Pressure Cooker Barbacoa Recipes

PRESSURE COOKER BARBACOA

Pressure Cooker Barbacoa image

Barbacoa made in a pressure cooker. So much faster than stovetop or crockpot! We use an Instant Pot but the recipe works for any pressure cooker.

Provided by Da Huz

Categories Mexican

Time 2h

Yield 12 , 12 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
3 lbs beef chuck roast
1 tablespoon salt
1 tablespoon ground black pepper
1 cup beef broth (or whatever the minimum is for your pressure cooker)
1/2 lime, juice of
1/3 cup apple cider vinegar
3 bay leaves
3 chipotle peppers (canned in adobo sauce, plus 1 tbsp of the adobo)
1 1/2 tablespoons ground cumin
2 teaspoons dried oregano
1 teaspoon cinnamon
1 teaspoon onion powder
1/4 teaspoon ground cloves

Steps:

Add oil to the bottom of the pressure cooker and heat with lid off.
Rub meat with salt and pepper, then sear on all sides.
Add the rest of the ingredients, cover, and cook at pressure for 50 minutes.
Allow natural release (will take 15-20 minutes).
Shred meat and eat in tacos, burritos, scrambled eggs, etc! I drain the meat, my wife prefers it left in the juice. Your preference.

Nutrition Facts : Calories 188.6, Fat 9.4, SaturatedFat 3.4, Cholesterol 74.8, Sodium 749.8, Carbohydrate 1.9, Fiber 0.5, Sugar 0.2, Protein 24.4

INSTANT POT® BRISKET BARBACOA WITH POBLANO PEPPERS AND ONIONS

Instant Pot® Brisket Barbacoa with Poblano Peppers and Onions image

Mexican-inspired barbacoa using beef brisket in the Instant Pot® is so tender and delicious. Use the meat for tacos or a burrito bowl and top with sautéed poblano pepper and onion along with your favorite toppings to complete the meal. This recipe is a great for make ahead/meal prep too. Serving options: corn tortillas, warmed; or your favorite Mexican rice, or cilantro-lime rice. Garnish with chopped cilantro, limes, salsa, sliced and diced avocado, and queso fresco.

Provided by SZYQ1

Categories Everyday Cooking Instant Pot¨ Main Dishes

Time 2h

Yield 8

Number Of Ingredients 18

Ingredients

1 (3 pound) beef brisket, trimmed and cut in half
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
½ medium red onion, quartered
3 peppers chipotle peppers in adobo sauce
⅓ cup chopped fresh cilantro
¼ cup orange juice
¼ cup lime juice
2 tablespoons adobo sauce from chipotle peppers
8 cloves garlic
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
¼ teaspoon ground cinnamon
3 tablespoons avocado oil, divided
1 ¾ cups low-sodium beef broth, divided
3 leaf (blank)s bay leaves
2 large poblano peppers
1 large white onion, thinly sliced

Steps:

Season both sides of the brisket with salt and pepper.
Combine red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender. Blend until chipotle sauce is smooth.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When display shows Hot, add 2 tablespoons avocado oil. Using tongs, place a brisket half into the pot and sear, about 5 minutes per side. Transfer meat to a plate and set aside. Repeat with remaining brisket half.
Add 1/4 cup beef broth to Instant Pot® and deglaze using a wooden spoon to scrape up any brown bits. Select Cancel to turn it off. Return brisket pieces to the pot. Pour chipotle sauce mixture over the brisket. Pour remaining beef broth on top and add bay leaves. Place lid on the Instant Pot® and set valve to Sealing. Select Meat/Stew setting on and set timer for 1 hour.
Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes. Unlock and remove the lid.
Remove meat to a platter and shred the meat with 2 forks. Remove bay leaves from Instant Pot®. Remove 2 cups of liquid from the pot and set aside; discard remaining liquid. Add reserved liquid to the pot and return shredded meat. Leave on Warm setting until ready to serve.
Meanwhile, heat remaining avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion and saute until tender, 7 to 10 minutes. Serve meat with poblano peppers and onion on top.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 8.9 g, Cholesterol 33.8 mg, Fat 9.3 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 2.1 g, Sodium 1347.8 mg, Sugar 3 g

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