Pressure Cooker Beef Barbacoa
Deeply spiced, fall-apart shredded beef made from chuck roast braised with chipotle, adobo, cumin, and lime in a pressure cooker, ready in under an hour.
Ingredients
- 3 lbs beef chuck roast, cut in 2in cubes
- 4 chipotle peppers in adobo sauce (canned), minced
- 2 tbsp adobo sauce (from chipotle can)
- 1 cup beef broth (Whole30-compliant, no sugar added)
- 1/4 cup lime juice, freshly squeezed
- 2 tbsp apple cider vinegar
- 4 cloves garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp dried Mexican oregano (or regular oregano)
- 1 tsp smoked paprika
- 1 tsp black pepper, freshly ground
- 2 tsp kosher salt
- 2 bay leaves
- 2 tbsp avocado oil or olive oil
Instructions
-
1
Pat 3 lbs cut in 2in cubes beef chuck roast dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
-
2
Set the pressure cooker to the Saute function on high. Add 2 tbsp avocado oil or olive oil and heat until shimmering. Sear beef chuck roast in batches until deeply browned on all sides, about 3 minutes per side. Do not crowd the pot. Transfer to a plate.
-
3
In a small bowl, whisk together 4 minced chipotle peppers in adobo sauce (canned), 2 tbsp adobo sauce (from chipotle can), 1 cup beef broth (Whole30-compliant, no sugar added), 1/4 cup freshly squeezed lime juice, 2 tbsp apple cider vinegar, 4 cloves minced garlic cloves, 2 tsp ground cumin, 1 tsp dried Mexican oregano (or regular oregano), and 1 tsp smoked paprika.
-
4
Return all the beef to the pot. Pour the chipotle mixture over the beef. Add 2 bay leaves.
-
5
Secure the lid and set the valve to sealing. Cook on high pressure for 50 minutes. When the timer ends, allow a 15-minute natural pressure release, then carefully quick-release any remaining pressure.
-
6
Remove and discard the bay leaves. Use two forks to shred the beef directly in the pot, then toss it in the cooking juices. Check that the internal temperature of the beef has reached at least 195°F (91°C) for proper shredding.
-
7
Taste and adjust seasoning. Serve over cauliflower rice or in lettuce cups for Whole30, or in corn tortillas otherwise.