These Instant Pot Barbacoa Burrito Bowls remind me of my exact order at Chipotle.  Rice, black beans and barbacoa. I always order the barbacoa, but the other additions are negotiable. Barbacoa reminds me of the shredded beef tacos at my favorite hole-in-the-wall Mexican Food restaurant, Los Compadres.  I was raised on those tacos and shredded beef makes me so very happy.

Instant Pot Barbacoa Burrito Bowls

What is Barbacoa?

Barbacoa is tender shredded beef with Mexican spices.  Slow braising is typically the way to get that beautiful melt in your mouth texture, but I rely on the Instant Pot (aka pressure cooker, for those not familiar with the Instant Pot).  It is important to pick the right cut of beef.  I go with the Chuck Roast which is the same cut traditionally used for pot roast.  Did I mention this is a total comfort food dish?

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Add the roast with all of the other ingredients into the Pot and cook on manual (high) for 70 minutes for a 3lb roast, 75 for a 4lb.  This is not necessarily a “quick” recipe, but it is faster than the traditional method of slow braising the roast which can take 8 hours.

The barbacoa is great on tacos, burritos or in a bowl.  You could also use the shredded beef for homemade tamales.

instant pot barbacoa burrito bowl

Top It!

It’s up to you how to assemble your bowl.  I love to add my Adobo Mexican Rice to the bowl along with some simple black beans.  Other additions include salsa, corn, cotija cheese, diced peppers, cilantro and lime.

Instant Pot Barbacoa

What’s your go-to Chipotle order?  Leave me a comment and let me know!

*Slow Cooker alternative directions:  Just put all of the ingredients into the slow cooker and set to High for 6-7 hours, and Low for 8-9 hours.  The meat should easily pull apart and is based on a 3 lb roast.

The Recipe

Instant Pot Barbacoa Burrito Bowl
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Instant Pot Barbacoa is Mexican style shredded beef that is perfect in a hearty burrito style bowl.
  • 3 lb chuck roast
  • 1 - 7oz can diced green chiles
  • 1 - 15 oz can petite diced tomatoes (un-drained)
  • juice of 1 lime
  • juice of 1 orange
  • 1 tsp cumin
  • 2 tsp chile powder
  • 1 tsp garlic powder
  • 1 tsp beef Better than Bouillon (or 1 beef bouillon cube)
  • 1 cup water
  • 2 tsp salt
  • ¼ tsp ground black pepper
  • *Rice, beans, diced peppers, jalapenos and cilantro were used to assemble the final bowl, but you can customize the additions to your liking! Make it custom.
  1. Combine all ingredients into an Instant Pot or pressure cooker and using the manual button, set to 70 minutes on high. *add five more minutes for a larger roast
  2. Once the timer goes off, allow for natural release. The meat should pull apart easily, but not be mushy.
  3. Then, drain off all but one cup of the leftover juices and shred the beef with a fork or tongs the serve.
  4. I recommend serving with rice and beans as a bowl or make it the star of your taco night!

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Hi! I’m Joanie.

I stepped out of addiction and into food blogging. You could say food saved my life. I love to share my home cooked recipes in front of the camera on Facebook Live and YouTube.