How Long Should I Cook My Birria Meat?

Cook birria in the Instant Pot for 50 minutes at high pressure for 3 pounds of meat. Add 5 minutes for each additional pound (4 lbs = 55 min, 5 lbs = 60 min). The meat should be fork-tender when done.

What Do Mexicans Call the Broth from Birria?

The flavorful broth from birria is called " consomé ." This rich, spiced broth is used for dipping the tacos and adds incredible flavor to each bite. It's the secret to authentic quesabirria tacos .

Why Do People Add Vinegar to Birria?

While not in this recipe, some add vinegar to birria for extra tang and to help tenderize the meat. The acidity balances the rich, spicy flavors of the chiles and adds brightness to the dish.

Why Is My Birria Not Shredding?

If your birria isn't shredding easily, it needs more cooking time. The meat should be fork-tender after the full pressure cooking cycle. If tough, cook for an additional 10-15 minutes under pressure.

Instant Pot Birria Recipe - Easy Pressure Cooker Method

Name: Instant Pot Birria - Restaurant Quality at Home
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 1 tablespoon oil; 3 pounds chuck roast, seasoned with salt and pepper on each side; 2 Roma tomatoes, sliced in half; 4 guajillo chiles, dried; 1-2 ancho chiles, dried; 4 garlic cloves; 1 teaspoon salt; ½ cinnamon stick; 1 teaspoon Mexican oregano; 1 teaspoon cumin seeds; 1 teaspoon whole cloves; 2 bay leaves; 2-3 cups water; 12 corn tortillas; 8 ounces Oaxaca cheese, shredded; Chopped white onion and cilantro for garnish

Description

I am so over-the-moon excited to share this Instant Pot Birria recipe with you all! This pressure cooker birria recipe transforms tough chuck roast into the most tender, flavorful meat that practically falls apart at the touch of a fork. What makes this recipe special is how the Instant Pot cuts down what traditionally takes hours into just about an hour of actual cooking time.

Ingredients

Scale

1 tablespoon oil
3 pounds chuck roast, seasoned with salt and pepper on each side
2 Roma tomatoes, sliced in half
4 guajillo chiles, dried
1-2 ancho chiles, dried
4 garlic cloves
1 teaspoon salt
½ cinnamon stick
1 teaspoon Mexican oregano
1 teaspoon cumin seeds
1 teaspoon whole cloves
2 bay leaves
2-3 cups water
12 corn tortillas
8 ounces Oaxaca cheese, shredded
Chopped white onion and cilantro for garnish

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Instructions

Remove the chuck roast from the refrigerator and season it generously with salt and pepper on each side
Cut into large chunks about 3-4 inches each
Remove the stems from the guajillo and ancho chiles and shake out most of the seeds
Place the dried chiles in a small pot with water and bring to a boil for 5 minutes
In a blender, add the Roma tomatoes, garlic cloves, Mexican oregano, cumin seeds, whole cloves, cinnamon stick, salt, and 1 bay leaf
Add the softened chiles to the blender along with 1 cup of fresh water and blend until smooth
Turn your Instant Pot to sauté mode on high heat and add oil
Sear each piece of meat in batches until golden-brown on all sides
Pour the blended sauce through a fine-mesh strainer into the Instant Pot
Add 1-2 cups of water and the second bay leaf
Close the Instant Pot lid, set valve to sealing and cook on high pressure for 50 minutes
Release pressure carefully and shred the tender beef
Heat a comal or non-stick skillet over medium-high heat
Dip corn tortillas in the birria broth and place on hot skillet
Add shredded cheese and birria meat, fold tortilla in half
Cook each side for 2-3 minutes until crispy and golden
Garnish with chopped onion and cilantro, serve with consomé for dipping

Notes

The flavors actually develop and improve overnight, making day-two birria even better than the first day! Store leftover birria meat and consomé separately in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Pressure Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 850mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 45g
Cholesterol: 135mg