Instant Pot Shredded Beef Tacos

Instant Pot Shredded Beef Tacos are the ultimate way to cook up beef in your pressure cooker. Pile on your favorite toppings, and dive into these Instant Pot tacos.

Course Dinner

Cuisine Mexican

Keyword barbacoa tacos, instant pot barbacoa tacos, instant pot beef roast tacos, instant pot mexican recipes, Instant Pot Shredded Beef Tacos, mexican dinner

Prep Time 10

Cook Time 1

Total Time 1 10

Servings tacos

Calories 486kcal

Author Kelsey

Equipment

Instant Pot

Ingredients

3 lb beef tender chuck roast cut into 2-inch cubes
2 limes; sliced
1 bundled of cilantro; chopped
1 -4 ounce can of green chilis
2 tablespoons apple cider vinegar
1 tablespoon cumin
2 cups beef broth or lager beer
1 large onion; sliced into chunks
1 tablespoon oregano
2 bay leaves
2 tablespoons garlic; minced
1 large red onion; diced for topping
3 chipotle peppers in adobo sauce
2 packages of tortillas corn or flour
1 teaspoon pepper
1 teaspoon salt

Instructions

Turn instant pot to saute, and season your beef with salt and pepper. Then sear all sides of the meat. Since it is cut up you might need to batch cook.
Once all your meat is seared, turn off saute, and add in your broth or beer and use a wooden spoon to deglaze your pot. This will prevent the burn notice.
Now you will add in 1/2 the cilantro that is chopped, green chilis, apple cider vinegar, cumin, onion, oregano, bay leaves, minced garlic, chipotle peppers, and close the lid.
Make sure the seal is sealed and not on venting. Cook on high pressure for 60 minutes with a 20-minute natural release.
Remove the lid and then take out the bay leaves. Now you can shred your beef.
Warm-up tortillas, and then pile on the meat, drizzle with lime juice and top the Instant Pot shredded beef tacos with red onions and any other toppings you enjoy.

Nutrition