Instant Pot Birria

Prep

25 min

Pressure

45 min

Release

Natural

Amounts are written for a 6-quart cooker. Total time includes estimated pressurization and release.

Ingredients

• 3 lb beef chuck roast, cut into large chunks
• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 white onion, quartered
• 4 cloves garlic
• 2 cups beef broth
• 1 14 oz can diced tomatoes
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• 2 bay leaves
• salt to taste

Instructions

1. Set the pot to Sauté. Toast the dried chiles in the dry pot for about 1 minute, turning once, until they smell warm. Move them to a blender.
2. Add the broth, onion, garlic, tomatoes, vinegar, cumin, oregano, and cinnamon to the blender. Blend until the sauce is smooth and deep red.
3. Salt the beef all over. Set the pot to Sauté and sear the chunks in two rounds until the big sides are browned. Move the beef to a plate as each round finishes.
4. Pour the sauce into the pot and scrape up the browned bits. Return the beef, tuck in the bay leaves, and lock the lid. Pressure cook for 45 minutes.
5. Let the pressure drop on its own until the float valve falls. That slow drop is a natural release, and it keeps the beef tender while it rests in the sauce.
6. Move the beef to a bowl and shred it with two forks. Skim the fat from the broth, pick out the bay leaves, add salt to taste, and spoon broth over the meat.