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Better than Chipotle Barbacoa Copycat
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4.75 from 4 votes

Chipotle Barbacoa Copycat Recipe

My Instant Pot Barbacoa is packed with flavor and the leftovers are absolutely fantastic!
Prep Time30 mins
Cook Time1 hr 10 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Mexican
Servings: 12
Calories: 290kcal
Author: Dom Geracia


  • 2-3 lbs beef chuck roast
  • 1 cup beef broth
  • ½ small lime
  • cup apple cider vinegar
  • 3 bay leaves
  • 3 chipotle peppers (in adobo) + 2 tablespoon adobo liquid
  • 2 tablespoon bacon fat
  • 1 ½ tablespoon ground cumin
  • 1 tablespoon black pepper
  • 1 ½ tablespoon salt
  • 1 tablespoon tomato paste
  • 2 teaspoon oregano
  • 1 teaspoon cinnamon
  • 1 teaspoon onion powder
  • ¼ teaspoon ground cloves


  • Turn on your Instant Pot to 'saute' and wait for it to come up to temperature (make sure the lid isn't on).
  • Prepare the roast chuck by removing any large pieces of fat (optional, I don't like eating fat that is chewy) and then pat dry with paper towel or kitchen towel.
  • Season all sides of the meat with ½ tablespoon salt and ½ tablespoon pepper.
  • When the Instant Pot has come to temperature, add the bacon fat directly to the pot. Once melted, add the beef.
  • Sear the beef on all sides.
  • In a blender (or with an immersion blender), blend together: lime juice, apple cider vinegar, chipotle peppers, adobo, cumin, black pepper, salt, tomato paste, oregano, cinnamon, onion powder and ground cloves. Puree until smooth.
  • Once beef is browned all over, cover with puree.
  • Add bay leaves and broth.
  • Close the lid and set on on Manual > 50 minutes. Make sure that high pressure is selected.
  • After the time is finished, turn off the Instant Pot. I highly recommend doing a natural pressure release (NPR) by letting it come down in pressure itself. This usually takes around 20 minutes, but it always comes out so juicy and tender!
  • Shred, return meat back to liquid and serve.


If you do not have access to an Instant Pot, you can still make this recipe in a slow cooker or Dutch oven. Should you choose to go this route, just sear your meat on all sides, cover with blended sauce and cook on high for 6 hours or low for 8-12 hours.


Calories: 290kcal | Carbohydrates: 2g | Protein: 21g | Fat: 21g | Fiber: 1g