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–+ servings

Pressure Cooker Barbacoa Beef

A high protein, healthy barbacoa beef option perfect for tacos, enchiladas, burrito bowls, and more.
4.47 from 54 votes
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Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 15 Servings
Calories: 90kcal
Author: Mason Woodruff

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