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{Allergy Friendly!} Instant Pot or Slow Cooker Chipotle-Style Beef Barbacoa

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  • Author: Bethany Wright
  • Prep Time: 5 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 mins
  • Yield: 6-8 1x


Looking for an allergy-friendly meal to wow your friends and family? This mouth-watering recipe will leave you asking for extra helpings, while blowing you away with its dump-and-go easy prep.


Units Scale

Dry Mix:

Wet Ingredients:


  • For the slow cooker I like to use a 3-5 pound chuck roast.
  • For the Instant Pot I use 2-4 pounds Beef Stew Meat (or roast cut into 1-2″ squares).

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  1. In a large crockpot or your Instant Pot, combine wet and dry ingredients. Swirl with a spoon to combine.
  2. Scoop out 1 Tbs. of mixture and SET ASIDE in a jar in your refrigerator. (Don’t do this if you have already added raw meat!!!)
  3. Add meat.
  4. For slow cooker – Cook on low 6-8 hours. For instant pot – Check the seal, secure the lid, close the sealing valve. Select MANUAL pressure for 30 minutes if using cut up beef or 60-90 minutes depending on the size of your roast if you prefer to toss the whole chuck roast in without cutting it up.
  5. For Instant Pot – Once the program is complete, allow the pressure to release naturally.
  6. When finished cooking, REMOVE BAY LEAF.
  7. Shred beef, incorporating the liquid (this is where your flavor is!).
  8. Spoon reserved mixture from fridge over the meat, which helps brighten the flavor.
  9. Serve with chips, lettuce, cheese, and your other favorite taco toppings. For a Paleo version – Serve with cauliflower rice, plantain chips, lettuce, avocado, and/or tomatoes.


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