Irresistible Instant Pot BBQ Beef Tacos: Tender, Flavorful, and Easy Weeknight Perfection

Prepare to meet your new favorite meal: Instant Pot BBQ Beef Tacos! This incredible recipe transforms a humble rump roast into the most tender, flavorful BBQ beef imaginable, all with the convenience of your Instant Pot. Each succulent bite is perfectly complemented by a vibrant, creamy coleslaw, nestled in a soft corn tortilla. Thanks to the brilliant inspiration from R&R BBQ, these tacos are not just a meal; they’re an experience. They’re quick enough for a busy weeknight but boast a gourmet appeal that makes them ideal for entertaining friends and family. Get ready to elevate your taco game!

A Treasured Family Legacy: Grandma B’s Secret

Beyond being incredibly delicious, this recipe holds a special place in my heart as a cherished family tradition. It was lovingly passed down to me by my Grandma B, who frequently made it for my mom. It quickly became one of my mom’s all-time favorites, and it’s easy to see why. There’s something truly comforting about a dish that has been enjoyed across generations, bringing smiles and full bellies to the family table. I’m thrilled to share this beloved recipe with you, hoping it brings as much joy to your home as it has to ours. It’s more than just food; it’s a taste of home and history.

Choosing and Preparing Your Rump Roast for Ultimate Tenderness

The foundation of these outstanding BBQ beef tacos is, of course, the beef itself. For this recipe, I consistently recommend using a high-quality rump roast. This cut is an excellent choice for pressure cooking because it benefits immensely from the moist heat and extended cooking time, transforming from a tougher cut into something incredibly tender and easy to shred. When I’m at the grocery store, I always aim for a rump roast that weighs between 4 and 5 pounds. This size is perfect for feeding a family and usually fits well in a standard 6-quart Instant Pot.

The key to achieving that melt-in-your-mouth texture lies in the Instant Pot cooking time. While a general rule of thumb for rump roast in the Instant Pot is about 12 minutes per pound, I often extend this slightly. For a 4-5 pound roast, I round up and cook it for a full 90 minutes. This extra cooking time ensures the beef is exceptionally fork-tender and practically falls apart, making it perfect for shredding and absorbing all the delicious BBQ sauce flavors. Don’t be afraid to let it cook a little longer than you might initially think; the result is truly worth it.

The Secret Weapon: Creamy, Tangy Coleslaw

While the tender BBQ beef is undeniably the star of these tacos, the creamy coleslaw is the unsung hero that truly elevates the dish. This isn’t just a side; it’s an integral component, offering a refreshing crunch and tangy counterpoint to the rich, savory beef. The interplay of flavors and textures is what makes these tacos so incredibly addictive. The coolness and slight acidity of the coleslaw cut through the richness of the BBQ sauce, creating a perfectly balanced bite every time.

Making the coleslaw from scratch is incredibly simple and takes just minutes, but it makes a world of difference. The blend of sweet, salty, and tangy notes in the dressing, combined with the crisp cabbage, is simply divine. Don’t skip this step – it’s crucial for the authentic BBQ Beef Taco experience! When serving, generously pile the coleslaw on top of the shredded beef in each tortilla for maximum flavor and texture.

Perfect Pairings: What to Serve with Your BBQ Beef Tacos

While these tacos are a complete meal on their own, a few well-chosen side dishes can round out your dinner beautifully. Classic options like homemade baked beans or hearty cornbread are fantastic, echoing the Southern comfort food vibe. For something fresher, consider serving corn on the cob during summer months, or a simple green salad. Sweet potato fries or a black bean and corn salsa would also make excellent accompaniments. And don’t forget a refreshing beverage, perhaps some sweet iced tea or a cold craft beer, to complete the meal.

BBQ Beef Tacos Recipe

Yields: 6 servings

Ingredients

• 4-5 pound Rump Roast
• 1 onion, chopped
• 1 pint chili sauce
• 1 cup ketchup
• 2 cups water
• 2 tablespoons cornstarch
• 2 tablespoons mustard
• 1 teaspoon onion salt
• 1 tablespoon Worcheshire sauce
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1 teaspoon allspice
• 4 tablespoons distilled white vinegar
• 1/2 cup brown sugar
• 16 ounce bag coleslaw mix
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/4 cup whole milk
• 1/2 cup best foods mayo
• 1 tablespoon white vinegar
• 1 lemon, juiced
• 12 corn tortillas

Instructions

1. Prepare the Roast: Turn your Instant Pot to the “Saute” setting. Once hot, add a splash of oil (if desired, though the roast will render fat) and carefully brown the rump roast on all sides until a nice crust forms. Add the chopped onion to the pot and saute until softened, about 3-5 minutes.
2. Whisk the Sauce: In a separate mixing bowl, whisk together the chili sauce, ketchup, and water until well combined. Gradually add the cornstarch, whisking continuously until the mixture is smooth and lump-free.
3. Season the Pot: To the Instant Pot, add the mustard, onion salt, Worcheshire sauce, chili powder, paprika, pepper, allspice, distilled white vinegar, and brown sugar. Stir briefly to combine with the onions and roast juices.
4. Pour and Seal: Pour the prepared sauce mixture evenly over the browned rump roast in the Instant Pot. Ensure the valve is turned to the “Sealing” position, then place the Instant Pot lid on securely.
5. Pressure Cook: Set the Instant Pot to “Manual” (or “Pressure Cook”) on high pressure for 90 minutes.
6. Prepare the Coleslaw: While the beef is cooking, prepare your delectable coleslaw. In a small mixing bowl, combine the 1/3 cup sugar, 1/2 teaspoon salt, 1/4 cup whole milk, 1/2 cup best foods mayo, 1 tablespoon white vinegar, and the juice of 1 lemon. Whisk until the dressing is smooth and creamy. Pour this dressing over the 16-ounce bag of coleslaw mix and toss thoroughly until the cabbage is evenly coated. Refrigerate the coleslaw until you’re ready to serve, allowing the flavors to meld.
7. Release Pressure & Shred: Once the Instant Pot cooking cycle is complete, carefully perform a quick release of the pressure. Once the pin drops, open the lid. The beef should be incredibly fork-tender and easily shreddable. Remove the roast from the pot and shred it using two forks. Return the shredded beef to the Instant Pot with the sauce, stirring to coat completely.
8. Assemble and Enjoy: Warm your corn tortillas according to package directions (a quick pass over an open flame, in a dry skillet, or wrapped in a damp paper towel and microwaved works well). Fill each warm tortilla generously with the flavorful BBQ beef, then top with a dollop of the creamy, tangy coleslaw.
9. Serve immediately and savor every mouth-watering bite!

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