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Shredded Beef Barbacoa in the Instant Pot

shredded beef barbacoa

Shredded beef braised with a spicy blend of cumin, chipotle powder, garlic and oregano. This barbacoa is great protein for all of your Mexican inspired meals, made in your favorite pressure cooker!
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Calories: 168kcal


  • 3 lb center cut shoulder roast, boneless
  • 2 tablespoons ground chipotle pepper
  • 1/2 yellow onion
  • 1/4 cup fresh lime juice
  • 1/4 cup tomato paste
  • 4 cloves garlic
  • 1 1/2 tablespoons apple cider vinegar
  • 2 teaspoons cumin
  • 2 teaspoons sea salt, plus more to taste
  • 1 teaspoon dried oregano
  • 3/4 cup chicken stock
  • 3 bay leaves
  • 1 teaspoon olive oil - or avocado oil
  • pepper, to taste
  • cilantro, to garnish - optional


  • First make the marinade; Combine the chipotle pepper, onion, lime juice, tomato paste, garlic cloves, vinegar, cumin, salt, and oregano in a food processor, or blender. Process until smooth.
  • Trim any excess fat off of roast, and cut into 2 or 3-inch pieces.
  • Using the saute button on your Instant Pot, add the oil and brown the meat, in batches on all sides (approx 5 minutes). Add the sauce from the blender, chicken stock, and bay leaves.
  • Cover, and cook on high pressure for 60 minutes. Let pressure release naturally, about 15 minutes.
  • Remove the beef from the liquid and shred with two forks. Return to IP, and season to taste with any additional salt and pepper, if needed. Garnish with cilantro.


Serving: 4ounces | Calories: 168kcal | Carbohydrates: 3g | Protein: 25g | Fat: 5g | Fiber: 1g
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