Electric Pressure Cooker Beef Barbacoa Tacos Recipes
INSTANT POT BEEF BARBACOA TACOS
Salty, spicy, and slightly tangy, this pressure cooker shredded beef barbacoa taco recipe delivers flavor on multiple levels.
Provided by Daniel Shumski
Categories Beef Taco Super Bowl Instant Pot Chile Pepper
Yield 6 servings
Number Of Ingredients 16
Steps:
- Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
- Press Sauté and use the Sauté or Adjust button to select the highest temperature ("More"). Place the vegetable oil in the inner pot. Wait until the display reads "Hot," about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
- Add the vinegar sauce and the chicken broth (be careful-steam may whoosh up!), and then the bay leaves. Stir to combine.
- Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the - or + button to set the time to 30 minutes.
- When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
- Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
- Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.
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- Add the onion, vinegar, lime juice, garlic, chipotle peppers, beef broth, cumin, oregano, cloves, and tomato paste to a blender and blend until smooth.
- Cut the chuck or round bottom roast into 3-4 large pieces. Season the meat with a good pinch of salt and pepper on all sides. Heat ½ the oil in the pressure cooker or instant pot and sear the meat for 7-8 minutes per batch (in two batches.) Add all the beef back into the pressure cooker along with the blended sauce and bay leaves. Cover the pressure cooker. On the instant pot, hit the 'beef/stew' button and let cook for 60-70 minutes depending on the thickness of the meat (mine took exactly 65 minutes). Allow the pressure to release naturally or turn to the 'vent' setting if you're impatient like me. Allow it to vent completely before attempting to remove the lid.
- Discard the bay leaves and use two forks to shred the beef. Toss the beef in the juice, cover and allow the beef to soak up the juice for another 10 minutes or so. Serve as tacos, burritos, nachos, burrito bowls or however you like!
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