Pressure Cooker Beef Barbacoa

Image of Paola van der Hulst
Rated 4.5 based on 15 customer reviews
Pressure Cooker Beef Barbacoa
Pressure Cooker Beef Barbacoa


For best results, we recommend using:


Mealthy Tip

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!

Nutrition Facts

Per Serving: 510 calories; 23g fat; 2.5g carbohydrates; 75g protein; 225mg cholesterol; 699mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 510 Calories from Fat206
% Daily Value*
Total Fat 23g 35%
Saturated Fat7g 37%
Trans Fat0.8g
Polyunsaturated Fat2.0g
Monounsaturated Fat13.0g
Cholesterol 225mg 75%
Sodium 699mg 29%
Total Carbohydrate 2.5g 1%
Dietary Fiber1g 6%
Protein 75g
Vitamin A26% Vitamin C0%
Calcium4% Iron43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(15 Reviews)

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What others are saying

Image of Randall Hauk

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).

Image of Caro Hodgin

Caro Hodgin says:

I used skirt steak, and it was way too dry. Will try again with beef chuck bc the flavor was good.

Image of Sam Dalton

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!

Image of Greg Jones

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.

Image of Blakely James

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

Image of Donna Cerny

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.

Image of Angela Froning

Angela Froning says:

I had just over a pound of beef. And I read the other reviews and saw that people thought it was bland. So I kept the spices the same despite having almost half the meet. I also added a whole chipotle from a can. It came out absolutely perfect. So I guess 3 stars as is but because of the changes I made it was 5?

Image of Bethany Tracy

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!

Image of Jereck Carmona

Jereck Carmona says:

Doubled up on seasoning as reviews suggested. Delicious, tender and satisfying. Definitely making this again!!

Image of Priscilla Myles

Priscilla Myles says:

This was outstanding!!! Quick and easy and flavor was terrific!!!!

Image of David Nccbn

David Nccbn says:

Really easy to make and made awesome street tacos with it... I would definitely make this again.

Image of Kristin Mier

Kristin Mier says:

These turned out great! As a review above stated, extra spice / flavor wouldn’t hurt. However, if you’re like me (a toppings person), they turn out delicious made just the way they are!

Image of Darrell Phillips

Darrell Phillips says:

Very flavorful and Juicy-Delicious on Tacos. We did double the spices as recommended by others and it turned out Great! Will definitely be making again.

Image of Analisa Bishop

Analisa Bishop says:

Love the idea. The actual cut off meat to cv use is the cow cheek. I used that and it was fabulous! On tortillas With onions and fresh cilantro and sliced avocados. That’s true Mexican meal at its best

Image of Heather Wood

Heather Wood says:

Phenomenally good. Tastes as good as what I’ve had in my favorite Mexican restaurants! My alterations: cut the stock back to 1/2 cup, added 1/4 cup acv + 1 tbsp tomato paste. I swapped fresh minced garlic for the powdered. There was quite a bit of liquid after cooking so I reduced it by half using the sauté setting before adding it to the shredded meat. I’ll definitely make this again!