Instant Pot Birria (The Easy Way)

There are two kinds of people when it comes to birria:
The ones who romanticize the all-day process… and the ones who actually have a life.

At Rex | Living, we aim for something in between.

Because yes—birria should be rich, layered, and deeply satisfying. But it should also be something you can make on a random Tuesday without canceling your entire existence.

So this is birria, reimagined:
Fast, flavorful, and built on a spice blend that does the heavy lifting for you.

The Philosophy (Because It Matters)

This isn’t about cutting corners—it’s about choosing the right corners to cut.

We’re using the Instant Pot to compress time, not flavor.
We’re building depth with a custom spice blend that leans warm, smoky, and just slightly unexpected (hello, cinnamon and cloves).
And we’re finishing it in a way that feels indulgent but still completely doable.

This is comfort food—with standards.

Ingredients

The Meat

• 2–3 lbs chuck steak or similar (look for good marbling)

The Spice Blend

• 1 tsp ground sage

• 1 tsp crushed red pepper

• 1 tsp ground cloves

• 1 tbsp cumin

• 1 tbsp cinnamon

• ½ tsp smoked paprika

The Base

• 1 can diced tomatoes

• 1 can chipotle peppers in adobo sauce

• 1 cup carrots (chopped)

• 1 medium onion (chopped)

• 10 cloves garlic (chopped—yes, ten. Trust the process)

The Liquid

• 1½ tbsp bouillon paste

• 4 cups water

Step 1: Sear Like You Mean It

Start with your chuck steak and a very hot skillet.

We’re not gently warming anything here—you want a hard, aggressive sear.
That deep brown crust? That’s flavor. That’s foundation. That’s what separates “pretty good” from “I need to sit down after this.”

Sear all sides, then set aside.

Step 2: Build the Flavor Base

Into the Instant Pot, add:

• Tomatoes

• Chipotle peppers in adobo

• Carrots

• Onion

• Garlic

• All of your spices

This is where things start to smell like you know what you’re doing.

The chipotle brings heat and smokiness.
The cinnamon and cloves bring warmth and depth.
The cumin grounds everything so it doesn’t feel like a science experiment.

Step 3: Pressure = Flavor

Add:

• The seared meat

• Bouillon paste

• 4 cups water

Seal it up and cook on high pressure for 1 hour.

And then… walk away.
No babysitting. No stirring. No existential crisis over whether it’s “done enough.”

The Instant Pot handles it.

Step 4: Shred + Assemble

Once it’s done, release the pressure and shred the meat.

At this point, you’ve got:

• Tender, fall-apart beef

• A rich, smoky broth (your consommé)

• A kitchen that smells like you’ve been cooking all day (you haven’t)

Step 5: Make It a Quesadilla (Trust Me)

Take that shredded meat and turn it into quesadillas.

Crisp tortilla.
Melted cheese.
Rich, spiced beef.

And if you’re doing it right—you dip it back into that broth.

This is the moment. This is why we did all of this.

Make It Yours

Here’s the part where I give you permission you don’t actually need:

Adjust it.

• Want it spicier? Add more chipotle or red pepper

• Want it richer? Use less water or add a bit more bouillon

• Want it brighter? Finish with lime or fresh herbs

Recipes are guidelines. Taste is personal.

Final Thought

Because at the end of the day, this isn’t just about birria.

It’s about making something that feels a little elevated… without making your life harder than it needs to be.

That’s the balance.

Effortless. Intentional. And really, really good.

If you make this, you already know—
you’ve officially upgraded your weeknight.