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Instant Pot Beef Barbacoa for Tacos

Close-up of richly seasoned, shredded Instant Pot Beef Barbacoa piled high on a white plate.
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Make tender, flavorful shredded beef barbacoa quickly using your Instant Pot, perfect for filling tacos.

Ingredients

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  • 3 lb beef chuck roast, trimmed and cut into 2-inch pieces
  • 1 cup beef broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup lime juice, fresh
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, minced (optional, for heat)

Instructions

  1. Place the beef pieces into the inner pot of your Instant Pot.
  2. In a separate bowl, whisk together the beef broth, apple cider vinegar, lime juice, chili powder, cumin, oregano, smoked paprika, salt, pepper, minced garlic, and minced chipotle pepper.
  3. Pour the liquid mixture over the beef in the Instant Pot.
  4. Secure the lid and set the vent to sealing.
  5. Select the Manual or Pressure Cook setting on High pressure for 60 minutes.
  6. When the cooking time finishes, allow a Natural Pressure Release (NPR) for at least 15 minutes before carefully moving the valve to venting to release any remaining pressure.
  7. Remove the beef from the pot and shred it using two forks.
  8. Return the shredded beef to the cooking liquid in the Instant Pot. Stir well to coat the meat.
  9. Select the Sauté function and cook for 5 to 10 minutes, stirring occasionally, until the liquid reduces slightly and the meat absorbs the sauce.
  10. Serve the barbacoa hot in tortillas with your preferred toppings.

Notes

  • For a smoky flavor without the chipotle pepper, increase the smoked paprika to 2 teaspoons.
  • If you prefer a thicker sauce, remove the beef, set it aside, and reduce the remaining liquid on the Sauté setting until it reaches your desired consistency before returning the meat.
  • This recipe freezes well; cool completely before storing in an airtight container for up to three months.

Nutrition

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