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16101 Bolsa Chica St, Ste A Huntington Beach, CA 92649

Instant Pot Barbacoa Bowls


Make this Instant Pot Beef Barbacoa recipe for healthy tacos or a hearty burrito bowl. It’s simple, healthy, budget-friendly, and feeds a crowd. Plus, your kids will love it!

  • 2 ½ lb. chuck roast, well-trimmed
  • 2 tsp. Kosher salt (or 1 tsp. fine sea salt)
  • ½ medium yellow onion cut into quarters
  • 6 cloves garlic, peeled
  • 3 Tbsp. tomato paste
  • ¾ cup of water
  • Juice of 1 lime (about 2-3 Tbsp.)
  • 1 Tbsp. ground cumin
  • 1 Tbsp. dried oregano
  • 1 pinch ground cloves
  • 3 bay leave
  1. Place roast on a large plate and pat dry with paper towels. Rub salt over the surface of the meat.
  2. Select ‘Saute’ on Instant Pot. When the inner pot is hot, add 1 tbsp oil of choice. When the oil simmers, add roast and sear for 2-3 minutes until the roast is browned on all sides. Press ‘Cancel’ on Instant Pot.
  3. While the roast is browning, add onion, garlic, tomato paste, water, lime juice, cumin, oregano, and cloves to a blender and blend until smooth.
  4. Pour the onion-tomato mixture over the roast in the Instant Pot, lifting the roast with tongs to allow the liquid to get underneath the roast.
  5. Place bay leaves on top of the roast, lock the lid into place, flip vent valve to the ‘sealing’ position, and cook at high pressure for 75 minutes (adding 10% for high altitude).
  6. When cooking time is up, allow 20 minutes of natural pressure release before releasing residual steam and removing the lid.
  7. Shred it with two forks, adding some of the cooking liquid back to the meat as desired. Taste and season with additional salt and pepper if desired.

Serving suggestion: Serve in a bowl with rice, greens, cilantro, lime wedges, shredded or cotija cheese, corn, pico, black beans, jalapeño slices, mashed or thinly sliced avocado, a drizzle of cilantro lime dressing, finely minced red onions or pickled onions or make into a burrito or taco.



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