Instant Pot Barbacoa

Prepare time: 15 min
Cook: 1 hr 25 min
Ready in: 2 hr 05 min

“This recipe for Instant Pot(R) barbacoa is lightly spicy and extremely easy! Serve meat on freshly made corn tortillas with pickled onions and cilantro.”


  • 3 dried guajillo chile peppers
  • 3 dried pasilla chile peppers
  • 1 (4 pound) beef chuck roast, cut into 2-inch pieces
  • salt and ground black pepper to taste
  • 1 onion, quartered
  • 1/4 cup apple cider vinegar

  • 5 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon agave nectar
  • 1 teaspoon ground cinnamon


Place chile peppers in a large bowl and cover with hot water. Soak until soft, about 20 minutes. Drain.

Heat a large skillet over medium heat. Add chuck roast and season with salt and pepper. Cook meat until dark brown and crispy on all sides, 7 to 10 minutes.

While meat cooks, combine softened chile peppers, onion, vinegar, garlic, lime juice, cumin, oregano, agave nectar, and cinnamon in a blender. Process sauce until smooth.

Transfer browned meat and all juices to a multi-functional pressure cooker (such as Instant Pot(R)). Stir in sauce from the blender. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts

Per Serving: 383 calories; 26.2  8.2  27.4  103  89