Instant pot barbacoa tacos
 
Prep time
Cook time
Total time
 
Moist, tender beef barbacoa in less than 30 minutes thanks to the Instant Pot. Perfect for tacos with all the trimmings!
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 12 servings
Ingredients
For the barbacoa
  • 4 lbs beef chuck roast, trimmed of visible fat and cut into large chunks
  • 1 Tbsp vegetable oil
  • 3 chipotle chilies in adobo
  • 1¼ cups beef broth
  • 2 Tbsp. minced garlic
  • 1½ Tbsp. ground cumin
  • 2 tsp. dried oregano, preferably Mexican
  • ¾ tsp salt, then more to taste
  • ½ tsp ground black pepper
  • ⅛ tsp ground cloves
  • Juice of 2 limes
To serve
  • Corn tortillas
  • Sour cream
  • Cilantro
  • Sliced avocado
  • Pickled onions
Instructions
  1. Season the beef with salt.
  2. Heat the oil in the Instant Pot on the Saute setting. Working in batches, brown the meat on all sides. When all of it is browned, place all of it in the Instant Pot.
  3. Meanwhile, combine the chipotles, broth, garlic, cumin, oregano, salt, pepper, cloves and lime juice in a food processor and pulse until well combined.
  4. Pour over the meat.
  5. Seal and pressure cook for 25 minutes. Allow to vent naturally.
  6. Shred the beef into a bowl using two forks. Pour some of the sauce over the meat and discard any excess.
  7. To serve, pile the meat into warmed corn tortillas and top with sour cream, cilantro, avocado and pickled onions.
Recipe by white plate blank slate at https://whiteplateblankslate.com/instant-pot-barbacoa-tacos/