Barbacoa Pressure Cooker Recipe You Gotta Try
A flavorful and tender Mexican beef barbacoa made easily in the pressure cooker, delivering smoky, juicy, and rich meat perfect for tacos, bowls, and family meals.
Ingredients
Ingredients
- 4 pounds beef chuck roast cut into 3-inch chunks
- 1 yellow onion diced
- 3 to 4 chipotles in adobo sauce finely diced
- 5 garlic cloves minced
- ¼ cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- ½ tablespoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¼ teaspoon ground cloves
- ¾ cup beef stock
- 3 bay leaves
Instructions
Instructions
- Put your beef chunks right into the pressure cooker.
- Toss in the diced onions, chipotles, and garlic to build flavor from the start.
- In a small bowl, stir up lime juice, apple cider vinegar, cumin, oregano, salt, and pepper to make the flavor base.
- Pour the spiced liquid over the meat and veggies. Add the beef stock and bay leaves, then gently stir to spread the flavors.
- Seal the pressure cooker lid, ensure sealing ring is in place, and cook on high pressure for about an hour.
- Once cooking is done, do a natural release letting the pressure drop by itself.
- Open the lid, shred the beef using two forks, and stir it back into the sauce.
- Serve with tortillas, rice, or your choice of sides.
Video
Notes
Always check your sealing ring before pressure cooking. Use natural release for best texture. Store leftovers in airtight containers; refrigerate for up to 4 days or freeze for up to 3 months.