These Instant Pot Beef Barbacoa Bowls are super easy to make and are loaded with flavor! Serve over a bed of rice and add your favorite toppings!
I have been wanting to make Beef Barbacoa Bowls for the longest time!
Normally Beef Barbacoa is slow cooked, but I was short on time so I decided to try it in my Instant Pot. It was so simple and took a fraction of the time it normally would.
Here’s what you need to make this:
- 3-4 lb Chuck Roast
- 5 Garlic Cloves
- 3-4 Chilis in Adobo Sauce
- Juice from 2 Limes
- 1/3 cup Apple Cider Vinegar
- 1/2 of a large Sweet Onion
- 1 Tbs Cumin
- 2 tsp Oregano
- 1/4 tsp Ground Cloves
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 3 Tbs EVOO
- 1 cup Beef Broth
- 2 Bay Leaves
Add Garlic, Chilis in Adobo, Lime Juice, Apple Cider Vinegar, Onion, Cumin, Oregano, Cloves, Salt, and Pepper to a food processor or high speed blender. Pulse until smooth and set aside.
Cut up Chuck Roast into 3-4 inch pieces and trim off the excess fat. Lightly Salt and Pepper Chuck Roast. Add EVOO to the Instant Pot and set it to sauté mode.
When oil is hot add in the Chuck Roast pieces in batches. Sauté 4-5 minutes each side or until nicely browned. Remove Chuck Roast. Add the broth to the Instant Pot and deglaze it by scraping the bits that have stuck to the bottom with a wooden spatula. Press cancel on the Instant Pot to turn off.
Add Chuck Roast back to the Instant Pot and pour over the spice mixture that was set aside. Add Bay Leaves. Place lid on Instant Pot and make sure valve is in the sealing position. Set to High Pressure for 75 minutes (note it can take about 10 minutes for it to come to pressure).
When it’s done let it slow release before removing lid. Once it’s done and the pin has dropped, remove the lid. Remove the Bay Leaves and discard.
Remove Chuck Roast, place on a cutting board, and shred it up with a fork. Add it back to the Instant Pot and stir it in with the sauce so it’s mixed well.
Serve with desired toppings and proceed to chow down on all of this deliciousness!
Topping ideas
- Lettuce
- Rice
- Black Beans
- Pico de gallo
- Cheese
- Cilantro
- Tomatoes
- Corn
- Avocados or my Avocado Cilantro Sauce!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up!
Cheers!
More Instant Pot Recipes:
- Instant Pot Egg Roll in a Bowl
- Instant Pot Crispy Carnitas
- Instant Pot Lentil and Black Bean Chili
- Instant Pot Turkey Breast
- Instant Pot Chicken Fajita Soup
- Instant Pot Chicken Miso Ramen
- Instant Pot Mexican Chicken Stuffed Peppers
- Instant Pot Shrimp Boil
- Instant Pot Jambalaya
- Instant Pot Mashed Potatoes
Instant Pot Beef Barbacoa Bowls
Ingredients
- 3-4 lb Chuck Roast
- 5 Garlic Cloves
- 3-4 Chilis in Adobo Sauce
- Juice from 2 Limes
- 1/3 cup Apple Cider Vinegar
- 1/2 of a large Sweet Onion
- 1 Tbs Cumin
- 2 tsp Oregano
- 1/4 tsp Ground Cloves
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 3 Tbs EVOO
- 1 cup Beef Broth
- 2 Bay Leaves
Topping ideas
- Lettuce
- Rice
- Black Beans
- Pico de gallo
- Cheese
- Cilantro
- Tomatoes
- Corn
- Avocados or my Avocado Cilantro Sauce!
Instructions
- Add Garlic, Chilis in Adobo, Lime Juice, Apple Cider Vinegar, Onion, Cumin, Oregano, Cloves, Salt, and Pepper to a food processor or high speed blender
- Pulse until smooth, set aside
- Cut up Chuck Roast into 3-4 inch pieces and trim off the excess fat
- Lightly Salt and Pepper Chuck Roast
- Add EVOO to the Instant Pot and set it to sauté mode
- When oil is hot add in the Chuck Roast pieces in batches
- Sauté 4-5 minutes each side or until nicely browned
- Remove Chuck Roast
- Add the broth to the Instant Pot and deglaze it by scraping the bits that have stuck to the bottom with a wooden spatula
- Press cancel on the Instant Pot to turn off
- Add Chuck Roast back to the Instant Pot and pour over the spice mixture that was set aside
- Add Bay Leaves
- Place lid on Instant Pot and make sure valve is in the sealing position
- Set to High Pressure for 75 minutes (note it can take about 10 minutes for it to come to pressure)
- When it’s done let it slow release before removing lid
- Once it’s done and the pin has dropped, remove the lid
- Remove Bay Leaves and discard
- Remove Chuck Roast, place on a cutting board, and shred it up with a fork
- Add it back to the Instant Pot and stir it in with the sauce so it’s mixed well
- Serve with desired toppings
- Enjoy!
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