Birria Ramen with Beef in the Pressure Cooker

Make incredibly flavorful Birria Ramen with tender shredded beef using your pressure cooker. This recipe simplifies the classic Mexican stew into a quick, satisfying noodle dish perfect for any night of the week. Enjoy rich, deep flavors with minimal effort.

Gather these ingredients for an unforgettable Birria Ramen experience.

• 1 whole Onion, roughly chopped
• 3 cups Water
• 2 Beef bouillon cubes
• 2 tablespoons Garlic powder
• 1 tablespoon Onion powder
• 1 tablespoon Oregano
• 1 tablespoon Ground cumin
• 1 tablespoon Adobo seasoning, or seasoning salt
• 1 tablespoon Chili powder
• 7 dried Guajillo chiles
• 4 dried Arbol chiles, (optional because they are spicy)
• 3 Roma tomatoes
• 3 cloves Garlic
• 2 whole Cloves, optional but recommended
• 2 Bay leaves
• 1/2 tablespoon Oregano
• 1 teaspoon Ground cumin
• 1/2 teaspoon Ground cinnamon
• 1 tablespoon Salt, adjust to taste
• 2 Limes, juiced
• 1 cup Onions, diced (to garnish)
• 1 cup Cilantro, chopped (to garnish)
• 6 packs Ramen noodles, discard season packet

Customize your Birria Ramen with these easy swaps and tips.

• Beef Chuck Roast: A well-marbled cut like chuck roast becomes incredibly tender when slow-cooked. For a leaner option, consider beef brisket.
• Dried Chiles: Guajillo chiles provide a mild, fruity flavor. Ancho chiles can be used as a substitute for guajillo. For more heat, increase the arbol chiles or add a pinch of cayenne pepper.
• Ramen Noodles: Use your favorite brand of instant ramen noodles. Ensure you discard the seasoning packets, as they are not needed for this recipe. Fresh ramen noodles can also be used if available.
• Vegetarian/Vegan Option: For a vegetarian version, omit the beef and use a hearty vegetable broth. Jackfruit or seasoned mushrooms can be used as a meat substitute. Ensure your bouillon is vegetarian.
• Seasoning Salt: If you don’t have Adobo seasoning, a good quality seasoning salt will work well.
• Lime Juice: Freshly squeezed lime juice is best, but bottled lime juice can be used in a pinch.

1. Prepare the Beef: Season the beef chuck roast generously on all sides with garlic powder, onion powder, oregano, cumin, adobo seasoning, and chili powder. Rub the seasonings in well.
2. Sear the Beef: Place your pressure cooker on the sauté function. Add the seasoned beef roast and sear each side for 3 minutes until browned.
3. Pressure Cook the Beef: Add the chopped onion and 3 cups of water to the pressure cooker. Add the beef bouillon cubes. Secure the lid, set to the meat/stew mode, and cook for 1 hour.
4. Shred the Beef: Carefully release pressure according to your cooker’s instructions. Remove the roast from the pressure cooker and place it in a large bowl or on a cutting board. Use two forks or your hands to shred the beef.
5. Prepare the Consomé Base: While the beef is cooking, cut the guajillo and arbol chiles lengthwise, removing and discarding the stems and seeds.
6. Boil Consomé Ingredients: In a stockpot, combine the deseeded chiles, Roma tomatoes, 3 cloves of garlic, cloves (if using), bay leaves, 1/2 tablespoon oregano, 1 teaspoon cumin, 1/2 teaspoon cinnamon, and 1 tablespoon salt. Cover with about 3-4 cups of water.
7. Simmer the Consomé: Bring the mixture to a rapid boil for 10 minutes. Remove the pot from the heat and let it cool to room temperature.
8. Strain the Consomé: Carefully remove the bay leaves and cloves. Transfer the chile and tomato mixture to a blender with about 1 cup of the cooking liquid. Blend on high for 1-2 minutes until completely smooth.
9. Fine Strain the Consomé: Pour the blended mixture through a fine-mesh sieve into another clean stockpot. Use a spoon to push the mixture through, extracting as much liquid and flavor as possible.
10. Add More Liquid: Add the remaining cooking liquid to the sieve, and push it through with a spoon to extract any remaining flavor. Stir in 3-4 additional cups of water. You’re looking for a flavorful broth.
11. Boil Ramen Noodles: Bring 6-8 cups of water to a rapid boil in a separate pot. Add the ramen noodles and cook according to package directions until al dente, typically 7-10 minutes.
12. Drain Noodles: Drain the water from the cooked ramen noodles.
13. Assemble the Ramen Bowls: Divide the cooked ramen noodles among serving bowls. Ladle the hot consomé over the noodles, ensuring they are well-covered.
14. Add Beef and Garnish: Top each bowl with a generous portion of the shredded birria beef. Garnish with diced onions, chopped cilantro, and a fresh squeeze of lime juice.

