Instant Pot Beef Barbacoa Tacos

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    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.

    Instant Pot Beef Barbacoa Tacos
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    Instant Pot Beef Barbacoa Tacos
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    Rating: 0
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    Servings Prep Time Cook Time
    6servings 10minutes 1hour
    Servings Prep Time
    6servings 10minutes
    Cook Time
    1hour
    Servings: servings Units:
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    Instructions
    1. Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
    2. 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.
    3. Add the vinegar sauce and the chicken broth (be careful—steam may whoosh up!), and then the bay leaves. Stir to combine.
    4. 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.
    5. 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.)
    6. 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.
    7. Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

    RECIPE NOTES & TIPS:

    Recipe from epicurious.com

    There is no Nutrition Label for this recipe yet.
    Maya Clipps, Founder and cornerstone of Clever Chef Team. Deserts are her thing and no one can come between her and her cakes and pastry. Nevertheless she’s specialized in deserts, her cooking abilities are far beyond that segment only, and by her side all of the chefs in our team improved their skills massivly. Follow her recipes and you’ll understand what we mean.

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