adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Instant Pot Birria
0 Likes
Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
195 minutes
Make mouthwatering beef birria in your Instant Pot for delicious tacos or as a standalone dish.
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
  • 0.5 cup canola oil, divided
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • 1 (12 ounce) package corn tortillas, or as needed
  • 0.5 cup shredded Monterey Jack cheese, or to taste
  • 0.5 cup chopped white onion, or to taste
  • 0.25 cup chopped fresh cilantro, or to taste
Instructions:
  • In a large pot, bring beef broth to a boil. Remove seeds and stems from dried guajillo and ancho chiles, then add them to the broth. Turn off the heat and let it sit for 30 minutes. Stir in tomatoes, chipotle peppers in adobo, vinegar, oregano, coriander, and cumin.
  • Blend until smooth using a blender or immersion blender. Set aside.
  • Dice the beef into 2-inch cubes and generously season with kosher salt and pepper.
  • Preheat a multi-functional pressure cooker (such as Instant Pot) using the Saute function. Heat half of the oil. Brown the meat for 5 to 7 minutes. Set aside the meat, then add onions and cook until translucent for about 5 minutes. Stir in garlic and the rest of the oil; cook until aromatic for about 30 seconds. Return the meat with its juices to the pot and add the blended sauce mixture.
  • Seal and lock the lid, then choose high pressure following your appliance's guidelines. Set the timer for 60 minutes and give it 10 to 15 minutes to build pressure.
  • Using manufacturer's instructions, allow pressure to release naturally for 10 minutes, then release remaining pressure using the quick-release method for about 5 minutes. Unlock and remove the lid, then shred meat using 2 forks.
  • 1. Submerge tortillas in the flavorful birria sauce before transferring to a heated pan. Layer with meat, a generous sprinkle of Monterey Jack cheese, fresh onions, and fragrant cilantro. Cook until golden brown on both sides, around 5 minutes. Repeat the process with the remaining tortillas and ingredients.

Similar Recipes