Instant Pot Birria: This Beef Version Of The Traditional Is Done Fast! Recipe

I just made Beef Chuck Instant Pot birria that shreds into ridiculously juicy, spicy piles of meat you’ll want on everything.

I’m obsessed with this Beef Chuck Instant Pot birria because it tastes like the kind of stew you find at a street stall, only faster and way less drama. I love how the beef chuck roast pulls apart into glossy shreds and the broth gets dark, spicy and slightly sweet from dried guajillo chiles.

And the fat, the slick mouthfeel, the bits of charred onion in each bite. Real, messy, glorious.

Homemade Birria that actually feeds people who are starving. No pretension.

Just deep, sultry meat and sauce you’ll want to dunk every tortilla into. It wrecks my whole week.

Ingredients

• Beef chuck: hearty, shreddable protein that makes the stew feel like home.
• Guajillo chiles: fruity, mild heat and rich color to the sauce.
• Ancho chiles: deep, raisiny warmth that adds mellow chili flavor.
• Chipotle chile: smoky kick if you want some real heat.
• Tomatoes: bright acidity to balance the meaty richness.
• Garlic: punchy aroma that makes it smell irresistible.
• Onion: sweet backbone, it melts into cozy savory goodness.
• Beef broth: adds real meaty depth and keeps it luscious.
• Apple cider vinegar: cuts through fat, lifts the whole dish.
• Vegetable oil: helps toast chiles and build flavor fast.
• Tomato paste: concentrated tanginess, helps thicken the sauce.
• Cumin: earthy warmth, kind of taco-ish and comforting.
• Oregano: herbal, slightly minty note that ties things together.
• Salt: makes everything pop, don’t skip it.
• Black pepper: simple bite that complements the spices.
• Cinnamon: faint sweet warmth, surprisingly cozy in birria.
• Cloves: little bursts of aromatic intensity, use sparingly.
• Bay leaves: background herbal hug as it simmers.
• Brown sugar: balances acid with a mellow sweetness.
• Lime wedges: zesty brightness right before you eat.
• Oaxaca or Jack cheese: melty, gooey goodness for tacos.
• Corn tortillas: soft, slightly charred delivery system for birria.
• Cilantro: fresh herbal finish, brightens every bite.
• Diced white onion: crunchy, sharp garnish for contrast.

Ingredient Quantities

• 3 to 4 lbs beef chuck roast cut into 2 inch chunks (you can use short ribs or brisket but chuck is easiest)
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 dried chipotle chile, stems and seeds removed (optional if you like heat)
• 2 medium roma tomatoes or 1 cup canned crushed tomatoes
• 6 large garlic cloves
• 1 large white or yellow onion, quartered
• 2 cups low sodium beef broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons vegetable oil or other neutral oil
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano (or regular oregano if thats all you got)
• 1 teaspoon kosher salt plus more to taste
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 4 whole cloves
• 2 bay leaves
• 1 to 2 tablespoons brown sugar or maple syrup (optional, balances the acid)
• Fresh lime wedges for serving
• 1 cup shredded Oaxaca or Monterey Jack cheese, optional for tacos
• 12 to 16 small corn tortillas for serving
• 1/2 cup chopped fresh cilantro for garnish
• 1/2 cup finely diced white onion for garnish

How to Make this

1. Remove stems and seeds from 4 guajillo, 2 ancho and 1 chipotle chile; toast them in a dry skillet over medium heat 20 to 30 seconds each side until fragrant but not burned, then soak in hot water for 15 minutes to soften.

2. In the blender add the drained chiles, 2 medium roma tomatoes (or 1 cup canned crushed tomatoes), 6 garlic cloves, 1 quartered large onion, 2 tablespoons apple cider vinegar, 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/4 teaspoon ground cinnamon, 4 whole cloves, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 to 2 tablespoons brown sugar or maple syrup if using, and about 1 cup of the chile soaking liquid; blend until very smooth, adding more soaking liquid if needed to get a saucy puree.

3. Set your Instant Pot to SAUTE and add 2 tablespoons vegetable oil. When hot, pat dry 3 to 4 lbs beef chuck roast cut into 2 inch chunks and brown in batches about 2 minutes per side; remove browned pieces to a plate.

4. With the pot still on SAUTE, add the puree to the hot oil and cook, stirring, 3 to 4 minutes to concentrate flavors and burn off raw taste; scrape up any browned bits from the bottom.

5. Add back the browned beef, 2 cups low sodium beef broth, 2 bay leaves, and any accumulated juices; stir to combine, press CANCEL.

6. Seal the Instant Pot and cook on HIGH PRESSURE for 45 minutes for tender shreddable beef (50 minutes if using larger chunks or brisket). Let pressure release naturally for 15 minutes, then quick release any remaining pressure.

7. Remove the beef to a tray, discard bay leaves and whole cloves if they haven’t blended in, then shred with forks; skim off excess fat from the cooking liquid or spoon it off into a heatproof cup if you want a clearer consome.

8. If you like a thicker dipping consome, set the pot to SAUTE and reduce the liquid 5 to 10 minutes to concentrate flavors; taste and adjust salt, a little more vinegar or brown sugar as needed.

9. To serve tacos: warm 12 to 16 corn tortillas in a dry skillet or wrapped in a towel in the microwave; dip each tortilla briefly in the hot consome, place shredded beef on it, top with 1 cup shredded Oaxaca or Monterey Jack cheese if desired and quickly melt, then garnish with 1/2 cup chopped cilantro, 1/2 cup finely diced white onion and a squeeze of fresh lime.

10. Serve hot with a small bowl of consome for dipping, extra lime wedges on the side, and enjoy; leftovers refrigerate up to 4 days or freeze for 3 months.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. High-speed blender or food processor
3. Heavy dry skillet or cast-iron pan (for toasting chiles and warming tortillas)
4. Large cutting board and a sharp chef’s knife
5. Tongs and a slotted spoon or spatula
6. Measuring cups and spoons
7. Large heatproof bowl for soaking chiles and a cup for reserved soaking liquid
8. Baking sheet or tray and two forks for shredding beef

FAQ

Instant Pot Birria: This Beef Version Of The Traditional Is Done Fast! Recipe Substitutions and Variations

• Beef chuck (3 to 4 lbs): swap for boneless pork shoulder for a slightly sweeter, fattier result; or use beef short ribs or brisket if you want richer, gelatinous tacos. Chicken thighs work in a pinch but flavor will be lighter.
• Dried guajillo / ancho chiles: if you can’t find them, use pasilla or New Mexico chiles for a similar mild, fruity taste; canned chipotles in adobo add smokiness and heat, but use less.
• Beef broth (2 cups): use low sodium chicken broth or vegetable broth instead; or dissolve beef bouillon in hot water if you dont have broth on hand.
• Corn tortillas: swap for small flour tortillas for softer tacos, or use warmed tostadas or crispy corn chips for a birria nacho style snack.

Pro Tips

1. Toast chiles quick and gentle so they smell fragrant not bitter, then save some of the soaking liquid. You can strain that into the blender slowly to control thickness, and if it looks too bitter add a little more tomato or a pinch of sugar.

2. Dry the beef well before browning and dont crowd the pot. Browning in batches gives better color and flavor. Use a wooden spoon to scrape up the brown bits after browning and cook the puree in that oil to soak up all those flavors.

3. After pressure cooking, let it rest with natural release at least 15 minutes. Shred while still warm and skim the fat into a heatproof cup with a spoon. If you want a cleaner consome reduce it down on saute, but taste as you go so it doesnt get too salty.

4. For tacos warm tortillas on a hot skillet and dip them briefly in the hot consome for max flavor. If using cheese, melt it quickly under a broiler or on the skillet so it gets gooey but not rubbery. Leftovers freeze great in sauce, label the date.

Instant Pot Birria: This Beef Version Of The Traditional Is Done Fast! Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I just made Beef Chuck Instant Pot birria that shreds into ridiculously juicy, spicy piles of meat you'll want on everything.

Pin

Servings

8

servings

Calories

683

kcal

Equipment: 1. Instant Pot or electric pressure cooker
2. High-speed blender or food processor
3. Heavy dry skillet or cast-iron pan (for toasting chiles and warming tortillas)
4. Large cutting board and a sharp chef’s knife
5. Tongs and a slotted spoon or spatula
6. Measuring cups and spoons
7. Large heatproof bowl for soaking chiles and a cup for reserved soaking liquid
8. Baking sheet or tray and two forks for shredding beef

Ingredients

• 3 to 4 lbs beef chuck roast cut into 2 inch chunks (you can use short ribs or brisket but chuck is easiest)

• 4 dried guajillo chiles, stems and seeds removed

• 2 dried ancho chiles, stems and seeds removed

• 1 dried chipotle chile, stems and seeds removed (optional if you like heat)

• 2 medium roma tomatoes or 1 cup canned crushed tomatoes

• 6 large garlic cloves

• 1 large white or yellow onion, quartered

• 2 cups low sodium beef broth

• 2 tablespoons apple cider vinegar

• 2 tablespoons vegetable oil or other neutral oil

• 1 tablespoon tomato paste

• 1 teaspoon ground cumin

• 1 teaspoon dried Mexican oregano (or regular oregano if thats all you got)

• 1 teaspoon kosher salt plus more to taste

• 1 teaspoon freshly ground black pepper

• 1/4 teaspoon ground cinnamon

• 4 whole cloves

• 2 bay leaves

• 1 to 2 tablespoons brown sugar or maple syrup (optional, balances the acid)

• Fresh lime wedges for serving

• 1 cup shredded Oaxaca or Monterey Jack cheese, optional for tacos

• 12 to 16 small corn tortillas for serving

• 1/2 cup chopped fresh cilantro for garnish

• 1/2 cup finely diced white onion for garnish

Directions

• Remove stems and seeds from 4 guajillo, 2 ancho and 1 chipotle chile; toast them in a dry skillet over medium heat 20 to 30 seconds each side until fragrant but not burned, then soak in hot water for 15 minutes to soften.
• In the blender add the drained chiles, 2 medium roma tomatoes (or 1 cup canned crushed tomatoes), 6 garlic cloves, 1 quartered large onion, 2 tablespoons apple cider vinegar, 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/4 teaspoon ground cinnamon, 4 whole cloves, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 to 2 tablespoons brown sugar or maple syrup if using, and about 1 cup of the chile soaking liquid; blend until very smooth, adding more soaking liquid if needed to get a saucy puree.
• Set your Instant Pot to SAUTE and add 2 tablespoons vegetable oil. When hot, pat dry 3 to 4 lbs beef chuck roast cut into 2 inch chunks and brown in batches about 2 minutes per side; remove browned pieces to a plate.
• With the pot still on SAUTE, add the puree to the hot oil and cook, stirring, 3 to 4 minutes to concentrate flavors and burn off raw taste; scrape up any browned bits from the bottom.
• Add back the browned beef, 2 cups low sodium beef broth, 2 bay leaves, and any accumulated juices; stir to combine, press CANCEL.
• Seal the Instant Pot and cook on HIGH PRESSURE for 45 minutes for tender shreddable beef (50 minutes if using larger chunks or brisket). Let pressure release naturally for 15 minutes, then quick release any remaining pressure.
• Remove the beef to a tray, discard bay leaves and whole cloves if they haven’t blended in, then shred with forks; skim off excess fat from the cooking liquid or spoon it off into a heatproof cup if you want a clearer consome.
• If you like a thicker dipping consome, set the pot to SAUTE and reduce the liquid 5 to 10 minutes to concentrate flavors; taste and adjust salt, a little more vinegar or brown sugar as needed.
• To serve tacos: warm 12 to 16 corn tortillas in a dry skillet or wrapped in a towel in the microwave; dip each tortilla briefly in the hot consome, place shredded beef on it, top with 1 cup shredded Oaxaca or Monterey Jack cheese if desired and quickly melt, then garnish with 1/2 cup chopped cilantro, 1/2 cup finely diced white onion and a squeeze of fresh lime.
• Serve hot with a small bowl of consome for dipping, extra lime wedges on the side, and enjoy; leftovers refrigerate up to 4 days or freeze for 3 months.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 275g
• Total number of serves: 8
• Calories: 683kcal
• Fat: 48.3g
• Saturated Fat: 19.3g
• Trans Fat: 0.5g
• Polyunsaturated: 4.8g
• Monounsaturated: 19.3g
• Cholesterol: 191mg
• Sodium: 525mg
• Potassium: 793mg
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 4g
• Protein: 58g
• Vitamin A: 600IU
• Vitamin C: 10mg
• Calcium: 103mg
• Iron: 5.5mg