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- 2 lbs beef chuck roast - 1 tablespoon olive oil - 1 onion, chopped - 4 cloves garlic, minced - 2 teaspoons ground cumin - 1 teaspoon dried oregano - 2 teaspoons smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 jalapeño, chopped - 1/4 cup apple cider vinegar - 1/2 cup beef broth - Corn tortillas In this recipe, I use beef chuck roast because it gets tender and flavorful. The olive oil helps sear the beef, making it rich in taste. Chopped onion and minced garlic add a nice base flavor. The spices make this dish pop. Ground cumin gives warmth, while dried oregano adds earthiness. Smoked paprika brings a smoky taste, and salt enhances all the flavors. Don't forget the black pepper for a mild kick. The jalapeño adds a fresh element, but you can remove the seeds for less heat. Apple cider vinegar brightens the dish with tangy notes. Beef broth keeps the meat moist during cooking. Finally, corn tortillas are the perfect vessel for your barbacoa. Searing the beef To start, turn your Instant Pot to the sauté function. Add one tablespoon of olive oil and let it heat up. Cut 2 pounds of beef chuck roast into large chunks. Then, add the beef to the pot in batches. Sear each side for about 3 to 4 minutes until browned. This step builds rich flavor. Don’t overcrowd the pot; do it in batches if needed. Once browned, remove the beef and set it aside. Sautéing aromatics In the same pot, add one chopped onion. Sauté for about 3 to 4 minutes until it softens. Next, add 4 minced garlic cloves and cook for an additional minute. The smell will be amazing as the garlic cooks. This step makes the base of your dish full of flavor. Adding spices and remaining ingredients Now, it’s time to bring in the spices. Stir in 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, 2 teaspoons of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for about 30 seconds. This toasts the spices and enhances their flavor. Now, return the seared beef to the pot. Add 1 chopped jalapeño, 1/4 cup of apple cider vinegar, 1/2 cup of beef broth, and 2 bay leaves. Stir everything well to combine. Pressure cooking instructions Close the lid of the Instant Pot securely. Set it to manual high pressure for 60 minutes. Once done, let the pressure release naturally for 10 to 15 minutes. If any pressure remains, use the quick release. This method ensures your beef turns out tender and juicy. Shredding the beef Carefully open the lid when safe. Remove the beef chunks and place them on a plate. Use two forks to shred the meat. Once shredded, return it to the pot and mix it with the juices. This step keeps the beef moist and flavorful. Preparing and serving tacos Warm corn tortillas in a skillet or over the stove flame. Take each tortilla and fill it with a generous amount of beef barbacoa. Top each taco with fresh cilantro, diced red onion, and avocado. Serve with lime wedges on the side for a zesty kick. Enjoy these tasty tacos with friends and family! To get the best flavor from your beef barbacoa, start with quality beef chuck roast. This cut has the right balance of fat and meat. Searing the beef adds depth to the flavor. I recommend doing this in batches. It helps cook the meat evenly. For searing, heat the olive oil until hot. Add the beef and let it brown for about 3-4 minutes. Don't rush this step. A good sear creates a nice crust and locks in juices. Using an Instant Pot can make cooking simple, but issues may arise. If the pot does not reach pressure, check the sealing ring. Ensure it is clean and properly placed. If you see the "burn" notice, check the bottom for food stuck. Add a bit more broth to help. For best pressure cooking, always follow liquid guidelines. The Instant Pot needs enough liquid to create steam. Keep the lid sealed until the cooking time ends. Let the pressure release naturally for tender meat. Toppings can brighten your tacos. I love using fresh cilantro, diced avocado, and red onion. These add color and texture. For a zesty kick, serve lime wedges on the side. Pair your tacos with a refreshing drink. A cold cerveza or a fruity agua fresca works well. You could also serve chips and salsa as a side for extra crunch. Enjoy the fiesta! {{image_2}} You can change up the flavors of your beef barbacoa easily. Adding spices can make a big difference. Try adding chili powder or even cayenne for more heat. You can also use fresh herbs like thyme or rosemary for a unique twist. If you want a different taste, marinate the beef overnight. Use a mix of lime juice, garlic, and spices. This gives the beef a deeper flavor. Just remember to adjust the salt in your recipe if you marinate. Tortillas are not the only way to enjoy barbacoa. You can use flour tortillas for a softer bite or even lettuce wraps for a fresh crunch. If you want more substance, serve the beef in a bowl over rice. Top it with your favorite veggies for a full meal. Another fun option is to make a barbacoa burrito. Just add rice, beans, cheese, and salsa to the beef and wrap it all up. For those who need gluten-free options, corn tortillas are a safe choice. You can also skip the tortillas entirely and serve the beef with a side salad. This keeps it light and fresh. If you're watching carbs, use cauliflower rice instead of regular rice. This keeps the dish low-carb but still filling. You can also load up on toppings like avocado and fresh cilantro to add flavor without extra carbs. To store leftover beef barbacoa, place it in an airtight container. Make sure to seal it well. It will stay fresh in the fridge for about three to four days. To reheat, you can use the microwave. Heat it on low power, stirring often. You can also warm it on the stove over low heat. Add a splash of beef broth if it seems dry. For long-term storage, you can freeze beef barbacoa. Place it in a freezer-safe bag or container. Remove as much air as possible before sealing. It will keep well for up to three months. When you're ready to eat, thaw it in the fridge overnight. After thawing, heat it on the stove until hot. You can also use the Instant Pot for quick reheating. Beef barbacoa lasts about three to four days in the fridge. Always check for signs of spoilage. If the meat smells sour or has a strange color, it’s best to toss it. If you notice any mold, do not eat it. Fresh ingredients lead to the best flavor, so enjoy your barbacoa while it's still delicious! How long does it take to cook beef barbacoa in an Instant Pot? It takes about 60 minutes to cook beef barbacoa in an Instant Pot. After cooking, let the pressure release naturally for 10-15 minutes. This method keeps the beef tender and juicy. Can I use another cut of beef? Yes, you can use other cuts like brisket or round. Chuck roast is best for flavor and tenderness, but feel free to try different cuts based on your preference. Is it possible to make this recipe ahead of time? Yes! You can cook beef barbacoa a day ahead. Just store it in the fridge after cooking. When you're ready to eat, reheat it in the Instant Pot or a skillet. How can I make beef barbacoa spicier or milder? To spice it up, add more chopped jalapeño or some red pepper flakes. For a milder taste, remove the jalapeño seeds or skip them altogether. Adjust to your taste! What are the best toppings for beef barbacoa tacos? Top your tacos with fresh cilantro, diced red onion, and creamy avocado. Lime wedges add a nice zing. You can also use sour cream or cheese for extra flavor. How do you serve barbacoa with sides? Serve barbacoa with sides like rice, beans, or a fresh salad. Corn on the cob complements the meal well. You can also have a side of chips and salsa for a fun crunch! This blog post covered how to make delicious beef barbacoa. We explored the key ingredients, from beef chuck roast to spices. I provided step-by-step cooking instructions and shared tips to enhance flavor. You also learned about variations and storage methods for leftovers. In conclusion, cooking beef barbacoa offers big flavor with simple steps. Experiment with spices and serve it your way. Enjoy your tasty creation!

