Keto Instant Pot Beef Birria

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    45 min

  • ready time

    ready time

    1 h 5 min

Keto Instant Pot Beef Birria

This spicy dish can be eaten as a soup topped with freshly diced onions and chopped cilantro or the tender beef eaten on top of keto tortillas and topped with salsa. The dish can utilize frozen and tough cuts of beef, thanks to a pressurized cooker, the dish can be cooked in 45 minutes. The sauce is flavored with charred onions, garlic, tomatoes, toasted spices and dried ancho and pasilla peppers.

  • Net Carbs

    4.3 g

  • Fiber

    2 g

  • Total Carbs

    6.4 g

  • Protein

    53.6 g

  • Fats

    16.2 g

382 cals

Keto Instant Pot Beef Birria

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Ancho Peppers, Dried

    Ancho Peppers, Dried

    2 each

  • Pasilla Peppers, Dried

    Pasilla Peppers, Dried

    2 each

  • White Onion

    White Onion

    1 small

  • Cherry Tomato

    Cherry Tomato

    12 cherry

  • Garlic

    Garlic

    8 clove

  • Cumin, Seed

    Cumin, Seed

    1 tablespoon, whole pieces

  • Cinnamon Stick Whole

    Cinnamon Stick Whole

    1 x 1 stick

  • Marjoram, Dried

    Marjoram, Dried

    1 teaspoon

  • Chipotle Chili Powder by Morton & Bassett

    1 tsp

  • Whole Black Peppercorns by Tone's

    Whole Black Peppercorns by Tone's

    1 tsp

  • Bay Leaf

    Bay Leaf

    1 teaspoon

  • Parsley, Dried

    Parsley, Dried

    1 teaspoon

  • Roast Beef, Top Round, Visible Fat Eaten

    Roast Beef, Top Round, Visible Fat Eaten

    3 pound

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    2-½ tsp

  • Apple Cider Vinegar

    Apple Cider Vinegar

    2 tablespoon

Recipe Steps

steps 7

1 h 5 min

  • Step 1

    Remove the seeds and stems from the dried chilies. Place them in a small dry pan over medium-high heat. Turn them occasionally and cook until the chilies start to puff up. Remove chilies to a medium sized mixing bowl.
    Step 1
  • Step 2

    Slice the onion into strips and place those and whole cherry tomatoes and whole garlic cloves into the dry pan as well. Char the items on all sides and remove to the mixing bowl with the dried chilies.
    Step 2
  • Step 3

    Toast all the spices together until fragrant and add to the same mixing bowl.
    Step 3
  • Step 4

    Add 2 cups of boiling water to the mixing bowl and allow chilies to hydrate for 5 minutes. Push them down into the water to make sure they are submerged.
    Step 4
  • Step 5

    In the meantime, cube the beef into large pieces, about 2” x 2” pieces and place in the bottom of an instant pot. Add the salt.
    Step 5
  • Step 6

    Puree the dried chilies and spices together with a stick blender. If eating this dish as a soup, strain this mixture before adding to the beef. Pour onto the beef.
    Step 6
  • Step 7

    Set the pressure cooker on high and cook for 45 minutes. Then allow for natural release. Once the steam has released add the apple cider vinegar and taste. Add more salt to your liking.
    Step 7

Comments 1

  • Anonymous

    Anonymous 3 years ago

    It’s like a fancy chili! Delicious.