Instant Pot Barbacoa Tacos Recipe | Rumi Spice

Instant Pot Barbacoa Tacos

For 4-6 servings:
  • 2 Tbsp vegetable or avocado oil
  • 2 ½ pounds boneless beef chuck roast
  • ½ cup chicken broth
  • ¼ cup apple cider vinegar
  • ½ lime, juiced
  • 4 cloves garlic, minced
  • ½ tsp dried chipotle pepper
  • 2 Tbsp Rumi Southwest Chili blend
  • ½ tsp ground black pepper
  • ¼ tsp ground cloves
  • 2 bay leaves
  • Garnishes for serving: Queso fresco Soft tortillas (corn or flour) Diced tomatoes Pickled red onions (we like Bon Appetit’s quick pickled onion recipe)
        1. Turn Instant pot to Saute. Add oil and wait until the display reads Hot.
        2. While it is heating up, whisk together: vinegar, lime juice, chicken broth, garlic, chipotle pepper, cloves, salt, pepper and Rumi Southwest Chili blend in a bowl.
        3. Remove large piece of fat from beef and cut into large chunks, about two inches square.
        4. Saute beef in oil and turn until all sides are brown, approximately 8 minutes.
        5. Pour vinegar mixture into pot. Be careful while pouring as liquid may splash and steam slightly.
        6. Top with bay leaves and stir to combine with liquid.
        7. Close and lock the lid of the pot. Set valve to Sealing. Select Pressure Cook on level High. Set time for 30 minutes.
        8. When cooking is complete, all the pressure to release naturally, about 20 minutes.
        9. Unlock lid and remove. Place beef pieces on a large cutting board and shred with two forks. Place in serving bowl and pour some of the liquid from pot onto beef.
        10. Serve in tortillas and top with optional garnishes.
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