Pressure Cooker Beef Barbacoa
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle powder, or more to taste
- ¼ teaspoon cayenne pepper
- 2 pounds beef chuck, cut into a few large pieces
- 2 tablespoons extra-virgin olive oil
- 1 cup beef broth
For best results, we recommend using:
- Mix chili powder, paprika, oregano, salt, pepper, cumin, garlic powder, chipotle powder, and cayenne pepper together in a bowl; rub onto beef to coat.
- Heat olive oil in pressure cooker set to Sauté on Normal.
- Cook beef chunks in hot oil, working in batches as needed, until browned completely, 3 to 4 minutes per side; remove to a plate.
- Return browned beef to the pressure cooker; add beef broth.
- Press Cancel on pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 55 minutes on High pressure.
- Once the cooking cycle has completed, allow pressure to release naturally.
- Removing beef to a cutting board to rest for 10 minutes.
- Shred beef with a pair of forks.
Beef chuck is typically used in recipes for stewing, slow cooking, braising, or pot roasting. It is the ideal cut of meat for Beef Barbacoa because it becomes tender and juicy throughout the cooking process. It also works well in pressure cooker recipes such as this!
What others are saying
Bethany Tracy says:
Very easy to make, but if you like spice and flavor I recommend doubling... we found the flavor to be a bit bland. I used the leftovers to make enchiladas and spiced it up a bit - the enchiladas were a hit!
Priscilla Myles says:
This was outstanding!!! Quick and easy and flavor was terrific!!!!
Donna Cerny says:
This was outstanding! I didn’t have chipotle powder so substituted a chipotle pepper in adobo sauce for the powder and cayenne. I also used cross-rib roast rather than chuck to make it lower calorie. The flavor was fantastic! The cross rib turned out a bit more chewy than chuck, but my whole family still loved it.
Blakely James says:
The beef chuck was extra tender and juicy. I added way more cumin and cayenne though, because I love those two flavors together and I thought it was a little bland. I'm used to eating in a home where heavy, aromatic spices are used all the time so my tolerance level is probably a lot higher than most people
Randall Hauk says:
No clue how "authentic" this is, but it sure is tasty! I loved using a collection of spice-cabinet items rather than having to prep things (fresh garlic, canned chipotles, etc). Really made this a stress-free prep. Used the barbacoa for mission-style burritos, but will probably go nachos, too, because the kids like the nacho dishes. (Apologies to Mexican chefs everywhere for what I have done).
Caro Hodgin says:
I used skirt steak, and it was way too dry. Will try again with beef chuck bc the flavor was good.
Greg Jones says:
Great barbacoa recipe! The chili flavors were spot on, and it was tender enough for the meat to shred easily. If you've never made barbacoa before, this is a good recipe to follow.
Sam Dalton says:
This beef barbacoa is crazy good. The paprika, cumin, and chipotle is what gives this dish bold, exceptional flavor. I bet you could also use oxtails instead of beef chuck. Next time I'm feeding a lot of people at my house, I will be making this again!