Yummy Instapot Beef Barbacoa

Guys! I jumped on the Instapot bandwagon about 2 or 3 months ago. Those things are amazing! I have so much trouble eating anything that has been slow cooked because of the Mast Cell Activation Syndrome (I’ll refer to this as MCAS pretty much from now on). Slow cooking, smoking, anything like that allows the histamine levels to grow pretty high, which makes my body go on high alert and in turn triggers a reaction. So anything I would normally slow cook, I now throw in the Instapot! I love making beef barbacoa in it!

I love Chipotle, but have started to have some reactions when I eat there. So I hunted around and modified several beef barbacoa recipes to make them MCAS friendly for myself. Everyone with MCAS has different food triggers, as well as environmental triggers, so what I can eat and do, someone else with MCAS may not.

But here is my version of Instapot beef barbacoa. I normally eat this with Instapot rice or alone on tortillas.

Instapot Beef Barbacoa
Serves 4
My personal MCAS-safe Beef Barbacoa (may not be safe for other MCAS people)
Write a review
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 30 min
549 calories
4 g
218 g
22 g
79 g
7 g
369 g
147 g
1 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 549
Calories from Fat 197
% Daily Value *
Total Fat 22g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 218mg
Sodium 147mg
Total Carbohydrates 4g
Dietary Fiber 1g
Sugars 1g
Protein 79g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2/3 cup water
  2. 4 cloves garlic
  3. 3 jalapenos, chopped
  4. 1/4 cup fresh lime juice
  5. 2 tablespoons apple cider vinegar*
  6. 1 tablespoon ground cumin**
  7. 1 tablespoon dried oregano**
  8. 1 teaspoon black pepper**
  9. 1/4 tsp ground cloves**
  10. salt, to taste
  11. 1 tablespoon olive oil
  12. 2 to 3 pounds beef roast, cut into 1-to-2-inch chunks
  1. Use the “Sauté” setting on the Instant Pot. Add oil, once it is heated and shimmering, add the roast and sear until the roast is browned on all sides. Press “Cancel” to turn off the heat.
  2. Add the rest of the ingredients and briefly toss everything until the roast is evenly coated in the sauce. Close lid securely and set vent to “Sealing”.
  3. Use the “Meat/Stewl” setting, then adjust the +/- buttons until time reads 60 minutes. Cook. Cautiously turn the vent to “Venting” for quick release. Remove lid.
  4. Using two forks, shred the beef into bite-sized pieces. Give the beef one more good toss in all of those juices so that it can soak them up. I will oftentimes remove the beef from the Instapot, placing it into a bowl, to make this easier.
  5. Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
  1. * I sometimes have to omit this if I'm super reactive.
  2. ** I discovered when I was out of cumin, that Old Bay Seasoning works in a pinch in place of these and tastes very similar.
Raven Hawk Endeavors http://www.ravenhawkendeavors.com/

Leave a Reply

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

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