Instant Pot Beef Barbacoda Tacos – and THE Instant Pot Cookbook You’ve Been Waiting For!

Before we get to the Instant Pot Beef Barbacoda Tacos  I wanted to tell you about this cookbook! I have a lot of opportunities to review cookbooks from time to time so a few months back, when I was sent a copy of How To Instant Pot by Daniel Shumski – I got excited. I have seen so many requests for Instant Pot recipes and instructions, tutorials, and how to’s come into my inbox that I felt there was definitely a deficit of information out there. Blessedly, this book fills that void. I read through it, tried a few recipes (like the Instant Pot Beef Barbacoda Tacos )  and sent back the following quote for the book’s back cover:

“This is the book Instant Pot owners have been waiting for! In a perfect world, it would be tucked inside the box of every new Instant Pot.” —Christy Jordan, SouthernPlate.com

Why I love this book:

• This feels like the instruction manual that we all need to go with this versatile machine. I often tell people that you don’t have to adapt recipes for the Instant Pot, you adapt the Instant Pot settings for your recipes – this book explains how all of that works.

• You’ll also find the basics on how pressure cooking works, to the parts of your Instant pot, to what each message on the digital screen actually means. It’s worth buying for this information alone.

• To top that off, this book has some really unique recipes and some that feel like instant home.

If you have an Instant Pot, you’ll definitely want to pick up a copy of this book today.

• Click here to get your copy from Amazon. *Under $8.00 at the time of writing this!
• Click here to see the Instant Pot model I have.
• Note if you decide to purchase from the links above Southern Plate will receive a small commission from Amazon that goes towards continuing to bring you new and updated recipes and ebooks.  

While you wait on it to come in, enjoy this Instant Pot Beef Barbacoda Tacos recipe from the book!

Instant Pot Beef Barbacoda Tacos - and THE Instant Pot Cookbook!

Salty, spicy, and slightly tangy, this dish delivers flavor on multiple levels. The tender shredded beef showcases the power of the pressure cooker to turn out in just an hour a meal that would ordinarily take hours of slow cooking.

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Prep Time: 20 minutes

Cook Time: 1 hour 25 minutes

Total Time: 1 hour 45 minutes

Course: Main Course

Cuisine: American

Keyword: beef, taco

Servings: 6 servings

Calories: 476kcal

Ingredients

• 1 ⁄4 cup apple cider vinegar
• 2 tablespoons freshly squeezed lime juice
• 3 cloves garlic minced
• 1 chipotle chile in adobo minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 ⁄2 teaspoon freshly ground black pepper
• 1 ⁄4 teaspoon ground cloves
• 2 tablespoons vegetable oil
• 21 ⁄2 pounds boneless beef chuck roast trimmed of most fat and cut into large chunks
• 1 ⁄2 cup reduced-salt chicken broth or All-Purpose Chicken Stock page 86
• 2 bay leaves
• Small 6-inch corn tortillas, for serving
• Salsa or pico de gallo for serving
• Cotija cheese for serving

Instructions

• Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
• Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
• Add the vinegar sauce and the chicken broth (be careful—steam may whoosh up!), and then the bay leaves. Stir to combine.
• Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes.
• When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
• Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
• Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.
• Beef Barbacoa and its juices will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, preheat the oven to 350°F and place the beef in a shallow baking dish with enough of the juices to reach a depth of about 1⁄4 inch. Cover the baking dish tightly with aluminum foil and bake until hot, about 15 minutes.

Notes

Christy's Note: I freely admit that I have never heard of this cheese before this recipe. 🙂 From my online research, it appears that Feta would be a good substitute but I'm sure you could use whatever cheese you prefer as well.

Nutrition

Calories: 476kcal

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