Instant Pot Beef Barbacoa Tacos

Craving flavorful tacos? Try these Savory Instant Pot Beef Barbacoa Tacos for a delicious twist on your taco night! This recipe is packed with tender shredded beef, rich spices, and fresh toppings like cilantro and avocado. In just 90 minutes, you can create a mouthwatering meal that's sure to impress. Click to explore the full recipe and elevate your taco game today!
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Ingredients
  

2 lbs beef chuck roast, cut into large chunks

1 tablespoon olive oil

1 onion, chopped

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

2 teaspoons smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 jalapeño, chopped (seeds removed for less heat)

1/4 cup apple cider vinegar

1/2 cup beef broth

2 bay leaves

Corn tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

Diced red onion and avocado, for topping

Instructions
 

Sear the Beef: Turn the Instant Pot to the sauté function. Add olive oil, and once hot, add beef chunks. Sear on all sides for about 3-4 minutes until browned. Work in batches if necessary to avoid overcrowding. Remove and set aside.

    Sauté Aromatics: In the same pot, add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and sauté for an additional minute, until fragrant.

      Spices Time: Stir in ground cumin, oregano, smoked paprika, salt, and black pepper. Cook for about 30 seconds to toast the spices slightly.

        Add Remaining Ingredients: Return the seared beef to the pot. Add chopped jalapeño, apple cider vinegar, beef broth, and bay leaves. Stir to combine everything well.

          Pressure Cook: Close the lid securely, and set the Instant Pot to manual high pressure for 60 minutes. Once finished, allow for a natural pressure release for 10-15 minutes before using the quick release for any remaining pressure.

            Shred the Beef: Carefully open the lid and remove the beef chunks. Shred the meat with two forks and return it to the Instant Pot, mixing it with the juices.

              Prepare Tacos: Warm corn tortillas in a skillet or directly over the stove flame. Fill each tortilla with a generous amount of beef barbacoa.

                Top & Serve: Top with fresh cilantro, diced red onion, and avocado. Serve with lime wedges on the side for an extra zing.

                  Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6