Ever since I first tasted birria tacos from a little street stand in Jalisco, I’ve been hooked. But let’s be honest—traditional birria takes hours to simmer, and some days, that just isn’t realistic. That’s why I started making Instant Pot Birria Tacos, and let me tell you, they’ve completely changed taco night at our house.
This Instant Pot Birria Tacos recipe brings you all the deep, savory flavors of authentic birria—tender beef simmered in a rich blend of dried chiles, warm spices, and garlic—but in a fraction of the time. The Instant Pot works like a charm, transforming a humble cut of beef into fall-apart perfection in under two hours. No need to spend the whole day babysitting the stove!
What makes Instant Pot Birria Tacos so special isn’t just the juicy shredded meat or the spicy consommé for dipping (though both are absolutely swoon-worthy). It’s how the meat soaks into crispy, cheese-lined tortillas, creating that irresistible, golden crust that makes every bite unforgettable.
Whether you’re new to birria or already obsessed, this Instant Pot Birria Tacos recipe is the kind of dish that’ll have your friends and family begging for seconds—and the leftovers (if there are any!) taste even better the next day. Give it a try, and you’ll see just how magical a pressure cooker can be when it comes to Mexican comfort food.
The Story Behind These Instant Pot Birria Tacos
Birria tacos hold a special place in the heart of Mexican cuisine, especially in the region of Jalisco, where the dish originated. Traditionally, birria was lovingly made with goat meat, slow-cooked for hours over low heat to build that rich, deeply spiced flavor we all crave. These days, many home cooks (myself included!) turn to beef for a more approachable take—without compromising on authenticity.
The magic of Instant Pot Birria Tacos isn’t just in the meat—it’s in that luscious, flavorful consommé. Dipping tortillas into the oily surface before filling and crisping them gives birria tacos their signature golden crust and irresistible flavor. It’s messy in the best way and downright addictive.
Now, I know not everyone has time to spend an entire afternoon at the stove—and that’s exactly why I created this Instant Pot Birria Tacos version. It stays true to the layered spices and traditional method but brings the cooking time way down. Whether you’re planning a family dinner, weekend taco party, or just looking for flavorful leftovers to get you through the week, these Instant Pot Birria Tacos have you covered. You don’t need a special occasion to bring this kind of joy to the table—just your Instant Pot and a good appetite.
Jump to:
Ingredients
For the Birria:
- Beef chuck roast (cut into 2-inch pieces)
- Beef shank or short ribs (for extra richness)
- Olive oil
- Salt
- Black pepper
- White onion, quartered
- Head of garlic, top sliced off
- Bay leaves
- Cinnamon stick
- Oregano (preferably Mexican)
- Cumin
- Ground cloves
- Dried guajillo chiles, stemmed and seeded
- Dried ancho chiles, stemmed and seeded
- Dried chipotle chiles (optional, for extra heat)
- Fire-roasted diced tomatoes
- Apple cider vinegar
- Beef broth
- Brown sugar
For the Tacos:
- Corn tortillas (small size)
- Shredded Oaxaca or Monterey Jack cheese
- Chopped cilantro
- White onion, finely diced
- Limes, cut into wedges
For Serving:
- The strained consommé (birria broth)
- Salsa of your choice
- Avocado slices
See recipe card for quantities.
Ingredient Notes for Instant Pot Birria Tacos:
- Can't find beef shank? Use all chuck roast instead, but the mixed cuts create the perfect texture and fat content.
- For a leaner option, substitute chicken thighs and reduce cooking time to 25 minutes.
- If dried chiles aren't available, use 3-4 tablespoons of chile powder, but the flavor won't be quite as authentic.
Instructions
Prepare the Chiles and Season the Meat
- Heat a dry skillet over medium heat and lightly toast the dried chiles for 30-60 seconds per side. Be careful not to burn them as they'll become bitter.
- Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 15-20 minutes until softened.
- While the chiles are soaking, cut the beef into 2-inch chunks and pat dry with paper towels.
- Season the beef generously with salt and pepper on all sides.
- Turn your Instant Pot to SAUTÉ mode and add the olive oil.
