Mexican Kitchen: Pressure cooker barbacoa for tacos, burritos

Mexican Kitchen: Pressure cooker barbacoa for tacos, burritos

by Shane A. Elkins
Stripes Japan

Looking for a barbacoa pressure cooker recipe? We've got you covered! 


Chuck Roast, trimmed (2 lbs +/-)

1 poblano pepper

1 anaheim pepper

1 medium onion

2 medium tomatoes

2 cups water

1 small red onion

3-4 cups shredded lettuce

1-2 cups Mexican cheese

1 cup salsa

1 cup sour cream

6-8 tortillas

1 can refried beans

McCormick Hot Taco Seasoning Mix (or make your own)


Note: If you don’t have a pressure cooker you can do this in the oven. It will just take much longer. Put everything in a roasting pan, cover with foil and bake at about 300-350 Fahrenheit for 2-3 hours.

1. Trim roast

2. Quarter onion and 1 tomato

3. Slice lengthwise and seed both peppers.

4. Place onions at the bottom of pressure cooker. Place roast on top of onions. Place peppers and tomato on top of roast.

5. Mix taco seasoning packet and water thoroughly. Pour gently over roast. Secure lid and adjust to 15 lbs. Temperature will reach 250 degrees Fahrenheit at 15 lbs. Turn stove to high/medium-high. Monitor until cooker come to temp and steam starts to escape. Turn temp down to low and continue to cook at 15 lbs/250 degrees Fahrenheit or about an hour. Turn stove off and allow cooker to release pressure.

6. While roast is cooking, dice lettuce, tomatoes, and onions and put out on table for serving. Prepare sour cream, Mexican cheese and salsa in bowls and place on table.

7. Heat refried beans in small pan until hot. Transfer to bowl and place on table for serving.

8. Once roast is done, remove from cooker and shred with two forks. Place in bowl with enough juice from pot if needed. Place bowl on table for serving. Serve cooked peppers as a topping too.

9. Warm tortillas on a plate and place on table for serving.

10. Any other condiments you like can be added or substituted. You can also skip the tortillas and opt for a taco salad. 

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