Instant Pot Birria
Are you ready to make flavorful and fork tender Birria in just over an hour? This is our simplified version of Birria by using 5 simple ingredients in the Instant Pot to create a rich, thick sauce that’s a bit spicy and tangy. The base of the sauce consists of a Birria spice mix, bone broth, garlic and onions that thickens as it pressure cooks. While this recipe isn’t an authentic Birria with a homemade sauce, it still packs flavor in every bite. When you’re short on time and want something unique for dinner try this tasty Instant Pot Birria Beef recipe!
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What is Birria?
Birria is a classic Mexican stew with depths of flavor built from toasted chili peppers, garlic, spices and bay leaves to create a spicy mouthwatering sauce for the meat. This dish is made by slow cooking the meat in that chili sauce for hours until fork tender. Homemade Birria is amazing; however, when time is tight, you can whip up fork tender Birria in your Instant Pot!
What Birria Spice Mix was used?
Birria is made with a lot of spices and this Birria Spice Mix will not disappoint! We tried a few varieties and this was by far our favorite blend. These spices are what brings the flavor into the dish! We used an Organic Birria Mix from Morton & Bassett Spices - Shop Here!
*Organic Birria Spice Mix ( M&B Spices): Paprika, Chili Pepper, Onion, Garlic, Onion, Oregano, Black Pepper, Cumin, Marjoram, Bay Leaf, Cinnamon, Clove, Ginger and Red Pepper.
Birria Cooking Tips & Substitutions
Substitute Different Meat: This recipe is a great base and works well with either Beef Rump Roast or Beef Cross Rib Roast. We’ve also made this recipe using Beef Chuck Roast; however, the we thought the sauce was more flavorful using a leaner roast. Make sure the roast is cut into 2x2 square pieces so the meat gets tender and juicy while it cooks in the sauce.
Cook Time Variations: Depending on the size or type of roast (Rump, Cross or Chuck) time will vary when pressure cooking. For a 3lb Rump Roast (cut in pieces) it takes about 75 minutes to be fall-apart-tender; however, we've made some in 60 minutes that have a firmer texture. If you remove the lid and the meat isn't tender, just lock the lid again and pressure cook on high for another 15 minutes with a 10 minute natural release.
Beef or Chicken Bone Broth: When cooking beef we like to use beef bone broth. However, for this recipe the Chicken Bone Broth is more mild to help accentuate the Birria spices, while the Beef Bone Broth adds a richer flavor to the sauce. No matter what you have on hand either bone broth will work well.
Sauce Reduction: This is an optional step depending on the dish; however, it takes the sauce up to another level. If you're going to reduce the sauce we like to keep the meat in the Instant Pot to build more flavor as the sauce reduces. Once thickened, pour the sauce on the meat or if you’re making tacos use it as a dipping sauce.
How to Reheat Shredded Beef?
Stovetop: In a small pot over medium-high heat add ¼ cup of leftover sauce and shredded beef. Turn down the heat to low when the sauce starts to simmer and cover with a lid. Stirring occasionally cook for about 5 minutes or hot.
Oven: Preheat the oven to 350°F. In an oven safe dish add ¼ cup of leftover sauce and shredded beef. Make sure to cover the dish. Depending on how much meat you’re reheating, the total time will vary. Cook for about 10 to 15 minutes or until fully hot.
How to Cook in the Slow Cooker?
You can also make this in a slow cooker. Make sure to brown the roast pieces in a cast iron skillet to build flavor. Turn the slow cooker on low for about 5 to 6 hours. Make sure most of the meat is submerged in the liquid to keep it juicy and tender. Cover with the lid and cook until it shreds.
Instant Pot Birria
Prep time: 15 minutes
Cook time: 75 minutes
Total time: 90 minutes
Serves: 4-6
Ingredients
2 1/2 - 3 lbs Rump Roast (cut into 2x2 inch squares) or Beef Cross Rib Roast
3 Tbsp Birria Spice Mix (we used Morton & Bassett Spice Mix)
1 cup chicken bone broth or beef bone broth
6 garlic cloves, whole
1 yellow onion (peeled & cut into quarters)
1 tsp salt
Instructions
1. Open and remove the roast from the packaging. Place on a cutting board and pat dry with a paper towel. Let sit at room temperature for about 10 minutes before cutting.
2. Then cut the roast into 2 x 2 inch square pieces. Cutting the roast in squares helps it cook better and keeps it from drying out.
3. In a large mixing bowl, add the rump roast pieces and sprinkle the Birria spice mix over the meat. Using tongs or your hands mix together until all meat pieces are fully coated in the spice mix.
4. Add the bone broth, garlic and onions into the Instant Pot. Then add in the roast pieces. Using tongs (or hands) make sure the pieces are about two thirds submerged in the liquid. If the meat is not submerged it can dry out during cooking and lead to tough meat. If more liquid is needed add more bone broth.
5. Place the lid on the Instant Pot and lock the lid. Turn the vent valve to sealed and cook on high pressure for 75 minutes.
6. When the 75 minutes are up, let the Instant Pot naturally release pressure for 10 minutes before opening the steam valve and removing the lid. If the pieces aren’t fork tender put the lid back on and pressure cook on high for another 15 minutes with an optional 10 minute natural release.
7. If you're choosing not to reduce the sauce, remove the roast pieces and set on a cutting board. Let sit for about 5 minutes before using a fork to shred meat. Reserve the cooking liquid to pour on top of meat, if desired. Adjust seasoning as needed.
8. Optional sauce reduction: If you're going to reduce the sauce we like to keep the meat in the Instant Pot to build more flavor as the sauce reduces. Press the ‘Saute’ function on the Instant Pot and start to cook down the liquid to thicken sauce for about 10 minutes. Continue to cook down until desired thickness has been reached. Taste and adjust seasoning as needed. Reserve the liquid to pour on top of meat or use as a dipping sauce, if desired.
9. Store leftover shredded meat and sauce separately in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.