Instant Pot Birria Ramen

Ingredients

• 4guajillo chillies
• 1 kg (2 lb)oxtail
• 1onion, halved
• 1 whole headgarlic, halved
• 1 largecarrot, roughly chopped
• 2celery sticks, roughly chopped
• 5bay leaves
• 2 tsporegano
• 1 tspcumin
• 4chipotles in adobo sauce
• 2 tspsalt
• 1 tsppepper
• a large pinchsugar
• 1.4 litres (6 cups)beef stock
• 500 g (1 lb)ramen noodles
• 4–6boiled eggs
• to tastesliced jalapeño
• to tastechopped red onion
• to tastefinely chopped coriander
• a splashvegetable oil
• 2 tbspadobo sauce

Instructions

1. 1

   Soak the chillies

   Cover the dried guajillo chillies with boiling water and leave them to soak for 20 minutes. Drain them before adding to the pot.

2. 2

   Season the oxtail

   Set the Instant Pot to sauté and season the oxtail generously with salt.

3. 3

   Brown the meat

   Add a splash of vegetable oil and sear the oxtail until golden brown on all sides.

4. 4

   Add the aromatics

   Add the onion, garlic, carrot, celery, bay leaves, oregano and cumin. Drain the chillies and add them with the chipotles and 2 tbsp adobo sauce. Pour in the beef stock, then season with salt, pepper and a large pinch of sugar.

5. 5

   Pressure cook

   Secure the lid and cook on high pressure for 1 hour.

6. 6

   Release pressure

   Quick-release the pressure, then lift the meat out of the broth.

7. 7

   Shred the beef

   Shred the meat and discard the bones and any excess fat.

8. 8

   Blend the broth

   Blend the birria broth until smooth, then pass it through a fine-mesh sieve.

9. 9

   Assemble the bowls

   Put cooked noodles into large serving bowls and add the shredded beef. Pour over the birria consommé, then garnish with a jammy boiled egg, sliced jalapeño and chopped red onion before serving.

What is birria ramen?

Birria is a Mexican meat dish known for its richly seasoned broth, while ramen is a Japanese noodle soup. This bowl brings the two together, using the birria-style oxtail and consommé as the base for ramen noodles.

Here, pressure cooking makes the oxtail tender in a relatively short time, and blending and straining the cooking liquid gives the broth a smooth finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 594 calories, 36g protein, 54g carbs, 26g fat.

The ramen noodles supply most of the carbohydrates, while oxtail contributes protein and much of the fat. Stock and the other ingredients also contribute to the bowl's overall flavour and nutrition; serve it with vegetables or salad for a more balanced plate.

The chile and spice base

Guajillo chillies: soaking softens them so they can blend into the broth. Chipotles in adobo add a smoky, savoury note, with the adobo sauce reinforcing that flavour.

Aromatics: onion, garlic, carrot and celery round out the stock, while oregano, cumin, bay leaves, pepper and a pinch of sugar build a layered seasoning. Keep the listed salt in mind when seasoning the meat and broth.

Browning the oxtail

Sear the meat on all sides in the sauté setting before adding the liquid. A golden surface gives the broth a deeper, roasted flavour.

Work in batches if the pieces do not fit comfortably in the pot; crowded meat can release moisture and brown less evenly.

Pressure cooking and shredding

The recipe cooks the oxtail on high pressure for 1 hour, after the aromatics and stock go into the pot. Follow the Instant Pot's directions for sealing and quick release.

Once the meat is out of the broth, remove the bones and any excess fat as you shred it. The meat should be tender enough to pull apart; if it is not, return it to the pot and continue cooking until tender.

A smooth, savoury consommé

Blend the broth until smooth, then strain it through a fine-mesh sieve to catch the remaining solids. Take care when handling hot liquid and blend in batches if needed.

The finished broth should pour easily over the noodles and beef. Taste it before serving and adjust the seasoning if needed.

Noodles and toppings

Cook the ramen noodles separately, then add them to the bowls before pouring over the consommé. This keeps the noodles from sitting in the broth while the rest of the dish is being assembled.

Egg: the recipe uses boiled eggs, with a jammy yolk suggested for serving. Jalapeño and red onion add a fresh, sharp contrast; coriander is listed among the ingredients as another finishing touch.

Serving the bowls

Serve the ramen straight away while the broth is hot and the noodles are freshly cooked. Arrange the shredded beef over the noodles, then ladle on enough consommé to coat them well.

For a fuller meal, add a simple side of vegetables or a crisp salad. Keep extra jalapeño and red onion at the table so everyone can adjust their bowl.

Recipe notes & tips

• Soak the guajillo chillies for the full 20 minutes so they soften before blending.
• Brown the oxtail in batches if needed to give the pieces room to sear.
• Quick-release the pressure as directed, keeping hands and face away from escaping steam.
• Blend hot broth in batches and follow your blender's guidance for hot liquids.
• Strain the broth before assembling the bowls for a smoother texture.
• Cook the noodles separately and add them to the bowls just before serving.

Variations

• Adjust the heat: use fewer chipotles or less jalapeño for a milder bowl.
• Add extra greens: serve with cooked greens alongside or in the bowl.
• Change the noodles: use another ramen noodle type that suits your preference.
• Make it more aromatic: add extra coriander as a fresh garnish.
• Add more egg: serve each bowl with an additional boiled egg if desired.

Common mistakes to avoid

• Crowding the pot: the oxtail may steam instead of browning; sear it in batches.
• Skipping the soak: firm dried chillies are harder to blend; soak them for 20 minutes.
• Overfilling the blender: hot broth can spill; blend smaller batches and follow the appliance guidance.
• Leaving out the straining: bits of chile and aromatics remain in the liquid; pass the blended broth through a fine-mesh sieve.
• Cooking noodles in the broth: they can absorb too much liquid while you assemble; cook them separately as directed.
• Serving without tasting: seasoning can vary with the stock; taste the broth and adjust before serving.

How to store

Store leftover broth, beef and noodles separately in covered containers in the fridge and use within 3 days. Reheat the broth and beef until steaming hot, and cook or reheat the noodles separately so they do not become overly soft.

Frequently asked questions