Instant Pot Birria with Toasted Ancho and Guajillo Chiles Recipe

I absolutely love sharing my recipe for Instant Pot Birria with Toasted Ancho and Guajillo Chiles Recipe because it captures the rich, deep flavors of traditional birria but with the convenience of modern cooking. For me, this dish is a perfect harmony of tender, slow-cooked beef infused with smoky, slightly spicy chile sauce that’s incredibly satisfying and comforting. I love how this recipe manages to deliver all those complex layers of flavor in just under two hours using the Instant Pot, which makes it a total game-changer in my kitchen.

Why You’ll Love This Instant Pot Birria with Toasted Ancho and Guajillo Chiles Recipe

What sets this birria apart for me is the combination of toasted ancho and guajillo chiles that give the sauce a smoky, slightly sweet heat that feels authentic and vibrant without overwhelming the palate. The slow-cooked beef shoulder becomes meltingly tender, soaking up all those rich flavors, and the depth from the cinnamon, cloves, and cumin rounds everything out perfectly. Each bite brings a wonderful balance of spice, savory, and a touch of acidity from the apple cider vinegar, which I find just irresistible.

I also appreciate how easy and approachable this recipe is, especially with the Instant Pot doing most of the hard work. Toasting the chiles and blending the sauce feels so rewarding because it fills the kitchen with such an inviting aroma. This recipe is ideal for family dinners, festive gatherings, or whenever I want something satisfying but don’t want to wait hours in front of the stove. It’s a real crowd-pleaser that stands out on any menu.

Ingredients You’ll Need

The image shows an old metal tray with various cooking ingredients arranged neatly on it. In the top center, there is a can of fire-roasted diced tomatoes with a red and white label. To the left of the can, there are deep red dried chilies placed in a loose pile. To the right of the can, there are darker dried chilies with a wrinkled texture. In the bottom left, a round black jar of roasted beef bouillon sits next to two brown cinnamon sticks. There are small piles of salt, black pepper, ground mustard, ground ginger, and dried herbs spread around the tray. Near the bottom center, a small metal bowl holds peeled garlic cloves, and to the bottom right, there are a couple of dry bay leaves. In the middle right area, a glass bowl contains a light yellow liquid. The tray has a worn and textured look, and the whole setup is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Instant Pot Birria with Toasted Ancho and Guajillo Chiles Recipe are straightforward but essential, each bringing something unique to the table—whether it’s the smoky depth from the toasted chiles or the savory richness of the beef shoulder. Together, they create a beautiful blend of texture, color, and bold flavor.

Beef shoulder or chuck roast (3–4 pounds): The perfect cut for tender, juicy, slow-cooked meat that shreds beautifully.
Kosher salt (1 tablespoon): Divided for seasoning meat and balancing the sauce flavors.
Coarse black pepper (1 tablespoon): Adds a subtle spicy kick that complements the chiles.
Dried Ancho chiles (4): Provide smoky, mildly sweet heat to the sauce.
Dried Guajillo chiles (4): Bring bright, fruity spice, essential for authentic birria flavor.
Olive or sunflower oil (2 tablespoons): Helps in sautéing and developing richness in the sauce.
Ground cumin (2 teaspoons): Contributes earthiness and warmth.
Ground ginger (1 teaspoon): Adds subtle zing and complexity.
Cinnamon stick (1): Infuses gentle sweetness and depth.
Whole cloves (2): Give a fragrant aromatic punch.
Onion (1, cut into wedges): Sweats down to add sweetness and body.
Garlic cloves (8): For pungent flavor that elevates every bite.
Apple cider vinegar (1/4 cup): Adds brightness and balances richness.
Beef stock (2 cups): Builds a hearty, savory base for the sauce.
Fire roasted diced tomatoes (2 cans, 14.5 oz each): Imparts a smoky, tangy tomato component.
Dried oregano leaves (2 teaspoons): Adds herbal notes typical in Mexican cooking.
Bay leaves (2): Lend subtle fragrance to the slow-cooked stew.
Optional garnishes: Fresh cilantro, chopped onion, and lime wedges brighten each serving with fresh accents.

Directions

Step 1: Begin by seasoning the beef chunks with 1 teaspoon kosher salt and all the coarse black pepper. Set the meat aside while you prepare the chiles.

