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Beef Birria Instant Pot - Rich, Comforting, and Weeknight-Friendly

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6 servings

Ingredients

  • Beef: 3 pounds beef chuck roast, cut into large chunks (3–4 inches). Short ribs or oxtail can be added for richness.
  • Dried chiles: 4 guajillo, 2 ancho, 2 pasilla (stems and seeds removed). Substitute New Mexico chiles if needed.
  • Aromatics: 1 large white or yellow onion (halved), 6 cloves garlic (peeled).
  • Tomatoes: 2 Roma tomatoes or 1 (14.5-ounce) can fire-roasted tomatoes.
  • Spices: 2 teaspoons ground cumin, 2 teaspoons dried oregano (preferably Mexican), 1 teaspoon smoked paprika, 1 cinnamon stick, 2 bay leaves, 6 whole cloves (or a pinch ground), 1 teaspoon black pepper.
  • Liquids: 3–4 cups beef broth or water, plus 2 tablespoons apple cider vinegar or white vinegar.
  • Salt: Kosher salt to taste (start with 2–2½ teaspoons).
  • Oil: 1–2 tablespoons neutral oil (avocado, canola).
  • For serving (optional): Corn tortillas, chopped white onion, cilantro, lime wedges, shredded Oaxaca or mozzarella for quesabirria.

Instructions

  • Prep the beef: Pat the chuck dry and season all over with kosher salt. Cut into large chunks so it cooks evenly and shreds easily.
  • Toast the chiles: Heat a dry skillet over medium. Toast the guajillo, ancho, and pasilla for 30–45 seconds per side until fragrant and slightly pliable. Don’t burn them.
  • Soften the chiles: Place toasted chiles in a bowl and cover with hot water. Soak 15 minutes until soft. Reserve 1 cup of the soaking liquid, then drain.
  • Sauté aromatics: Set the Instant Pot to Sauté (Normal). Add oil, then onion halves (cut side down) and garlic. Sear until lightly charred, 3–4 minutes. Add tomatoes and cook 2 minutes more.
  • Blend the sauce: Transfer the softened chiles, sautéed onion, garlic, and tomatoes to a blender. Add cumin, oregano, smoked paprika, cinnamon stick, cloves, black pepper, vinegar, 1 teaspoon salt, and 1 cup beef broth (or reserved chile liquid). Blend until very smooth. If needed, add more liquid to help it blend.
  • Brown the beef (optional but recommended): Return the pot to Sauté with a bit more oil. Brown beef chunks in batches until lightly seared, 2–3 minutes per side. This boosts flavor.
  • Combine and pressure cook: Pour the blended sauce into the pot over the beef. Add bay leaves and enough broth to barely cover the meat (usually 2–3 cups). Stir, then lock the lid and set valve to Sealing.
  • Cook time: Pressure cook on High for 45 minutes. Let it naturally release for 15–20 minutes, then quick release any remaining pressure.
  • Shred and season: Remove beef to a board and shred with forks. Skim excess fat from the broth if desired. Taste the consommé and adjust with salt, vinegar, or a splash of broth to balance richness.
  • Serve: Return shredded beef to the pot. For tacos, warm tortillas, dip them in the top layer of the consommé, then griddle until lightly crisp. Add birria and cheese for quesabirria, fold, and cook until melty. Serve with chopped onion, cilantro, lime, and a cup of consommé for dipping.