Easy Instant Pot Birria
Easy Instant Pot Birria is a medium Mexican recipe that serves 6. 520 calories per serving. Recipe by Smokehouse Max on YouTube.
Prep: 1 hr | Cook: 1 hr | Total: 2 hrs 20 min
Cost: $79.92 total, $13.32 per serving
Ingredients
- 8 lb Chuck Roast (cut into 2‑inch cubes for even searing)
- 2 Dried Ancho Peppers (stemmed and seeded)
- 12 Dried Guajillo Peppers (stemmed and seeded)
- 2 Dried Chilaca Peppers (optional, stemmed and seeded)
- 14 tsp Chicken Bouillon Granules (low‑sodium preferred)
- 6 cup Water (for broth; may reduce to 3 cups for a more concentrated consommé)
- 0.25 cup Apple Cider Vinegar (helps deglaze and adds brightness)
- 1 Onion (large, diced)
- 12 Garlic Cloves (peeled, minced)
- 1 can Fire‑Roasted Diced Tomatoes (14.5 oz can, undrained)
- 0.5 can Chipotle Peppers in Adobo Sauce (about 3‑4 peppers, 7 oz can)
- 2 tbsp Mexican Oregano (crushed)
- 4 Bay Leaves
- 1 tbsp Salt (adjust to taste)
- 1 tbsp Black Pepper (freshly ground)
- 2 tbsp Bacon Fat (or oil/lard) (for searing; bacon fat adds smoky flavor)
- 2 cup Mozzarella Cheese (shredded)
- 1 cup Lettuce (shredded, for taco topping)
- 0.25 cup Cilantro (chopped, for both tacos and ramen)
- 2 cup Cabbage (shredded, for ramen)
- 2 Lime (cut into wedges for serving)
- 12 Corn Tortillas (small, 6‑inch)
- 12 pack Instant Ramen Noodles (brand of choice, discard seasoning packets)
Instructions
Prepare Dried Peppers
Remove stems and seeds from the ancho, guajillo, and chilaca peppers. Rinse briefly and set aside.
Time: PT10M
Make Chicken Broth
Combine 4 Tbsp chicken bouillon with 6 cups water in a saucepan. Bring to a boil, then remove from heat.
Time: PT5M
Temperature: Boiling
Soak Peppers
Place the cleaned dried peppers into the hot broth and let them soak for 15 minutes to rehydrate and release flavor.
Time: PT15M
Temperature: Hot
Blend Pepper Puree
Transfer the soaked peppers (including the broth) to a blender. Blend until smooth. If the mixture is chunky, strain through cheesecloth or a fine mesh sieve into a bowl.
Time: PT10M
Dice Onion & Peel Garlic
Dice the onion into ½‑inch pieces and mince the garlic cloves.
Time: PT4M
Sear the Chuck Roast
Set the Instant Pot to Saute mode, add 2 Tbsp bacon fat, and when shimmering, add the chuck roast cubes in batches. Brown on all sides, about 10 minutes total. Remove meat and set aside.
Time: PT10M
Temperature: Medium‑High
Saute Onion
Add the diced onion to the pot and saute until translucent, about 2 minutes.
Time: PT2M
Temperature: Medium
Saute Garlic
Add the minced garlic and saute for 1 minute until fragrant.
Time: PT1M
Temperature: Medium
Deglaze with Vinegar
Pour ¼ cup apple cider vinegar into the pot, scraping the browned bits (fond) from the bottom with a wooden spoon.
Time: PT2M
Temperature: Medium
Combine All Ingredients
Return the seared meat to the pot. Add the pepper puree, canned fire‑roasted tomatoes (with juices), chipotle peppers with adobo, Mexican oregano, bay leaves, salt, and black pepper. Stir to combine.
Time: PT5M
Temperature: Medium
Pressure Cook
Secure the Instant Pot lid, set valve to sealing, and select the ‘Meat/Stew’ program for 55 minutes at high pressure.
Time: PT55M
Temperature: High pressure
Natural Release & Rest
Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Let the pot sit for another 5 minutes before opening.
Time: PT15M
Shred the Beef
Remove the beef pieces; they should fall apart easily. Shred with two forks and set aside. Keep the cooking liquid (consommé) in the pot.
Time: PT5M
Prepare Tacos
Heat a cast‑iron skillet over medium heat. Lightly fry each tortilla until it begins to puff and crisp, about 2‑3 minutes per side. Dip the tortilla briefly in the hot consommé, then fill with shredded beef, mozzarella, lettuce, onion, cilantro and a squeeze of lime.
Time: PT10M
Temperature: Medium
Prepare Ramen
Cook the instant ramen noodles according to package directions (no seasoning). Drain and divide into bowls. Ladle hot consommé over the noodles, then top with shredded beef, shredded cabbage, cilantro and a squeeze of lime.
Time: PT10M
Temperature: Boiling
Serve
Serve the tacos and ramen immediately while hot. Enjoy!
