Easy Pressure Cooker Birria
Beef birria topped with onions, cilantro, and a squeeze of fresh lime juice is a wonderfully rich and flavorful braise with chiles and warm spices that brings true comfort. Birria is traditionally made with goat, but you can't fault us for being partial to beef. This distinct and delicious recipe is a versatile dish that can be eaten on its own or used in multiple recipes – fry up some birria tacos, serve with tortillas, or even use the leftover broth to make birria ramen!
Traditional birria recipes take upwards of four hours, but you can enjoy the yummy stew with a lot less effort in under two hours with our pressure cooker recipe!
4 lb Certified Piedmontese Chuck Roast (You can also use beef shank or short ribs)
2 tbsp avocado oil (or any high smoke point oil)
4 dried ancho chilies
4 dried guajillo chilies
2 New Mexican dried chilies
*1 dried chile de árbol
1 white onion, sliced
8 garlic cloves, chopped
2 bay leaves
½ cinnamon stick (or 1 tsp cinnamon powder)
2 tsp dried oregano (Mexican oregano is best)
1½ ground cumin
1 tsp ground coriander
2 tsp tomato paste
2 cups beef broth or chicken stock
2 tbsp apple cider vinegar
Salt and pepper, to taste
*This chile is optional – It adds a LOT of heat to the birria. This birria recipe is mild to medium spicy, so skip the chile de árbol if you prefer less heat, and add one more if you live for spice.
Remove the stems and seeds from the dried chiles before cutting them into smaller pieces. Rehydrate in warm water, about 10 minutes.
Dry off the excess water on the chiles with a paper towel and toast them in your dry pressure cooker on Stir-Fry mode or Sauté mode, about 4 to 5 minutes, stirring occasionally. Remove toasted chiles once the aroma turns strong. Set aside.
Cut your beef into more manageable pieces and pat dry. Rub in a thin layer of salt and pepper. Add oil to your pressure cooker before carefully placing your meat in the pot or pan, brown on both sides, about 5 minutes on each side. Divide into batches if you have a small pot.
Add onions to the leftover oil in the pressure cooker and sauté until slightly browned before adding garlic, bay leaves, cinnamon stick, oregano, ground cumin, ground coriander, and tomato paste. Sauté for another 2 minutes.
Pour in 1 cup of beef broth and deglaze the bottom of the pot. Add in apple cider vinegar and another cup of beef broth. Stir the mixture well.
Add in the toasted chilies and layer your browned beef on top. Make sure all chilies are submerged. Add more broth until it covers the meat. Cover the pot with its lid and seal it.
For Chuck Roast and Beef Shank: Pressure cook at High for 40 minutes before Natural Release for 15 minutes. For Beef Short Ribs: Pressure cook at High for 42 minutes before Natural Release for 15 minutes.
Once the pressure is released, remove the lid and transfer beef to a large mixing bowl. Shred with two forks.
For the birria broth, discard the bay leaves and cinnamon stick. Taste and adjust the seasoning by adding more salt. To make your broth thicker, blend it with an immersion hand blender.
Serve birria broth with shredded beef, garnish with onions and cilantro.
Fry up some corn tortillas that have been dipped in the birria broth – you won't be disappointed! Before taking a bite, dip it in the birria broth again for that explosive flavor!