Tacos are a big deal around here. We even taught a taco and salsa class at Pinner’s Conference last fall. Taco Tuesdays are a tradition at our house – so I was anxious to make this Beef Barbacoa in my Instant Pot. I love that the Instant Pot produces textures as if the food was slowly cooked all day – but in a fraction of the time.
Making Beef Barbacoa in the Instant Pot
These tacos were so tasty – the beef was savory and spicy and tender! I added some lime juice and rice vinegar which tenderized the meat and made it literally fall apart while I was taking it out of the pressure cooker. Rice vinegar has been a longtime favorite of mine – I love splashing it on salad with a little olive oil and salt and pepper…and it has always been my go-to in Asian-inspired recipes. When Nakano reached out to us and offered to send some of their vinegars to try, I jumped at the chance. I was tickled when a variety of flavors like garlic and mango arrived on my doorstep.
Ever since living in Southern California I really love slaw on my tacos – so I added a spicy mango slaw to this Beef Barbacoa. I wanted to skip the mayo, so I opted for canola oil and some mango rice vinegar. For a little kick I also added some mango habanero jelly and sriracha. The inspiration to make this slaw sans mayo was Nakano’s Superfood Swaps. I love their suggestions for cutting down on some of those not-so-healthy foods. Check out some of their ideas below:
The combination of the savory meat and the spicy slaw is perfection! Add some creamy avocado, pico de gallo, and some cotija cheese and you have a practically perfect taco. If you want to keep things authentic and gluten-free, use corn tortillas. If you want to go for a Tex-Mex feel, opt for flour tortillas. Both are delicious.
So you can see how simple this recipe is – check out my step-by-step video. You literally just dump everything in your Instant Pot and forget it. While your meat is cooking, whip up your slaw, and you’ll have restaurant-quality tacos on the table in about 45 minutes.
What is your favorite recipe for taco Tuesday? Let me know in the comments! And I hope you’ll add this one to your meal plan.
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- 2 tbsp olive oil
- 2 lb beef chuck roast or rump roast
- 1/2 onion diced
- 4 cloves garlic minced
- zest from 1 lime
- juice from 1 lime
- 1 canned chipotle pepper minced
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp ground chipotle
- 1 tsp paprika
- 4 ounces tomato sauce
- 1/4 cup rice vinegar
- 1 cup beef broth
- 1/4 cup canola oil
- 1 tbsp sriracha
- 1 tbsp mango habanero jelly
- 1/4 cup mango rice vinegar
- 14 ounces bagged coleslaw mix
- corn or flour tortillas
- cojita cheese
- pico de gallo
In your Instant Pot or pressure cooker, add olive oil. Select the saute setting and heat oil.
Sear both sides of your roast in oil.
Add onion, garlic, lime zest, lime juice, chipotle pepper, spices, tomato sauce, vinegar, and beef broth.
Using the manual mode, cook for 44 minutes and use a quick pressure release.
Remove beef from pressure cooker and shred.
Meanwhile set pressure cooker to saute and reduce liquid by about a third.
Return shredded meat to liquid.
In a small bowl combine canola oil, sriracha, mango habanero jelly, and mango rice vinegar. Whisk until combined.
In a medium bowl, combine oil mixture and cole slaw, mix well.
In tortilla of your choice, layer meat, slaw, pico, cheese, and cilantro.
Thanks to Nakano for sponsoring this post. As always, all opinions are my own.