ELECTRIC PRESSURE COOKER BEEF BARBACOA TACOS

Electric Pressure Cooker Beef Barbacoa Tacos image

Add these Electric Pressure Cooker Beef Barbacoa Tacos to tonight's spread. Warm flour tortillas are topped with this juicy beef, crumbled Feta and zesty seasonings in this crowd-pleasing Electric Pressure Cooker Beef Barbacoa Tacos recipe.

Provided by My Food and Family

Categories Recipes

Time 1h30m

Yield 12 servings

Number Of Ingredients 16

Previous Next

Ingredients

1 Tbsp. oil
1 boneless beef chuck roast (2 lb.), trimmed, cut into 4 pieces
1 onion, finely chopped
1/2 cup water
3 Tbsp. HEINZ Apple Cider Vinegar
3 Tbsp. fresh lime juice
2 Tbsp. LEA & PERRINS Worcestershire Sauce
3 cloves garlic, minced
1 WYLER'S Instant Bouillon Beef Flavored Cube
1 Tbsp. dried oregano leaves
1 Tbsp. chopped canned chipotle pepper in adobo sauce
2 tsp. ground cumin
12 flour tortillas (6 inch), warmed
1 cup crumbled feta cheese
1/2 cup loosely packed fresh cilantro leaves
1 each green and red serrano chile, cut into thin slices

Steps:

Heat oil in electric pressure cooker using SAUTÉ setting. Add meat; cook 3 min. on each side or until evenly browned on all sides.
Combine next 10 ingredients; pour over meat. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 1 hour using HIGH PRESSURE COOK setting. When timer goes off, use Quick Release to release pressure. Turn pressure cooker off. Slowly remove lid.
Use tongs to remove meat from cooker; cool slightly. Meanwhile, skim and discard fat from surface of meat drippings remaining in cooker.
Shred meat; place in medium bowl. Add half the reserved drippings; mix lightly. Spoon onto warm tortillas; top with cheese, cilantro and chiles.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g