Whole30 + Keto Instant Pot Barbacoa Recipe + Video – mild spicy chipotle Mexican shredded beef. Quick + healthy dinner or meal prep! Slow cooker instructions too. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

My instant pot carnitas recipe has become a fan favorite with all of you! I got so many messages asking for a barbacoa recipe. Ask and you shall receive!

This whole30 + keto instant pot barbacoa is the shredded mexican beef of your dreams!

barbacoa in an instant pot

Browning Meat for Instant Pot Barbacoa

What I love the most about this recipe is that it is a total dump and cook. I don’t even brown the meat!

I tested the recipe with browning the meat and not, and could not tell a difference in taste. Hurray for keeping it easy!

barbacoa in a white bowl

Marinade for Barbacoa

Barbacoa is traditionally made with canned chipotle peppers. But all the canned versions have sugar and not so great oils + preservatives.

To make it healthier, I replicate it by using dried chipotle powder! Adding in tomato paste and spices mimics the canned chipotle but keeps it whole30 + keto!

barbacoa burrito bowl

Serving Whole30 + Keto Instant Pot Barbacoa

The best part of this barbacoa is it makes a ton! So you’ll have leftovers for days! Perfect for meal prep. It freezes beautifully also. (Freezing instructions in the recipe notes below).

Our favorite way to serve our barbacoa is as a barbacoa burrito bowl with cauliflower rice, sheet pan fajita veggies, salsa + guacamole. You could also serve it over greens as a salad, or in lettuce leaf tacos.

Watch Recipe Video Demo (2:54 mins)

barbacoa in a white bowl

Whole30 + Keto Instant Pot Barbacoa

Mild spicy chipotle Mexican shredded beef. Quick + healthy dinner or meal prep! Slow cooker instructions too.
5 from 20 ratings
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Mexican
Servings 8
Calories 312

Ingredients
 
 

  • 4 pounds bonesless chuck roast I get my 100% grass fed beef from ButcherBox, which I highly recommend!
  • 1 yellow onion chopped
  • 1 cup bone broth or stock or broth, I use chicken but you could use beef too!
  • 4- ounce can diced green chiles
  • 2 tablespoons tomato paste
  • 4 cloves of garlic
  • 3 teaspoons chipotle powder or more for spicier!
  • 3 teaspoons kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 bay leaves
  • chopped cilantro for garnish

Instructions
 

  • Cut your chuck roast into 3" cubes and add into the instant pot.
  • In a food processor, make the cooking liquid by combining the onion, tomato paste, diced green chiles, garlic, spices and bone broth. Blend until liquid.
  • Pour the liquid over the chuck roast. Give it a stir to coat all the meat. Add in the bay leaves.
  • Close the instant pot, make sure the valve is at sealing. PRESSURE COOK on high for 1 hour. Then do a quick release.
  • Shred the meat with 2 forks and serve with the cooking liquid. Discard the bay leaves. Our favorite way to serve it is a barbacoa burrito bowl with cauliflower rice, sheet pan fajita veggies, salsa + guacamole! You could also serve as a salad, or tacos using lettuce leaves.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days. Or frozen for 6 months. To reheat from frozen, thaw overnight then reheat in instant pot with it's cooking liquid for 5 minutes on high pressure.

Recipe Video

Jump to Video

Recipe Notes

Slow Cooker: To make in the slow cooker, follow the same directions but cook on HIGH for 4 hours or LOW for 8 hours.

Nutrition

Calories: 312Total Carbs: 3.4gProtein: 45.7gFat: 11.8gFiber: 0.9gNet Carbs: 3g

Nutrition facts are calculated as a courtesy and not guaranteed.

Author: Natalie Gruendl from www.tasteslovely.com
Keyword instant pot, Keto Barbacoa, Low Carb Barbacoa, Whole30 Barbacoa
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