Instant Pot Barbacoa Tacos

With this Instant Pot Barbacoa Tacos recipe, you can easily recreate that amazing taste right in your own kitchen. This recipe combines classic Mexican flavors and spices with the convenience of the Instant Pot to create truly mouth-watering tacos.

Course dinner, Main Course

Cuisine American, Mexican

Keyword barbacoa, beef, taco

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 254kcal

Equipment

pressure cooker

Ingredients

½ cup beef stock
1 sweet onion chopped
3 chipotle peppers in adobo sauce
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon smoked paprika
pinch ground cloves about 1/16th teaspoon
1 pound beef chuck roast cut into 2”-cubes
2 bay leaves

Instructions

Add the beef stock, onion, chipotle peppers, garlic, lime juice, cumin, oregano, salt, smoked paprika, and ground cloves to a blender or food processor. Blend until smooth-- about 30 seconds on high speed.
Add the sauce to the Instant Pot, along with the beef and bay leaves. Toss to combine, making sure each piece of beef is evenly coated with the sauce.
Secure the instant pot lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook-Manual for 45 minutes.
Once the Instant Pot has finished cooking, allow the pressure to release naturally for 10 minutes, then turn the valve to the “venting” position to release any additional pressure.
Remove the bay leaves and shred the beef.
Barabcoa is traditionally served on a corn tortilla and topped with chopped onion and cilantro, although it is also delicious on nachos or in quesadillas!
Store any leftovers in an airtight container in the fridge for up to three days.

Nutrition