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a white dish filled with Pressure Cooker Barbacoa Beef and cilantro on a piece of white cloth on wooden table

Pressure Cooker Barbacoa Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews
  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Cook Time: 110 minutes
  • Total Time: 2 hours
  • Yield: 3 lbs meat 1x
  • Category: Mains
  • Method: Pressure Cooker
  • Cuisine: Caribbean / Mexican


This Pressure Cooker Barbacoa Beef is a perfect smoky and spicy filling for tacos, burrito bowls, nachos, and more!


  • 1 1/2 tsp Kosher salt
  • 3 lb boneless beef chuck roast, portioned into roughly 4-inch chunks
  • 2 tbsp avocado oil - OR - olive oil
  • 8 oz (1 cup) beef broth (refer to the recommended minimum liquid for your machine)
  • 2 limes, zest and juice (roughly 1/4 cup lime juice and 4 tsp lime zest)
  • 2 tbsp apple cider vinegar
  • 2 tbsp tomato paste
  • 3 Chili peppers in Adobo sauce + 1 tbsp of extra Adobo sauce
  • 3 garlic cloves, minced - OR - 2 tbsp garlic-infused olive oil
  • 2 tbsp ground cumin
  • 1 tbsp oregano
  • 1/2 tsp ground cloves
  • 1/2 tsp ground black pepper
  • 2 bay leaves


  1. Sprinkle the beef chunks generously with Kosher salt and reserve to the side. Set your pressure cooker to heat using the saute function and add the avocado oil (or olive oil).
  2. Once hot, brown the meat in 2-3 batches until it develops a nice sear on each side. The meat will brown best when adequately spaced apart from each other and is browned undisturbed until ready to flip (about 2-3 minutes per side). Reserve the seared meat to the side as you brown each batch. Turn the saute function off and allow the bowl to cool slightly while you prepare the rest of the ingredients.
  3. In a small bowl, combine the beef broth, lime juice and zest, apple cider vinegar, tomato paste, chilis and Adobo sauce, garlic (or garlic-infused olive oil), cumin, oregano, cloves, and black pepper and whisk with a fork to combine. Add the mixture to your pressure cooker and using a wooden spatula, gently scrape any seared bits off the bottom of the bowl from browning the meat. Don't skip this step, otherwise, you may risk throwing a "burn" error on your machine as it cooks.
  4. Add the meat back to the pressure cooker and gently toss with the sauce until evenly coated. Add the bay leaves. Secure the lid and set to cook on high for 75-minutes.
  5. Once finished, allow the machine to natural-release pressure for 15-minutes, then safely quick-release any remaining pressure and remove the lid.
  6. Discard the bay leaves and using two forks, shred the remaining meat and serve warm -- Check out the post above for lots of ideas how to serve!


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1/2 lb of meat
  • Calories: 729
  • Sugar: 1 g
  • Sodium: 542 mg
  • Fat: 45 g
  • Saturated Fat: 17 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 73 g
  • Cholesterol: 272 mg