Step 2: Snip off the stem ends of the dried ancho and guajillo chiles, shake out the seeds, then split each pepper in half lengthwise to prepare for toasting.

Step 3: Turn your Instant Pot to the sauté setting and dry-toast the chiles in batches. Make sure the peppers make contact with the bottom of the pot without overcrowding. Toast them for about 3 to 4 minutes, flipping occasionally until they’re fragrant and slightly darkened but not burnt.

Step 4: Transfer the toasted chiles to a saucepan and cover them with water by about 2 inches. Bring the water to a boil over high heat, then cover the pan, turn off the heat, and let the chiles soak for 10 minutes until softened.

Step 5: While the chiles soak, drizzle the oil into your Instant Pot (still on sauté). Brown the beef chunks in batches until all sides have a nice sear, then transfer the browned meat to a plate.

Step 6: Still using the sauté function, add the onion wedges to the pot. Cook them, stirring continuously, until golden brown but not burnt, about 4 minutes. Toss in the garlic cloves and sauté for an additional minute until fragrant.

Step 7: Stir in the cumin, ground ginger, cinnamon stick, and cloves, toasting the spices while stirring for about 1 minute until they release their aroma. Then, pour in the beef stock and apple cider vinegar, using a sturdy spoon to scrape up any browned bits stuck to the pot bottom.

Step 8: Drain the softened chiles, discarding the soaking liquid. Add the chiles to the pot along with the remaining salt, fire-roasted diced tomatoes, and oregano. Use an immersion blender to purée the sauce right in the pot until smooth. If you don’t have an immersion blender, transfer the chiles and tomatoes to a regular blender, purée thoroughly, then pour back into the Instant Pot.

Step 9: Return the browned beef to the pot and tuck the bay leaves into the sauce. Seal the Instant Pot and set it to HIGH pressure for 45 minutes.

Step 10: When the cooking finishes, release the pressure according to your manufacturer’s instructions. Check the beef for tenderness—it should shred easily with a fork. If not, seal the pot again and cook for 10 more minutes at HIGH pressure.

Step 11: Once tender, shred the beef in the stew using two forks, discarding any large fat pieces. Let the mixture rest for a few minutes, then skim off the fat that rises to the top and reserve it for dipping tortillas later—this fat adds incredible flavor to your birria tacos!

Step 12: Serve the shredded beef in the flavorful consommé formed during cooking. Garnish generously with chopped onions, fresh cilantro, and a squeeze of lime for the perfect finishing touch.

Servings and Timing

This recipe comfortably serves 6 hungry people, making it great for a family meal or gathering with friends. The prep time clocks in at about 20 minutes, mostly for toasting chiles and chopping ingredients. Cook time takes about 45 minutes under pressure in the Instant Pot, plus time to brown the meat and sauté aromatics, totaling roughly 1 hour and 30 minutes from start to finish. Don’t forget to allow a few minutes to release pressure and skim the fat at the end. This timing makes it perfect for a weekend dinner or a special weeknight treat when you want a deeply satisfying meal without all-day cooking.

How to Serve This Instant Pot Birria with Toasted Ancho and Guajillo Chiles Recipe

A black bowl filled with dark red thick soup that has visible chunks of cooked meat inside. On one side of the bowl, there is a half slice of bright green lime resting on the surface of the soup. Next to the lime, there are small white diced onion pieces and fresh green cilantro leaves placed on top of the soup. The bowl sits on a wooden board with a pink spoon resting beside it. In the background, three lime wedges are placed on the wooden board, and a grey and white striped cloth is partially visible. The photo is taken on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this birria, I love plating it with warm corn tortillas that have been lightly dipped in the reserved fat from the stew and toasted on a skillet until crisp around the edges. This makes delicious birria tacos that are perfect for dipping back into the rich consommé—a traditional and irresistible way to enjoy it. On the side, I like to offer small bowls of chopped white onions, fresh cilantro, and lime wedges to let everyone personalize their taco toppings.

