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4.9 from 48 votes

Pressure Cooker Barbacoa Beef

This Barbacoa Beef recipe makes tender and juicy shredded barbacoa in only 90 minutes in the pressure cooker!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 10 servings
Calories: 307 kcal
Course: Dinner
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic and cook for 1 minute.
  5. 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.
  6. Add in the seared meat and toss with the liquid to combine.
  7. 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.
  8. Let the pressure release naturally for 10 minutes, then release the remaining pressure carefully moving the venting position.
  9. Remove the lid and shred the meat by pulling it apart with two fork. Taste and season with more salt as needed.
  10. 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

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

% 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.