Ingredients

The following ingredients have 4 Servings
  • 3 pound boneless beef chuck roast
  • 2 cups chicken stock
  • 1 onion (sliced into thin rounds and quartered)
  • 1 bunch fresh cilantro (chopped)
  • 1 ½ tablespoons taco seasoning
  • ½ tablespoon sea salt
  • 6 garlic cloves (minced)
  • 3 chipotle chili peppers in adobe sauce
  • 16 corn tortillas
  • Toppings of your choice (see below for ideas)

Instruction

  • Add all ingredients to the inner pot of your Instant Pot.
  • Place the lid on the Instant Pot, then pressure cook on High Pressure for 1 hour. When it's done cooking, use a full natural pressure release. Open the lid after no more pressure remains and the pin drops.
  • Transfer the Barbacoa to a serving platter. It should be tender enough to pull apart with tongs or shred with a fork. For a milder Barbacoa, remove the chilis before shredding. For a spicier Barbacoa, shred the roast together with the chipotle pepper.
  • Serve your Instant Pot Barbacoa in tortillas with your favorite taco toppings.