Instant Pot Barbacoa Beef
This Instant Pot Barbacoa Beef delivers 34g protein and 480 calories per serving — a high-calorie option for lean bulks and strength phases. Makes 8 servings in quick prep time, stretching your meat budget while maintaining consistent macros across multiple meals. Use this when you need volume and calories paired with moderate protein for sustainable muscle-building phases.
Ingredients
- •2/3 cup beer or water
- •Garlic(240g)
- •Chipotle peppers in adobo sauce
- •Yellow Onion
- •Green Chiles, Canned, Diced
- •Lime Juice, Fresh(60g)
- •Vinegar, Apple Cider(30g)
- •Cumin, Ground(15g)
- •Oregano, Dried(15g)
- •2 teaspoons salt
- •1 teaspoon black pepper
- •Cloves, Ground(1g)
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Beef Chuck Roast(1361g)
- •3 bay leaves
Instructions
- 1Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor. Purée for 30 seconds, or until completely smooth. Set aside.
- 2Press the “Sauté” setting on the Instant Pot. Add oil. Then once it is heated and shimmering, add the roast and sear — turning every 45-60 seconds or so — until the roast is browned on all sides. Press “Cancel” to turn off the heat.
- 3Add the bay leaves and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce. Close lid securely and set vent to “Sealing”.
- 4Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 60 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.
- 5Remove the lid, and discard the bay leaves.
- 6Using two forks, shred the beef into bite-sized pieces. Give the beef one more good toss in all of those juices so that it can soak them up.
- 7Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Nutrition — Per Serving
480
calories
34g
protein
33g
fat
- Carbohydrates
- 13g
- Saturated fat
- 11.1g
- Sodium
- 92 mg
- Dietary fiber
- 1.7g
8 servings per batch · ~217g each
Macro data sourced from USDA FoodData Central
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How much protein does Instant Pot Barbacoa Beef have per serving?
Each serving has 34g of protein at 480 calories with a fat-forward macro split of 33g fat and 13g carbs. This is a high-fat, low-carb option suited for those managing carbohydrate intake.
How long does Instant Pot Barbacoa Beef take to prep?
Marked as quick prep and produces 8 servings in a single Instant Pot session. You're batch-prepping a week's worth of dinners efficiently from one cooking cycle.
Is Instant Pot Barbacoa Beef good for fat loss?
At 34g protein and 480 calories per serving with minimal carbs (13g), this recipe supports fat loss phases when you're prioritizing satiety from fat and protein. The high fat content keeps you fuller longer between meals.
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