INSTANT POT BARBACOA: A Chipotle Copycat Recipe

Cube the Chuck Roast into bite-sized pieces.

In the Instant Pot, combine the cubed Chuck Roast, Chicken Stock, Beef Better than Bouillon, Chipotle Chiles, Adobo Sauce, Minced Garlic, Apple Cider Vinegar, lime juice, Mexican Oregano, Cayenne Pepper, Cumin, Kosher Salt, Black Pepper, Ground Cloves, and Epazote.

Seal the Instant Pot and cook on high pressure for about 1 hour.

Once done, allow the pressure to release naturally for a few minutes before doing a quick release.

Shred the meat and mix it with the sauce in the pot before serving.

Equipment Needed

Allergens