Instant Pot Beef Barbacoa Tacos

The Instant Pot is a useful kitchen tool; it transforms tough chuck roast into tender, flavorful beef in a fraction of the time. This Instant Pot beef barbacoa recipe makes it easy by letting the pressure cooker do all the work. It is packed with smoky flavor and perfect for tacos, rice bowls, or meal prep. Try this instant pot beef barbacoa tacos recipe for your next weeknight dinner!

Barbacoa Origin

Barbacoa is a traditional Mexican method of cooking that dates back to pre-Columbian times. The word originated from the Taíno people of the Caribbean, who used it to describe a wooden framework for slow-cooking meat over fire. In Mexico, barbacoa refers to meat wrapped in leaves and slow-cooked in a pit in the ground. In modern times, the method has been adapted for the oven, stovetop, and even Instant Pots.

Ingredients

• 2.5 lbs beef chuck roast, cut into large chunks
• Salt, to season beef
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cloves
• 1/4 cup vinegar (apple cider or white)
• 1/2 cup beef broth
• Juice of 1 lime
• Juice of 1 orange
• 4 chipotle peppers in adobo
• 1/2 onion, cut into chunks
• 3 bay leaves
• Water, as needed
• Oil, for searing

Click on the images for the direct link to the ingredients and kitchen tools I used:

Instant Pot Beef Barbacoa Tacos Instructions

In a blender, combine garlic, cumin, oregano, cloves, vinegar, beef broth, lime juice, orange juice, and chipotle peppers in adobo. Blend until smooth. Set aside.

Pat the beef dry and season all sides with salt. Turn on Sauté mode on the Instant Pot, add a drizzle of oil, and sear the beef chunks on all sides until browned.

Pour the blended sauce over the beef. Add the bay leaves and onion chunks. Add just enough water to cover the beef.

Secure the lid and pressure cook on High Pressure for 60 minutes.

Remove the beef chunks and shred them in a bowl using two forks.

Warm up some corn tortillas and pile on that tender barbacoa. Top with onion, cilantro, salsa roja, and a squeeze of lime.

Storage Tips

• Let the shredded beef cool completely.
• Store it in an airtight container in the refrigerator for up to 4 days.
• You can also portion out the barbacoa and freeze it for up to 3 months — just be sure to add some of the broth to keep it from drying out.

Instant Pot Beef Barbacoa Tacos Cooking Tips

Be sure to sear the beef chunks for extra flavor.
Use a well-marbled cut—the fat helps keep the beef tender and juicy.
Do not overfill the Instant Pot.
If needed, adjust the seasoning at the end with more spices or salt.

Substitutes

Chuck Roast –> Brisket

Chipotle Peppers in Adobo –> Smoked paprika + hot sauce

If you enjoyed this instant pot beef taco recipe, you might also like my Mexican Bacon-wrapped hot dog recipe.