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  1. Cut roast into 4 pieces – salt generously. Arrange in instant pot.
  2. Pour all ingredients over roast in instant pot.
  3. Secure lid and cook on manual for 60 minutes.
  4. Let warm for 30 before releasing pressure.
  5. Remove beef from juices and place in a a bowl. Shred the beef with two forks. Using the sautee function on the instant pot cook down liquid mixture by half. Scoop shredded beef into remaining mixture until ready to serve.
  6. For crispy pieces cook in skillet (on stove) or in a pan (broiler).

Tacos, burritos, eggs, salad, a piece of white bread – this is what you want to eat.

Things to consider:

  • The barbacoa is getting it’s heat from the chipotles in adobo sauce. If you want to make a more mild batch then use one can.
  • I didn’t add any measurements to my spices. Why? I use somewhere around 1.5-2 tablespoons of of cumin, .5 tbs of oregano & pepper, but I don’t measure. You’ve got to do what feels right for the piece of beef you’ve got.
  • Some people brown the meat before they use a slow cooker/pressure cooker – and if that’s what you want to do – do it.

Don’t have an instant-pot?
Use a slow cooker, like a crock pot. 8-10 hours on low will probably do it.

Don’t have an slow cooker?
Use a dutch oven. 300 degrees farenheit for 4-6 hours sounds about right.

Don’t have a dutch oven?
I’d use a large stock pot on top of the oven. Cube the beef. Low heat. Stir every 30 minutes. I don’t know.. 3 or 4 hours.

Don’t have a large stock pot?
Dig a hole in the ground and …



  • 3-5lb beef chuck roast
  • 1-2 cans chipotles in adobo sauce
  • 1 can diced green chiles
  • 1 diced onion white or yellow
  • juice from 2 limes.
  • cumin
  • oregano
  • salt
  • pepper
  • 1 cup orange juice
  • 1 can pineapple bits
  • 1 can Mexican beer


  • cilantro
  • white onion
  • tortillas
  • salsa verde
  • salsa roja
  • more lime