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Instant Pot Birria Ramen Recipe

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4.3 from 12 reviews

This Instant Pot Birria Ramen recipe combines rich, flavorful birria broth with tender shredded oxtail and traditional ramen noodles, creating a comforting fusion dish featuring Japanese and Mexican influences. The broth is deeply savory, enhanced by dried guajillo chiles, chipotles in adobo, and aromatic vegetables, all cooked together under high pressure for an hour. Served with boiled eggs, jalapeños, red onion, and cilantro, this hearty bowl is perfect for a satisfying dinner.

  • Author: Zara
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Japanese, Mexican

Ingredients

Broth Ingredients

  • 4 guajillo chiles
  • 2 lb (1 kg) oxtail
  • 1 onion, halved
  • 1 whole head of garlic, halved
  • 1 large carrot, roughly chopped
  • 2 celery sticks, roughly chopped
  • 5 bay leaves
  • 2 tsp oregano
  • 1 tsp cumin
  • 4 chipotles in adobo sauce
  • 2 tsp salt, plus extra for seasoning
  • 1 tsp pepper
  • large pinch of sugar
  • 6 cups beef broth / beef stock

For the Ramen

  • 1 lb (500 g) ramen noodles
  • 4-6 boiled eggs
  • sliced jalapeño, to taste
  • chopped red onion, to taste
  • finely chopped cilantro, to taste

Instructions

  1. Soak Chiles: Soak the dried guajillo chiles in boiling water for 20 minutes until softened, then drain.
  2. Sear Oxtail: Set the Instant Pot to the sauté function. Season the oxtail generously with salt and sear it in a splash of vegetable oil until golden brown on all sides. This seals in flavors and adds depth to the broth.
  3. Add Aromatics and Spices: Add the halved onion, garlic, roughly chopped carrot and celery, bay leaves, oregano, and cumin to the pot. Drain the soaked guajillo chiles and add them along with the chipotles and 2 tablespoons of adobo sauce from the chipotles container.
  4. Add Broth and Season: Pour in the beef broth and season the mixture with salt, pepper, and a large pinch of sugar to balance the flavors.
  5. Pressure Cook: Seal the Instant Pot lid and cook on high pressure for 1 hour to tenderize the oxtail and develop a rich, flavorful broth.
  6. Release Pressure and Remove Meat: Perform a quick release of the pressure, then carefully remove the meat from the broth.
  7. Shred Meat: Shred the beef from the oxtail, discarding bones and any excess fat for a clean texture.
  8. Blend and Strain Broth: Blend the birria broth until smooth, then strain it through a fine mesh sieve to achieve a silky consommé texture.
  9. Cook Noodles: Cook the ramen noodles according to package instructions until al dente, then drain.
  10. Assemble Bowls: Divide cooked noodles into large serving bowls. Top with shredded beef, then ladle the hot birria consommé over the top.
  11. Garnish and Serve: Garnish each bowl with a jammy boiled egg, sliced jalapeño, chopped red onion, and cilantro. Serve immediately for a comforting, flavorful dinner.

Notes

  • To reduce sodium, adjust the added salt and use low-sodium beef broth.
  • For extra heat, add more chipotles or fresh jalapeños.
  • The shredded beef can be reserved and used as a filling for tacos or quesadillas.
  • Ensure to strain the broth to remove any solids for a smooth, clean ramen consommé.
  • If an Instant Pot is unavailable, the broth and meat can be slow-cooked for 6-8 hours until tender.

Find it online: https://zaracooking.com/instant-pot-birria-ramen-recipe/