★ Issue CMSC·22–033 · Published 07 Aug 2022
beefCattle-Driveinstant pot

Instant Pot Beef Birria.

Sear chuck roast, pressure-cook with toasted guajillo and ancho chiles, shred into rich broth for dipping in 75 minutes

PREP 30 min
COOK 75 min
TOTAL 1:45h h
SERVES —  
HEAT medium
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
6-quart instant potLarge skilletFine-mesh strainerBlender

Sear chuck roast, pressure-cook with toasted guajillo and ancho chiles, shred into rich broth for dipping in 75 minutes

Ingredients

For the Birria:

  • 2 Tablespoons coconut oil
  • 6 pounds boneless chuck roast, cut into chunks, fat removed
  • 1/4 cup flour, all-purpose
  • 1 large yellow onion, peeled, quartered
  • 1 head garlic, peeled
  • 4 guajillo chiles, stemmed, seeded
  • 4 ancho chiles, stemmed, seeded
  • 1 Tablespoon whole black peppercorns
  • 1 cinnamon stick
  • 1 Tablespoon dried oregano
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • 1 Tablespoon Casa M Spice Co® Cattle Drive®
  • 1 teaspoon ground cumin
  • 1 7 oz can chipotle chiles in adobo
  • 1 28 oz can pureed tomatoes
  • 3 bay leaves
  • 2 Tablespoons apple cider vinegar
  • 4 cups beef broth

Method

  1. 01

    Coat beef with flour

    2 min

    Toss your chuck chunks in flour until evenly coated. This helps build a better crust and thickens the broth later.

  2. 02

    Sear the beef

    12 min

    Switch your Instant Pot to Sauté, get the oil smoking hot, then brown the meat in small batches—don't crowd the pot or you'll steam instead of sear. Each piece needs color on all sides.

  3. 03

    Toast the chiles and spices

    2 min

    Dry toast guajillos, anchos, peppercorns, and cinnamon in a skillet over medium heat, turning often until fragrant. You're waking up their oils and deepening their flavor.

  4. 04

    Build the chile-aromatics base

    15 min

    Return the pot to Sauté mode, add your toasted chiles, onion, garlic, and oregano, then cover with water and vent the lid for 15 minutes. This extracts all the chile and spice flavor into the liquid.

  5. 05

    Strain the chile broth

    3 min

    Pour everything through a strainer, ditch the cinnamon stick, and reserve 1 cup of liquid. You're separating the flavorful broth from the solids that'll become sauce.

  6. 06

    Blend the chile sauce

    3 min

    Combine the strained solids with chipotles, tomatoes, cumin, Casa M blends, and that reserved cup of liquid in a blender, then puree until completely smooth. A silky sauce is what makes birria sing.

  7. 07

    Pressure cook the meat and sauce

    75 min

    Add the seared meat, blended sauce, bay leaves, vinegar, and beef broth to the pot, lock the lid, and pressure cook high for 60 minutes. This breaks down the chuck into fork-tender shreds while the flavors meld.

  8. 08

    Shred and serve

    5 min

    Transfer the meat to a sheet pan and let it cool just enough to handle, then shred with a fork. Serve it immediately with warm tortillas for dipping in that rich, deep broth.

From Mike's Notebook

01

Toast those chiles in a dry pan until fragrant—thirty seconds changes everything about the broth's depth.

02

Remove the chuck's fat cap before cutting; it won't render in pressure and muddies the sauce.

03

Don't skip peeling the garlic cloves; whole unpeeled ones go bitter under pressure.

Nutrition

570 Calories / serving
61 gProtein
28 gTotal Fat
12 gSat. Fat
18 gCarbs
3 gFiber
4 gSugars
720 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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