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.
Pressure Cooker cooling down20mins
1 1/2lbsbeef chuck roast
2teaspoonsdry Mexican oregano
Cut beef chuck roast into medium pieces, add salt on both sides. Set apart.
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
Beef Barbacoa in a Pressure Cooker
Amount Per Serving
Calories 213Calories from Fat 117
% Daily Value*
Saturated Fat 6g38%
Vitamin A 15IU0%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Dishes, Mexican Classics, Tacos
Keyword: Beef barbacoa in a pressure cooker, beef barbacoa in an Instant Pot, How to make beef barbacoa