6-7 servingsbeefbeef stock

Slow Cooker Barbacoa Beef Tacos

By Instant Pot Culinary Team

6-7 Servings

Easy

Recipe Details

Difficulty: Easy

Cooking Technique: Saute, Slow Cook

Yield: 6-7 Servings

Ingredients

3 lbs beef chuck roast fat trimmed, cut into 2-inch chunks
2 tsp salt
1 tsp black pepper
1 tbsp vegetable oil
5 garlic cloves minced
1 white onion, diced
4 chipotlesadobo in sauce, chopped
3 bay leaves
1 tbsp ground cumin
1 tbsp dried oregano
1 tsp ground cloves
½ cup beef stock
Corn tortillas
1 white onion, diced
Cilantro sprigs
limes
Sour cream
Fresh jalapenos, sliced

We promise these barbacoa tacos are positively addictive! Make sure to trim off the excessive fat on the beef before slow cooking, or the final product will be too oily.

INSTRUCTIONS

Sprinkle the diced beef chuck liberally with the salt and pepper. Turn on the Sauté function at 320°F for 30 Minutes. Add the vegetable oil. Brown the beef on all sides, working in batches so as to not overcrowd the pot. Remove and set aside on a plate.
Add the minced garlic and onion. Sauté until fragrant, about 5-7 Minutes. Return the beef to the pot with all additional juices.
Add the chipotles, bay leaves, ground cumin, dried oregano, ground cloves, and beef stock.
Place the lid on top and Slow Cook on High for 4 hours, or on Low for 8 – 8 ½ Hours.
After the time is complete, gently shred the beef with forks and return it to the pot. Season to taste and keep warm.
Serve the beef on warm tortillas. Top with diced onion, cilantro sprigs, sour cream, sliced jalapenos, with a sprinkle of lime juice.

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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