Instant Pot Savory Barbacoa Beef

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recipe by Chop Secrets

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
  • Calories icon

Savory Barbacoa Beef

Inspired by:

recipe updated May 6, 2020


  • Canned green chiles icon
    Canned green chiles
    113.5 g (about 113 ½)
  • Onion icon
    1 (about 140 g)
  • Chuck roast icon
    Chuck roast
    1.362 kg (about 1)
  • Avocado icon
    as needed
  • Cilantro icon
    as needed
  • Red onion icon
    Red onion
    as needed
  • Beer icon
    6 fl oz (about 180 g)
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    3 (about 594 g)
  • Lime juice icon
    Lime juice
    ¼ cup (about 60 g)
  • Apple cider vinegar icon
    Apple cider vinegar
    2 tbsp (about 30 g)
  • Ground cumin icon
    Ground cumin
    1 tbsp (about 6.3 g)
  • Ground cloves icon
    Ground cloves
    ¼ tsp (about 0.56 g)
  • Dried oregano icon
    Dried oregano
    2 tsp (about 1.4 g)
  • Garlic clove icon
    Garlic clove
    4 (about 24 g)
  • Black pepper icon
    Black pepper
    1 tsp (about 2.15 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Bay leaves icon
    Bay leaves
    3 (about 0.6 g)
  • Kosher salt icon
    Kosher salt
    1 tbsp (about 8.55 g)
  • Corn tortilla icon
    Corn tortilla
    as needed
  • Lime icon
    as needed


  • kCook icon Wooden spoon
  • kCook icon Blender
  • kCook icon Instant Pot
  • kCook icon Large serving bowl
  • kCook icon Blender jug
  • kCook icon Cutting board
  • kCook icon Inner pot

Step preview

  1. Add beer, Canned Green Chiles, onion, chipotle peppers in adobo sauce, lime juice, apple cider vinegar, ground cumin, ground cloves, dried oregano, garlic clove and black pepper to a clean blender jug
  2. Blend until smooth
  3. Add olive oil to the inner pot
  4. Heat until hot - Sauté, Normal
  5. Then add chuck roast to the inner pot
  6. Cook each side until browned - approx 4 min
  7. Transfer marinade to inner pot
  8. Deglaze with a wooden spoon
  9. Add bay leaves to the inner pot
  10. Mix until well combined
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 1 hr
  13. Natural release - 15 min
  14. Release pressure -
  15. Transfer meat to cutting board
  16. Shred
  17. Return meat to inner pot
  18. Season with kosher salt
  19. Toss until coated
  20. Transfer content of inner pot to large serving bowl
  21. Serve with corn tortilla, avocado, cilantro, red onion and lime
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