For sides, I often reach for simple, fresh options like pickled jalapeños, Mexican rice, or a crisp cabbage slaw with lime and chile powder. I also find that a fresh green salad with avocado balances the richness beautifully. When it comes to drinks, a chilled Mexican lager, a crisp white wine such as Albariño, or a tangy margarita pairs wonderfully. For those preferring non-alcoholic options, a cold agua fresca, like hibiscus or tamarind, enhances the meal’s flavors without overpowering them.

This dish really shines when served piping hot to bring out the full aroma and depth of flavor. I typically ladle the birria onto plates or bowls in generous portions, making sure everyone gets plenty of meat and plenty of flavorful broth to savor with each bite. It’s a fantastic choice for gatherings, family dinners, or anytime you want a comforting meal that feels special but isn’t fussy to prepare.

Variations

I love experimenting with this Instant Pot Birria with Toasted Ancho and Guajillo Chiles Recipe by customizing it to match my mood or dietary needs. For example, if I want a leaner option, I sometimes swap the beef shoulder for beef brisket or even chuck steak, both of which still become tender and flavorful after pressure cooking. If you prefer chicken, skin-on bone-in thighs work beautifully here to keep the birria moist and rich.

For gluten-free diners, this recipe is naturally free of gluten, but I always double-check labels on canned tomatoes and broth to be sure. If you want to try a vegan twist, substituting jackfruit or hearty mushrooms paired with vegetable broth and adjusting spices can create a delicious plant-based version that retains the signature flavors of the spices and toasted chiles.

If you don’t have an Instant Pot, no worries! This birria can also be slow-cooked on low in a crockpot for 6 to 8 hours or simmered gently on the stovetop for several hours until the beef is tender. The flavor development might be even richer with slow cooking, but the Instant Pot’s speedy convenience is hard to beat when I’m short on time.

Storage and Reheating

Storing Leftovers

I store leftover birria in an airtight container in the refrigerator, which keeps well for 3 to 4 days. I prefer glass containers because they don’t absorb odors and are easy to reheat in the oven or microwave. Make sure to cover the stew well to prevent it from drying out or absorbing other fridge smells.

Freezing

This birria freezes wonderfully, making it a great meal prep option. I portion it into freezer-safe containers or heavy-duty zip-top bags and remove as much air as possible before sealing. It will keep well in the freezer for up to 3 months. When freezing, it’s best to freeze the shredded beef with some of the consommé to preserve moisture and flavor.

Reheating

To reheat, I gently warm the birria on the stovetop over low to medium heat, stirring occasionally until hot and bubbly. If it’s too thick, I add a splash of beef stock or water to loosen the sauce. I avoid microwaving for long periods as it can dry out the meat and unevenly heat the stew. If reheating frozen portions, I thaw overnight in the fridge first for best texture and flavor.

FAQs

Can I make this recipe with other types of meat?

Absolutely! While beef shoulder or chuck roast is traditional and gives the best balance of tenderness and flavor, you can use beef brisket, short ribs, or even chicken thighs as substitutes. Just adjust the cooking time accordingly—chicken usually needs less time under pressure.

What if I can’t find dried ancho or guajillo chiles?

If those specific chiles aren’t available, look for other mild to medium dried red chiles like pasilla or New Mexico chiles. The flavor will vary slightly, but you can still achieve a delicious smoky and aromatic sauce by toasting and soaking the chiles properly.

How spicy is this birria?

This version has a mild to moderate heat level because ancho and guajillo chiles are more smoky and fruity than fiery hot. If you want more spice, you can add a couple of dried arbol chiles or a pinch of cayenne pepper when blending the sauce.

Can I prepare the sauce ahead of time?

Yes! The chile sauce can be made a day ahead and refrigerated. This actually helps the flavors deepen. When you’re ready to cook, just blend the sauce again and proceed with browning the meat and using the Instant Pot as instructed.

What do I do with the reserved fat from the birria?

The reserved fat is pure gold for flavor! I use it to dip tortillas before toasting or frying them to make birria tacos extra delicious. It adds richness, helps crisp the tortillas, and enhances the overall taste experience.

Conclusion

I truly hope you give this Instant Pot Birria with Toasted Ancho and Guajillo Chiles Recipe a try because it has become one of my go-to dishes for sharing warmth, comfort, and amazing flavor with loved ones. The way the tender beef and smoky chile sauce come together is nothing short of magical. Once you make it, I bet it will become a favorite in your own kitchen too!