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Instant Pot Barbacoa Beef TacosInstant Pot Barbacoa Beef Tacos

Instant Pot Barbacoa Beef Tacos

These tacos are simply delicious! Featuring a homemade braising sauce and the help of an Instant Pot, this is a flavor-packed meal perfect for any weeknight dinner.
Chef Billy Parisi
Chef Billy Parisi
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Recipe - Heinen's of Rocky River
Instant Pot Barbacoa Beef Tacos
Instant Pot Barbacoa Beef Tacos
Prep Time10 Minutes
Servings12
Cook Time70 Minutes
Ingredients
1 yellow onion, peeled and roughly chopped
2 chipotle peppers in adobo sauce
4-6 all-spice berries
8-10 black peppercorns
¼ cinnamon stick
1 Tbsp. cumin seeds
1 Tbsp. dry oregano
3 cups beef stock
3 lbs. Heinen's CARE Certified chuck roast, cut into 6 large pieces
2 Tbsp. oil
Juice of 1 lime
Salt, to taste
Pepper, to taste
12 corn or flour tortillas
Diced onions, for garnish
Cilantro, for garnish
Directions
  1. Add the onions, chipotle peppers, all-spice, peppercorns, cinnamon, cumin, oregano and beef stock to a blender. Blend on high speed until smooth.  Set aside.
  2. Season the steak on all sides with salt and pepper.
  3. Pour the oil into an Instant Pot on the sauté function and sear the beef on all sides until well browned.  Cook in batches if there is not enough room in the Instant Pot.
  4. Pour the blended mixture into the Instant Pot and lock the lid.
  5. Cook on pressure cook for 60 minutes and close the seal the venting valve.
  6. When done cooking, open the valve and let it release the steam and pressure for about 10 minutes.
  7. Shred the beef using two forks, then stir in the lime juice and salt.
  8. Add the shredded beef to a corn tortilla and add on any optional garnishes.
10 minutes
Prep Time
70 minutes
Cook Time
12
Servings

Directions

  1. Add the onions, chipotle peppers, all-spice, peppercorns, cinnamon, cumin, oregano and beef stock to a blender. Blend on high speed until smooth.  Set aside.
  2. Season the steak on all sides with salt and pepper.
  3. Pour the oil into an Instant Pot on the sauté function and sear the beef on all sides until well browned.  Cook in batches if there is not enough room in the Instant Pot.
  4. Pour the blended mixture into the Instant Pot and lock the lid.
  5. Cook on pressure cook for 60 minutes and close the seal the venting valve.
  6. When done cooking, open the valve and let it release the steam and pressure for about 10 minutes.
  7. Shred the beef using two forks, then stir in the lime juice and salt.
  8. Add the shredded beef to a corn tortilla and add on any optional garnishes.