Pressure Cooker Barbacoa Beef
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4.9
48 reviews
Excellent
Pressure Cooker Barbacoa Beef
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This Barbacoa Beef recipe makes tender and juicy shredded barbacoa in only 90 minutes in the pressure cooker!
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Ingredients
- 3-4 pounds boneless beef chuck roast
- kosher salt, enough to generously coat meat
- freshly ground black pepper enough to generously coat meat
- 2 ½ tablespoons oil, divided
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 cup beer, broth, or water
- 1/4 cup apple cider vinegar
- 1 lime, juiced
- 4 chipotle peppers in adobo sauce, diced
- 1 tablespoon ancho chili powder* (or regular chili powder)
- 1 tablespoon regular chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1/4 teaspoon ground cloves
- 2 bay leaves
- for serving: chopped cilantro, diced onions, warm tortillas, and lime wedges
Instructions
- Cut the beef chuck roast into large 4-inch chunks, removing any large pieces of fat. Generously season all sides of the meat with salt and black pepper.
- Press the saute button on the pressure cooker. When hot, add 1 1/2 tablespoons of oil and 3 or 4 pieces of meat. Brown the meat on all sides, flipping every 60 seconds. When browned, transfer to a plate and set aside. Continue working in batches until all the meat is browned.
- Add the remaining 1 tablespoon of oil and the onions. Cook for 5 minutes, stirring often, making sure to scrape up any brown bits on the bottom of the pot.
- Add the garlic and cook for 1 minute.
- Add the beer (or broth or water), apple cider vinegar, lime juice, chipotle peppers in adobo sauce, ancho chili powder, chili powder, ground cumin, dried oregano, ground cloves, and bay leaves. Stir together to combine.
- Add in the seared meat and toss with the liquid to combine.
- Close the lid of the pressure cooker and move the valve to the sealing position. Press the Manual or Pressure Cook button to high pressure, then adjust the +/- buttons until the time reads 60 minutes.
- Let the pressure release naturally for 10 minutes, then release the remaining pressure carefully moving the venting position.
- Remove the lid and shred the meat by pulling it apart with two fork. Taste and season with more salt as needed.
- Serve barbacoa in warm corn tortillas with chopped onions, cilantro and lime juice, or on the side with rice and beans.
Notes
- Beer, broth, or water: A dark lager like a Modelo Negra works great in this recipe, but you can use any kind of lager you like. You can also use beef, chicken, or vegetable broth, or even plain water.
- Ancho chili powder: If you don't have ancho chili powder, you can use regular chili powder instead.
Nutrition Information
Show Details
Serving
1serving meat and juices
Calories
307kcal
(15%)
Carbohydrates
5g
(2%)
Protein
27g
(54%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
215mg
(9%)
Potassium
534mg
(15%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
806IU
(16%)
Vitamin C
3mg
(3%)
Calcium
45mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1serving meat and juices | |
| Calories | 307kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 215mg | 9% |
| Potassium | 534mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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