Pressure Cooker Barbacoa
An easy and flavorful barbacoa that's much quicker than roasting in the oven.
Equipment
- Pressure Cooker
Ingredients
- 2.5 lbs chuck roast cut into 4 inch square chunks
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground pepper
- 1/8 cup all-purpose flour and 1/2 Tb flour, divided
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1 red onion sliced
- 1 tablespoon cumin
- 1/4 teaspoon ground cloves
- 1 teaspoon oregano dried
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 cup beef broth
- 1 tablespoon apple cider vinegar
- 4 tablespoons lime juice 2 limes
- 2 bay leaves
- 2 chipotle peppers seeds removed
- 1 tablespoon adobo sauce more or less to taste
Instructions
- Using the "Browning" function, preheat the pressure cooker and add the olive oil.
- Sprinkle salt and pepper on the sides of the roast pieces and then toss pieces in 1/8 cup flour, coating all sides.
- Brown the pieces of roast for about 2 minutes on each side, working in batches based on space in the pressure cooker. Set seared pieces aside.
- Add the onion and cook until they begin to soften and brown, about 5 minutes.
- Add the garlic, remaining spices, and 1/2 tablespoon flour. Stir frequently and cook until fragrant, about 1 to 2 minutes.
- Add the remaining ingredients and stir until combined. Return roast pieces to the pot.
- Lock on lid and set cooker to high pressure for 65 minutes.
- Manually release pressure and remove roast pieces and bay leaves.
- Set cooker to saute and stir occasionally to reduce the sauce. Shred the roast pieces and add back into the sauce. Reduce until thick and meaty, about 5-10 minutes. Enjoy!