This recipe is an excellent copycat recipe for Chipotle's Barbacoa Beef. Super easy to make in your Instant Pot. This is super Flavorful Meat!
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 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 it’s way to the US. You can read more about Barbacoa Beef by visiting this page.
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.
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How to Make this Instant Pot Copycat Chipotle Barbacoa
1- 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.
2- In your Instant Pot, heat oil using the sauce function. Add meat in small batches and cook until browned.
3- When all the meat is browned, add the sauce from the blender. Add the beef stock.
4- Cook on high pressure for 50 minutes. Release pressure using the quick pressure release method.
5- Remove meat from Instant Pot and shred.
Instant Pot Copycat Chipotle Barbacoa
- 6 lbs Boneless Chuck Roast
- 2 Tbsp Canola Oil
- 6 oz Chipotle Peppers in Adobo Sauce
- 1 White Onion
- 10 Garlic Cloves
- 1 Cup Beef Bouillon
- 2/3 Cup Apple Cider Vinegar
- 1/2 Cup Lime Juice
- 2 Tbsp Ground Cumin
- 2 Tbsp Dried Oregano
- 1 Tbsp Chili Powder
- 1 Tbsp Sea Salt
- 1/2 Tsp Ground Cloves
how to make this recipe
- 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 sauce 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 stock.
- Cook on high pressure for 50 minutes. Release pressure using the quick pressure release method.
- Remove meat from Instant Pot and shred.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.