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Barbacoa Beef Burrito Bowl with cheese, salsa, corn, lettuce, pinto beans, gaucamole, lime, cilantro & sour cream on top.

Instant Pot Barbacoa Beef Burrito Bowls

These Instant Pot Barbacoa Beef Burrito Bowls are easy to shred and easy to love with their savory goodness! Speaking of easy, you can cook the barbacoa beef with the press of a button thanks to the magic of Instant Pot.

Course Dinner
Cuisine Mexican
Keyword Barbacoa, Beef, Instant Pot
Prep Time 15 minutes
Cook Time 50 minutes
Natural Release 30 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 469 kcal
Author Yvonne


  • 3 lb beef chuck roast I recommend Certified Angus Beef® brand
  • 1 tbsp course salt
  • 1 tbsp course pepper
  • 2 tbsp avocado oil
  • .5 C beef broth
  • 2 tbsp lime juice
  • 4 tbsp chipotle peppers in adobo
  • 2 tbsp garlic minced
  • 1 tbsp dried oregano
  • 1 tbsp cumin powder
  • .25 tsp ground cloves
  • 2 bay leaves

Toppings & Additions

  • cilantro lime rice
  • shredded romaine lettuce
  • pinto beans
  • corn
  • shredded cheddar cheese
  • pico de gallo
  • sour cream
  • guacamole
  • cilantro


  1. Gather your ingredients. You’ll need a chuck roast steak (2-4 lbs.), avocado oil, beef broth, lime juice, chipotle peppers in adobo, garlic, oregano, cumin, ground cloves, and bay leaves.

  2. Remove your chuck roast from the packaging and dry with a paper towel.

  3. Carefully season the roast with a light dusting of salt and black pepper. It’s important not to oversalt the meat during this step.

  4. After you’ve seasoned one side of the meat, flip and season the other side.

  5. Press the Sauté button in the lower left hand corner of your Instant Pot.

  6. Wait until the indicator light shows “Hot”.

  7. Add the avocado oil to the hot pot; making sure the entire surface is coated.

  8. Carefully place the roast steak in the Instant Pot.

  9. Brown for 8 minutes on each side. Do not disturb until ready to flip (I promise you it isn’t burning, just trust the process!).

  10. After the roast has browned on each side, remove and set aside.

  11. Pour in the beef broth and the lime juice.

  12. With a wooden spoon, deglaze the bottom of the pot completely.

  13. Add the garlic.

  14. Add the chipotle peppers in adobo, oregano, cumin, ground cloves, and bay leaves.

  15. Add roast back to the Instant Pot. It will not be submerged completely in the liquid, only partially.

  16. Secure the Instant Pot lid and make sure the steam release handle is moved to the “sealing” position.

  17. Cook on High Pressure for 45 minutes for a 2 lb roast (50 minutes for a 3 lb roast & 55 minutes for a 4 lb roast) + allow time for a Full Natural Release (which will take anywhere from 25-30 minutes).

  18. Open the lid carefully (once the pressure has released naturally and the float valve has dropped), then transfer the roast to a cutting board.

  19. Shred beef & discard fatty pieces.

Recipe Video

Recipe Notes

What else should I include in my barbacoa beef burrito bowl?

The sky is the limit! Virtually any ingredient that would be good in a typical burrito would also work well with this recipe! Here’s what I used on my bowls, which were absolutely delicious!

  • Rice
  • Cheddar Cheese
  • Cilantro
  • Corn
  • Pico de gallo
  • Pinto Beans
  • Romaine Lettuce
  • Sour Cream
  • Guacamole
  • Lime Juice

Here are some additional ingredient ideas:

  • Peppers
  • Onion
  • Black Beans
  • Cotija Cheese
Nutrition Facts
Instant Pot Barbacoa Beef Burrito Bowls
Amount Per Serving
Calories 469 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Cholesterol 156mg52%
Sodium 1550mg67%
Potassium 803mg23%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 44g88%
Vitamin A 556IU11%
Vitamin C 2mg2%
Calcium 66mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.