Instant Pot Mexican Beef Barbacoa Tacos
Instant Pot Mexican Beef Barbacoa Tacos feature fall-apart tender chuck roast braised in aromatic spices and citrus, then shredded and topped with fresh cilantro, onions, and queso fresco.
8
servings20
minutes1
hour350
kcal1
hour20
minutesIngredients
3 pounds beef chuck roast
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon black pepper
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
0.5 teaspoon cloves, ground
2 tablespoons apple cider vinegar
2 tablespoons lime juice
2 cups beef broth
12 pieces corn tortillas
0.5 cup coarsely chopped cilantro
1 cup diced onion
1 cup crumbled queso fresco
Directions
- Set your Instant Pot to the sauté function and heat the oil until shimmering. Add the beef chuck roast pieces and sear each side until browned, about 3 minutes per side.
- Remove the beef and set aside. Add garlic to the pot, and cook for 1 minute until fragrant. Stir in cumin, oregano, and cloves.
- Pour in apple cider vinegar and lime juice, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot and add in the beef broth. Season with salt and pepper to taste.
- Lock the lid and set the Instant Pot to high pressure for 60 minutes. Allow a natural pressure release for 15 minutes before manually releasing the remaining pressure.
- Shred the beef using two forks. Mix with the cooking liquid to ensure it remains moist and flavorful.
- Warm the corn tortillas, either in the microwave or on a skillet until pliable.
- Assemble the tacos by placing a generous amount of beef onto each tortilla. Top with chopped cilantro, diced onion, and crumbled queso fresco before serving.
Nutrition Facts
- Total number of serves: 4
- Calories: 350kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
These Instant Pot Mexican Beef Barbacoa Tacos bring authentic, restaurant-quality barbacoa to your Taco Tuesday in just over an hour instead of the traditional all-day affair. The pressure cooker creates incredibly tender, deeply flavored beef infused with warm spices, tangy vinegar, and bright citrus that tastes like it’s been slow-cooking for hours. The combination of rich meat with fresh toppings and crumbled queso fresco creates an authentic Mexican experience that’s both impressive and surprisingly easy to pull off on a weeknight.
