Instant Pot Beef Barbacoa Tacos Recipes

SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY

Steps:

• Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
• Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
• In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
• Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
• Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
• To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
• Enjoy!

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 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 BEEF

Steps:

• Brown Chuck Roast Steak: Heat up Instant Pot using "Sauté More" function, then wait until it says "HOT". Pat dry the chuck roast steak, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in the inner pot, and ensure to coat the oil over the whole bottom of the pot. Place the seasoned side of chuck steak in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 5 minutes, then flip beef to brown the other side for another 5 minutes. Remove the browned chuck steak, and set aside.
• Saute Onion and Garlic: Add minced onions in Instant Pot, and saute for 3 minutes. Add in minced garlic, 1½ tsp (3g) ground cumin, ¼ tsp (0.4g) ground cloves, 2 bay leaves, and 2 tsp (1.3g) dried oregano, then saute for another minute.
• Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom. Give it a quick mix.
• Pressure Cook Barbacoa Beef: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce (optional), 2 tbsp (30ml) apple cider vinegar, and 2 - 3 chipotles with 2 tbsp adobo sauces in Instant Pot, then give it a quick mix. *Spicy Tip: Adjust the amount of chipotles based on your spicy preference.*Pro Tip: Use the wooden spoon to smash the chipotles a bit. Place chuck roast in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 45 minutes, then 15 minutes Natural Release. Remove the lid carefully.
• Season & Thicken Barbacoa Sauce: Place chuck roast steak in a large mixing bowl and shred the meat with 2 forks. *Pro Tip: While you're shredding the meat, bring the barbacoa sauce mixture to a simmer with the "Saute More" function. Allow the sauce to reduce while you are shredding the beef. *Pro Tip: You can blend the sauce with an immersion blender for a smoother sauce with some extra body. Add the shredded beef in Instant Pot. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 pinches of salt).
• Garnish & Serve: Place the Beef Barbacoa on warm corn tortillas with a spoonful of salsa. Finish it with a squeeze of lime. Enjoy~

INSTANT POT BARBACOA BEEF

Steps:

• Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor. Purée for 30 seconds, or until completely smooth. Set aside.
• Press the "Sauté" setting on the Instant Pot. Add oil. Then once it is heated and shimmering, add the roast and sear - turning every 45-60 seconds or so - until the roast is browned on all sides. Press "Cancel" to turn off the heat.
• Add the bay leaves and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce. Close lid securely and set vent to "Sealing".
• Press "Manual", then press "Pressure" until the light on "High Pressure" lights up, then adjust the +/- buttons until time reads 60 minutes. Cook. Then very carefully, turn the vent to "Venting" for quick release, and wait until all of the steam has released and the valve has dropped.
• Remove the lid, and discard the bay leaves.
• Using two forks, shred the beef into bite-sized pieces. Give the beef one more good toss in all of those juices so that it can soak them up.
• Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

INSTANT POT AUTHENTIC BEEF BARBACOA

Steps:

• Mix together cumin, paprika, sea salt, chili powder, garlic powder and oregano.
• Add enough water to make a thick paste, approximately 3 to 4 tablespoons.
• Cut meat into large chunk approximately 3 inches long.
• Spread paste over all sides of the beef, rubbing it into the meat as you go.
• Add beef to instant pot; pour 1 cup water around the beef. Cover and seal.
• Cook on high pressure for 75 to 90 minutes; release pressure using the quick release method.
• Shred and eat in tortillas, on a salad or over rice.

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 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).

INSTANT POT BEEF SHORT RIB BARBACOA

Steps:

• Start by slicing all of the vegetables. See recipe notes about slicing the onion. Mince the garlic roughly (some larger chunks are totally okay). Diced peppers finely.
• Combine all of the spices in a bowl, and mix together well.
• Turn the instant pot to Sauté mode, and the olive oil. Let it heat until it shimmers. Add the short ribs. Brown them for about 1 minute per side.
• Add the onions, and garlic. Let them cook for a couple of minutes. Pour the spice mixture over the ribs, and vegetables.
• Pour in the broth, honey, soy sauce, worcestershire, and the peppers in the adobo sauce.
• Switch the instant pot to Meat/Stew mode, and adjust the timer to 45 minutes. The pot will read "ON", while it increases pressure. Once it reaches the correct pressure, it will show the timer.
• After 45 minutes, turn off the pot. Allow it to natural release for 15 minutes, and then turn the knob to venting to release the remaining pressure.
• Remove the ribs from the liquid, and pour the lime juice over them.

ULTIMATE INSTANT POT BEEF BARBACOA

Steps:

• Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside.
• Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces. Season beef with 1/2 tsp each salt and pepper.
• Add vegetable oil to Instant Pot and select "Saute". When hot, add beef and cook for a minute or so on each side, until browned. Depending on the size of your beef, you may need to do this in batches.
• Remove browned beef to a plate and add onion. Saute for 2-3 minutes, until soft.
• Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add in tomato paste, green chiles and bay leaves.
• Press "Cancel - or Keep Warm/Cancel". Return browned beef to the pot and pour pureed chipotle sauce over the top. Top with both halves of the lime.
• Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 60 minutes.
• When finished cooking, carefully turn the valve to "venting" for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.
• Remove beef pieces to a large bowl and shred, discarding any purely fat parts.
• Toss shredded beef with as much of the cooking liquid as you'd like.
• In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select "saute".
• Cook for several minutes, stirring often, until thickened to your tastes.
• Toss shredded beef with as much of the thickened sauce as you'd like.
• Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.
• Spread shredded beef into an even layer, then broil several minutes. Stir. Continue broiling and stirring until crisped and charred to your liking.