Easy Instant Pot (or Slow Cooker) Beef Barbacoa Tacos

You're going to love these easy instant pot (or slow cooker) beef barbacoa tacos! Tender, shredded beef seems like it simmered for hours. However, in reality, all you need is a little time in the instant pot. Serve the shredded beef in charred tortillas along with cilantro, avocado, Refrigerator Pickled Onions, some crumbled cotija cheese, and a squeeze of lime juice and you've got yourself a taco party.

When we lived in Fort Pierce, Florida, there was this great taco restaurant, Antojitos Mexicanos, that served up the best authentic tacos. The corn tortillas were made fresh, the meat simmered for hours, and the homemade salsa (green or red) came hot or hotter.

I typically ordered the shredded beef barbacoa or pork carnitas tacos, and this recipe is my take on the former. The best part of this recipe? You can make the beef in the instant pot. In fact, this is one of my all-time favorite instant pot recipes.

Don't have an instant pot? That's okay. I’ve also provided instructions on how to make it in a slow cooker. The cooking time will be longer, but you'll have a delicious meal waiting for you. (Just be sure to start the slow cooker in the morning before you head out for the day.)

I highly recommend making the recipe for the Refrigerator Pickled Onions as a topping for these street tacos. Once you have them in the fridge, they're also great as a topping for my Harvest Grain Bowl recipe. And, if you're looking to add a side to this recipe to round out the meal, be sure to check out my recipe for Smoked Street Corn. Finally, if you're interested in more Mexican inspired meals, you'll love this easy cream cheese chicken enchiladas.

Ingredients

First, let's gather everything we will need to make these tacos.

• boneless chuck beef roast
• chipotle peppers in adobo sauce
• adobo sauce (from the can)
• olive oil
• beef broth
• apple cider vinegar
• lime juice
• garlic cloves
• ground cumin
• dried oregano
• kosher salt and freshly ground black pepper
• bay leaves
• corn tortillas
• lime wedges
• avocado slices
• Refrigerator Pickled Onions
• fresh cilantro
• cotija cheese

(See recipe card for quantities.)

Instructions

Now, that we've got all the ingredients, it's time to get cooking!

First, brown the beef on all sides in the instant pot, and remove to a plate.

Next, stir together the broth, vinegar, garlic, and spices in a small bowl or measuring cup and add to the drippings in the instant pot, scraping any browned bits from the bottom.

Then, return the beef to the instant pot, add the bay leaves, and pressure cook.

Finally, shred the beef with two forks. Divide the beef and your favorite toppings between the charred tortillas.

Substitutions

Need some alternative ingredient options for this beef barbacoa taco recipe? I've got you covered:

• Pork - Instead of boneless beef chuck, use boneless pork shoulder roast or pork butt (Boston butt) for an instant pot carnitas recipe.
• Tortillas - Prefer flour tortillas to corn? Feel free to use soft taco-size flour tortillas instead.
• Herbs - Not a fan of cilantro? That's okay! Omit the cilantro and use green onions or parsley instead.

Variations

Try these twists to change it up:

• Spicier - The minced peppers in adobo chipotle sauce already give this dish a slight smoky, spicy flavor. But, if you're craving something with a little more heat, go up to 2 or 3 tablespoons of minced peppers.
• Veggie-fied - Add thinly sliced radishes, diced tomatoes, and shredded cabbage or lettuce to pack some more veggies into these tacos.
• Burrito bowls - Use the barbacoa beef to top cooked rice. Add some black beans, shredded Monterey Jack, lettuce, sour cream, and pico de gallo. The remaining ingredients for taco toppings I call for are also excellent options for burrito bowls. 

Equipment

Here's what you'll need to make this recipe:

• instant pot
• metal tongs
• wooden spoon
• measuring spoons
• liquid measuring cup

Storage

Store the beef and toppings separately in the refrigerator in airtight containers for up to 3 days. (The leftover shredded and toppings are also great for making taco salads.) I recommend waiting to slice the avocado until just before you're ready to serve. Otherwise, it'll turn brown from oxidation.

You can also freeze the barbacoa beef in an airtight container for up to 6 months.

Frequently asked questions

Recipe Guidelines and Test Kitchen Tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I tested this recipe using a 6-quart instant pot.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Follow these food safety guidelines when making these barbacoa tacos.

• Follow the manufacturer's instructions for cooking in the instant pot
• Do not use the same utensils on cooked food that previously touched the raw beef
• Wash your hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

See more guidelines at USDA.gov.