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Instant Pot Beef Barbacoa for Tacos

A close-up of richly seasoned, 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.

Ingredients

Scale
  • 3 lb beef chuck roast, trimmed and cut into 2-inch chunks
  • 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 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced (plus 1 teaspoon adobo sauce)
  • 1 bay leaf

Instructions

  1. Place the beef chunks 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, salt, pepper, minced garlic, minced chipotle peppers, adobo sauce, and bay leaf.
  3. Pour the liquid mixture over the beef in the Instant Pot.
  4. Secure the lid and set the vent to sealing.
  5. Select Manual or Pressure Cook on High for 60 minutes.
  6. When cooking finishes, allow a Natural Pressure Release (NPR) for 15 minutes, then carefully move the valve to venting to release any remaining pressure.
  7. Remove the bay leaf. Shred the beef using two forks directly in the pot, mixing it with the cooking liquid.
  8. If the liquid seems too thin, select Sauté mode and cook for 5 to 10 minutes, stirring occasionally, until the sauce reduces slightly and coats the meat.
  9. Serve the shredded Barbacoa hot on tortillas with your preferred toppings.

Notes

  • For a deeper smoky flavor, add 1/2 teaspoon of smoked paprika to the spice mixture.
  • This meat freezes well; cool completely before storing in an airtight container for up to three months.
  • If you do not have fresh lime juice, use bottled lime juice, but reduce the amount slightly.

Nutrition

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