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Instant Pot Barbacoa Beef Tacos with Pineapple Tomatillo Salsa

Instant pot barbacoa beef tacos feature a fall-apart-tender, spicy barbacoa beef made entirely in the instant pot and a sweet roasted pineapple tomatillo salsa for topping tacos.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 323kcal


Instant Pot Barbacoa Beef

  • 2 lbs boneless beef chuck roast, cut into 2-in chunks
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1-1/2 cups beef broth
  • 3 tablespoons chipotle in adobo sauce, minced (plus 2 tablespoons sauce)
  • 4 cloves garlic, minced
  • 2 tablespoons lime juice
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cloves
  • 1 teaspoon dried oregano
  • 1 bay leaf

Pineapple Tomatillo Salsa

  • 2 cups fresh pineapple, cut into 1-in cubes
  • 6 medium tomatillos, husk removed and tomatillos cut into 1-in pieces
  • 1 medium jalapeno, roughly chopped
  • 1/2 cup chopped yellow onion
  • 1/2 cup firmly-packed fresh cilantro
  • 2 tablespoons fresh lime juice (or more to taste)
  • Salt and pepper to taste
  • Warmed corn tortillas, fresh cilantro, and chopped onion for serving


Instant Pot Barbacoa Beef

  • Pat beef dry and season all over with salt and pepper. Heat a 4-qt instant pot using BROWN/SAUTE function. Place olive oil in instant pot and swirl to coat bottom.
  • Sear beef cubes in instant pot, turning occasionally until golden brown on all sides. Turn off instant pot and add beef broth, chipotle, reserved adobo sauce, garlic, lime juice, cumin, cloves, oregano, and bay leaf.
  • Seal instant pot lid into place and close vent. Cook beef on high pressure 35 minutes, then let release pressure naturally 20 minutes.
  • Release any remaining pressure and open instant pot. Discard bay leaf and transfer beef roast to a large cutting board. Reserve 1 cup of liquid from instant pot and discard remaining liquid. Use two forks to shred beef, then add back to instant pot, tossing in 1/2-1 cup reserved liquid until beef is moistened. Keep beef warm in instant pot until ready to serve.

Pineapple Tomatillo Salsa

  • Preheat oven to 400F. Lightly grease a large sheet pan and arrange pineapple and tomatillos in a single layer. Bake at 400F 15-20 minutes until lightly browned and softened.
  • Combine pineapple, tomatillos, jalapeno, onion, cilantro, lime juice, and salt and pepper to taste in a blender or food processor. Pulse several times until salsa is smooth or semi-chunky. (whichever consistency you prefer)
  • To assemble tacos, spoon beef into tortillas and top with salsa, cilantro, and chopped onion. Serve tacos immediately and enjoy!


Storing Instructions
Store beef and salsa separately in refrigerator up to 6 days.


Serving: 3tacos (calculated without tortillas) | Calories: 323kcal | Carbohydrates: 12.8g | Protein: 43g | Fat: 10.6g | Saturated Fat: 3.2g | Cholesterol: 101mg | Sodium: 307mg | Potassium: 858mg | Fiber: 2.1g | Sugar: 6.5g | Calcium: 42mg | Iron: 6mg