Instant Pot Beef Barbacoa Tacos with Pickled Onions

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender shredded beef cooked in the Instant Pot with smoky chipotle and warming spices, served in tortillas with tangy pickled onions for a vibrant taco experience. This Mexican recipe, ready in about 100 minutes, pairs beef chuck roast, chipotle peppers in adobo, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds, trimmed and cut into 3-inch pieces beef chuck roast
• 2 peppers, chopped chipotle peppers in adobo
• 1 1/2 cups beef broth
• 2 tablespoons apple cider vinegar
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cloves
• 4 cloves, minced garlic cloves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 12 small corn tortillas
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon salt. Add 1 medium thinly sliced red onion and soak for at least 30 minutes to quick-pickle.
2. Step 2: Set Instant Pot to sauté mode and add the 3 pounds beef chuck roast pieces, browning them for about 3 minutes per side. Remove beef and set aside.
3. Step 3: In the Instant Pot, combine 2 chopped chipotle peppers in adobo, 1 1/2 cups beef broth, 2 tablespoons apple cider vinegar, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/4 teaspoon ground cloves, 4 minced garlic cloves, 2 teaspoons salt, and 1 teaspoon black pepper. Stir well.
4. Step 4: Return beef to the pot, coating with the sauce. Seal the lid and cook on high pressure for 60 minutes. Let natural release for 15 minutes, then quick release remaining pressure.
5. Step 5: Remove beef and shred with two forks. Return shredded beef to the sauce and stir to combine.
6. Step 6: Warm 12 small corn tortillas on a dry skillet over medium heat, about 30 seconds per side.
7. Step 7: Assemble tacos by layering shredded beef and pickled onions on tortillas. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges.