Our Beef Barbacoa Instant Pot Tacos Recipe is a favorite around our dinner table. Easy, delicious, the kids love, and they make great leftovers for lunch.
I have traveled all over the Caribbean and if there is one thing I love no matter where I am, it is Barbacoa. The word barbecue comes from Barbacoa and in the traditional usage, it is slow-cooked meat. This can be a piece or a whole sheep or hog cooked over an open fire or in a pit. Today, you will also find it steamed until it’s so tender it falls apart.
This makes it perfect for the instant pot. And if there is one thing you can count on no matter where you have Barbacoa, it is the onions and cilantro served with it.
With my new life at Sugar Water Manor, I am currently using my slow cooker and instant pot a lot. Until I redo my kitchen, my propane stove is not cutting it (it has no vent) and I still need to find a key and learn how to cook on my wood cooktop and oven.
This Beef Barbacoa Tacos Recipe was a favorite for dinner and gave us a few lunches as well. We had dinner for two one night and 4 additional lunch portions. Of course, you can switch up this recipe using chicken or pork.
What you need to make Beef Barbacoa Instant Pot Tacos Recipe
2 1/2 pound boneless chuck roast cut into four pieces
1/3 cup apple cider vinegar
2 1/2 tablespoons lime juice
1 small onion diced
3 garlic cloves minced
2 1/2 teaspoons cumin
2 teaspoons ground adobo
2 teaspoons fresh or dried oregano
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
Vegetable oil
1 cup chicken broth
1 bay leaf
To make the sauce you will need:
Put the apple cider vinegar, lime juice, and all OF the spices in a medium ball jar. Shake it up really well. If you prefer, you can whisk.
Shake the sauce again, so it is well-mixed. Add to pot.
Place the lid on your instapot and set on high for 30 minutes. Be sure to follow the directions for your instapot – mine is below.
Be sure to release pressure naturally.
Remove the beef and using 2 forks, shred the beef.
Place the hot beef in a serving dish and serve immediately with all your toppings and tortillas.
How to Serve Your Beef Barbacoa
Your favorite tortillas
Sliced onion
Chopped cilantro
Other vegetables of your preference like peppers, tomatoes, and corn
Salsa or pico de gallo
Greek yogurt
Cheese – we use an organic mild cheddar, but you can also use cotija.
Limes quartered
What will you top your Barbacoa with?
Beef Barbacoa Instant Pot Tacos Recipe
Yield: 8-10
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour20 minutes
Our Beef Barbacoa Instant Pot Tacos Recipe is a favorite around our dinner table. Easy, delicious, the kids love, and they make great leftovers for lunch.
Ingredients
* 2 1/2 pound boneless chuck roast cut into four pieces
* 1/3 cup apple cider vinegar
* 2 1/2 tablespoons lime juice
* 1 small onion diced
* 3 garlic cloves minced
* 2 1/2 teaspoons cumin
* 2 teaspoons ground adobo
* 2 teaspoons fresh or dried oregano
* 1 1/2 teaspoons salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon ground allspice
* Vegetable oil
* 1 cup chicken broth
* 1 bay leaf
Instructions
Put the apple cider vinegar, lime juice, and all OF the spices in a medium ball jar. Shake it up really well. If you prefer, you can whisk.
Place 2-3 tablespoons vegetable oil in your instapot and brown the beef on sauté setting about six minutes.
Add the chicken broth. If you use Better Than Boullion or another bouillon, add water first then the bouillon and stir.
Turn off the instapot and sauté.
Shake the sauce again, so it is well-mixed. Add to pot.
Place the lid on your instapot and set on high for 30 minutes. Be sure to follow the directions for your instant pot - mine is below.
Remove the beef and using 2 forks, shred the beef.
Place the hot beef in a serving dish and serve immediately with all your toppings and tortillas.
Notes
HOW TO SERVE
Your favorite tortillas
Sliced onion
Chopped cilantro
Other vegetables of your preference like peppers, tomatoes, and corn
Salsa or pico de gallo
Greek yogurt
Cheese - we use an organic mild cheddar, but you can also use cotija.
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.
