Birria Ramen
Servings Prep Time
8 to 10Servings 20Minutes
Cook Time Passive Time
65Minutes 30Minutes
Servings Prep Time
8 to 10Servings 20Minutes
Cook Time Passive Time
65Minutes 30Minutes
Ingredients
Marinade
  • 1 white onionquartered
  • 10 garlic clovescrushed
  • 28oz whole peeled tomatoes
  • 3 bay leaves
  • 4 ancho chilesseeds removed
  • 6 guajillo chilesseeds removed
  • 1tbsp Mexican oregano
  • 1 cinnamon stick
  • 1tbsp cumin seed
  • 4cups beef stock
  • 2tbsp saltdivided
  • 2 ¼lbs boneless beef chuck or shoulderroom temperature
  • 1 ½cup Water
  • 1/3cup apple cider vinegar
  • 12oz ramen noodles
Toppings
  • 1 jalapenosliced
  • 4 limescut into wedges
  • 1 white onionminced
  • 1bunch cilantrotender stems and leaves, minced
  • 4-5 soft boiled eggshalved
Instructions
  1. Add the onion, garlic cloves, whole peeled tomatoes, bay leaves, ancho chiles, guajillo chiles, oregano, cinnamon, cumin seed, beef stock, and 1 tbsp salt to the inner pot. Pressure cook on High for 5 minutes.
  2. Allow the steam to naturally release for 10 minutes. After 10 minutes, flip the valve to release any remaining steam. Pour the sauce into a blender and blend until smooth.
  3. Clean the inner pot. Preheat on the Saute function for 10 minutes. Season the meat with the remaining salt and sear for 5 minutes on each side, or until golden brown.
  4. Press Cancel and pour the marinade in the pot with the meat along with the water. Pressure cook on High for 50 minutes. Allow the pressure to naturally release for 20 minutes. After 20 minutes, flip the valve to release the remaining pressure.
  5. Using a fork, gently shred the beef. Add the ramen noodles and apple cider vinegar to the pot with the finished birria.
  6. Press Cancel and then Saute for 5 minutes. Cover the pot with the lid and cook until the ramen is done, about 4-5 minutes. Season with additional salt to taste.
  7. Ladle the birria into bowls and top with sliced jalapeno, minced white onion, chopped cilantro, a soft-boiled egg, and a lime wedge.