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top view of birria taco instant pot

Instant Pot Birria

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 301kcal

Ingredients

Meat + Seasoning:

  • 3-4 pounds Chuck roast cut into 3-inch pieces
  • 1 1/2 Tablespoon Salt
  • 1 Tablespoon Pepper
  • 1 Teaspoon Ground Cumin

Sauce:

  • 1/4 Cup Vegetable or Avocado Oil divided (note 1)
  • 4 Dried Ancho Chiles tops and seeds removed (note 2)
  • 4 Dried Guajillo Chiles tops and seeds removed (note 2)
  • 1 Chipotle Pepper tops and seeds removed (note 2)
  • 3 Cups Boiling Water
  • 1 Yellow Onion diced
  • 4 Tomatoes on the vine diced
  • 8 Peppercorns
  • 2 cloves
  • 1 Teaspoon dried thyme
  • 1 Teaspoon Marjoram
  • 1 Teaspoon Dried Oregano
  • 2 Bay Leaves
  • 1/2 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Garlic Powder
  • 2 -3 Teaspoons Salt
  • 1/2 Teaspoon Sugar or erythritol
  • 1/4 cup Apple cider vinegar

To Serve:

  • cilantro chopped
  • white onion diced
  • lime wedges
US Customary - Metric

Instructions

  • In a small bowl combine the salt (1 1/2 tablespoons), pepper (1 tablespoon), and cumin (1 teaspoon). Dab meat completely dry with paper towels, then sprinkle with seasoning on all sides and press to adhere.
    closer view of birria taco instant pot
  • Turn the IP to saute, and add 1 tablespoon of oil. Once the IP says "hot", add the ancho chilis (4), guajillo chilis (4), and chipotle pepper (1). Saute in the hot oil for about 3 minutes - they should just slightly start to soften. The IP gets HOT! So be sure to stir constantly.
    closer view of birria taco instant pot
  • Place toasted chilies and pepper in your blender, and pour the boiling water over the top. Press the tops of these down to ensure they're fully submerged, and set aside for 10 minutes.
    closer view of birria taco instant pot
  • Meanwhile, add 2 remaining tablespoons of oil to the IP. Once the screen says "hot", add the onions (1), and saute until they begin to soften and turn golden. Add the tomatoes (4) and toss to combine. Add all the spices (peppercorns [8], cloves [2], thyme [1 teaspoon], Marjoram [1 teaspoon], oregano [1 teaspoon], bay leaves [2], cumin [1/2 teaspoon], ginger, cinnamon [1 teaspoon], and garlic powder [1 teaspoon]). Continue to stir as they become fragrant, about 2 minutes. Press "cancel" on the IP.
    top view of birria taco instant pot
  • Add sauteed onions, tomatoes, and spices to the blender with the chilis. Add the salt (start with 2 teaspoons), sugar (1/2 teaspoon), and apple cider vinegar (1/4 cup). Blend until completely smooth. Taste and adjust the sauce to your liking, I always add an additional teaspoon of salt here.
    top view of birria taco instant pot
  • Pour sauce into the IP, and nestle the meat in it. Secure the lid, and press pressure cook - make sure it's set to "high", and that the pressure release valve is set to "sealing". Cook for 45 minutes. Once the meat is done cooking, turn the pressure release valve to "venting". Once the pin drops, remove the lid. Check the meat, it should shred easily using 2 forks, if not, feel free to cook for an additional 5-10 minutes.
    top view of birria taco instant pot
  • Remove the meat. Once cool enough to handle, shred using 2 forks.
    birria taco instant pot
  • Serve as a stew in a bowl, with the consomé ladled on top. Or in a tortilla, with a side of consomé. Top with cilantro, white onions and lime wedges. Enjoy!

Notes

  1. Chilis - I struggle to find these at the store, so I bought them on Amazon (links to what I used in the ingredients above)
  2. Oil - any oil with a high smoke point and mild flavor will do here.
  3. Removing chili seeds - I like to do this with kitchen scissors.

Nutrition

Calories: 301kcal | Total Carbohydrates: 12g | Protein: 24g | Fat: 19g | Sodium: 1176mg | Fiber: 5g | Sugar: 7g | Net Carbs: 7g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com