Barbacoa Made Easy in Your Pressure Cooker
Fall-apart tender beef barbacoa made easily in your pressure cooker with smoky chipotles, warm spices, and zesty lime for a flavor-packed meal perfect for tacos or bowls.
Equipment
- 1 Pressure cooker
Ingredients
Main 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 cloves Garlic 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
- Place the beef chunks into the pressure cooker and spread them evenly.
- Add diced onion, chipotles, and garlic. Pour in lime juice and vinegar over the beef.
- Sprinkle in all the spices: cumin, oregano, salt, pepper, and cloves. Mix well.
- Pour in beef stock and add bay leaves. Gently stir to coat meat.
- Seal pressure cooker lid and cook on high pressure for 60 minutes.
- Allow natural pressure release for 15–20 minutes before opening lid.
- Shred beef with forks, return to pot, stir in broth, and optionally brown in a hot pan. Serve warm.
Notes
Serve on tortillas, over rice, or in bowls with fresh toppings. Store leftovers in the fridge or freezer. Reheat gently with a splash of broth.