Instant Pot Shredded Beef Barbacoa Tacos with Pickled Onions

How to Make Instant Pot Shredded Beef Barbacoa Tacos with Pickled Onions

1. 1

   Step 1: Pat, season and sear the roast

   I like to pat the roast dry so it browns cleanly. Heat the Instant Pot on Sauté, add the oil, and brown the roast on all sides in 2–3 minute intervals until it gets a deep golden crust—this builds flavor you can taste in every taco.

   For this step

   • 3 lbBeef chuck roast
   • 2 tbspVegetable oil
   
2. 2

   Step 2: Blend the sauce and pressure cook the beef

   Combine the barbacoa spice blend, garlic, and chipotle peppers with the beef broth and blitz in a blender or use an immersion blender until smooth. Pour the sauce over the seared roast, close the lid, and pressure cook on High for 60 minutes, then let the pressure release naturally for 15 minutes—this is the mostly hands-off magic.

   For this step

   • 1 batchBarbacoa spice blend (mix: ground cumin 2 tsp, dried oregano 1 tsp, kosher salt 1 1/2 tsp, black pepper 1/2 tsp)
   • 6 countGarlic cloves, peeled
   • 3 countChipotle peppers in adobo (from can), drained
   • 1 1/2 cupsBeef broth
   
3. 3

   Step 3: Quick-pickle the red onions

   While the beef cooks, heat the pickling brine in a small saucepan just until the sugar and salt dissolve, then pour the hot brine over thinly sliced red onion in a jar or bowl. Let them sit at least 15 minutes—longer if you want them milder; I usually make them first so their tang has time to develop.

   For this step

   • 1 largeRed onion, thinly sliced
   • 1 batchPickling brine (1/2 cup apple cider vinegar + 1/2 cup water + 1 tbsp sugar + 1 tsp salt)
   
4. 4

   Step 4: Shred the beef and reduce the juices

   Carefully remove the roast and shred it with two forks, discarding any excess fat. Set the Instant Pot to Sauté and simmer the remaining cooking liquid for 5–8 minutes to concentrate the flavors, then return the shredded beef to the pot and stir to coat in the reduced sauce.
   
5. 5

   Step 5: Warm the tortillas

   Heat corn tortillas on a dry skillet over medium-high heat for about 30 seconds per side, or wrap them in foil and warm them in a 350°F (175°C) oven for 10 minutes—either way, keep them warm under a towel so they stay pliable. Hot tortillas are a small but vital detail I never skip.

   For this step

   • 12 countCorn tortillas
   
6. 6

   Step 6: Assemble and serve

   Pile tender shredded barbacoa into warmed tortillas, top with a few quick-pickled onions and any optional lime wedges or cilantro you love. I always taste one hot taco first and then call everyone to the table—this recipe shines at casual dinners and parties alike.
   

1. I like to pat the roast dry so it browns cleanly. Heat the Instant Pot on Sauté, add the oil, and brown the roast on all sides in 2–3 minute intervals until it gets a deep golden crust—this builds flavor you can taste in every taco.
2. Combine the barbacoa spice blend, garlic, and chipotle peppers with the beef broth and blitz in a blender or use an immersion blender until smooth. Pour the sauce over the seared roast, close the lid, and pressure cook on High for 60 minutes, then let the pressure release naturally for 15 minutes—this is the mostly hands-off magic.
3. While the beef cooks, heat the pickling brine in a small saucepan just until the sugar and salt dissolve, then pour the hot brine over thinly sliced red onion in a jar or bowl. Let them sit at least 15 minutes—longer if you want them milder; I usually make them first so their tang has time to develop.
4. Carefully remove the roast and shred it with two forks, discarding any excess fat. Set the Instant Pot to Sauté and simmer the remaining cooking liquid for 5–8 minutes to concentrate the flavors, then return the shredded beef to the pot and stir to coat in the reduced sauce.
5. Heat corn tortillas on a dry skillet over medium-high heat for about 30 seconds per side, or wrap them in foil and warm them in a 350°F (175°C) oven for 10 minutes—either way, keep them warm under a towel so they stay pliable. Hot tortillas are a small but vital detail I never skip.
6. Pile tender shredded barbacoa into warmed tortillas, top with a few quick-pickled onions and any optional lime wedges or cilantro you love. I always taste one hot taco first and then call everyone to the table—this recipe shines at casual dinners and parties alike.