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Instapot Beef Barbacoa

My personal MCAS-safe Beef Barbacoa (may not be safe for other MCAS people)
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author Holly Dacia


  • 2/3 cup water
  • 4 cloves garlic
  • 3 jalapenos chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons apple cider vinegar*
  • 1 tablespoon ground cumin**
  • 1 tablespoon dried oregano**
  • 1 teaspoon black pepper**
  • 1/4 tsp ground cloves**
  • salt to taste
  • 1 tablespoon olive oil
  • 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.

Recipe Notes

* I sometimes have to omit this if I'm super reactive.
** I discovered when I was out of cumin, that Old Bay Seasoning works in a pinch in place of these and tastes very similar.