Pressure Cooker Barbacoa Beef
A high protein, healthy barbacoa beef option perfect for tacos, enchiladas, burrito bowls, and more.
Servings: 15 Servings
Calories: 90kcal
Ingredients
- 2 lbs Eye of Round Roast fat trimmed*
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
For Pressure Cooking
- 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
- Cut the beef into 4 pieces, about 3" each. Salt and pepper both sides of each piece.
- 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.
- Use the beer to deglaze the pot and get any crispy bits off the bottom. Add the remaining ingredients, stirring everything together.
- Seal and pressure cook for 55 minutes with 10- 15 minute natural release pressure.
- 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.
- 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.
Video
Notes
*Bottom Round and Sirloin Roast are other lean options.
**I used Tecate but other beers will work. You can also use beef broth in place of the beer.
Each 3-ounce serving of barbacoa beef has 2 WW SmartPoints (blue).
For Slow Cooker Barbacoa
Use a large skillet to brown the beef pieces before adding to a slow cooker with the remaining ingredients. Cook on low for 7-8 hours or until the beef is tender and easily shredded.Nutrition
Serving: 3oz | Calories: 90kcal | Carbohydrates: 2g | Protein: 13g | Fat: 2g