Instant Pot Birria

Name: Instant Pot Birria
Total time: 195
Yield: 12
Ingredients: 2 cups beef broth; 4 dried guajillo chilies; 2 dried ancho chiles; 1 (15 ounce) can fire-roasted diced tomatoes; 2 chipotle peppers in adobo sauce; 3 tablespoons apple cider vinegar; 1 tablespoon dried oregano; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 3 pounds eye of round beef roast; kosher salt and ground black pepper to taste; ½ cup canola oil, divided; 1 medium yellow onion, chopped; 6 cloves garlic, minced; 1 (12 ounce) package corn tortillas, or as needed; ½ cup shredded Monterey Jack cheese, or to taste; ½ cup chopped white onion, or to taste; ¼ cup chopped fresh cilantro, or to taste

Recipe by Christian from allrecipes.com

Dinner 3 Hr. 15 Mins.

Ingredients

12 servings

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2 cups beef broth
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4 dried guajillo chilies
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2 dried ancho chiles
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1 (15 ounce) can fire-roasted diced tomatoes
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2 chipotle peppers in adobo sauce
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3 tablespoons apple cider vinegar
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1 tablespoon dried oregano
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2 teaspoons ground coriander
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1 teaspoon ground cumin

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3 pounds eye of round beef roast
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kosher salt and ground black pepper to taste
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½ cup canola oil, divided
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1 medium yellow onion, chopped
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6 cloves garlic, minced
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1 (12 ounce) package corn tortillas, or as needed
•

½ cup shredded Monterey Jack cheese, or to taste
•

½ cup chopped white onion, or to taste
•

¼ cup chopped fresh cilantro, or to taste

Instructions

Bring beef broth to a boil in a large pot. Seed and stem dried guajillo and ancho chiles; add to the broth. Turn off the heat and let sit for 30 minutes. Stir in tomatoes, chipotle peppers in adobo, vinegar, oregano, coriander, and cumin.
Transfer to a blender or blend with immersion blender until smooth. Set aside.
Cut beef into 2-inch cubes and season with kosher salt and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat 1/2 of the oil; add meat and saute until browned, 5 to 7 minutes. Remove meat; add onions and cook and stir until translucent, about 5 minutes. Add garlic and remaining oil. Cook until fragrant, about 30 seconds. Return meat and any juices back to the pot. Add blended sauce mixture.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and shred with 2 forks.
Dip tortillas in the birria sauce. Transfer to a pan and heat over medium to medium-low heat. Add meat, some Monterey Jack cheese, onion, and cilantro. Flip and cook as needed until browned on both sides, about 5 minutes. Repeat with remaining tortillas and ingredients.