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 22 ratings

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.

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.
Calories: 312, Total Carbs: 3.4g, Protein: 45.7g, Fat: 11.8g, Fiber: 0.9g, Net Carbs: 3g
Did you make this recipe?Please Leave a comment and give this recipe a rating!

This post contains affiliate links, thanks for the love!