Easy Instant Pot (or Slow Cooker) Beef Barbacoa Tacos
These easy instant pot (or slow cooker) beef barbacoa tacos are inspired by the ones I loved to order from Antijitos Mexicanos in Fort Pierce, Florida when we lived there. Tender, shredded beef seems like it's simmered for hours when in reality, all you need is a little time in the instant pot. Serve the beef in charred tortillas along with your favorite toppings and you've got yourself a taco party.
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Servings: 8
Equipment
- instant pot
- metal tongs
- wooden spoon
- measuring spoons
- liquid measuring cup
Ingredients
- 3 pounds boneless beef chuck, cut into large pieces
- 1 tablespoon olive oil
- 1 cup beef broth
- ¼ cup apple cider vinegar
- 2 tablespoon fresh lime juice
- 3 cloves garlic, minced
- 1 tablespoon finely chopped chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce (from the can)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 2 bay leaves
- Corn tortillas
- Fresh cilantro
- Refrigerator Pickled Onions
- Crumbled cotija cheese
- Sliced avocado
- Lime wedges
Instructions
- In a 6-qt. Instant Pot, turn to the Sauté setting and heat until hot. Add the oil to the Instant pot, and brown the beef, in batches, on all sides. Remove from the pot.
- Meanwhile, combine the beef broth, vinegar, lime juice, garlic, chipotle peppers, adobo sauce, cumin, oregano, salt, and pepper. Add to the drippings in the pot, and stir with a wooden spoon, breaking up any browned bits on the bottom.
- Return the beef to the cooker and add the bay leaves. Secure the lid, and turn to the Manual setting at High Pressure. Set the timer for 1 hour, and 15 minutes. Use the Quick Release method after the beef is done. Remove and discard the bay leaves. Shred the meat with two forks.
- Char the tortillas using a gas burner, or warm them. To serve, divide the meat evenly between the tortillas and top with desired toppings.
Notes
To Make in a Slow Cooker: Brown the beef in hot oil in a large Dutch oven or skillet; deglaze with the beef broth mixture. Transfer the beef, beef broth mixture, and bay leaves to a 6-qt. slow cooker. Cover and cook on LOW 8 to 10 hours, or until the beef is tender.