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Instant Pot Beef Barbacoa
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4.84 from 12 votes

Beef Barbacoa Recipe (Slow Cooker or Instant Pot)

This Beef Barbacoa Recipe, made in either the Slow Cooker or Instant Pot, is so flavorful and versatile. This barbacoa recipes makes the best shredded beef that is perfect for tacos, meal prep bowls, served with rice or cauliflower rice.
Prep Time20 minutes
Cook Time7 hours
Course: Dinner
Cuisine: Gluten-free, Paleo
Servings: 4 -6
Author: Lexi

Ingredients

  • 2 1/2 lb. grass-fed chuck roast or beef shoulder
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne
  • 1 tablespoon oil for Instant Pot
  • 14 oz. can diced tomatoes
  • 4 oz. can green chiles
  • 1 onion sliced
  • 3 garlic cloves minced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure maple syrup or raw honey
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

To Make in the Slow Cooker:

  • Pre-heat broiler on high and place beef on a rimmed baking sheet.
  • In a small bowl whisk together paprika, chili powder, salt, garlic powder, onion powder, oregano, cumin, black pepper and cayenne. Rub all over beef. Broil beef on high for 4 minutes on each side.
  • Meanwhile, add diced tomato, chiles, onion, garlic, vinegar, maple syrup, salt and pepper to a large slow cooker. Once beef is done in the oven, carefully place it into the slow-cooker. Cook on low for 7-8 hours.
  • Once done, shred and use as desired.

To Cook in an Instant Pot:

  • In a small bowl whisk together paprika, chili powder, salt, garlic powder, onion powder, oregano, cumin, black pepper and cayenne. Rub all over beef.
  • Heat oil in the Instant Pot with the saute function. Once hot, sear meat for 2 minutes on each side.
  • Shut off saute function. Add diced tomatoes, chiles, onion, garlic, apple cider vinegar, maple syrup, salt and pepper. Place on the lid and set the value to sealing. Cook on high pressure for 50 minutes with a natural release.
  • Once done, shred with two forks and serve as desired.

Notes

This recipe was originally published in 2015. It was republished with new photos in 2019.

Nutrition

Calories: 570kcal | Carbohydrates: 9.9g | Protein: 87.2g | Fat: 18g | Saturated Fat: 6.7g | Cholesterol: 253mg | Sodium: 876mg | Fiber: 2.1g | Sugar: 5.8g