How TO Make The Best Birria IN AN Instant Pot

Ingredients

• 2 pounds Chuck Tender Roast (Cut into large 2‑inch chunks, pat dry, bring to room temperature)
• 4 cups Beef Broth (Low‑sodium preferred)
• 7 pieces Guajillo Chilies (Stem removed, seeds optional for heat)
• 2 pieces Pasilla Chilies (Stem removed)
• 2 pieces Chile de Árbol (Adds extra heat, handle with gloves)
• 4 pieces Bay Leaves (Whole leaves)
• 5 pieces Garlic Cloves (Peeled)
• 2 tablespoons White Vinegar (Apple cider vinegar works as a substitute)
• 1 small piece Cinnamon Stick (Broken into smaller bits)
• 8 pieces Whole Cloves (Whole)
• 1 teaspoon Oregano (Dried Mexican oregano preferred)
• 1 teaspoon Whole Black Pepper (Crushed lightly)
• 0.5 teaspoon Whole Cumin (Crushed)
• 0.5 teaspoon Thyme (Dried)
• 0.25 teaspoon Ground Ginger (Fresh ginger can be used (¼ tsp grated))
• 1 tablespoon Salt (For seasoning the meat, plus extra to taste later)
• 1 tablespoon Olive Oil (For sautéing the meat)
• 12 pieces Corn Tortillas (Small 6‑inch tortillas, warmed before filling)
• 2 cups Queso Oaxaca (Shredded, melts beautifully)
• 1 small Onion (Finely diced for topping)
• 1 handful Cilantro (Chopped, for garnish)
• 2 pieces Lime (Cut into wedges for serving)

Instructions

1. Prepare the Beef

   Pat the chuck roast dry, cut into 2‑inch chunks, and season generously with 1 tablespoon of salt on all sides. Set aside at room temperature.

   Time: PT5M

2. Prep the Chilies

   Remove stems and, if desired, seeds from the guajillo, pasilla, and chile de árbol using gloves. Rinse briefly under cold water.

   Time: PT5M

3. Boil the Chilies

   Place the cleaned chilies in a small saucepan, cover with water, and bring to a rapid boil over high heat. Boil for about 5 minutes, then drain.

   Time: PT10M

   Temperature: high heat on stove

4. Blend the Sauce

   In a blender combine the boiled chilies, garlic cloves, cinnamon stick, whole cloves, bay leaves, oregano, black pepper, cumin, thyme, ground ginger, 3 cups of beef broth (or water), and 2 tablespoons of vinegar. Blend until completely smooth.

   Time: PT10M

5. Sauté and Brown the Meat

   Turn the Instant Pot to the highest ‘Sauté’ setting, add 1 tablespoon olive oil, and let it heat. Once hot, add the beef chunks in batches and brown each side for about 2 minutes until a deep crust forms. Cancel the sauté mode after all meat is browned.

   Time: PT10M

   Temperature: high sauté

6. Pressure Cook the Birria

   Pour the blended sauce into the Instant Pot, stir in the remaining 1 cup of beef broth, add the bay leaves, and secure the lid. Set to ‘Pressure Cook’ on high for 55 minutes, ensuring the steam valve is sealed.

   Time: PT55M

   Temperature: high pressure

7. Release Pressure and Check Seasoning

   After the timer ends, carefully perform a quick release of steam. Open the pot, taste the broth and adjust salt if needed. Remove the bay leaves.

   Time: PT5M

8. Shred the Beef

   Transfer the cooked meat to a cutting board and shred using two forks until it falls apart easily.

   Time: PT5M

9. Crisp the Tortillas

   Heat a skillet or comal over medium heat. Lightly brush each tortilla with a thin layer of the cooking broth (consommé) and cook until blisters form, about 30 seconds per side.

   Time: PT10M

   Temperature: medium heat

10. Assemble the Tacos

    Place a tortilla on a plate, sprinkle a handful of shredded Oaxaca cheese, add generous shredded birria meat, then top with diced onion and cilantro. Squeeze fresh lime over the top and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Chuck Tender Roast: Beef chuck roast, Beef short ribs
• Instead of Beef Broth: Homemade beef stock, Chicken broth
• Instead of Guajillo Chilies: Ancho chilies, Pasilla chilies
• Instead of Pasilla Chilies: Mulato chilies
• Instead of Chile de Árbol: Dried arbol chilies
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of White Vinegar: Lime juice (2 tbsp)
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Whole Cloves: Ground cloves (¼ tsp)
• Instead of Whole Black Pepper: Ground black pepper (1 tsp)
• Instead of Whole Cumin: Ground cumin (½ tsp)
• Instead of Thyme: Oregano
• Instead of Ground Ginger: Fresh ginger (¼ tsp grated)
• Instead of Olive Oil: Vegetable oil
• Instead of Corn Tortillas: Flour tortillas
• Instead of Queso Oaxaca: Mozzarella

Equipment Needed

• Instant Pot
• Saucepan
• Blender
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Tongs
• Two Forks
• Skillet/Comal
• Ladle
• Spatula (optional)

Critical Steps — Do Not Skip

• Season the beef thoroughly with salt before browning
• Blend the chilies and spices into a completely smooth sauce
• Pressure cook the birria for 55 minutes at high pressure
• Shred the meat while it is still hot for easy pulling
• Crisp the tortillas just until blisters appear to keep them pliable

Chef Tips from the Video

• Toast the whole spices (cinnamon, cloves, cumin, pepper) briefly in a dry pan before blending for extra aroma
• Use bone‑in chuck roast for richer broth flavor
• After shredding, return the meat to the pot and let it sit in the broth for 5 minutes to absorb extra moisture

Troubleshooting

Storage

Refrigerator: Store shredded birria and broth separately in airtight containers for up to 4 days

Freezer: Freeze meat and broth in freezer‑safe bags for up to 3 months

Room temperature: Do not store at room temperature; consume within 2 hours if left out

Make-Ahead Tips

• Blend the chili sauce a day ahead and refrigerate; it deepens flavor
• Cook the birria broth and freeze in portions for future meals
• Shred the meat and store in the broth to keep it moist
• Tortillas can be pre‑warmed and kept covered with a clean kitchen towel

Frequently Asked Questions