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Instant Pot Beef Barbacoa for Tacos

A close-up of saucy, shredded Instant Pot Beef Barbacoa piled high on a white plate.
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Make tender, flavorful beef barbacoa quickly in your Instant Pot, perfect for filling tacos or bowls.

Ingredients

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  • 3 lb beef chuck roast, trimmed and cut into 2-inch chunks
  • 1 tablespoon olive oil
  • 1 medium white onion, quartered
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup apple cider vinegar
  • 2 tablespoons lime juice, fresh
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 chipotle peppers in adobo sauce, minced (plus 1 teaspoon adobo sauce)
  • 2 bay leaves

Instructions

  1. Pat the beef chunks dry with paper towels and season lightly with salt and pepper.
  2. Set the Instant Pot to Sauté mode. Add olive oil. When hot, brown the beef in batches on all sides. Remove beef and set aside.
  3. Add the quartered onion to the pot and cook for 3 minutes until slightly softened. Add minced garlic and cook for 1 minute more until fragrant.
  4. Deglaze the pot by pouring in the beef broth, scraping up any browned bits from the bottom.
  5. Return the beef to the pot. Add the apple cider vinegar, lime juice, chili powder, cumin, oregano, salt, pepper, minced chipotle peppers, adobo sauce, and bay leaves. Stir gently to combine.
  6. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 60 minutes.
  7. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 15 minutes, then carefully quick release any remaining pressure.
  8. Remove the beef chunks and place them in a large bowl. Discard the bay leaves.
  9. Set the Instant Pot to Sauté mode (use the liquid remaining in the pot). Bring the liquid to a boil and cook, stirring occasionally, until the liquid reduces by about one-third and thickens slightly, about 5 to 8 minutes.
  10. Shred the beef using two forks. Pour about 1/2 cup of the reduced cooking liquid over the shredded beef and toss to coat. Add more liquid if needed for moisture.
  11. Serve immediately in warm tortillas for tacos.

Notes

  • For deeper flavor, you can marinate the beef chunks in the spices and vinegar mixture for 2 hours before cooking.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the boiling liquid during the reduction step.
  • This barbacoa freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://cookerykings.com/instant-pot-beef-barbacoa-for-tacos/