Instant Pot Barbacoa Beef Tacos

Instant Pot Barbacoa Beef Tacos

This recipe creates tender, flavorful barbacoa beef perfect for tacos. The beauty of the Instant Pot is it gets dinner on the table quickly!

Ingredients:

• 2 Tbsp avocado oil
• 2 lb beef chuck roast, trimmed and cut into 2-inch cubes
• 1 cup beef broth
• 1/2 cup low-sodium chicken broth
• 3 chipotle peppers in adobo sauce, chopped (adjust for spice preference)
• 1/4 cup chopped white onion
• 3 cloves garlic, minced
• 1 Tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 cup lime juice
• Salt and freshly ground black pepper, to taste

Taco Toppings (optional):

• Corn tortillas, warmed
• Cilantro, chopped
  chopped red onion
• Sliced avocado
• Crumbled queso fresco
• Salsa or hot sauce

Cooking Guide:

1. Sauté the beef: Press the “Sauté” button on your Instant Pot and heat the avocado oil. Season the beef cubes with salt and pepper. Sear the beef in batches for a few minutes per side, until browned on all sides. Remove the browned beef from the pot and set aside.

2. Blend the sauce: In a blender, combine the beef broth, chicken broth, chipotle peppers, onion, garlic, cumin, oregano, smoked paprika, chili powder, and lime juice. Blend until smooth.

3. Pressure cook: Pour the blended sauce into the Instant Pot. Add the browned beef back to the pot, ensuring the beef is submerged in the sauce. Close the lid and seal the pressure valve. Cook on high pressure for 75 minutes.

4. Release pressure and shred: Let the pressure release naturally for 10 minutes, then perform a quick pressure release by carefully turning the valve to venting. Once the pressure is fully released, carefully open the lid. Remove the beef from the pot and shred it with two forks.

5. Serve: Serve the shredded barbacoa beef on warmed corn tortillas with your favorite taco toppings. Enjoy!

Tips:

• Adjust the spice level: This recipe uses 3 chipotle peppers. If you prefer a milder barbacoa, remove the seeds from the peppers before blending the sauce.
• Use leftover beef: Leftover barbacoa beef can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
• Shredding the beef: For easier shredding, use two forks to pull the meat apart after pressure cooking.
• Thicken the sauce (optional): If you prefer a thicker sauce, after shredding the beef, return it to the pot with the remaining sauce and simmer on the “Sauté” setting for a few minutes until thickened.
• Substitute the beef: You can substitute beef chuck roast with pork shoulder for a different variation of barbacoa.