Birria Ramen with Beef in the Pressure Cooker
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.
- Prep Time: 30
- Cook Time: 75
- Total Time: 105
- Yield: 6 servings 1x
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican-Inspired
Ingredients
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)
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