Instant Pot Beef Barbacoa 

Instant Pot Beef Barbacoa 

Imagine yourself coming home to the smoky and fragrant smells of instant pot beef barbacoa! Made with chuck beef roast, garlic, cumin, and chipotle powder, our Instant Pot Beef Barbacoa recipe is an easy dinner idea that will warm your soul. Barbacoa is known as a traditional Mexican dish, but it originated in the Caribbean. Barbacoa refers to the way we cook the meat, which is slow until the meat is tender and succulent. You can slow cook beef, goat, or sheep and call it barbacoa. 

How long will Instant Pot Beef Barbacoa last for?

The shredded chuck beef roast will last for 4 days in the refrigerator. Store your beef barbacoa in an airtight container and put it in the fridge to enjoy with sides or as tacos! 

Can Instant Pot Beef Barbacoa be frozen?

Yes. Store your beef barbacoa in freezer bags for up to 3 months. We recommend labeling the bags before storing the meat. 

 

Instant Pot Beef Barbacoa 

This fall apart smoky beef barbacoa is made in the instant pot for a quick-cooking Keto meal that satisfies.

Instant Pot Beef Barbacoa 

keto-meal-prep-book-banner-2

Instant Pot Beef Barbacoa Ingredients:

  • 2 lbs. chuck beef roast
  • 1 tsp olive oil
  • 1 cup sliced white onion
  • 2/3 cup beef stock
  • 1 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp chipotle powder

For serving

  • 4 cups cilantro lime cauliflower rice
  • 1/3 cup chopped cilantro
  • 1/3 cup chopped red onion
  • 4 lime wedges

Instant Pot Beef Barbacoa 

How do you make Instant Pot Beef Barbacoa?

Start by getting ready to prep our easy dinner idea. Grab your ingredients and get ready for a simple, 10-minute prep. 

Turn your instant pot on and set it to “sauté.” Add olive oil. Then cut the chuck beef roast into 5-6 chunks and remove excess fat. Blot the beef with a paper towel and place it into your instant pot for 8 minutes total, stirring the meat at the 4-minute mark. When the meat is brown, press “cancel” on your instant pot. Start adding your warming spices and fragrant vegetables for flavoring; so add the garlic, onions, oregano, cumin, tomato paste, chipotle powder, and sea salt. Stir all of that flavorful goodness together and add the beef stock to it. Secure the lid and close the vent cap. Use the “manual” or “meat/chicken” setting to cook the chuck beef roast for 60 minutes. Your instant pot beef barbacoa will be ready for shredding after the pot depressurizes. 

While the beef barbacoa is cooking, heat your lime cilantro cauliflower rice in a lightly oiled skillet over medium heat for 6-7 minutes. Stir the cauliflower rice while cooking. Set the rice aside and wait for the beef to be done. (If you’re making yourself a plate, we recommend cooking the cauliflower rice when the beef barbacoa is almost done, around the 45-minute mark). When the barbacoa finishes cooking and the pot depressurizes, remove the beef from the pot for shredding. Shred the meat with two forks on a cutting board, then place the beef back into the pot for additional stirring for complete flavoring. 

That’s it! A satisfying meal after those busy days. We told you this was an easy dinner idea!

 

Instant Pot Beef Barbacoa 

How to portion Instant Pot Beef Barbacoa?

Grab 4 MPOF dual-compartment meal prep containers. Add the beef barbacoa to the smaller compartment and the cauliflower rice to the bigger compartment. Top your beef barbacoa with red onion, cilantro, and a lime wedge. 

More Instant Pot meal prep recipes:

Having an instant pot makes meal prepping so easy! That’s why we feature instant pot recipes often. 

Instant Pot Cashew Chicken

Instant Pot Roast with Mashed Potatoes

Instant Pot Minestrone Soup

Instant Pot Beef BBQ Ribs

Instant Pot Chicken Enchilada Soup

Instant Pot Ranch Chicken

Instant Pot Moroccan Chicken Meal Prep

Check out these recipes and more in our 20+ Meal Prep Instant Pot Recipes

 

Instant Pot Beef Barbacoa 

Other tips for making Instant Pot Beef Barbacoa:

  • Mix in some fresh lime juice after shredding and let the beef rest on “warm” for 20 minutes. 

  • For an extra spicy kick, use chipotle chilies. 

  • You can use beef barbacoa for tacos, burritos, salads, nachos, quesadillas, and enchiladas. 

  • Top beef barbacoa with lettuce, cheese tomatoes, radishes, guacamole, or salsa. 

 

Instant Pot Beef Barbacoa 

Instant Pot Beef Barbacoa 

Instant Pot Keto Beef Barbacoa

This fall apart smoky beef barbacoa is made in the instant pot for a quick cooking Keto meal that satisfies.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: Beef, gluten free, keto, low carb, paleo, whole30
Servings: 4 meals
Calories: 407kcal
Author: Meal Prep on Fleek

Equipment

  • Instant Pot

Ingredients

  • 2 lbs. chuck beef roast
  • 1 tsp olive oil
  • 1 cup sliced white onion
  • 2/3 cup beef stock
  • 1 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp chipotle powder

For Servings:

  • 4 cups cilantro lime cauliflower rice
  • 1/3 cup chopped cilantro
  • 1/3 cup chopped red onion
  • 4 lime wedges

Instructions

  • Turn instant pot to sauté setting and add olive oil. Cut beef into 5-6 chunks and remove any excess fat. Blot dry with a paper towel. Place beef in instant pot and sauté for 8 minutes, turning after 4 minutes to brown meat. Press cancel. Add onions, tomato paste garlic, oregano, cumin, chipotle powder, and sea salt to pot and stir. Pour in beef stock. Secure lid and close vent cap. Press meat/chicken or manual setting for 60 minutes.
  • While beef cooks, heat cilantro lime cauliflower rice over medium heat in a large pan for 6-7 minutes, stirring occasionally. Divide rice between 4 teal MPOF 2 cup compartments.
  • Allow the instant pot to depressurize before removing the lid. Place beef on cutting board and shred with 2 forks. Return to pot and stir. Divide the beef between 4 teal MPOF 1 cup compartments and top with cilantro, red onion, and lime wedges.

Nutrition

Calories: 407kcal | Carbohydrates: 16g | Protein: 52g | Fat: 19g | Sodium: 728mg | Fiber: 4g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

6 Comments

  1. I need to adjust recipe for a 3 quart Instant pot any suggestions on ingredient calculations for 2 servings instead of 4?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.