Pressure Cooker Beef Carnitas Recipe

Pressure Cooker Beef Carnitas Recipe
Pressure Cooker Beef Carnitas Recipe photo by Taste of Home
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Pressure Cooker Beef Carnitas Recipe

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I came up with this recipe while cleaning out my refrigerator and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is. My husband and I can have people over for a football game or a poker party, even on a weeknight. I work full time and have twin boys, but I still enjoy entertaining my friends and I don't want to sacrifice good food for convenience. I keep the rub in a plastic bag ready in my cupboard—I can get the roast in the slow cooker in less than 15 minutes before I leave for work in the morning.—Ann Piscitelli, Nokomis, Florida
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Cook: 45 min. + releasing
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Cook: 45 min. + releasing

Ingredients

  • 2 tablespoons kosher salt
  • 2 tablespoons packed brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 (3 pounds) boneless beef chuck roast
  • 3 tablespoons canola oil
  • 2 large sweet onion, thinly sliced
  • 3 poblano pepper, seeded and thinly sliced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 jar (16 ounces) salsa
  • 16 flour tortillas (8 inches), warmed
  • 3 cups crumbled queso fresco or shredded Monterey Jack cheese
  • Optional toppings: cubed avocado, sour cream and minced fresh cilantro

Directions

Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool dry place up to 1 year. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Place onions and peppers on meat. Top with salsa. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 40 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions.
Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice. Yield: 16 servings plus 1/4 cup leftover spice mixture.
Originally published as Pressure Cooker Beef Carnitas in One Pot Instant Pot Summer 2018

Nutritional Facts

1 serving: 415 calories, 18g fat (6g saturated fat), 70mg cholesterol, 830mg sodium, 35g carbohydrate (5g sugars, 1g fiber), 27g protein.

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  • 2 tablespoons kosher salt
  • 2 tablespoons packed brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 (3 pounds) boneless beef chuck roast
  • 3 tablespoons canola oil
  • 2 large sweet onion, thinly sliced
  • 3 poblano pepper, seeded and thinly sliced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 jar (16 ounces) salsa
  • 16 flour tortillas (8 inches), warmed
  • 3 cups crumbled queso fresco or shredded Monterey Jack cheese
  • Optional toppings: cubed avocado, sour cream and minced fresh cilantro
  1. Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool dry place up to 1 year. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Place onions and peppers on meat. Top with salsa. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 40 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions.
  2. Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice. Yield: 16 servings plus 1/4 cup leftover spice mixture.
Originally published as Pressure Cooker Beef Carnitas in One Pot Instant Pot Summer 2018

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