Instant Pot Barbacoa Beef Tacos Recipe

One-Pot Stop to Dinner

Photography by Bekah Berry/Creative Revolver

Most people would rather spend more time around the kitchen table with family and friends than standing over a stove or tackling a pile of dishes afterward. For this reason, one pot meals are flooding social feeds and recipe boards. Built around a single cooking vessel – like a skillet, crockpot, or sheet pan – these meals streamline prep, simplify cleanup, and make dinnertime feel effortless. Read on to this Chattanoogan is getting creative with one pot recipes and the crowd-pleasing dishes they can’t get enough of.

Bridget Olson

“Using the Instant Pot in summer feels counterintuitive, but hear me out. You throw your ingredients in, set it, and walk away. Go outside. Forget about it! It’s also the perfect meal for company since everyone gets to build their own. These barbacoa beef tacos are packed with bold, savory flavor and couldn’t be easier to make. Trust me, this one’s going in your back pocket.” – Bridget Olson

Instant Pot Barbacoa Beef Tacos

Bridget Olson

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Course dinner

Cuisine Mexican

Servings 6 Servings

Equipment

Instant Pot (or other pressure cooker)

Ingredients

For the barbacoa beef:

2 tsp. cumin
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. thyme
1 tsp. dried oregano
1 packet achiote seasoning optional
2 Tbsp. kosher salt
2 lbs. boneless chuck roast (cut into about
6 large pieces)
2 Tbsp. neutral cooking oil
1 medium yellow onion thinly sliced
1 poblano pepper seeded and diced
1½ cups beef stock

For serving:

Corn or flour tortillas
Chopped onion
Chopped cilantro
Salsa or hot sauce
Lime slices
Avocado
Cotija cheese crumbles

Instructions

Combine all seasonings and salt in a bowl. Liberally season all sides of the beef pieces.
Heat an Instant Pot by pressing the sauté button, and wait until the display reads “Hot.” Add oil, enough to coat the bottom of the pot, then add seasoned beef and sear for a few minutes per side until caramelized on all sides. Work in batches as needed to avoid crowding the pot.
Remove all browned beef and set aside.
Next, add onion and poblano pepper to the pot and sauté for a few minutes until softened. Return the beef to the pot and pour in beef stock.
Close and lock the lid, then set the vent to “Sealing.” Press “Keep Warm/Cancel,” then press “Meat/Stew” and adjust the time to 70 minutes. The pot will beep, then begin building pressure, about 15 minutes. Once “70” appears on the display, it has started cooking. Use this time to prep toppings or side dishes.
When the pot beeps at the end of cooking, carefully turn the vent to “Venting” to release the steam. Once the steam is fully released, open the lid.
Use tongs or two forks to shred the beef directly in the pot, then let it rest in the juices on the “Keep Warm” setting until ready to serve. This helps the meat absorb even more flavor.
Use a slotted spoon or strainer to transfer the beef to a serving dish, keeping some of the cooking juices for flavor without making the tortillas soggy. Serve with tortillas of choice and any toppings you like.

Notes

To prepare in a Dutch oven, sauté the beef and vegetables over medium-high heat, following the same steps above. Use 3 to 4 cups of beef stock instead of 1½ cups. Cover and braise in a 325° oven for about 3 hours, or until the beef shreds easily.

Keyword barbacoa, beef, instant pot recipe, tacos