Short Rib Barbacoa Tacos

5 from 10 votes

Short Rib Barbacoa made in the Instant Pot is rich, smoky, and fall-apart tender thanks to bone-in beef short ribs, chipotle peppers in adobo, and warm spices. This easy pressure cooker barbacoa is perfect for tacos, burrito bowls, and meal prep, then finished with fresh lime juice for balanced, bold flavor.

Prep Time20

Cook Time1

Total Time1 20

Course: Main

Cuisine: Mexican

Servings:

Author: Brianna May

Equipment

Ingredients

2 tablespoons olive oil
4 pounds bone-in beef short ribs
1 sweet yellow onion, sliced
8 cloves garlic, minced
2-4 chipotle peppers in adobo sauce, finely diced
1 heaping teaspoon kosher salt
Freshly cracked black pepper
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
1 cup beef broth
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 lime, juiced

Instructions

Mix the spice blend: In a small bowl, combine the salt, pepper, cumin, onion powder, smoked paprika, dried oregano, and cinnamon. Stir until evenly mixed and set aside.
1 heaping teaspoon kosher salt, Freshly cracked black pepper, 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon dried oregano, ¼ teaspoon ground cinnamon
Sauté the short ribs: Turn the Instant Pot to Sauté mode and add the olive oil. Allow the oil to heat until shimmering. Add the beef short ribs in a single layer and brown for about 1 minute per side. Work in batches if needed.
2 tablespoons olive oil, 4 pounds bone-in beef short ribs
Add aromatics: Add the onion and garlic to the pot. Cook for 2–3 minutes, stirring occasionally, until slightly softened and fragrant.
1 sweet yellow onion,, 8 cloves garlic,
Season the ribs and vegetables: Sprinkle the prepared spice mixture evenly over the short ribs and vegetables.
Add the liquids and peppers: Pour in the beef broth, honey, soy sauce, Worcestershire sauce, chipotle peppers, and adobo sauce. Stir to combine and scrape the bottom of the pot to release any browned bits.
1 cup beef broth, 2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons Worcestershire sauce, 2-4 chipotle peppers in adobo sauce,
Pressure cook: Cancel Sauté mode. Select Meat/Stew and set the timer to 45 minutes. The Instant Pot will display “ON” while it comes to pressure, then begin counting down once pressure is reached.
Natural release: When the cook time is complete, turn off the Instant Pot and allow it to naturally release pressure for 15 minutes. After 15 minutes, carefully switch the valve to Venting to release any remaining pressure.
Shred the meat: Remove the short ribs from the Instant Pot. Remove the bones and shred the meat. Add back in some of the cooking liquid from the pot and the lime juice. Toss so it is well coated.
1 lime,

Notes

Morton Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It’s the best salt for everyday cooking because of its size and flavor. If using table salt, reduce the amount. I highly recommend picking up some kosher salt next time you’re at the store!
Chipotle peppers in adobo: Add smoky heat and classic barbacoa flavor. Substitute with ½–1 teaspoon chipotle powder or 2 teaspoons smoked paprika for mild heat.
Naturally allow the pressure to release: Do not manually switch the valve to release the pressure quickly. This keeps the meat tender and juicy.

Nutrition