Tender Instant Pot Beef Barbacoa Tacos

Prep time: 15 minutes | Cook time: 1 hour 35 minutes | Cost estimate: $15–25 | Serves: 6-8

Okay, mama, let’s talk tacos. And not just *any* tacos. We’re talking melt-in-your-mouth, flavor-爆弾, “where-have-these-been-all-my-life” Instant Pot Beef Barbacoa Tacos. I know, I know, another Instant Pot recipe, but trust me, this one is a game-changer. I used to spend half a day babysitting a pot on the stove for barbacoa. Now? It’s a weeknight WONDER. Plus, the leftovers (if there ARE any!) are amazing in burritos, salads, or even just straight out of the fridge. Don’t judge me. 😉

Why You’ll Love These

Seriously, what’s not to love? But just in case you need convincing…

• Super Tender Beef: The Instant Pot makes even the toughest cuts incredibly tender. We’re talking fall-apart deliciousness.
• Easy Weeknight Meal: Forget spending hours in the kitchen. This barbacoa is ready in under two hours!
• Flavor Explosion: The combination of spices, chilies, and that secret ingredient (more on that later!) creates a truly unforgettable flavor.
• Versatile: Tacos are just the beginning! Use this barbacoa in burritos, bowls, salads, or even nachos.
• Crowd-Pleaser: Everyone, from picky kids to discerning adults, will devour this barbacoa.

Ingredients

• 4 lbs. bone-in beef chuck, cut into large chunks
• 1/2 white onion, sliced
• 8 cloves garlic, peeled
• 5 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 5 chile de arbol (optional, for extra heat!)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons dried oregano
• 1 teaspoon freshly ground pepper
• 1 bay leaf
• 1/2 teaspoon ground cinnamon
• 16 oz. Negra Modelo beer (or beef broth)
• 1 cup cold brew coffee (THIS is the secret ingredient!)
• 1/4 cup white vinegar
• Salt and pepper to taste

How to Make

1. Pat the pieces of beef chuck dry with a paper towel and season generously with salt and pepper. Don’t skimp on the salt! It’s crucial for flavor.
2. Turn your Instant Pot on to the “Sauté” function on high. Heat 1 tablespoon of neutral oil (like vegetable or canola) until shimmering and hot.
   

   Note: Make sure your Instant Pot is nice and hot before adding the beef. This will help you get a good sear.

   
   
3. Place 3-4 pieces of the beef chuck in the Instant Pot and sear until golden brown on all sides. Flip the pieces and repeat. Transfer the seared beef to a plate.
   

   Tip: Don’t overcrowd the pot! Searing in batches ensures that each piece gets a nice, even crust.

   
   
4. Place the remaining beef pieces in the Instant Pot and repeat the searing process. Return all of the beef to the pot.
5. Add the sliced white onion and peeled garlic cloves to the Instant Pot with the beef. Let them sauté for a minute or two to soften slightly.
6. Add the dried guajillo chilies, dried ancho chilies, optional chile de arbol (if using), ground cumin, ground coriander, dried oregano, freshly ground pepper, bay leaf, ground cinnamon, Negra Modelo beer (or beef broth), cold brew coffee, and white vinegar to the Instant Pot.
   

   Warning: Don’t add any more salt at this point! You can adjust the seasoning later after the barbacoa has cooked.

   
   
7. Lock the lid in place and turn the function to “Pressure Cook” on high for 1 hour and 15 minutes.
8. Allow the Instant Pot to naturally release pressure. This can take about 20 minutes. You can use the “Quick Release,” but be very careful as liquid can come out of the steam vent.
   

   Safety First! Always follow the manufacturer’s instructions when using your Instant Pot.

   
   
9. Once the pressure has fully released, carefully remove the lid. Transfer the beef to a plate (it should be very tender) and discard any bone pieces.
10. Using a slotted spoon, transfer the solids (dried chilies, onions, garlic, bay leaf, peppercorns) to the carafe of a blender. Use just enough braising liquid to create a thin-ish sauce. I usually start with about half of the liquid and add more as needed to achieve the desired consistency.
    

    Pro Tip: Be careful when blending hot liquids! Start on a low speed and gradually increase to prevent splattering.

    
    
11. Blend until the sauce is very smooth. You can discard the remaining braising liquid or freeze it for the next time you braise meat!
    

    Waste Not, Want Not! Freezing leftover braising liquid is a great way to add depth of flavor to future dishes.

    
    
12. Add the beef and the blended sauce back to the Instant Pot. Turn on the “Sauté” function. Simmer, while stirring occasionally and gently shredding the meat, until the liquid has thickened significantly and now coats the beef (about 15 minutes or so).
13. Season to taste with salt and pepper.
14. Serve on warm tortillas with your favorite toppings, such as chopped cilantro, diced onion, and a squeeze of fresh lime juice. Enjoy!

Tips & Tricks

Want to take your Instant Pot Beef Barbacoa to the next level? Here are a few of my favorite tips and tricks:

• Spice it Up: Add a pinch of cayenne pepper or a chopped jalapeno to the Instant Pot for extra heat.
• Sweeten the Deal: A tablespoon of honey or brown sugar can add a touch of sweetness to balance the spice.
• Citrus Boost: Add the juice of one orange and one lime to the Instant Pot for a brighter, more vibrant flavor.
• Slow Cooker Option: Don’t have an Instant Pot? No problem! You can make this in a slow cooker by adding the beef and remaining ingredients to a slow cooker for 4 hours on high or 8 hours on low. Then, follow the remaining steps for the recipe.
• Make Ahead: This barbacoa is even better the next day! Make it ahead of time and store it in the refrigerator for a quick and easy weeknight meal.
• Freezer-Friendly: Barbacoa freezes beautifully! Store it in an airtight container in the freezer for up to 3 months.

Dietary Variations

Need to tweak this recipe to fit your dietary needs? Here are a few ideas:

• Gluten-Free: This recipe is naturally gluten-free as long as you serve it with corn tortillas.
• Low-Carb: Serve the barbacoa in lettuce wraps or over cauliflower rice for a low-carb option.

Frequently Asked Questions

Can I use a different cut of beef?

Absolutely! While chuck roast is my go-to, brisket or even a tougher cut like shoulder clod will work well in this recipe. Just be sure to adjust the cooking time accordingly.

I don’t have cold brew coffee. Can I use regular coffee?

Yes, you can! Regular brewed coffee will work in a pinch, but cold brew adds a smoother, less acidic flavor that I really love. You can also use strong brewed espresso if you prefer.

You May Also Like

If you’re craving more flavorful Mexican-inspired dishes, you absolutely HAVE to try my Cheesy Beef Enchilada Skillet. It’s a one-pan wonder that’s perfect for busy weeknights!

Or, if you’re in the mood for something a little lighter, check out my Zesty One-Pot Taco Soup. It’s packed with veggies, protein, and tons of flavor!