I get many requests for easy weeknight meals, and if you have a pressure cooker (or a slow cooker!), then nothing is easier than this recipe for Instant Pot Barbacoa Beef Tacos. As you will see, all you need to do is combine all the ingredients in a blender, pour the mixture over beef roast in an Instant Pot, and in less than two hours, you have an instant meal that will last you for days. Better yet, you can use the barbacoa for leftovers in the morning in egg and barbacoa breakfast tacos, for lunch over greens or veggies and for snacks in a quesadilla. Versatile and easy, you cannot lose.
Traditionally, barbacoa is a style of slow-cooking meat on an open fire or atop coals in the ground. Beef, sheep, goat and lamb are popular types of meat to cook this way. The chipotle peppers in the recipe add that hint of smokiness that makes you feel as if you had cooked it over an open fire. You will see that the recipe calls for chuck roast, but all I could find in the store that day was a tri tip roast, and it worked wonderfully. Serve these instant pot Barbacoa Tacos with one of my favorite margaritas, Blood Orange or Spicy Skinny. Have fun experimenting and have a very happy and safe Cinco de Mayo! xoM
Instant Pot Barbacoa Beef Tacos
- 2/3 cup water or beer
- 4 cloves garlic
- 2 chipotles in adobo
- 1/2 small white onion, roughly chopped
- 1 4 oz. can chopped jalapeños
- 1/4 cup freshly squeezed lime juice (about 2 limes) plus the zest of one lime
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tsp ground corander
- 1 tbsp dried oregano
- 1 tbps smoked paprika
- 2 tsps salt
- 1/4 tsp ground cloves
- 1 tbsp grapeseed oil
- 3 pds beef chuck roast, trimmed of fat and cut into chunks
- Combine beer, garlic, chipotles, onion, jalapeños, lime juice, vinegar, cumin, coriander, oregano, paprika, salt, and cloves in a blender or food processor. Purée until smooth.
- Press the Sauté function on the Instant Pot. Add the grapeseed oil. When oil is heated, add the beef and brown on all sides. Press the Cancel function to turn off. This step can also be done in a sauté pan on the stove.
- Pour the purée over the beef in the Instant Pot. Close the lid and slide it into the Lock position.
- Press the Pressure Cook function and adjust the clock to cook for 60 minutes. Walk away and have a couple of cocktails, preferably with company.
- When Instant Pot is done cooking, press the vent in order to release the steam that will allow you to unlock the lid. Remove the lid and set aside for 5-10 minutes until the beef is cool enough to shred. I like to use two forks to shred the beef, but it all depends what makes you happy. Toss the beef well in the sauce. Plate the dish and serve with warm tortillas, cilantro, salsa, and crema. Leftovers keep well in the refrigerator for up to 5 days.
All photos by Marci Symington for TEXAZTASTE.com.