barbacoa in a white bowl

Whole30 + Keto Instant Pot Barbacoa

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x


  • 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


  1. Cut your chuck roast into 3″ cubes and add into the instant pot.
  2. 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.
  3. Pour the liquid over the chuck roast. Give it a stir to coat all the meat. Add in the bay leaves.
  4. Close the instant pot, make sure the valve is at sealing. PRESSURE COOK on high for 1 hour. Then do a quick release.
  5. 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.
  6. 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.


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