Time: PT0M
Nutrition Facts
- Calories
- 520
- Protein
- 35 g
- Carbohydrates
- 32 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: Contains dairy, Contains gluten
Allergens: Dairy (mozzarella), Gluten (ramen noodles, tortillas)
Ingredient Substitutions
- Instead of Chuck Roast: Beef Brisket, Beef Short Ribs
- Instead of Dried Ancho Peppers: Dried Pasilla
- Instead of Dried Guajillo Peppers: Dried New Mexico Chile
- Instead of Dried Chilaca Peppers: Dried Mulato
- Instead of Chicken Bouillon Granules: Beef Bouillon
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Onion: Yellow onion
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Fire‑Roasted Diced Tomatoes: Regular diced tomatoes
- Instead of Chipotle Peppers in Adobo Sauce: Chipotle powder (1 tsp)
- Instead of Mexican Oregano: Regular oregano
- Instead of Bacon Fat (or oil/lard): Olive oil, Vegetable oil
- Instead of Mozzarella Cheese: Monterey Jack
- Instead of Lettuce: Cabbage
- Instead of Cilantro: Parsley
- Instead of Cabbage: Napa cabbage
- Instead of Lime: Lemon
- Instead of Corn Tortillas: Flour tortillas
- Instead of Instant Ramen Noodles: Egg noodles
Equipment Needed
- Instant Pot (8‑quart)
- Blender
- Cheesecloth or Fine Mesh Sieve
- Cutting Board
- Chef Knife
- Cast‑Iron Skillet
- Measuring Cups and Spoons
- Tongs
- Serving Plates/Bowls
- Ladle
Critical Steps — Do Not Skip
- Searing the chuck roast for fond development
- Deglazing with apple cider vinegar to lift fond
- Blending and straining the rehydrated peppers for a smooth consommé
- Pressure cooking for exactly 55 minutes to achieve fork‑tender meat
- Shredding the meat while still hot to retain moisture
Chef Tips from the Video
- Bacon fat adds authentic smoky depth; if unavailable, use rendered pork fat or a mix of butter and oil
- Strain the blended peppers through cheesecloth for a silky broth
- After pressure cooking, let the meat rest before shredding to retain juices
- For extra crisp tacos, let the tortilla sit in the hot consommé for just a second before flipping – it creates a natural glaze.
Troubleshooting
Pepper puree is too thick
Add a little extra broth or water and blend again until desired consistency.
Beef is not tender after 55 minutes
Seal the pot again and cook an additional 10‑15 minutes on high pressure.
Consommé is too salty
Dilute with additional water or unsalted broth, taste and adjust.
Storage
Refrigerator: Store the shredded beef and consommé in separate airtight containers for up to 4 days.
Freezer: Freeze the shredded beef and consommé (in freezer‑safe bags) for up to 3 months. Thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the pepper puree and strain it a day ahead; store in the refrigerator
- Cook and shred the beef in the Instant Pot, then refrigerate the consommé separately
- The consommé can be frozen in portions for future meals
Frequently Asked Questions
What is the cultural significance and history of beef tacos in Mexican cuisine?
Beef tacos are a staple of Mexican street food, tracing back to the early 20th century when beef became more affordable. They embody the tradition of using simple, flavorful fillings wrapped in corn tortillas, often topped with fresh herbs, lime, and onions.
How does the use of chipotle peppers in adobo sauce reflect traditional Mexican flavor profiles?
Chipotle peppers in adobo combine smoky, dried jalapeño heat with a tangy, slightly sweet tomato‑based sauce, a classic Mexican condiment that adds depth and complexity to stews, sauces, and marinades.
What traditional regional variations of tacos exist within Mexican cuisine?
Regional Mexican tacos vary widely: in the north, beef and pork are common; in Oaxaca, tlayudas use large tortillas; in Veracruz, seafood tacos dominate. Each region adds its own local herbs, salsas, and toppings.
What occasions or celebrations are beef tacos traditionally associated with in Mexican culture?
Beef tacos are popular at family gatherings, festivals (fiestas), and street fairs. They’re also a go‑to dish for weekend meals and celebrations like birthdays because they’re quick to assemble and crowd‑pleasing.
What makes this Instant Pot beef taco recipe special within the broader Mexican cuisine tradition?
The recipe uses an Instant Pot to create a richly flavored consommé from rehydrated dried peppers, delivering the depth of a slow‑cooked stew in a fraction of the time while preserving authentic Mexican aromatics.
What authentic Mexican ingredients are essential for this recipe versus acceptable substitutes?
Essential Mexican ingredients include dried ancho, guajillo, and chipotle peppers, Mexican oregano, and fire‑roasted tomatoes. Substitutes can be other dried chilies (e.g., pasilla), regular oregano, or canned roasted tomatoes, though flavor will shift slightly.
What other Mexican dishes pair well with these beef tacos and ramen?
Serve the tacos alongside Mexican street corn (elote), a fresh pico de gallo, or a side of refried beans. The ramen broth also pairs nicely with a simple avocado salad or grilled nopales (cactus).
What are the most common mistakes to avoid when making this Instant Pot beef taco recipe?
Common pitfalls include overcrowding the pot when searing (which prevents browning), not deglazing the fond (resulting in a flat broth), and under‑cooking the beef (it should fall apart easily). Also, avoid over‑blending the pepper puree without straining, which can leave gritty bits.
Why does this recipe use a 55‑minute high‑pressure setting instead of a longer slow‑cook method?
High pressure at 55 minutes rapidly breaks down collagen in chuck roast, achieving the same fork‑tender texture of a 6‑hour slow cook while preserving the bright flavors of the rehydrated chilies and preventing over‑reduction of the broth.
What does the YouTube channel Smokehouse Max specialize in?
The YouTube channel Smokehouse Max specializes in hearty, meat‑focused recipes that blend classic American BBQ techniques with global flavors, often featuring the Instant Pot, smoker, and cast‑iron cooking methods.
How does the YouTube channel Smokehouse Max's approach to Mexican‑inspired cooking differ from other Mexican cooking channels?
Smokehouse Max emphasizes robust, smoky flavor foundations—using bacon fat, chipotle, and pressure cooking—while many traditional Mexican channels focus on fresh, quick stovetop methods. Max’s style merges BBQ intensity with Mexican spice profiles for a unique fusion experience.
Last updated: September 1, 2026
