There’s nothing quite like biting into a flavorful, tender barbacoa taco. 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. These are perfect for a weeknight dinner or a fun weekend fiesta.
Prepare to impress your family and friends with these irresistible tacos that are both delicious and quick to make.
Get ready to fall in love with these Instant Pot Barbacoa Tacos. With their tender, flavorful beef and simple preparation, you’ll have a mouth-watering meal that’s sure to be a hit with everyone at the table.
The Instant Pot makes cooking a breeze, and the variety of toppings and serving suggestions means you can easily change this dish to suit your taste.
So go ahead, gather your ingredients, and enjoy these absolutely amazing tacos. You’ll get a 5-star rating with every crowd!
Common Questions About Instant Pot Barbacoa Tacos
Can I use a different cut of beef?
While beef chuck roast is ideal for barbacoa due to its tenderness and flavor, you can also use beef brisket, short ribs, or another cut of meat if you prefer.
How can I make this dish spicier?
If you enjoy spicier food, you can add more chipotle peppers in adobo sauce or include some of the adobo sauce itself to increase the heat.
Can I make this recipe in a slow cooker?
Yes, you can make this barbacoa in a slow cooker recipe. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender and easily shreds.
Storage
As with a lot of instant pot recipes, this easy recipe stores well for later!
Refrigerator:
Store leftover barbacoa in an airtight container in the refrigerator for up to 3-4 days.
Freezer:
To freeze, allow the barbacoa to cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.
Tips
You can’t go wrong with this instant pot beef barbacoa recipe.
- Searing the beef before pressure cooking can add extra depth of flavor.
- For a thicker sauce, remove the beef after cooking and use the Instant Pot’s sauté function to reduce the sauce to your desired consistency.
- Use a combination of fresh lime juice and orange juice for a more citrusy flavor.
- Feel free to customize your taco toppings with your favorites, such as avocado, cheese, or sour cream.
Ingredients
The rich flavor of these ingredients will have you singing for joy on taco night!
- Beef stock
- Sweet onion
- Chipotle peppers in adobo sauce
- Garlic
- Ground cumin
- Dried oregano
- Kosher salt
- Smoked paprika
- Ground cloves
- Beef chuck roast
- Bay leaves
How to Make Instant Pot Barbacoa Tacos
Instant pot beef barbacoa tacos are one of my favorites. They taste amazing, they’re easy to make, and I almost always have some for the next day!
- Add the beef stock, onion, chipotle chiles, 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.
- Attach 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.
- Discard bay leaves and shred the beef.
- Barbacoa 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.
Kitchen Supplies You’ll Need for Instant Pot Barbacoa Tacos
This instant pot barbacoa recipe is simple and quick. The instant pot lets us cook these things in a fraction of the time!
- Instant Pot
- Blender or food processor
- Tongs
- Forks for shredding beef
What to Serve With Instant Pot Barbacoa Tacos
This shredded beef will be such a tender meat when you’re done, you’ll want to eat it all on its own!
- Mexican rice
- Refried beans
- Fresh salsa or pico de gallo and fresh cilantro
- Guacamole
- Corn tortillas or flour tortillas
Why You Should Make Instant Pot Barbacoa Tacos
My family absolutely loves this instant pot barbacoa beef recipe. I know yours will too!
- Quick and easy to prepare: With the Instant Pot, and just a few minutes of prep time, you can have a delicious meal on the table in no time, leaving you with more time to enjoy with family and friends.
- Flavorful and tender beef: The combination of spices and pressure cooking ensures that the beef is cooked to perfection, resulting in juicy, tender, and flavorful meat.
- Perfect for both weeknight dinners and entertaining guests: These tacos are a crowd-pleaser, whether you’re having a cozy family dinner or hosting a larger gathering.
- Easily customizable with your favorite toppings: From cilantro lime rice and diced onions to cheese and avocado, you can personalize your tacos to suit your taste preferences.
- Great for meal prep or leftovers: Make a large batch of the barbacoa beef and store it in the fridge or freezer for future meals, saving you time and effort on busy days.
Variations and Add-Ins for Instant Pot Barbacoa Tacos
When all is said and done, you’ll be scraping the bottom of the pot with a wooden spoon for the last delicious morsels.
- Swap beef for shredded chicken or pork for a different protein option.
- Add a can of drained black beans or pinto beans to the Instant Pot for extra texture and protein.
- Use lettuce wraps instead of tortillas for a low-carb option.
- Try adding diced pineapple or mango for a sweet and tangy twist.
- Spice it up with a drizzle of hot sauce or a sprinkle of red pepper flakes.
- Have some lime wedges on hand to squeeze over the top of everything.
If you love this easy Instant Pot Barbacoa Tacos recipe, you’re going to love these other awesome Cinco de Mayo recipes too. Please click each link below to find the easy, printable recipe!
More Great Cinco de Mayo Recipes
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Instant Pot Barbacoa Tacos
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.
Equipment
- pressure cooker
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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