Instant Pot Barbacoa Tacos Recipes

INSTANT POT BEEF BARBACOA TACOS

Steps:

• In a blender add the garlic, green chilies, chipotles, onion, lime juice, beef stock, cumin, oregano, cloves, salt and pepper. Blend for 20-30 seconds and set aside.
• On the Instant Pot press the "Saute" setting and add the oil. Once the oil is heated and shimmering add the beef roast chunks and sear on all sides, turning every minute or so. Press "Cancel" to turn off the heat.
• Pour in the blended sauce and add the bay leaves, tossing to coat the meat. Securely close the lid of the Instant Pot and set the vent to "Sealing".
• Press the "Manual" button, ensuring the setting is on Medium and then adjust the +/- buttons until the time is set for 60 minutes. Cook.
• Once the timer goes off, carefully turn the vent to "Venting" for quick release of pressure. Wait until all the steam is released and the valve is dropped before opening the Instant Pot. Remove lid.
• Discard bay leaves, and then using two forks shred the beef. Toss the shredded beef in the sauce allowing them to soak it up.
• Scoop beef into tortillas. Top with desired toppings and serve immediately.

INSTANT POT® BARBACOA BEEF STREET TACOS

Steps:

• Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Heat oil in insert. Add beef in 2 batches; cook 2 to 4 minutes on first side until browned. Turn; cook 2 to 4 minutes on second side until browned. Select CANCEL. Return beef to insert.
• Add orange juice, garlic, seasoning mix (from taco kit), pepper flakes and salt to beef in insert.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Shred beef; toss with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.
• Meanwhile, in 1-quart saucepan, heat onions and vinegar to boiling over high heat. Remove from heat, and let stand 10 minutes. Drain and transfer pickled onions to small bowl. Cover and refrigerate until ready to serve. Discard cooking liquid.
• Heat tortillas (from taco kit) as directed on package. Top each tortilla with shredded beef, then top with pickled onions, verde sauce (from taco kit), queso fresco and cilantro. Serve with lime wedges.

INSTANT POT BEEF BARBACOA TACOS

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.

INSTANT POT BARBACOA TACOS

Steps:

• Heat a large skillet over high heat for 2 minutes. Add the Guajillo Chile (2) and toast for 15 seconds on each side.
• Add Onion (1/2) and Garlic (5 clove), cook, until slightly charred, about 3 minutes each side.
• In a blender add the guajillo, onion, garlic, Dried Oregano (1 teaspoon), Bay Leaf (2), Kosher Salt (3 teaspoon), Ground Black Pepper (1 1/2 teaspoon), Ground Cumin (2 teaspoon), Distilled White Vinegar (1/2 cup), and Water (1 cup). Blitz on high for 1 minute.
• Add Boneless Chuck Roast (2 pound), Water (2 cup), and marinade to the instant pot. Cover, and cook on pressure cook high for 90 minutes.
• After the steam has been released, remove meat and shred with two forks. Optional: Boil the leftover broth until it has reduced to 1-2 cups, about 30 minutes. Use it as a sauce to serve with your tacos.
• Serve barbacoa with Yellow Corn Tortilla (16) and garnish with Avocado (2), Fresh Cilantro (1/2 bunch), and Onion (1/2).