Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Servings: 6



2 pounds beef chuck roast, cut into small chunks

2 tablespoons avocado oil

1 onion, diced

4 cloves garlic, minced

3 chipotle peppers in adobo sauce, minced

1 tablespoon ground cumin

1 tablespoon ground paprika

1 teaspoon dried oregano

1 teaspoon ground black pepper

1 cup low-sodium beef broth

Juice of 2 limes

Salt, to taste



In the Instant Pot, select the “Saute” function and heat the avocado oil. Add the diced onion and minced garlic, cooking until fragrant and translucent. Add the beef chunks to the pot and sear them on each side until browned.

In a separate bowl, combine the chipotle peppers, cumin, paprika, oregano, black pepper, beef broth, and lime juice. Mix well.

Pour the chipotle mixture over the beef in the Instant Pot, making sure it’s evenly distributed. Secure the lid, select the “Meat/Stew” function, and set the timer for 1 hour.

Once the beef is cooked, use the “Natural Release” method for 10 minutes before releasing the remaining pressure manually.

Carefully remove the lid and shred the beef using two forks. Season with salt to taste.

Serve the barbacoa beef as a filling for tacos, burritos, or on top of a salad.


Nutritional Stats:

2g carbs

22g fat

36g protein

1g fiber