instant pot barbacoa taco



1 tbsp lime juice 

1 tbsp paprika 

1 tsp ground cumin 

1 tsp dried oregano 

1/2 onion diced 

1 1/2 tsp salt 

2 tbsp olive oil 

1 1/4 cup stock (beef / chicken / veg)

1 cup diced tomatoes 

4 large cloves of garlic minced (about 2 tbsp)

1 can of chipotle chili in adobo sauce chopped 

5 tbsp red wine vinegar 

3 tbsp honey

2 - 3 large boneless beef ribs (fat trimmed)


  • Combine lime juice, paprika, cumin, oregano and sat to make a paste. rub on beef and set aside

  • Set Instant Pot to sauté function - normal 10 minutes

  • Add oil. once hot add beef brown on both sides (about 4 min) turning once. remove from pot and set aside

  • Add onions to pot cook 1 minute. add stock to pot scraping brown bits from the bottom of the pan.

  • Turn off sauté 

  • Add in tomato, garlic, chipotle, vinegar and honey, stir. Add meat and any juices back to pot.

  • Pressure cook on high with valve closed for 1 hour and 15 minutes. When done cooking allow pressure to return normally for 30 minutes 

  • Remove meat from pot and shred. add it back to the pot for the flavours to further develop (about 10 min)

  • using a slotted spoon add beef to a parchment lined baking pan. place in oven on broil setting until crispy bits form (about 15 min) 

  • Serve on corn taco shells with avocado, fresh cilantro and pickled onion