pressure using the quick pressure release method.
- Remove meat from Instant Pot and shred.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.