Instant Pot Barbacoa Beef Tacos
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.