• Not Straining the Consomé Enough: Pushing the chile mixture through a fine-mesh sieve is crucial for a smooth, restaurant-quality broth. Don’t skip this step or use a sieve with large holes.
• Overcooking the Ramen Noodles: Ramen noodles can become mushy if overcooked. Cook them just until they are al dente, meaning they still have a slight bite. They will continue to cook slightly in the hot broth.
• Skipping the Searing Step: Searing the beef in the pressure cooker before cooking adds a depth of flavor to the broth. This Maillard reaction is essential for a rich taste.

• Spicy Bomb: Add a tablespoon or two of your favorite hot sauce to the consomé for an extra kick.
• Smoky Birria Ramen: Toss a piece of chipotle pepper in adobo sauce into the pot when boiling the consomé ingredients for a smoky flavor.
• Queso Fundido Topping: Melt some shredded Oaxaca cheese or Monterey Jack cheese on top of the ramen for a cheesy, decadent twist.

• Serve with extra lime wedges on the side.
• Offer a small dish of pickled red onions or jalapeños for added tang and spice.
• A side of warm corn tortillas can be perfect for dipping into any leftover consomé.

Can I make this ahead?

Yes, you can make the shredded beef and the consomé up to 3-4 days in advance. Store them separately in airtight containers in the refrigerator. Cook the ramen noodles fresh just before serving to prevent sogginess.

How do I store leftovers?

Leftovers can be stored in airtight containers in the refrigerator for 3-4 days. For longer storage, freeze the consomé and beef for up to 3 months.

Birria Ramen with Beef in the Pressure Cooker offers an incredible fusion of rich Mexican flavors and comforting ramen. This recipe proves you can achieve deep, satisfying taste with the convenience of a pressure cooker, making it a perfect weeknight meal that feels special.

Birria Ramen with Beef in the Pressure Cooker

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A rich and flavorful Mexican-inspired ramen made with tender shredded beef, aromatic spices, and comforting ramen noodles. Perfect for a quick weeknight meal with deep, savory notes.

• Author: basma
• Prep Time: 30
• Cook Time: 75
• Total Time: 105
• Yield: 6 servings 1x
• Category: Dinner
• Method: Pressure Cooking
• Cuisine: Mexican-Inspired

Ingredients

Scale 1x2x3x

1 whole Onion (roughly chopped)
3 cups Water
2 Beef bouillon cubes
2 tablespoons Garlic powder
1 tablespoon Onion powder
1 tablespoon Oregano
1 tablespoon Ground cumin
1 tablespoon Adobo seasoning (or seasoning salt)
1 tablespoon Chili powder
7 dried Guajillo chiles
4 dried Arbol chiles (optional)
3 Roma tomatoes
3 cloves Garlic
2 whole Cloves (optional)
2 Bay leaves
1/2 tablespoon Oregano
1 teaspoon Ground cumin
1/2 teaspoon Ground cinnamon
1 tablespoon Salt
2 Limes (juiced)
1 cup Onions (diced, for garnish)
1 cup Cilantro (chopped, for garnish)
6 packs Ramen noodles (discard seasoning packet)
1 Beef chuck roast (impact weight, ~3–4 pounds)

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Instructions

Pat beef dry and sear in hot oil until browned on all sides
Add chopped onion, water, bouillon cubes, garlic powder, onion powder, oregano, cumin, adobo seasoning, chili powder, bay leaves, cloves, and cinnamon to pressure cooker
Blend soaked guajillo/chile arbol, Roma tomatoes, and garlic into chunky consommé
Add consommé to pressure cooker with beef
Pressure cook for 40-45 minutes
Rest beef 15 minutes, shred, then simmer soup
Cook ramen noodles separately
Garnish with lime juice, onions, cilantro, and season to taste

Notes

Adjust salt to preference
Optional: Add avocado or kimchi for garnish
Sofrito step optional to expedite prep

Nutrition

• Serving Size: 1 bowl of ramen
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 8g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg