There's just no doubt about it... summer is here, and I am all in. While most people think BBQ season means you need to fire up a grill, I've learned over the years that some of the most flavorful barbecue-style meals can actually come from the Instant Pot. That's why I love these Instant Pot Beef Barbacoa Meal Prep Bowls. They're bold flavor, rich, and surprisingly hands-off once everything is in the pot.
This recipe takes its inspiration from traditional Mexican barbacoa, a slow-roasted meat dish that dates back to the Caribbean West Antilles and eventually made its way to Mexico.
While traditional barbacoa is cooked underground or over open fire, this Instant Pot version gives you that same deep flavor in a fraction of the time. It's one of my favorite ways to prep high-protein meals that reheat well throughout the week.
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Why I Love This Recipe
As someone who meal preps every week, I'm always looking for recipes that are satisfying, freezer-friendly (when possible), and don't require me to babysit the stove. This beef barbacoa delivers all that, and then some. I like to portion mine out with quinoa, fresh cilantro, and red onion. The beef is juicy, spicy, and shreds like a dream after pressure cooking.
It's also incredibly versatile. You can use the shredded beef in burrito bowls, tacos, salads, or even lettuce wraps if you're keeping things low-carb. And if you're prepping for a family, this recipe makes enough for six hearty servings, which is a huge win.
Instant Pot Beef Barbacoa Meal Prep Bowls
Servings: 6
Prep Time: 10 minutes
Cook Time: 75-80 minutes
Total Time: About 1 hour 45 minutes (including pressure buildup/release)
Ingredients
For the Barbacoa Beef:
- 2.5 lb chuck roast beef
- 2 tablespoon avocado oil (divided)
- 5 garlic cloves, crushed
- ½ tablespoon granulated onion
- 2¼ tablespoon ground cumin
- ½ teaspoon ground cloves
- 5 tablespoon dried oregano
- 2 teaspoon pink Himalayan salt (or sea salt)
- 1 teaspoon ground black pepper
- 2 chipotle peppers in adobo (de-seeded, sliced)
- 2 teaspoon adobo sauce (from chipotles)
- 2 tablespoon apple cider vinegar
- Juice of 1 lime
- 1¼ cups beef broth or stock
- 3 bay leaves
- 1 lime, cut into 6 wedges (for serving)
For Meal Prep Bowls:
- ½ cup chopped fresh cilantro
- 3 cups cooked quinoa
- ¼ cup diced red onion
Instructions
- Sear the Beef:
Set the Instant Pot to sauté mode. Once hot, add 1 tablespoon avocado oil. Sear the chuck roast for 3-5 minutes per side until browned. Remove and set aside. - Build the Flavor Base:
Add remaining 1 tablespoon avocado oil. Sauté garlic for 5 minutes. Add granulated onion, cumin, cloves, and oregano. Stir for 1 minute. Then stir in adobo sauce, chipotle peppers, lime juice, and apple cider vinegar. Cook for 1 more minute. - Deglaze and Pressure Cook:
Stir in the beef broth, bay leaves, salt, and pepper. Return beef to the pot. Lock the lid and pressure cook on HIGH for 70 minutes. Manually release pressure. - Shred and Finish:
Flip the roast and cook on HIGH again for 5 more minutes. Shred the beef with two forks and submerge it in the sauce for 5 minutes to soak up all the flavor. - Assemble Bowls:
Divide shredded beef, sauce, quinoa, red onion, and cilantro into 6 meal prep containers. Add a lime wedge to each for extra flavor at serving time.
How to Store
- Store in airtight meal prep containers in the fridge for up to 5 days.
- While the beef freezes well, I don't recommend freezing with quinoa or garnishes. If you want to freeze the beef separately, do so without the fresh toppings.
How to Reheat
- Microwave: Reheat in 60-second intervals until hot, stirring occasionally.
- Skillet: Warm beef and quinoa over medium heat with a splash of broth or water.
Frequently Asked Questions
Can I use a different cut of beef?
Yes! Brisket or beef shoulder would also work well. Just make sure to sear it before pressure cooking.
Is this recipe spicy?
It has a medium heat from the chipotle peppers. You can adjust by using one pepper instead of two, or leave them out entirely for a milder version.
What sides go well with barbacoa?
Besides quinoa, try white or brown rice, roasted sweet potatoes, black beans, or a slaw made with cabbage and lime juice.
Can I freeze this?
You can freeze the beef and sauce separately in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Can I make this in a slow cooker?
Yes! Sear the beef and prep the sauce as described, then cook everything on LOW for 8-10 hours or HIGH for 4-5 hours in a slow cooker.
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Ingredients
- 2.5 pounds chuck roast beef
- 5 cloves garlic crushed
- 3 bay leaves
- 2 chipole peppers in adobo sauce de-seeded and sliced
- 1 lime cut into 6 wedges
- 1 lime juiced
- 1 ¼ cup beef broth or bone broth
- 2 ¼ tablespoon cumin
- 2 tablespoon Apple Cider Vinegar
- 2 tablespoon avocado oil
- 1.5 tablespoon Dried oregano
- ½ tablespoon granulated onion
- 2 teaspoon adobo sauce from the chipotles can
- 2 teaspoon Sea Salt
- ½ teaspoon ground clove
- 1 teaspoon black pepper
- 3 cups cooked quinoa
- ¼ small red onion diced
- ½ cup Fresh cilantro
Instructions
- Set Instant Pot to "Sauté" mode. Once heated, add 1 tablespoon oil.
- Next, add chuck roast and let sear for ~3-5 minutes (do not adjust/check beef for at least 3 minutes), or until seared brown crust forms. Repeat on the other side then remove from Instant Pot and set aside.
- Remaining on "Sauté" mode, add remaining 1 tablespoon of oil and add crushed garlic. Let sauté ~5 minutes.
- Add dried aromatics (granulated onion, cumin, cloves, oregano), stir, and let heat ~1 minute. Then, add adobo sauce, chipotles, lime juice, apple cider vinegar - stir well and let sauté ~1 minute.
- Now, add beef broth, bay leaves, salt, and black pepper. Stir well once again and return chuck roast to the Instant Pot.
- Cover and set to "High-Pressure Cook" mode for 70 minutes.
- Manually release pressure, flip chuck roast over, and cook again at high pressure for 5 minutes. Once finished, this time, allow for natural steam venting/depressurizing.
- Once depressurized, remove chuck roast and place onto a sturdy/durable surface (such as a cutting board) and using 2 forks, shred meat into desired sized pieces and discard large chunks of fat.
- Remove and discard all 3 bay leaves.
- Return and submerge shredded barbacoa meat into barbacoa sauce and let marinate for ~5 minutes.
- Divide meat, quinoa, limes into 6 portions and top with red onion, fresh cilantro, and a drizzle of barbacoa sauce.
- Serve, store, and enjoy!
Notes
Nutrition
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