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Instant Pot Beef Barbacoa for Tacos

Close-up of richly sauced, shredded Instant Pot Beef Barbacoa piled high in a white serving bowl.
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Make tender, flavorful Beef Barbacoa quickly in your Instant Pot, perfect for filling tacos or burritos.

Ingredients

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  • 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
  • 1/2 teaspoon ground cloves
  • 1 chipotle pepper in adobo, minced (optional, for heat)
  • 2 cloves garlic, minced

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, cloves, minced chipotle pepper, and garlic.
  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 quick 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 pot. Stir well to coat the meat with the sauce.
  9. Select the Sauté function and cook for 5 minutes, stirring occasionally, to reduce the sauce slightly and let the meat absorb more flavor.
  10. Serve the Barbacoa hot on tortillas with your preferred toppings.

Notes

  • For a deeper flavor, you can sear the beef chunks in oil using the Sauté function before adding the liquid and pressure cooking.
  • If you prefer less liquid, you can remove some of the cooking liquid after shredding and before the final Sauté step.
  • This meat freezes well for future taco nights.

Nutrition

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