Instant Pot Barbacoa Tacos
Tender shredded beef cooked with smoky Mexican spices in an Instant Pot, served in warm tortillas with fresh cilantro, radishes, and crumbly cheese for flavorful tacos.
Equipment
- 1 Instant Pot
- 1 blender
- 1 skillet for warming tortillas
Ingredients
- 2 1/2 to 3 lbs beef chuck roast cut into large chunks
- 1 tablespoon olive oil
- 3-4 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce from can
- 4 cloves garlic
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cloves optional
- 1/2 cup beef broth
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- Salt and black pepper to taste
- Small corn or flour tortillas warmed
- Crumbled queso fresco or cotija cheese
- Fresh cilantro chopped
- Thinly sliced red radishes
- Lime wedges for serving
Instructions
- Set the Instant Pot to sauté mode and heat olive oil. Sear beef chunks evenly on all sides until browned. Remove and set aside.
- In a blender, combine chipotle peppers, adobo sauce, garlic, cumin, oregano, smoked paprika, ground cloves, beef broth, lime juice, apple cider vinegar, salt, and black pepper. Blend until smooth.
- Return seared beef to the Instant Pot. Pour the blended sauce over the beef and add bay leaves.
- Seal the Instant Pot lid and cook on high pressure for 60 minutes. Let natural pressure release for 15 minutes, then manually release remaining pressure.
- Remove bay leaves. Shred the beef inside the pot using two forks and let it sit in the juices for 5 to 10 minutes to enhance flavor.
- Warm tortillas in a skillet. Assemble tacos by filling with shredded beef, then topping with crumbled cheese, chopped cilantro, thin radish slices, and a squeeze of fresh lime.
Notes
- Broil shredded beef for 3–5 minutes for crispy edges.
- Let meat rest in its juices before serving.
- Store leftovers refrigerated for up to 3 days.
- Use fresh garnishes for best flavor.