Pressure Cooker Barbacoa Recipes

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PRESSURE COOKER BARBACOA



Pressure Cooker Barbacoa image

Barbacoa made in a pressure cooker. So much faster than stovetop or crockpot! We use an Instant Pot but the recipe works for any pressure cooker.

Provided by Da Huz

Categories     Mexican

Time 2h

Yield 12 , 12 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
3 lbs beef chuck roast
1 tablespoon salt
1 tablespoon ground black pepper
1 cup beef broth (or whatever the minimum is for your pressure cooker)
1/2 lime, juice of
1/3 cup apple cider vinegar
3 bay leaves
3 chipotle peppers (canned in adobo sauce, plus 1 tbsp of the adobo)
1 1/2 tablespoons ground cumin
2 teaspoons dried oregano
1 teaspoon cinnamon
1 teaspoon onion powder
1/4 teaspoon ground cloves

Steps:

  • Add oil to the bottom of the pressure cooker and heat with lid off.
  • Rub meat with salt and pepper, then sear on all sides.
  • Add the rest of the ingredients, cover, and cook at pressure for 50 minutes.
  • Allow natural release (will take 15-20 minutes).
  • Shred meat and eat in tacos, burritos, scrambled eggs, etc! I drain the meat, my wife prefers it left in the juice. Your preference.

Nutrition Facts : Calories 188.6, Fat 9.4, SaturatedFat 3.4, Cholesterol 74.8, Sodium 749.8, Carbohydrate 1.9, Fiber 0.5, Sugar 0.2, Protein 24.4

ELECTRIC PRESSURE COOKER BEEF BARBACOA TACOS



Electric Pressure Cooker Beef Barbacoa Tacos image

Add these Electric Pressure Cooker Beef Barbacoa Tacos to tonight's spread. Warm flour tortillas are topped with this juicy beef, crumbled Feta and zesty seasonings in this crowd-pleasing Electric Pressure Cooker Beef Barbacoa Tacos recipe.

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Yield 12 servings

Number Of Ingredients 16

1 Tbsp. oil
1 boneless beef chuck roast (2 lb.), trimmed, cut into 4 pieces
1 onion, finely chopped
1/2 cup water
3 Tbsp. HEINZ Apple Cider Vinegar
3 Tbsp. fresh lime juice
2 Tbsp. LEA & PERRINS Worcestershire Sauce
3 cloves garlic, minced
1 WYLER'S Instant Bouillon Beef Flavored Cube
1 Tbsp. dried oregano leaves
1 Tbsp. chopped canned chipotle pepper in adobo sauce
2 tsp. ground cumin
12 flour tortillas (6 inch), warmed
1 cup crumbled feta cheese
1/2 cup loosely packed fresh cilantro leaves
1 each green and red serrano chile, cut into thin slices

Steps:

  • Heat oil in electric pressure cooker using SAUTÉ setting. Add meat; cook 3 min. on each side or until evenly browned on all sides.
  • Combine next 10 ingredients; pour over meat. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 1 hour using HIGH PRESSURE COOK setting. When timer goes off, use Quick Release to release pressure. Turn pressure cooker off. Slowly remove lid.
  • Use tongs to remove meat from cooker; cool slightly. Meanwhile, skim and discard fat from surface of meat drippings remaining in cooker.
  • Shred meat; place in medium bowl. Add half the reserved drippings; mix lightly. Spoon onto warm tortillas; top with cheese, cilantro and chiles.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

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