Instant Pot Birria
Recipe information
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Cooking:
30 min.
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Servings per container:
12
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Source:

Ingredients for - Instant Pot Birria

1. Beef broth - 2 cups
2. Dried guajillo chilies - 4
3. Dried ancho chiles - 2
4. Fire-roasted diced tomatoes - 1 (15 ounce) can
5. Chipotle peppers in adobo sauce - 2
6. Apple cider vinegar - 3 tablespoons
7. Dried oregano - 1 tablespoon
8. Ground coriander - 2 teaspoons
9. Ground cumin - 1 teaspoon
10. Eye of round beef roast - 3 pounds
11. Kosher salt and ground black pepper to taste - 3 pounds
12. Canola oil, divided - ½ cup
13. Yellow onion, chopped - 1 medium
14. Garlic, minced - 6 cloves
15. Corn tortillas, or as needed - 1 (12 ounce) package
16. Shredded Monterey Jack cheese, or to taste - ½ cup
17. Chopped white onion, or to taste - ½ cup
18. Chopped fresh cilantro, or to taste - ¼ cup

How to cook deliciously - Instant Pot Birria

1. Stage

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.

2. Stage

Transfer to a blender or blend with immersion blender until smooth. Set aside.

3. Stage

Cut beef into 2-inch cubes and season with kosher salt and pepper.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.