Add all ingredients (beef roast, chicken stock, onion slices, cilantro, taco seasoning, sea salt, garlic and chipotle peppers) to the inner pot of your Instant Pot.
Place the lid on the Instant Pot, then set it on High Pressure for 1 hour. When the barbacoa is done cooking, use a full natural pressure release. Do not quick release the pressure. Open the lid once all pressure is dissipated.
Use tongs to remove the Barbacoa meat from the Instant Pot and transfer to a serving platter. It should be tender enough to pull apart with tongs or shred with a fork. If you want a milder Barbacoa, remove the chipotle chilis before shredding. If you want a spicier Barbacoa, shred the roast, allowing the chipotle pepper to break down into the shredded beef. You can even mix in a little extra adobo sauce from the can if you want more heat.
Serve your Instant Pot Barbacoa on warm corn tortillas with your favorite toppings like fresh lime juice, chopped cilantro and diced onion. See below for more ideas.
Nutrition information does not include calculations for toppings or sides.See Tips Below!!!