Hands-on Time
20 minutes
Total time
1 hour
Yield
Serves 6-8

The Instant Pot has taken over taco Tuesdays with its  easy edition of beef barbacoa. This adaptation of the traditional Mexican-style dish features an array of warm spices, chipotle chiles, and fresh lime juice—all used to impart deep flavor into a beef chuck roast. If you tend to enjoy things on the spicier side, chop up 2-3 more chipotle chiles to achieve that fiery, but tolerable, kick. Between the adobo sauce and the ancho chili powder, the meat has a nice smoky flavor profile, that is deliciously backed by the rich, savoriness of the beef. The roast is braised and pressure cooked for 40 minutes to reveal totally tender and succulent beef that pulls apart effortlessly. When you are ready to build your taco, serve the shredded beef on a warm corn tortilla with sliced radishes, queso fresco, and a fresh squeeze of lime juice. 

How to Make It

Step 1

Place the beef in a large bowl; season with salt, cumin, ancho chile powder, oregano, black pepper, cinnamon, and ground cloves. Add the oil to a 6-quart Instant Pot® and press [Sauté]. Add beef to the cooker and cook for 8 minutes or until browned, turning pieces occasionally.

Step 2

Add all remaining ingredients to the Instant Pot®. Stir, scraping bottom of the cooker to loosen browned bits and cook for 5 minutes. Turn Instant Pot off by hitting [Cancel]. 

Step 3

Close and lock the lid of the Instant Pot®. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure”, and use [-] or [+] to choose 50 minutes pressure cooking time. When time is up, turn cooker off. Carefully open the cooker using Quick Pressure Release.

Step 4

Remove the beef from the cooking liquid and place on a cutting board or rimmed baking pan. Use 2 forks to shred the beef. Serve warm with tortillas and toppings. 

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