Overhead view of vegan barbacoa sauce in a white bowl

Vegan Barbacoa Recipe with Easy Barbacoa Sauce

A hearty, spicy and versatile vegan barbacoa recipe
Course Main Course
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 445kcal
Author Healing Tomato


For the Barbacao Sauce

For the Barbacoa


For the Barbacoa Sauce

  • In a blender, add all 3 ingredients
  • On low speed, blend the ingredients until it has a sauce consistency
  • Set aside

For the barbacoa

  • De-gill and julienne cut the mushrooms
  • Julienne cut the mini sweet peppers
  • Set the pressure cooker to 15 minutes on manual
  • Add the oil, garlic and red onions
  • Cook for about 3 minutes or until the onions start to brown
  • Add the mushrooms, mini sweet peppers and coconut water (if using)
  • Cook for about 8 minutes or until the mushrooms start to crisp
  • Add the jackfruit, seasonings and barbacoa sauce. Mix well
  • Close the lid and set pressure gauge to "sealed"
  • Cook for about 40 minutes. See Notes
  • Set pressure gauge to release and let the steam release
  • Open it and mix well before serving



- If you don't want to use the chipotle in adobo sauce, sub it with 1/2 cup tomato paste, 1 tsp cayenne pepper or 1 jalapeno.  Add it to the blender with fire roasted tomatoes and coconut water
- Depending on the device and brand of pressure cooker you are using, your cook times will vary.  Test it with your instant pot / pressure cooker.  I used bestek's pressure cooker. 


Calories: 445kcal | Carbohydrates: 62g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Sodium: 10098mg | Potassium: 1484mg | Fiber: 8g | Sugar: 38g | Vitamin A: 3355IU | Vitamin C: 135.6mg | Calcium: 202mg | Iron: 5mg