This Chipotle Barbacoa Copycat recipe is one of the first that I experimented with in my

Chipotle is delicious but pricey

To be completely honest, I love Chipotle’s barbacoa. It’s delicious. It has a great texture… and the flavor is always on point!

Unfortunately, it’s a little pricey. With double barbacoa, sour cream, cheese, salsa, pico de gallo and guacamole, my bill inevitably comes out to almost $15.

The lack of rice and bean definitely contribute to this, but those aren’t very Keto-friendly. You can also add romaine lettuce (free) in place of rice and beans, so keep that in mind.

I don’t mean to brag, but I feel like my recipe might be better. One thing is for sure, I think this is as close to a Chipotle barbacoa copycat as you can get.

In addition to this recipe, I also have a full guide dedicated to eating out at Chipotle! Check it out for some easy on-the-go options.

Chipotle Barbacoa Copycat Recipe by Dom Geracia My Instant Pot Barbacoa is packed with flavor and the leftovers are absolutely fantastic! 4.67 from 3 votes Print Recipe

Pin Recipe Prep Time 30 mins Cook Time 1 hr 10 mins Total Time 1 hr 40 mins Course Main Course Cuisine Mexican Servings 12 Calories 290 kcal Ingredients 1x 2x 3x 2-3 lbs beef chuck roast

1 cup beef broth

1/2 small lime

1/3 cup apple cider vinegar

3 bay leaves

3 chipotle peppers (in adobo) + 2 tbsp adobo liquid

2 tbsp bacon fat

1 1/2 tbsp ground cumin

1 tbsp black pepper

1 1/2 tbsp salt

1 tbsp tomato paste

2 tsp oregano

1 tsp cinnamon

1 tsp onion powder

1/4 tsp ground cloves Instructions Turn on your Instant Pot to 'saute' and wait for it to come up to temperature (make sure the lid isn't on).

Prepare the roast chuck by removing any large pieces of fat (optional, I don't like eating fat that is chewy) and then pat dry with paper towel or kitchen towel.

Season all sides of the meat with 1/2 tbsp salt and 1/2 tbsp pepper.

When the Instant Pot has come to temperature, add the bacon fat directly to the pot. Once melted, add the beef.

Sear the beef on all sides.

In a blender (or with an immersion blender), blend together: lime juice, apple cider vinegar, chipotle peppers, adobo, cumin, black pepper, salt, tomato paste, oregano, cinnamon, onion powder and ground cloves. Puree until smooth.

Once beef is browned all over, cover with puree.

Add bay leaves and broth.

Close the lid and set on on Manual > 50 minutes. Make sure that high pressure is selected.

After the time is finished, turn off the Instant Pot. I highly recommend doing a natural pressure release (NPR) by letting it come down in pressure itself. This usually takes around 20 minutes, but it always comes out so juicy and tender!

Shred, return meat back to liquid and serve. Notes If you do not have access to an Instant Pot, you can still make this recipe in a slow cooker or Dutch oven. Should you choose to go this route, just sear your meat on all sides, cover with blended sauce and cook on high for 6 hours or low for 8-12 hours. Nutrition Nutrition Facts Chipotle Barbacoa Copycat Recipe Amount Per Serving Calories 290

Calories from Fat 189 % Daily Value* Fat 21g 32% Carbohydrates 2g 1% Fiber 1g 4% Protein 21g 42% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Tag @nobunplease and #nobunplease on Instagram!

This Chipotle Barbacoa Copycat Recipe is great for get-togethers! I like to make mock burrito bowls using Cilantro Lime Cauliflower Rice or wrap it up in a low carb tortilla. For those with friends and family not following Keto, you could just as easily serve with flour tortillas.

Finally, this recipe serves as a great protein source for meal prep as well. I like to make a big batch, shred the meat, and portion into separate containers.

Have you tried my Copycat Chipotle Barbacoa recipe? Let me know what you thought in the comments!