Pressure Cooker Barbacoa Beef is one of my favorite dishes for nights when I want to spend limited time in the kitchen, but still reap the benefits of a hearty and healthy, gourmet meal.
This Pressure Cooker Barbacoa Beef may disappear before it reaches your table
The aromatic mix of chipotles peppers, garlic, oregano, cloves, cumin, and lime really make this dish sing for me. Its one of those dishes that will have you anxiously awaiting the moment you can rip the lid off your pressure cooker and dig in because it smells so good. It’s safe to say a few bites always disappear straight from the pressure cooker pot before it ever makes its way out to our plates – for quality control purposes, of course.
Ideas for serving
One of my favorite ways to serve Pressure Cooker Barbacoa Beef is in bowl form, with a base of Spicy Cabbage Slaw. It’s also fantastic on top of salad greens or cauliflower rice, loaded into a taco, or used as a swap for the chicken in these Grain-Free Chicken Quesadillas with Creamy Jalapeno Sauce. If you’d like to translate this dinner dish into weekend brunch, it’s a fantastic addition to this Kitchen Sink Frittata in place of the sausage; Add a little salsa and sour cream on top and you’re in business. It’s safe to say it’s a flexible option for many dishes!
A note for special diets
This Pressure Cooker Barbacoa Beef recipe is grain-free, gluten-free, and low-carb. It’s easily Keto friendly, but more difficult to fit into a Paleo diet because most canned chipotle peppers in adobo contain additives like cornstarch or soybean oil.
The cleanest option for chipotles peppers in adobo I have found is the Frontera Chipotle Pepper Adobo which doesn’t contain any grain but does have a negligible amount of evaporated cane sugar – there is 0g of sugar actually listed on the nutrition facts meaning there is less than 1 gram per serving. The ingredient list on my jar shows that they contain: chipotle pepper, filtered water, roasted tomato, onion, garlic, organic distilled vinegar, evaporated cane sugar, tomato paste, salt, and oregano.
I was able to find these peppers at Whole Foods, but Frontera is a regular brand at many other grocery stores. If you are not strict Paleo, you can easily find cans of chipotle peppers in adobo sauce in most grocery stores down the international aisle. I find that these are often a bit spicier than the Frontera, so 3-4 peppers is usually plenty for a nice kick.
- 3 lb boneless beef chuck roast, portioned into chunks ~ 4″ each
- 1 1/2 cups beef broth (refer to the recommended minimum liquid for your machine)
- 1 (8 oz) jar Frontera Chipotle Pepper Adobo
- 1 large lime, both zest and juice
- 3 tbsp garlic oil (may sub 3–4 cloves minced garlic)
- 2 tbsp ground cumin
- 1 tbsp oregano
- 3/4 tsp ground cloves
- 1 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 bay leaves
- Add all ingredients to your electric pressure-cooker. Seal and cook for 65 minutes on high.
- I prefer to quick release (because it always smells too good for me to wait any longer) but you can easily allow this to naturally release without over-cooking it. The meat should be nice and fall-apart tender either way.
- Discard bay leaves.
- Shred meat with two forks and serve warm.
- Serving Size: 1/2 lb of meat
- Calories: 402
- Sugar: 1 g
- Sodium: 584 mg
- Fat: 29 g
- Saturated Fat: 11 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 114 mg