Instant Pot Birria

A rich, chile-forward beef stew with tender shredded meat in a smooth, deeply savory consommé. The pressure cooker speeds up the usual long braise while keeping the flavor full and concentrated.

Total time: 2 h 17 min • Active: 1 h 22 min • Inactive: 55 min

Cooking feedback100% would make again (1)Cook notes summary and your notes

Cook Notes Summary

The birria was successful and worth making again. The only suggested improvement is to roast whole Roma tomatoes instead of using canned tomatoes when more time is available, for deeper flavor.

Generated from private cooking notes.

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Ingredients

4 lb beef chuck roast
3 tsp kosher salt
1 tbsp ground black pepper
4 count dried ancho chile
4 count dried guajillo chile
2 tbsp olive oil
1 count onion
8 count garlic cloves
2 tsp ground cumin
1 tsp ground ginger
1 count cinnamon stick
2 count whole cloves
2 cup beef stock
0.25 cup apple cider vinegar
2 can canned diced tomatoes
2 tsp dried oregano
2 count bay leaf

Timeline

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Remove the stems from the ancho and guajillo chiles, shake out the seeds, and split them lengthwise.

Heat the dry Instant Pot insert on the sauté setting.

Toast the prepared chiles in batches in the hot dry Instant Pot insert, turning occasionally, until fragrant.

Transfer the toasted chiles to a saucepan, cover them with water by about 2 inches, and bring the water to a boil over high heat.

Cover the saucepan, turn off the heat, and let the chiles soak until tender.

Drain the soaked chiles and discard the soaking liquid.

Season the beef chunks with 1 teaspoon of the salt and all of the black pepper.

Add the oil to the Instant Pot insert and brown the seasoned beef chunks in batches on all sides; transfer them out as they finish.

Add the onion wedges to the Instant Pot and cook, stirring, until browned but not burned.

Add the garlic cloves and cook until fragrant.

Stir in the cumin, ground ginger, cinnamon stick, and whole cloves and toast until fragrant.

Pour in the beef stock and apple cider vinegar, then scrape up any browned bits from the bottom of the insert.

Add the drained chiles, remaining salt, canned tomatoes, and dried oregano to the pot, then blend until the sauce is smooth.

Return the browned beef to the pot and nestle in the bay leaves.

Seal the Instant Pot and cook the birria on high pressure.

Release the pressure according to the manufacturer's instructions and check that the beef is fall-apart tender with a fork; if it is not tender, reseal the Instant Pot and cook on high pressure for 10 more minutes before checking again.

Shred the beef in the stew with two forks, discarding any large pieces of fat, then let it stand briefly and skim the fat from the top; reserve the skimmed fat for future birria tacos.

Serve the shredded birria in the consommé.

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Adapted from www.foodiewithfamily.com

Instant Pot Birria

Cook Notes Summary

Ingredients

Timeline

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