Pressure Cooker Barbacoa Beef

About This Recipe

A high protein, healthy barbacoa beef option perfect for tacos, enchiladas, burrito bowls, and more.

Ingredients

• 2 lbs Eye of Round Roast (fat trimmed*)
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 12 oz Cerveza or Beer**
• 4 oz can Diced Green Chiles
• 1/4 C 60g Lime Juice
• 1 Tbsp Chipotle Chili Powder
• 1 Tbsp Mexican Oregano
• 1 Tbsp Cumin
• 1/2 Tbsp Garlic Powder
• 1/2 Tbsp Onion Powder
• 1/2 Tbsp Ground Coriander
• 4 Bay Leaves

Instructions

1. Cut the beef into 4 pieces, about 3" each. Salt and pepper both sides of each piece.
2. Set a pressure cooker's sauté function to high. Once hot, add cooking spray and brown all sides of the beef, about 2-3 minutes per side and 30-60 seconds around the edges.
3. Use the beer to deglaze the pot and get any crispy bits off the bottom. Add the remaining ingredients, stirring everything together.
4. Seal and pressure cook for 55 minutes with 10- 15 minute natural release pressure.
5. Transfer the beef to a bowl to shred and remove the bay leaves. If the beef is not fall apart tender, cook 5-10 minutes longer.
6. If you'd like to thicken the remaining sauce, use the sauté function for about 5 minutes before adding the shredded beef back to pot.