I just made Birria that makes Meat Instant Pot Recipes look like practice runs, so if you like your Mexican food to feel serious scroll on.

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I’m obsessed with the way Instant Pot birria hits my lazy weeknight cravings. I love that rich, beefy mess soaked with Birria Paste and braised from a big 3 to 4 pounds beef chuck roast, cut into large chunks.

It’s messy, spicy, and makes my kitchen smell like actual Mexican Food Instant Pot magic. But the best part is the juice, so deep it begs for tortillas and extra napkins.

I hoard recipes, but this one? It stays on heavy rotation.

Short on time, big on flavor. I’ll eat it until I’m full and then some every single messy time.

Ingredients

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Beef chuck roast: hearty protein, falls apart tender and soaks up all that sauce.
Guajillo chiles: fruity heat and deep red color, adds gentle warmth.
Ancho chiles: smoky sweetness, gives that classic birria backbone.
Pasilla chile: Basically adds earthy depth, optional but nice if you have it.
Chipotle in adobo: smoky, spicy kick and rich tang from the sauce.
White or yellow onion: savory base, adds sweetness when it softens.
Garlic: bright punch, it’s what keeps the sauce from tasting flat.
Roma tomatoes or tomato paste: acidity and body, ties the sauce together.
Beef broth: meaty liquid for cooking and richer final dip.
Apple cider vinegar: tangy lift, cuts through the richness.
Vegetable oil: helps toast flavors and prevents sticking, neutral and reliable.
Ground cumin: warm, earthy spice for that Mexican vibe.
Dried oregano: herbiness and peppery notes, Mexican oregano works best.
Paprika: smoky or sweet color boost, subtle warmth.
Cinnamon: tiny sweet warmth, adds complexity without being sweet.
Ground cloves: intense little spice, use sparingly for depth.
Bay leaves: mellow herbal background, disappears but matters.
Salt and pepper: basic seasoning, brings everything into balance.
Brown sugar: Basically softens acidity, tiny bit of caramel warmth.
Lime, onion, cilantro: fresh toppings for brightness and crunch.
Corn tortillas and cheese: Plus they make quesabirria gooey and dip-ready.

Ingredient Quantities

3 to 4 pounds beef chuck roast, cut into large chunks

4 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 dried pasilla chile, stems and seeds removed (optional but good)

2 to 3 chipotle peppers in adobo, plus 1 tablespoon adobo sauce

1 large white or yellow onion, quartered

6 cloves garlic, peeled

2 medium roma tomatoes or 2 tablespoons tomato paste

1 cup beef broth or stock

1/4 cup apple cider vinegar

2 tablespoons vegetable oil or neutral oil

1 tablespoon ground cumin

1 tablespoon dried oregano, preferably Mexican oregano

1 teaspoon smoked or regular paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 bay leaves

Salt and freshly ground black pepper, about 1 1/2 to 2 teaspoons salt total, more to taste

2 tablespoons brown sugar or a pinch of cane sugar (optional, balances acidity)

Fresh lime wedges, chopped white onion and chopped cilantro for serving

Corn tortillas for dipping and serving, plus extra oil for frying quesabirria

Oaxaca or mozzarella cheese, shredded (optional for quesabirria)

How to Make this

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1. Toast the dried chiles in a hot skillet for about 20 to 30 seconds per side until they smell toasty but not burnt, then put them in a bowl and cover with hot water to soak for 15 to 20 minutes while you prep everything else.

2. Remove stems and seeds from the soaked chiles and put them in a blender with the chipotle peppers and 1 tablespoon adobo, the quartered onion, garlic, tomatoes or tomato paste, apple cider vinegar, cumin, oregano, paprika, cinnamon, cloves, 1 cup beef broth, brown sugar if using, and a big pinch of salt and pepper. Blend until very smooth; add a little more broth or water if needed to get a thick sauce.

3. Season the beef chunks generously with salt and pepper. Set your Instant Pot to Sauté, add 2 tablespoons oil, and brown the beef in batches so it develops good color, about 2 to 3 minutes per side. Don’t crowd the pot or the meat will steam instead of browning.

4. Turn off Sauté, pour out excess fat if there’s lots, then pour the blended chile sauce over the browned beef. Add the 2 bay leaves, and scrape any browned bits off the bottom with a wooden spoon so the Instant Pot won’t throw a burn warning.

5. Lock the lid and set the Instant Pot to Manual High Pressure for 45 minutes for 3 to 4 pounds of chuck. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.

6. Remove the beef to a cutting board and shred with two forks. Skim fat from the top of the cooking liquid if you want a leaner consome. Taste the sauce and add more salt, a pinch more sugar, or a splash more vinegar if it needs brightness.

