instant-pot ChartsDATASHEET // CT-IP-062
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Beef Barbacoa (Chuck Roast, Chipotle-Lime, for Tacos) in the instant pot
Specification: 3 lb beef chuck roast cut into 2-inch chunks
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
60–65 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
203°F (95°C)
USDA Safe Pull
Release: full natural release (60 min pressure + 15 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add beef barbacoa (chuck roast, chipotle-lime, for tacos) (3 lb beef chuck roast cut into 2-inch chunks) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 60–65 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 60–65 mins. Use full natural release.
3
Check & Rest
Chunks collapse completely under the press of a fork with zero resistance After full natural release, carefully open the lid away from you. Let stand 15 minutes before serving.
Verification Basis & Testing Rig
Instant Brands High Pressure Cooking Timetable & USDA FSIS Beef Guidelines
Pro Tip: Do not quick-release; a full natural pressure release allows the expanded meat fibers to reabsorb seasoned braising cooking liquor.
Related instant pot Cook Times
White Rice (Long Grain)
High Pressure (239°F / 115°C)3 mins
Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
High Pressure (239°F / 115°C)5 mins
Pot Roast (Chuck Roast)
High Pressure (239°F / 115°C)60–75 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins