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Instant Pot Birria

Rich, flavorful birria made in an Instant Pot, perfect for tacos, bowls, or sandwiches, with a deep red broth and tender shredded meat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course, Tacos
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs chuck roast, cut into large chunks
  • 6-8 guajillo chiles, stems and seeds removed
  • 3-4 ancho chiles, stems and seeds removed
  • 2 Roma tomatoes
  • 4 garlic cloves
  • 1 tsp cumin seeds
  • 3 whole cloves
  • 1 stick cinnamon
  • Salt and pepper to taste
Serving Ingredients
  • Corn tortillas
  • Oaxaca cheese or Monterey Jack
  • White onion, diced
  • Fresh lime wedges

Method
 

Preparation
  1. Generously season chuck roast with salt and pepper, then cut into large chunks.
  2. Remove stems and most seeds from dried chiles and boil for 5 minutes until softened.
  3. In blender, combine softened chiles with Roma tomatoes, garlic, cumin seeds, cloves, and cinnamon with fresh water.
Cooking
  1. Use Instant Pot sauté function to brown meat pieces in batches.
  2. Strain chile sauce directly into the pot.
  3. Add just enough water to barely cover the meat.
  4. Pressure cook on high for 50 minutes.
  5. Natural release when possible.
  6. Shred the tender beef.
Serving
  1. For tacos: dip corn tortillas in consomé, add cheese and birria, fold and crisp on both sides.
  2. Serve with diced onions, lime wedges, and extra consomé for dipping.

Notes

Store leftover birria properly: Cool cooked meat and broth to room temperature within two hours after cooking. Refrigerate for up to 4 days or freeze for up to 3 months.