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Instant Pot® Barbacoa

Rated as 4.8 out of 5 Stars

"This recipe for Instant Pot® barbacoa is lightly spicy and extremely easy! Serve meat on freshly made corn tortillas with pickled onions and cilantro."
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2 h 5 m servings 383
Original recipe yields 8 servings


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  1. Place chile peppers in a large bowl and cover with hot water. Soak until soft, about 20 minutes. Drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Full nutrition

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Read all reviews 4
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SO good! I'm definitely going to make this again since everyone LOVED it! First off, I just sauteed everything in the pressure cooker on SAUTE mode, instead of dirtying a separate skillet on th...

I am a newbie to IP cooking, but I have been getting fantastic results! This recipe is one of the best things I have made ! I'm not a very good photographer but just know the taste is totally...

This is so good! I used the sauté function instead of using a separate skillet. I also used one whole roast,then shredded it and cooked for 10 more minutes. Delicious. Simple to make tacos with ...

This recipe was very good and easy. I didn't seer the meat and it turned out just fine. I did add a packet of taco seasoning to give it a more flavor.