These Instant Pot Mexican Beef Barbacoa Tacos bring authentic, restaurant-quality barbacoa to your Taco Tuesday in just over an hour instead of the traditional all-day affair. The pressure cooker creates incredibly tender, deeply flavored beef infused with warm spices, tangy vinegar, and bright citrus that tastes like it’s been slow-cooking for hours. The combination of rich meat with fresh toppings and crumbled queso fresco creates an authentic Mexican experience that’s both impressive and surprisingly easy to pull off on a weeknight.
Instant Pot Mexican Beef Barbacoa Tacos
Recipe by Daily Disher
Instant Pot Mexican Beef Barbacoa Tacos feature fall-apart tender chuck roast braised in aromatic spices and citrus, then shredded and topped with fresh cilantro, onions, and queso fresco.
Course: Main
/Cuisine: Mexican
/Difficulty: Medium
Servings
8
Prep time
20 minutes
Cooking time
1 hour
Calories
350 kcal
1 hour 20 minutes
Ingredients
3 pounds beef chuck roast
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon black pepper
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
½ teaspoon cloves, ground
2 tablespoons apple cider vinegar
2 tablespoons lime juice
2 cups beef broth
12 pieces corn tortillas
½ cup coarsely chopped cilantro
1 cup diced onion
1 cup crumbled queso fresco
Directions
1.
Set your Instant Pot to the sauté function and heat the oil until shimmering. Add the beef chuck roast pieces and sear each side until browned, about 3 minutes per side.
2.
Remove the beef and set aside. Add garlic to the pot, and cook for 1 minute until fragrant. Stir in cumin, oregano, and cloves.
3.
Pour in apple cider vinegar and lime juice, scraping up any browned bits from the bottom of the pot.
4.
Return the beef to the pot and add in the beef broth. Season with salt and pepper to taste.
5.
Lock the lid and set the Instant Pot to high pressure for 60 minutes. Allow a natural pressure release for 15 minutes before manually releasing the remaining pressure.
6.
Shred the beef using two forks. Mix with the cooking liquid to ensure it remains moist and flavorful.
7.
Warm the corn tortillas, either in the microwave or on a skillet until pliable.
8.
Assemble the tacos by placing a generous amount of beef onto each tortilla. Top with chopped cilantro, diced onion, and crumbled queso fresco before serving.
Nutrition Facts
Total number of serves:
4 servings
Calories:
350kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg
