Beef Barbacoa in Pressure Cooker
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5 from 1 vote

Beef Barbacoa in a Pressure Cooker

Here is my simple recipe. I cook my beef barbacoa in a pressure cooker because the whole thing takes less than an hour from prep to finish and it’s always very tender and juicy. Serve in tacos with your favorite salsa and lime juice. 
Prep Time8 mins
Cook Time52 mins
Total Time1 hr
Course: Main Dishes, Mexican Classics, Tacos
Cuisine: Mexicana


  • 1 1/2 lbs Canadian beef chuck roast ask for it by name.
  • 2 teaspoons salt
  • 2 cups of water
  • 5 garlic cloves
  • 3 bay leaves
  • 10 peppercorns
  • 2 teaspoons dry Mexican oregano
  • 1/2 white onion


  • Cut beef chuck roast into medium pieces, add salt on both sides. Set apart.
  • To make beef barbacoa in a pressure cooker, pour water into the pressure cooker. Add garlic cloves, bay leaves, peppercorns and Mexican oregano. Insert the pressure cooker rack.
  • Put beef and onion on a rack. Close cover securely. Place pressure regulator on vent pipe and cook at high heat until regulator starts rocking fast, lower the temperature to medium or until regulator rocks gently. Cook according to your pressure cooker instructions. In mine, it was 23 minutes.
  • Turn the stove off and let cooker sit letting the pressure drop completely of its own accord.
  • After and according to your pressure cooker’s instructions, carefully open the pressure cooker, take meat out (reserve a little bit of the broth in case you need to reheat the meat later, this will keep it moist and yummy) and shred beef with two forks.
  • Serve in tacos with lime juice, cilantro, and onion and with your favorite salsa like red salsa, green salsa, pico de gallo, or avocado salsa


If you don’t have a pressure cooker, you can cook it over medium heat for 4 to 5 hours or until it is completely cooked, or you can cook it in a slow-cooker for about 8 hours.
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