Instant Pot Birria

Instant Pot Birria

Instant Pot Birria
Birria de Res 🐮:

-2 to 4 lbs roast beef
-3-4 cups water
-2 carrots
-1 yellow onion left whole
-8 dried chile guajillo
-5 dried chile ancho
-4 dried Chile puya
-1 dried Chile Pasilla
-4 garlic cloves
-1 tsp dried oregano
-1 tsp dried thyme
-1 clove
-1 whole cinnamon stick
-1 tbsp beef bouillon (might need to add more later)
-2 bay leaves
-2 tbsp oil
-Salt and pepper to taste

First, remove the stems and seeds from the dried chiles. Then, cut them into smaller pieces. *Pro Tip: Since we’re pressure cooking the dried chiles in liquid for a long time, we don’t need to rehydrate them before cooking. put all the dried chiles in the Instant Pot Pressure Cooker. Then, press the “Saute” button to “Sauté More” to heat up the Instant Pot. Stir occasionally. Once you smell the chiles’ aroma (after ~4 – 5 mins), remove and set aside the toasted chiles. Brown one side of the beef for 5 minutes before flipping over, then brown the other side for another 5 minutes.
set aside the browned beef. Add sliced onions in Instant Pot, then saute for 3 minutes. Then, add garlic cloves, 2 bay leaves, cinnamon stick, 1 tsp dried Mexican oregano, ground cumin and 2 tsp (10g) tomato paste in Instant Pot *optional then saute for another minute. Now, pour 1 cup (250ml) stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix. Add in the rest of your cooking liquid. Pressure Cook at High Pressure for 40 minutes, then Natural Release for 15 minutes. Pull your meat out use an immersion blender and blend all of your chilies. Shred meat and add it back in. Now create you queso tacos. Enjoy!

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