Instant Pot Birria


A combination of birria recipes from online.

Prep Time:
30 mins
Cook Time:
2 hrs
Additional Time:
45 mins
Total Time:
3 hrs 15 mins
12 servings


  • 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

  • ½ cup canola oil, divided

  • 1 medium yellow onion, chopped

  • 6 cloves garlic, minced

For Serving:

  • 1 (12 ounce) package corn tortillas, or as needed

  • ½ cup shredded Monterey Jack cheese, or to taste

  • ½ cup chopped white onion, or to taste

  • ¼ cup chopped fresh cilantro, or to taste


  1. Bring beef broth to a boil in a large pot. Seed and stem dried guajillo and ancho chiles; add to the broth. Turn off the heat and let sit for 30 minutes. Stir in tomatoes, chipotle peppers in adobo, vinegar, oregano, coriander, and cumin.

  2. Transfer to a blender or blend with immersion blender until smooth. Set aside.

  3. Cut beef into 2-inch cubes and season with kosher salt and pepper.

  4. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat 1/2 of the oil; add meat and saute until browned, 5 to 7 minutes. Remove meat; add onions and cook and stir until translucent, about 5 minutes. Add garlic and remaining oil. Cook until fragrant, about 30 seconds. Return meat and any juices back to the pot. Add blended sauce mixture.

  5. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

  6. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and shred with 2 forks.

  7. Dip tortillas in the birria sauce. Transfer to a pan and heat over medium to medium-low heat. Add meat, some Monterey Jack cheese, onion, and cilantro. Flip and cook as needed until browned on both sides, about 5 minutes. Repeat with remaining tortillas and ingredients.

Cook's Note:

You can use dried pasilla chiles instead of ancho, chicken broth instead of beef, and chipotle powder instead of fresh chiles in adobo.

Nutrition Facts (per serving)

317 Calories
15g Fat
19g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 317
% Daily Value *
Total Fat 15g 20%
Saturated Fat 3g 15%
Cholesterol 61mg 20%
Sodium 318mg 14%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 26g
Vitamin C 2mg 11%
Calcium 83mg 6%
Iron 3mg 17%
Potassium 493mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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