Ha, now I’m gonna give ya guys a plot twist here! If you guys loved the Birria from before, you will just as much love this Instant Pot version. Because the Instant Pot (Well mine at least, I believe I have the 6 qt one) isn’t quite as big as my stockpot, this made about half of what the other recipe did. Which is nice, because while sometimes a lot is good, sometimes, like in my family’s case, it is hard to use up every ounce of the leftovers. So this is great if you are wanting a little less! I hope you enjoy this version, as much as my family and I did.
Instant Pot Birria
Equipment
- Instant Pot
Ingredients
- 3.25 lb Chuck Roast
- 5 Large Carrots, cut in half
- 2 lb Soup Bones (I use oxtail and combine the meat at the end)
- 6-8 C Water (Right before you hit the max line)
- 1 Onion, Papery Skin Peeled off and Cut in Half
- 1 Whole Garlic Head
- 10 Bay Leaves
- 8-10 Guajillo Chiles
- 3 Tbsp Granulated Chicken Bouillon
- 1 Tbsp Salt
Instructions
- In bottom of Instant Pot add your carrots, soup bones, and a molcajete to bottom of pot.
- Add Chuck roast, followed by water.
- Add your onion, whole garlic, bay leaves, chiles, bouillon, and salt.
- Put lid on Intant Pot and lock. Set to pressure cook on high for 1 hour and 45 minutes.
- When time is up, let it naturally release for 10-15 minutes. Release valve after and take off lid.
- With a pair of tongs, take out Guajillo Chiles, and put into a blender and blend until pureed. Pour into instant pot and use ladle to rinse the rest of the chile puree, that often gets stuck on the side of the blender, into the instant pot. Put on saute or soup mode and let cook a little more, 15 minutes or so. Taste to make sure flavor is where you want, add more bouillon if needed.
- Eat as soup, or save meat to use for tacos, quesadillas, whatever you want. In this case I used mostly for tacos. Yum yum!
- Enjoy!
Notes
You can skim impurities at end but luckily with this version I didn’t even have any so that was a plus!