7. If you want a richer, thicker consome for dipping, set the Instant Pot to Sauté and simmer the sauce to reduce for 8 to 12 minutes until it concentrates a bit. Keep an eye on it so it doesn’t scorch.

8. For quesabirria: warm corn tortillas slightly, dip each in the hot consome, place in a skillet with a little oil, add shredded cheese and shredded beef, top with another dipped tortilla and fry until crisp and golden on both sides. Press gently and flip carefully.

9. Serve the birria with lime wedges, chopped white onion, chopped cilantro, lots of consome for dipping, warm corn tortillas, and extra sauce on the side. Store leftovers in the fridge up to 4 days or freeze the meat and sauce for up to 3 months.

Equipment Needed

1. Heavy skillet or frying pan (for toasting chiles and frying quesabirria)
2. High-speed blender or food processor (to make the smooth chile sauce)
3. Instant Pot or electric pressure cooker (or a heavy dutch oven if you prefer)
4. Wooden spoon or silicone spatula (for scraping browned bits and stirring)
5. Cutting board and a sharp chef knife (for trimming and shredding the beef)
6. Two forks (for shredding the cooked beef)
7. Fine mesh strainer or small sieve (optional, to strain seeds/skins from the sauce)
8. Tongs (to handle tortillas and brown meat in batches)
9. Measuring cups and spoons plus a medium bowl (for soaking chiles and measuring ingredients)

FAQ

Q: How long does this Instant Pot birria take from start to finish?
A: About 1 hour 15 minutes to 1 hour 30 minutes total. Prep 15 to 25 minutes (trimming and toasting chiles, rough chopping), pressure cook 45 minutes, then a quick natural release for 10 minutes. If you want super tender shreddable beef, add 10 to 15 minutes to the cook time.

Q: My chiles are tough to blend. Any tricks?
A: Toast them briefly in a dry skillet until fragrant, then soak in hot water 15 to 20 minutes before blending. Scoop out the rehydration liquid to thin the sauce so you don't need extra stock. If your blender still fights you, chop chiles roughly first and blend with the tomatoes or tomato paste to help it puree smoothly.

Q: Can I use a different cut of beef or make it with lamb?
A: Yep. Chuck roast is ideal for shredding, but brisket, short ribs, or bone-in beef shank work fine. Lamb is great too, same cook times usually, but check tenderness and add 5 to 10 minutes if needed. Adjust salt after tasting since different meats can change the flavor.

Q: How do I make quesabirria that gets crispy but still juicy?
A: Dip tortillas in the birria consomé, fill with shredded beef and cheese, fold and fry in a little oil until golden on both sides. Use medium heat so the cheese melts and the tortilla crisps without burning. Press down with a spatula to get full contact, about 1 to 2 minutes per side.

Q: Can I freeze the birria or the consomé?
A: Yes. Cool completely, then store meat and consomé in freezer-safe containers for up to 3 months. Freeze consomé separately if you want to reheat and control thickness. Thaw in the fridge overnight and reheat gently on the stove. If the sauce thickens, loosen with a splash of beef broth or water.

Q: The sauce tastes too acidic or bitter, how do I fix it?
A: Balance it. Add a bit of brown sugar, a teaspoon at a time, or a splash more apple cider vinegar if it needs brightness. A small pat of butter or a teaspoon of oil can smooth bitterness. Always re-season with salt after any adjustment, because salt brings out flavors.

Instant Pot Birria: This Beef Version Of The Traditional Is Done Fast! Recipe Substitutions and Variations

Beef chuck roast: you can use beef short ribs or brisket instead, both give rich flavor and shred well, short ribs will be fattier so skim if you want less grease
Dried guajillo/ancho/pasilla chiles: if you dont have the dried chiles, use 2 to 3 tablespoons ancho or guajillo chile powder rehydrated with hot water, or 1/2 cup bottled salsa roja for convenience
Beef broth or stock: swap in low sodium chicken broth or 1 cup hot water plus 1 beef bouillon cube if thats what you got
Apple cider vinegar: red wine vinegar or fresh lime juice work fine, lime will add a brighter finish while red wine vinegar keeps the tang without sweetness

Pro Tips

1) Toast chiles carefully and taste the soak liquid. If the liquid tastes bitter, discard some and add fresh hot water. A little of that soaking liquid in the blender boosts flavor, but too much can make it harsh.

2) Don’t skip browning the meat. Do it in batches and get good color on every piece. If the pot gets crowded the beef will steam and you’ll lose that deep beefy flavor.

3) Balance is everything. After shredding, taste the consome and adjust with small splashes of vinegar or more sugar as needed. Acid wakes the sauce up, a tiny pinch of sugar calms overly acidic tomatoes or vinegars.

4) For richer consome, skim most fat but reserve a couple tablespoons. Reduce the sauce to concentrate flavor, then add back a little reserved fat for silkiness. It makes dipping and quesabirria way better.