Beef Birria Ramen

Ingredients

• 6 lb Chuck Roast (Trim excess fat, cut into 1‑2 inch cubes)
• 3 Jalapeño Peppers (Seeds removed, sliced)
• 4 Garlic Cloves (Minced)
• 1 Onion (Medium, diced)
• 1 tsp Dried Oregano
• Enough Water (To cover beef for first pressure cook)
• 4 cup Beef Broth (Low‑sodium)
• 1 tbsp Chipotle in Adobo Sauce (Finely chopped or pureed)
• 0.5 cup Tomato Sauce
• 2 Bay Leaves
• 2 packet Ramen Noodles (Bea style) (Approximately 2 servings per packet)
• 2 tbsp Dried Vegetable Flakes (Optional garnish)
• 0.25 cup Fresh Onion (Thinly sliced for garnish)
• 2 tbsp Fresh Cilantro (Chopped for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Trim and Cube the Beef

   Trim excess fat from the 6 lb chuck roast, then cut the meat into 1‑2 inch cubes. Pat the pieces dry with paper towels.

   Time: PT15M

2. Sauté the Beef

   Set the Instant Pot to Sauté mode on high. Add a thin layer of oil and brown the beef cubes in batches until all sides are nicely colored, about 5 minutes total.

   Time: PT5M

   Temperature: Sauté mode high

3. Toast the Chili Peppers

   Remove the beef and, in the same pot or a separate skillet, add the sliced jalapeños (seeds removed). Toast for about 2 minutes until slightly softened and fragrant.

   Time: PT2M

4. Pressure Cook the Beef

   Return the beef to the Instant Pot. Add minced garlic, diced onion, dried oregano, and enough water to just cover the meat. Seal the lid and pressure cook on High for 10 minutes.

   Time: PT10M

   Temperature: High pressure

5. Reserve Broth and Strain

   After the pressure cycle, perform a quick release. Pour the cooking liquid through a fine mesh strainer. Reserve 1 cup of the broth for later; set the rest aside or discard.

   Time: PT5M

6. Blend the Chili Sauce

   In a blender, combine the toasted jalapeños, chipotle in adobo sauce, tomato sauce, and a splash of the reserved broth. Blend until smooth.

   Time: PT5M

7. Second Pressure Cook with Sauce

   Return the beef to the Instant Pot. Stir in the blended chili sauce, 2 bay leaves, the reserved 1 cup broth, and 4 cups beef broth. Seal and pressure cook on High for 60 minutes.

   Time: PT60M

   Temperature: High pressure

8. Finish and Shred Beef

   Allow a natural pressure release for 10 minutes, then quick‑release any remaining pressure. Remove bay leaves, shred the beef with two forks, and stir the broth.

   Time: PT15M

9. Cook the Ramen Noodles

   Bring a pot of water to a boil, add the ramen noodles and cook for about 5 minutes, or simply place the noodles in the hot broth and let sit for 5 minutes until tender.

   Time: PT5M

   Temperature: Boiling

10. Assemble the Bowls

    Divide cooked noodles among serving bowls. Ladle generous amounts of beef and broth over each. Top with dried vegetable flakes, sliced fresh onion, and chopped cilantro.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chuck Roast: Beef short ribs, Beef stew meat
• Instead of Jalapeño Peppers: Serrano peppers, Thai bird chilies
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Onion: Shallots, Leeks
• Instead of Dried Oregano: Italian seasoning
• Instead of Beef Broth: Homemade beef stock, Chicken broth
• Instead of Chipotle in Adobo Sauce: Smoked paprika + cayenne, Chipotle powder (1 tsp)
• Instead of Tomato Sauce: Crushed tomatoes (½ cup)
• Instead of Bay Leaves: Thyme
• Instead of Ramen Noodles (Bea style): Any instant ramen noodles
• Instead of Dried Vegetable Flakes: Shredded nori, Scallions
• Instead of Fresh Onion: Scallions
• Instead of Fresh Cilantro: Thai basil
• Instead of Salt: Soy sauce (adds salt)
• Instead of Black Pepper: White pepper

Equipment Needed

• Instant Pot (or electric pressure cooker)
• Cutting Board
• Chef's Knife
• Blender
• Fine Mesh Strainer
• Measuring Cups
• Measuring Spoons
• Ladle
• Serving Bowls
• Tongs (optional)

Critical Steps — Do Not Skip

• Sauté the beef until browned
• Pressure cook the beef for the first 10 minutes
• Blend the toasted chilies with chipotle and tomato sauce
• Second 60‑minute pressure cook with sauce and broth
• Cook the ramen noodles properly
• Assemble and garnish the bowls

Chef Tips from the Video

• Pat the beef dry before browning for better caramelization.
• Skim excess fat from the broth after the first pressure cook for a cleaner flavor.
• Add a splash of soy sauce or miso paste to the final broth for extra umami.
• Top each bowl with a soft‑boiled egg for added richness.

Troubleshooting

Storage

Refrigerator: Store beef and broth in airtight containers for up to 3 days.

Freezer: Freeze in portion‑sized bags for up to 2 months; thaw before reheating.

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

Make-Ahead Tips

• Cook the beef and sauce up to step 8; store in the refrigerator and reheat before adding noodles.
• The broth can be frozen in ice‑cube trays for quick flavor boosts later.

Frequently Asked Questions