Cooking Instant Pot Birria is a breeze when you follow these straightforward steps:

1. Prepare the Chilies: Remove stems and seeds from the guajillo and ancho chilies. Heat water in a pot to a boil, then add the chilies. Let them soak for about 10-15 minutes until soft.

1. Make the Marinade: In a blender, combine soaked chilies, garlic, a chopped onion, apple cider vinegar, oregano, cumin, chili powder, black pepper, and salt. Blend until smooth.

1. Marinate the Meat: Combine the beef chuck roast and short ribs in a large bowl. Pour the marinade over the meat, ensuring it’s evenly coated. Cover and let it marinate for at least 30 minutes (or overnight for deeper flavor).

1. Sauté: Turn your Instant Pot to the sauté setting. Add a little oil, and once hot, add the marinated meat in batches. Sear on all sides until browned, then remove and set aside.

1. Deglaze Pot: Pour in 1 cup of beef broth and scrape up any browned bits from the bottom of the pot to prevent burning.

1. Pressure Cook: Return the meat to the pot. Add the remaining beef broth and the bay leaves. Close the lid and ensure the valve is set to sealing. Cook on high pressure for 1 hour.

1. Release the Pressure: Once cooking is complete, allow the Instant Pot to naturally release pressure for about 15 minutes. Then, quick release any remaining pressure.

1. Shred the Meat: Remove the meat and shred it using two forks. Discard any bones or excess fat.

1. Strain the Broth: Strain the broth through a fine sieve to remove solids, if desired, for a smoother texture.

1. Serve: Return the shredded meat to the pot, mixing it with the broth for added moisture and flavor.