Instant Pot Birria Ramen Recipe

I love recipes that borrow the best parts from different food traditions, and this Instant Pot Birria Ramen has become one of those meals I keep craving. It gives me everything I want in one bowl. Rich broth, tender shredded beef, chewy ramen noodles, and a soft egg that makes every spoonful even better.

The first time I tried making birria at home, I expected it to take forever. I always thought a broth with this much flavor had to simmer all day. Once I started using my Instant Pot, I realized I could get that deep, comforting taste without giving up an entire afternoon.

What makes this recipe special to me is how satisfying it feels without being complicated. Birria already has an incredible broth, so pairing it with ramen noodles just makes sense. Every bite soaks up all those smoky, savory flavors.

I also like that this recipe leaves room for small changes. Sometimes I add extra jalapeños because I want more heat. Other days I throw in sliced cabbage from the fridge because I hate wasting vegetables. It never feels like there’s only one right way to enjoy it.

What’s Inside This Bowl and Why I Love It

Birria is a Mexican stew that’s traditionally cooked until the meat becomes incredibly tender inside a rich broth called consommé. Ramen comes from Japan and is known for its springy noodles served in flavorful soup with different toppings.

Putting them together creates something that honestly feels like comfort food at its best. The smoky chiles give the broth plenty of depth while the ramen noodles soak up every bit of flavor.

I use beef for this version because I love how rich it becomes after pressure cooking. Oxtail gives the broth extra body, but I’ve also made this recipe with chuck roast when that’s what I had available. Both work well.

One thing I learned after making this several times is not to rush the toppings. A jammy egg, fresh cilantro, crunchy onion, and sliced jalapeños completely wake up the rich broth. Without them the soup still tastes great, but the contrast makes every bowl much more interesting.

Ingredients I Used for the Recipe

• 4 dried guajillo chiles – soaked first to give the broth its deep color and mild smoky flavor.
• 2 pounds oxtail – creates incredibly tender shredded beef and a rich broth. Chuck roast also works well.
• 1 large onion, halved – adds sweetness while everything cooks.
• 1 whole head of garlic, halved – gives the broth lots of savory flavor.
• 1 large carrot, roughly chopped – balances the smoky chiles with a little natural sweetness.
• 2 celery stalks, roughly chopped – builds flavor in the broth.
• 5 bay leaves – add extra depth while cooking.
• 2 teaspoons dried oregano – gives the broth an earthy flavor.
• 1 teaspoon ground cumin – adds warmth without overpowering everything else.
• 4 chipotle peppers in adobo sauce – bring smoky heat.
• 2 tablespoons adobo sauce – deepens the overall flavor.
• 6 cups beef broth – forms the base of the consommé.
• 2 teaspoons salt – seasons the stew.
• 1 teaspoon black pepper – adds gentle spice.
• 1 large pinch sugar – balances the smoky and spicy flavors.
• 1 pound ramen noodles – the heart of the finished bowl.
• 4 to 6 soft-boiled eggs – make the ramen extra comforting.
• Sliced jalapeños – for fresh heat.
• Chopped red onion – adds crunch and brightness.
• Finely chopped cilantro – freshens every bite.
• Lime wedges – optional, but I almost always squeeze one over the bowl before eating.

How to Make Instant Pot Birria Ramen

Step 1 – Soak the Chiles

Place the dried guajillo chiles in a bowl and cover them with boiling water. Let them soak for about 20 minutes until softened. Drain them once they’re ready.

I used to skip this step once because I thought the Instant Pot would soften them anyway. The broth wasn’t nearly as smooth, so now I always take the extra few minutes.

Step 2 – Brown the Beef

Turn the Instant Pot to the sauté setting and add a splash of vegetable oil. Season the oxtail generously with salt, then brown every side until nicely golden.

Don’t rush this part. Those browned bits on the bottom of the pot become part of the broth later and really boost the flavor.

Step 3 – Add Everything Else

Add the onion, garlic, carrot, celery, bay leaves, oregano, cumin, softened guajillo chiles, chipotle peppers, adobo sauce, beef broth, pepper, sugar, and the remaining salt.

At this point the pot already smells incredible, even before pressure cooking starts.

Step 4 – Pressure Cook

Lock the lid and cook on High Pressure for 1 hour.

Once cooking finishes, carefully perform a quick pressure release according to your Instant Pot instructions.

Step 5 – Shred the Beef

Remove the beef from the broth. Pull the meat apart with two forks and discard the bones along with any large pieces of fat.

This is usually when I sneak a few bites. The meat is almost impossible to resist.

Step 6 – Blend the Broth

Transfer the broth to a blender and blend until completely smooth.

Pour it through a fine mesh strainer afterward. This gives the consommé a silky texture that feels much nicer with the noodles.

Step 7 – Cook the Noodles

While the broth is ready, cook the ramen noodles according to their package directions.

I don’t cook them directly in the broth because they continue soaking up liquid. Keeping them separate helps the leftovers taste better too.

Step 8 – Build the Bowls

Divide the cooked ramen noodles between serving bowls. Add plenty of shredded beef before pouring the hot birria broth over everything.

Finish each bowl with a jammy egg, sliced jalapeños, chopped red onion, cilantro, and a squeeze of fresh lime if you like.

That first spoonful always reminds me why this recipe stays in my regular dinner rotation.

Tips

• Sear the beef well because it gives the broth much richer flavor.
• Don’t skip blending and straining the broth if you want a smooth consommé.
• Cook the ramen separately instead of inside the broth.
• Add the fresh toppings right before serving so they stay crisp.
• Chuck roast works well if you can’t find oxtail.
• Ancho chiles make a good substitute if guajillo chiles aren’t available.
• Adjust the number of chipotle peppers depending on how spicy you want the broth.
• If the broth tastes too rich, a squeeze of fresh lime balances everything beautifully.
• Store the broth and noodles separately whenever possible.
• Don’t throw away leftover birria. It tastes even better the next day.

