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How to Make Instant Pot Birria - A Step-by-Step Guide

The Instant Pot Birria is a traditional Mexican dish that has gained popularity in recent years for its rich and flavorful taste. This spicy, savory stew is typically made with goat or beef, and is simmered with a variety of herbs and spices to create a complex and aromatic broth.

What makes the Instant Pot Birria so unique is that it can be prepared in a fraction of the time compared to traditional cooking methods. By using the Instant Pot, the meat becomes tender and flavorful in a ...

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Ingredients

  • 2 cups beef broth
  • 4 dried guajillo chilies
  • 2 dried ancho chiles
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 2 chipotle peppers in adobo sauce
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 3 pounds eye of round beef roast
  • kosher salt and ground black pepper to taste
  • ½ cup canola oil, divided
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • 1 (12 ounce) package corn tortillas, or as needed
  • ½ cup shredded Monterey Jack cheese, or to taste
  • ½ cup chopped white onion, or to taste
  • ¼ cup chopped fresh cilantro, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Additional Time: 45 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 12
  • Yield: 12 servings

  • Bring beef broth to a boil in a large pot. Seed and stem dried guajillo and ancho chiles; add to the broth. Turn off the heat and let sit for 30 minutes. Stir in tomatoes, chipotle peppers in adobo, vinegar, oregano, coriander, and cumin.
  • Transfer to a blender or blend with immersion blender until smooth. Set aside.
  • Cut beef into 2-inch cubes and season with kosher salt and pepper.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat 1/2 of the oil; add meat and saute until browned, 5 to 7 minutes. Remove meat; add onions and cook and stir until translucent, about 5 minutes. Add garlic and remaining oil. Cook until fragrant, about 30 seconds. Return meat and any juices back to the pot. Add blended sauce mixture.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and shred with 2 forks.
  • Dip tortillas in the birria sauce. Transfer to a pan and heat over medium to medium-low heat. Add meat, some Monterey Jack cheese, onion, and cilantro. Flip and cook as needed until browned on both sides, about 5 minutes. Repeat with remaining tortillas and ingredients.

    • Nutrition

    317 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 61mg
    • Sodium: 318mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 26g
    • Vitamin C: 2mg
    • Calcium: 83mg
    • Iron: 3mg
    • Potassium: 493mg

    Categories

    Beef recipes
    Soup recipes
    Mexican recipes
    Spicy recipes
    Stew recipes