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Instant Pot Birria

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Course Main Course
Cuisine Mexican

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!