A Few Things I Learned After Making It More Than Once

I used to think ramen needed dozens of toppings to feel complete. After making this recipe several times, I realized the broth is really the star. Everything else simply supports it.

If I’m making this for friends, I set all the toppings on the table so everyone builds their own bowl. Someone always adds extra cilantro. Someone always piles on jalapeños. It makes dinner feel relaxed instead of formal.

Another thing I noticed is that this soup actually tastes even richer the next day. The broth develops even more flavor overnight. The only downside is the noodles. They keep soaking up liquid, so I usually store them separately.

The birria itself keeps well in the refrigerator for about four days. I’ve frozen the broth and shredded beef for up to three months without any problems. When I’m ready for dinner again, I just thaw the broth, cook fresh ramen noodles, and it almost tastes like I made it from scratch that day.

I also get asked whether this has to be made in an Instant Pot. It doesn’t. A slow cooker or a regular pot on the stove both work. The stovetop simply takes around 3 to 4 hours until the beef falls apart easily with a fork.

What surprised me most about this recipe wasn’t the flavor. I already expected it to taste good from the ingredient list. What surprised me was how comforting it felt on cold evenings. It’s filling without feeling heavy, and somehow every bowl disappears faster than I expect.

I don’t make this every week because it’s still a special meal to me. But whenever I have a little extra time and want something that feels homemade without spending all day cooking, this Instant Pot Birria Ramen is one of the first recipes I think about. It has become one of those dinners that everyone hopes will have leftovers, even though they rarely last that long.

Print Recipe

Instant Pot Birria Ramen Recipe

Author: Kelsey Perez Cooking Method: Instant pot Cuisine: Japanese, Mexican Courses: Dinner, Lunch

Difficulty: medium Prep Time 30 mins Cook Time 60 mins Rest Time 10 mins Total Time 1 hr 40 mins

Cooking Temp: High Pressure  C Servings: 6 Estimated Cost: $ 32 Calories: 685

Best Season: Fall, Winter, Spring

Description

This Instant Pot Birria Ramen combines tender shredded beef, smoky chile-infused consommé, springy ramen noodles, and classic ramen toppings into one comforting bowl. The Instant Pot creates deep, slow-cooked flavor in a fraction of the usual time, making this fusion recipe perfect for cozy family dinners or weekend meals.

Ingredients

Servings

For the Birria

• 4 dried guajillo chiles (seeded and soaked)
• 2 pounds oxtail (or beef chuck roast)
• 1 large onion (halved)
• 1 head garlic (halved)
• 1 large carrot (roughly chopped)
• 2 stalks celery (roughly chopped)
• 5 bay leaves
• 2 tsp dried oregano
• 1 tsp ground cumin
• 4 chipotle peppers in adobo
• 2 tbsp adobo sauce
• 6 cups beef broth
• 2 tsp salt (divided)
• 1 tsp black pepper
• 1 pinch granulated sugar
• 1 tbsp vegetable oil (for browning)

For Serving

• 1 pound ramen noodles (fresh or dried)
• 4-6 soft-boiled eggs (halved)
• 1 jalapeño (thinly sliced)
• ¹⁄₂ cup red onion (finely chopped)
• ¹⁄₄ cup fresh cilantro (chopped)
• 2 limes (cut into wedges)

Instructions

1. Soften the Chiles

   Cover the dried guajillo chiles with boiling water and soak for about 20 minutes until soft. Drain before using.

2. Brown the Beef

   Set the Instant Pot to Sauté. Add vegetable oil and brown the seasoned oxtail on all sides.

3. Add Remaining Ingredients

   Add onion, garlic, carrot, celery, bay leaves, oregano, cumin, softened chiles, chipotle peppers, adobo sauce, beef broth, salt, pepper, and sugar.

4. Pressure Cook

   Lock the lid and cook on High Pressure for 60 minutes. Perform a quick pressure release once cooking finishes.

5. Shred the Beef

   Remove the beef, discard bones and excess fat, then shred the meat with two forks.

6. Blend the Broth

   Blend the cooking liquid until smooth, then strain through a fine mesh sieve for a silky consommé.

7. Cook the Noodles

   Cook the ramen noodles according to the package directions. Drain well.

8. Assemble the Bowls

   Divide noodles among serving bowls. Top with shredded beef and ladle the hot birria broth over the noodles. Garnish with eggs, jalapeños, red onion, cilantro, and lime wedges.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 685kcal

% Daily Value *

Total Fat 35gg54%

Saturated Fat 13gg65%

Trans Fat 0.5gg

Cholesterol 175mgmg59%

Sodium 1220mgmg51%

Potassium 980mgmg29%

Total Carbohydrate 43gg15%

Dietary Fiber 4gg16%

Sugars 6gg

Protein 47gg94%

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Calcium 10% mg

Iron 32% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Brown the meat well. It creates a deeper, richer consommé.
• Blend and strain the broth. This gives the soup its silky texture.
• Cook noodles separately. They stay firmer and leftovers keep better.
• Customize the toppings. Add cabbage, radishes, avocado, or extra jalapeños.
• Store broth separately. Refrigerate up to 4 days or freeze for 3 months.

Keywords: Instant Pot Birria Ramen, birria ramen recipe, Mexican ramen, Instant Pot beef ramen, birria consommé, easy birria, fusion ramen, oxtail ramen