Instant Pot Beef Barbacoa for Tacos & Bowls
This Instant Pot Beef Barbacoa is rich, tender, and packed with smoky, spicy flavors perfect for tacos and bowls!
Equipment
- Instant Pot or electric pressure cooker
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Measuring spoons and cups
- Serving dishes and utensils
Ingredients
For the Barbacoa
- 3 lbs beef chuck roast well-marbled, cut into chunks
- 2 tablespoons olive oil for browning
- 1 onion chopped
- 4 cloves garlic minced
- 2 chipotle peppers in adobo sauce chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 cup beef broth low-sodium recommended
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving and Garnish
- corn tortillas warm
- chopped cilantro fresh garnish
- lime wedges for squeezing
- sliced avocado creamy topping
- diced tomatoes freshness and color
Instructions
Preparation and Cooking
- Pat the beef chuck roast dry and cut into 2-3 inch chunks. Heat olive oil in the Instant Pot on "Sauté" and brown beef pieces on all sides, about 3-4 minutes per side. Remove and set aside.
- Sauté the chopped onion in the same pot until softened and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in chopped chipotle peppers, ground cumin, dried oregano, bay leaves, salt, and black pepper. Cook for 1-2 minutes to bloom the spices.
- Pour in beef broth and apple cider vinegar, scraping up browned bits from the bottom. Return beef chunks to the pot, nestling into the liquid and spices.
- Seal the lid and set the Instant Pot to "Manual" or "Pressure Cook" on high pressure for 60 minutes. Allow natural pressure release for 15 minutes, then manually release any remaining pressure.
- Remove bay leaves and transfer beef to a large bowl. Shred beef with two forks into bite-sized pieces. Return shredded meat to the pot and stir to combine with cooking liquid.
- Serve warm barbacoa on corn tortillas or over rice. Top with chopped cilantro, sliced avocado, diced tomatoes, and a squeeze of lime.
Notes
- Leftovers keep well refrigerated up to 4 days and freeze up to 3 months for meal prep.
- Adjust chipotle peppers to control spice level according to preference.
- For leaner options, select leaner beef cuts and use low-sodium broth.
- Adding a splash of broth when reheating helps maintain moistness.
- Try serving barbacoa in quesadillas or nachos for delicious variations.