PRESSURE COOKER BARBACOA

Pressure Cooker Barbacoa image

Provided by Da Huz

Categories Mexican

Time 2h

Yield 12 , 12 serving(s)

Number Of Ingredients 14

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