Best Instant Pot Beef Barbacoa Recipes

INSTANT POT BEEF BARBACOA TACOS

Instant Pot Beef Barbacoa Tacos image

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

Ingredients

1/4 cup apple cider vinegar
2 tablespoons freshly squeezed lime juice
3 cloves garlic, minced
1 chipotle chile in adobo, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks
1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock
2 bay leaves
Small (6-inch) corn tortillas, for serving
Salsa or pico de gallo, for serving
Cotija cheese, for serving

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™ BEEF BARBACOA

Instant Pot™ Beef Barbacoa image

Make your favorite burrito, bowl or tacos at home with this easy Instant Pot™ barbacoa. It's full of slow-cooked flavor without the day-long cook or barbecue pit!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
2 lb beef stew meat
1 cup Progresso™ beef flavored broth (from 32-oz carton)
2 tablespoons finely chopped canned chipotle chiles in adobo sauce
3 cloves garlic, finely chopped
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
2 cups chopped red onions

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 broth, chiles in adobo sauce, garlic, taco seasoning mix, cumin, coriander and salt to beef in insert. Stir in onions.
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.

Nutrition Facts : Calories 310, Carbohydrate 8 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 2 g, TransFat 1/2 g

INSTANT POT BARBACOA BEEF

Instant Pot Barbacoa Beef image

The Instant Pot is an easy way to make delicious, moist shredded beef. A bit tangy with a hint of smoky flavor, the beef is chock full of vibrant flavors. It is not very spicy so if you like more heat, then add more chipotle peppers. The recipe is so versatile and has many uses - burritos, enchiladas, quesadillas, and nachos. We made nachos with the shredded beef and enjoyed every bite!

Provided by Jennifer H @Kinepeli

Categories Beef

Number Of Ingredients 16

Ingredients

6 clove(s) garlic
1 small yellow onion
1 - lime
1 - chipotle in adobo (or to taste)
1 tablespoon(s) ground cumin
1 tablespoon(s) oregano, dried
1/2 teaspoon(s) ground cloves
1 cup(s) water or beef broth
3 tablespoon(s) apple cider vinegar
1 - tomato, diced
1/2 teaspoon(s) liquid smoke
1 tablespoon(s) Penzey's adobo seasoning
1/2 cup(s) cilantro, roughly chopped
3 pound(s) beef roast or tri-tip, cut into large chunks
1 teaspoon(s) Penzey's adobo seasoning
1 teaspoon(s) salt

Steps:

Roughly chop garlic, onion, tomato, and cilantro. Juice the lime. Combine all ingredients through the cilantro in a blender and blend until liquefied.
Select the saute button on the Instant Pot and heat up the bowl. When hot, add some olive oil. Sprinkle the beef with salt and pepper and sear each side of the beef, working in batches. Turn off the saute.
When all the beef is seared, add back the first batch of beef and the contents of the blender.
Close and secure the Instant Pot lid. Select beef/stew, high, and program in a 65 minute cook time.
When the cook time is complete, let the Instant Pot sit for 30 minutes. Then quick release. I like to cover the release valve with a dishcloth.
Remove the beef chunks to a bowl and shred.
Pour about 1 1/2 - 2 cups of the cooking liquid over the top of the shredded beef. Sprinkle 1 teaspoon of Penzey's adobo seasoning and 1 teaspoon of salt over the beef and mix in.