Copycat Chipotle Barbacoa – Instant Pot Recipe
Enjoy one of your takeout favorites without ever leaving home. This Copycat Chipotle Barbacoa recipe is so insanely flavorful. And, thanks to the help of the Instant Pot, so simple to whip up. It’s a great macro-friendly recipe that the entire family will love – and you don’t have to pay for a “double meat” portion when you build your bowl or burrito at home! Pair it with our Copycat Chipotle Cilantro Lime Rice or Copycat Chipotle Salad Dressing for the full restaurant flavor, right from your kitchen.
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This barbacoa is the perfect base for macro friendly meal prep recipes. Pair it with rice, black beans, or corn if you want to add some extra carbs to your dish. If you’re looking for low carb options, try pairing it with cauliflower rice and steamed veggies.
Copycat Chipotle Barbacoa Recipe Tips:
+ If you don’t have an Instant Pot, you can easily make this recipe in a slow cooker. Follow these easy conversion tips.
+ You can find cans of chipotle peppers in adobo sauce in most grocery stores. Checked the canned foods aisle next to diced green chili peppers or in your international aisle.
Copycat Chipotle Barbacoa
Ingredients
- 3 chipotle peppers in adobo sauce
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1 cup beef broth
- 3 cloves garlic
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp paprika
- 1 tbsp honey
- 3-4 lbs beef chuck roast, cut into 3" pieces
- 1 tbsp olive oil
Equipment
- 1 Blender
Instructions
- In a high-speed blender combine the chipotle peppers, lime juice, apple cider vinegar, beef broth, garlic, salt, pepper, onion powder, cumin, oregano, paprika, and honey. Blend until smooth and set aside.
- Set the Instant Pot onto sauté mode. While it heats, season the pieces of chuck roast with a pinch of salt and pepper.
- Add the oil to the heated instant pot. Working in batches, brown the chuck roast for about 4 minutes per side until browned. You should be able to brown about 3-4 pieces at a time.
- Once all of the meat is browned, add it back to the Instant Pot along with the marinade made in the blender. Stir.
- Place the lid on the IP and cook on high pressure for 1 hour 20 minutes, then allow natural/slow release for 20 minutes.
- Remove the lid and shred the meat with 2 forks then toss with the sauce. Serve as desired and enjoy!
