Instant Pot Birria Bombs Recipe – Bold Flavor, Half the Time
Instant Pot Birria Bombs are a bold twist on a Mexican classic — juicy shredded beef, rich consommé, and melty cheese all wrapped in crispy golden tortillas. Made in just 90 minutes using a pressure cooker, this recipe captures the deep, comforting flavor of traditional birria without the all-day simmer. It’s the perfect blend of speed, soul, and serious crunch — ideal for weeknight dinners or anytime cravings hit.
Equipment
- Instant Pot Used for pressure cooking, sautéing, and building consommé.
- Blender For blending chili sauce.
- Skillet (Dry Pan) For toasting dried chilies.
- Skillet (Frying Pan) For frying birria bombs.
- Spatula To press and seal the bombs while frying.
- Tongs or Forks Used to flip while frying and to shred beef.
- Bowl For soaking chilies.
- Paper Towels For draining fried bombs.
- Cutting board + Knife For prepping onion, tomatoes, and garlic. (Implied in step-by-step)
Ingredients
- 2.5 – 3 lbs Beef chuck roast Rich, fatty cut that stays juicy under pressure
- 4–5 pods Dried guajillo chilies Base chili – earthy & slightly sweet
- 2–3 pods Dried ancho chilies Adds depth and dark, smoky heat
- 1 large Onion Roasted – gives sweetness and body
- 6–8 cloves Garlic Essential backbone of the flavor
- 2 medium Roma tomatoes For richness and mild acidity in consommé
- 1 tbsp Apple cider vinegar Brightens the sauce and cuts heaviness
- 1 tsp Ground cumin Warm, nutty spice for depth
- 1 tsp Mexican oregano Earthy, aromatic herb
- 1 pinch Clove (ground or whole) Optional — adds that authentic birria layer
- 2 Bay leaves Simmering aroma
- 2–2.5 cups Beef broth or water Cooking liquid + consommé base
- as need as need Corn tortillas To wrap the bombs
- 1.5 – 2 cups Oaxaca or mozzarella cheese Melty, stringy core
- as needed as needed Neutral oil (avocado/canola) To get that golden, crispy shell
- to taste as needed Salt + black pepper Always season to taste
Instructions
- Remove stems and seeds from guajillo and ancho chilies. Toast them in a dry skillet over medium heat for 30–45 seconds per side until aromatic. Don’t burn them.
- Transfer toasted chilies to a bowl and soak in hot water for 15–20 minutes until soft.
- Set Instant Pot to Sauté. Add oil and sear beef chunks in batches until deeply browned on all sides. Remove and set aside.
- In a blender, combine soaked chilies, roasted onion, garlic, tomatoes, apple cider vinegar, cumin, oregano, and clove. Blend until smooth.
- Pour the chili sauce into the Instant Pot to deglaze, scraping up the browned bits. Add seared beef, broth or water, bay leaves, salt, and pepper.
- Close the Instant Pot lid, seal the valve, and pressure cook on High for 45 minutes. Let it naturally release for 15–20 minutes.
- Open the lid and shred the beef with two forks directly in the consommé.
- Warm corn tortillas. On each, add shredded beef, a spoonful of consommé, and shredded cheese. Fold and seal into half-moon shapes.
- Heat oil in a skillet over medium-high. Fry birria bombs seam side down for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Serve hot with a side of consommé for dipping. Optionally garnish with chopped cilantro, diced onions, or lime.