The Best Instant Pot Birria

Name: The Best Instant Pot Birria
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 12 servings
Ingredients: 2 tbsp neutral; 4 lbs boneless chuck roast; 2 lbs short ribs; 6 cups water or chicken broth; 1 large white onion; 1 head garlic; 4 dried guajillo chile peppers; 4 dried ancho chile peppers; 1 tbsp whole black peppercorns; 1 tsp whole cumin seeds; 1 tsp whole coriander seeds; 1 stick Ceylon cinnamon; 1 tbsp Mexican oregano; ½ tsp smoked paprika; 1 can chipotle peppers in adobo; 1 28 oz can pureed tomatoes; 3 bay leaves; 2 tbsp apple cider vinegar; 5 cups beef broth

User Reviews

4.6

426 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings
12 servings
Calories
668 kcal
Cuisine
Mexican

The Best Instant Pot Birria

Marcus Rose

Report

Birria de Res for Birria Tacos is easily made using your pressure cooker or Instant Pot! Perfect for the warmer months, this instant pot birria recipe makes the most flavorful, tender beef for birria tacos in no time without heating up your kitchen! Use the shredded beef to make juicy, drippy, pan-fried birria quesatacos dipped in that savory birria broth.

Share:

I Made This!

319 people made this

Print

88 people printed this

Save this

255 people saved this

Ingredients

Servings

2 tbsp neutral high smoke point oil (grapeseed, vegetable, canola, etc)
4 lbs boneless chuck roast cut in half
2 lbs short ribs English cut
6 cups water or chicken broth
1 large white onion peeled and quartered
1 head garlic peeled
4 dried guajillo chile peppers deseeded and stems removed
4 dried ancho chile peppers
1 tbsp whole black peppercorns
1 tsp whole cumin seeds
1 tsp whole coriander seeds
1 stick Ceylon cinnamon
1 tbsp Mexican oregano fresh or dried
½ tsp smoked paprika
1 can chipotle peppers in adobo
1 28 oz can pureed tomatoes
3 bay leaves
2 tbsp apple cider vinegar
5 cups beef broth

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Making the Birria
Bring the meat to room temperature for about 30 minutes and then sprinkle liberally on all sides with kosher salt.
Turn the Instant Pot or electric pressure cooker onto Saute and once it says 'HOT', add your high heat oil. When the oil is shimmering hot, add the chuck roast, making sure not to crowd the pot, and sear on all sides until browned. Repeat with the short rib until every piece of meat is well browned. Set meat aside on a plate or in a large bowl for later.
Destem and deseed the dried chilies by gently rolling the pods to loosen up the seeds inside. Cut the stems off and shake the seeds out of the pods.
In a medium fry pan or skillet, dry toast the whole spices and chiles: the cumin seeds, coriander seeds, black peppercorns, and cinnamon stick over medium heat. Place all the spices in an even layer across the pan, then give the pan a nice, gentle shake to ensure the spices get evenly toasted. They're done once they smell super fragrant, about a minute or two.
In the Instant Pot on Saute on the highest power and when it says 'HOT' add the toasted spices and dried chiles, the large white onion quarters, garlic cloves, and oregano then pour enough cold water in to cover everything. Let it simmer for about 15 minutes. This can also be done on the stove top in a large pot over medium heat.
Pour through a mesh strainer and discard the most of the liquid (save 1 cup of it!) and discard the cinnamon stick, then transfer all the solids, the smoked paprika, the chopotle peppers with the adobo, the pureed tomatoes, and the reserved cup of liquids to a high powered blender. Blend until nice and smooth.
Add the meat, the blended sauce, the bay leaves, apple cider vinegar, and the beef broth back into the Instant Pot. Lock the lid on for pressure cooking, set the Instant Pot to 'MANUAL' for 60 minutes and let the birria pressure cook.
When time is up, let the Instant Pot naturally release the pressure for 10 minutes, then carefully turn the venting knob for a quick release of the rest of the pressure.
Making Birria QuesaTacos
Remove the meat from the consomme, shredding all of it with forks and removing the bones and bay leaves.
Use a large spoon to skim some of the fat off the top of the consomme and into a shallow dish. This fat is what you'll dip the tortillas into to fry them with.
Pour some of the consomme into a small serving bowl and add the chopped cilantro.
Heat a nonstick pan to medium heat. Use tongs (or clean fingers) to dip both sides of a tortilla into the fat in your shallow dish. Place it flat into the hot nonstick pan and add a little birria meat and Oaxaca cheese to one side, fold the tortilla, and let cook for about 30 seconds to a minute, then flip and cook for another 30 seconds so the other folded side gets crispy as well.
Move the cooked birria quesataco to a serving plate and repeat until you have enough tacos for serving immediately with consomme, diced onions, limes, and cilantro.
Reserve the rest of the birria meat and the consomme in airtight containers in the fridge for up to five days, with the fat. This can also be done as a make ahead meal. Simply do Step 4 and Step 5, melting some of the cooled fat in the nonstick pan and cooking the tortillas and meat as written.

Notes

Check out the post for instructions to store, freeze, and reheat the birria.

Nutrition Information

Show Details

Serving 1g Calories 668kcal (33%) Carbohydrates 10g (3%) Protein 60g (120%) Fat 44g (68%) Saturated Fat 18g (90%) Polyunsaturated Fat 24g Trans Fat 2g Cholesterol 202mg (67%) Sodium 668mg (28%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 668 kcal

% Daily Value*

Serving	1g
Calories	668kcal	33%
Carbohydrates	10g	3%
Protein	60g	120%
Fat	44g	68%
Saturated Fat	18g	90%
Polyunsaturated Fat	24g	141%
Trans Fat	2g	100%
Cholesterol	202mg	67%
Sodium	668mg	28%
Fiber	3g	12%
Sugar	3g	6%