Pressure Cooker Barbacoa Beef
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, juicy shredded beef seasoned with chipotle, cumin, and oregano cooked in a pressure cooker with beer and lime. A richly flavored Mexican braise perfect for tacos, burritos, or rice bowls.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3-4 pounds boneless beef chuck roast
- kosher salt, (enough to generously coat meat)
- freshly ground black pepper (enough to generously coat meat)
- 2 ½ tablespoons oil, (divided)
- 1 medium onion, (diced)
- 6 cloves garlic, (minced)
- 1 cup beer, broth, or water
- 1/4 cup apple cider vinegar
- 1 lime, (juiced)
- 4 chipotle peppers in adobo sauce, (diced)
- 1 tablespoon ancho chili powder* ((or regular chili powder))
- 1 tablespoon regular chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano ((Mexican oregano preferred))
- 1/4 teaspoon ground cloves
- 2 bay leaves
- for serving: chopped cilantro, diced onions, warm tortillas, and lime wedges
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 598mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 530mg
- Calcium
- 23mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 598MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.