Whole30 + Keto Instant Pot Barbacoa Bowls Recipe + Video – healthy shredded mexican beef with cauliflower rice, fajita veggies, salsa + guacamole. Great for dinner or meal prep! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

barbacoa burrito bowls on a white background this recipe

I absolutely love barbacoa. Flavorful, slightly spicy shredded mexican beef. I always want to order it when we go to Chipotle, but I skip it since it has rice bran oil.

Instead I make it myself and we enjoy my delicious whole30 + keto instant pot barbacoa bowls at home!

making barbacoa in an instant pot

To make the barbacoa is so simple. You combine the marinade with the cut up meat, and let the instant pot do all the work for you!

No need to even brown the meat. Simple is the name of the game here.

barbacoa burrito bowls on a white background

To serve it, I like making my favorite healthy mexican sides:

  • Cauliflower rice (made from frozen and the best dang cauliflower rice you’ll ever have!)
  • Fajita veggies (just chop and let the oven do the work for you!)
  • Guacamole (no extra charge for guac when you make it at home!)
  • Salsa (it’s made from canned tomatoes, and so unbelievably good!)

meal prep barbacoa burrito bowls

These barbacoa bowls are also perfect for meal prep! The barbacoa recipe makes enough for 8 servings, so you’ll have plenty for leftovers the next few days.

Watch Recipe Video Demo (2:54 mins)

Whole30 + Keto Instant Pot Barbacoa Bowls

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Healthy shredded mexican beef with cauliflower rice, fajita veggies, salsa + guacamole. Great for dinner or meal prep!
5 from 8 ratings
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Ingredients 
 

Instructions 

  • In a bowl, combine the barbacoa, cauliflower rice, fajita veggies, guacamole, salsa, cilantro + lime. Enjoy warm!

Notes

Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. I love these plastic ramekins to hold the salsa/guacamole. HEATING: Remove the salsa, and either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.
Cuisine: Mexican
Course: Main Course
Author: Natalie
Calories: 312, Total Carbs: 3.4g, Protein: 45.7g, Fat: 11.8g, Fiber: 0.9g, Net Carbs: 3g
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