- Working in batches to avoid overcrowding, brown the meat on all sides, about 3-4 minutes per batch.
- Remove the browned meat to a plate and set aside.
- Drain the soaked chiles, reserving about ½ cup of the soaking liquid.
Create the Sauce and Pressure Cook
- In a blender, combine the rehydrated chiles, soaking liquid, fire-roasted tomatoes, garlic cloves (removed from the head), half of the onion, cumin, oregano, cloves, and apple cider vinegar.
- Blend until completely smooth, about 1-2 minutes.
- Return all the browned meat to the Instant Pot.
- Pour the blended chile sauce over the meat.
- Add the beef broth, remaining onion quarters, bay leaves, cinnamon stick, and brown sugar.
- Stir gently to combine without washing off the browned exterior of the meat.
- Close the Instant Pot lid and set the valve to SEALING position.
- Cook on HIGH PRESSURE for 45 minutes, followed by a 15-minute natural release.
- After 15 minutes, carefully perform a quick release for any remaining pressure.
Prepare the Meat and Consommé
- Remove the meat pieces to a large bowl or cutting board.
- Shred the meat using two forks, discarding any large pieces of fat or gristle.
- Strain the cooking liquid through a fine-mesh sieve into a separate bowl – this is your consommé for dipping!
- Return about 1 cup of the consommé to the shredded meat and mix well to keep it moist and flavorful.
- Set aside both the meat and the remaining consommé. The fatty layer that rises to the top of the consommé is what you'll use for dipping tortillas.
Assemble and Cook the Tacos
- Heat a large skillet or griddle over medium-high heat.
- Dip a corn tortilla into the top fatty layer of the consommé.
- Place the dipped tortilla on the hot skillet.
- Add about 3 tablespoons of shredded birria meat to one half of the tortilla.
- Sprinkle a generous amount of shredded cheese on top of the meat.
- Fold the tortilla in half and press down gently with a spatula.
- Cook for 2-3 minutes per side until crispy and golden.
- Remove to a serving plate and repeat with remaining tortillas and filling.
- Serve immediately with small bowls of hot consommé for dipping, along with cilantro, diced onion, and lime wedges.
- Step 1: Prepare the Chiles and Season the Meat
Soak toasted chiles and season the beef for deep, rich flavor.
- Step 2: Create the Sauce and Pressure Cook
Blend chiles with spices into a sauce, then pressure cook the beef.
- Step 3: Prepare the Meat and Consommé
Shred the tender beef and reserve the consommé for dipping.
- Step 4: Assemble and Cook the Tacos
Dip tortillas in consommé, fill with meat and cheese, then crisp.
Hints and Tips for perfect Instant Pot Birria Tacos
- Time-saving tip: Make the birria a day ahead and refrigerate. The flavors will develop even more overnight, and you can easily skim off the solidified fat from the consommé to dip the tortillas.
- Get crispy tacos: Make sure your skillet is hot enough before adding the dipped tortillas. The consommé should sizzle immediately when it hits the pan.
- Prep ahead: You can prepare the chile sauce up to 2 days in advance and store it in the refrigerator.
Dietary Benefits & Serving Suggestions for This Instant Pot Birria Tacos
Instant Pot Birria Tacos can be part of a balanced diet when served with fresh toppings like raw onions, cilantro, and lime juice, which add nutrients and bright flavors. For a lighter option, use the birria in lettuce wraps instead of fried tortillas.
Serve your Instant Pot Birria Tacos with:
- Small cups of the hot consommé for dipping
- Mexican rice
- Refried or black beans
- Fresh avocado slices
- Pickled red onions
- A simple cabbage slaw for freshness
Recipe Variations & Substitutions
Chicken Birria Tacos
Substitute 3 pounds of bone-in chicken thighs for the beef. Reduce pressure cooking time to 25 minutes with a 10-minute natural release.
Venison Birria
Game meat lovers can use venison roast instead of beef. The long cooking time helps tenderize this lean meat. Add an extra tablespoon of olive oil to compensate for the lower fat content.
Spicy Birria Tacos
For heat lovers, add 2-3 dried arbol chiles to the sauce or include a diced jalapeño with the onions.
Air Fryer Birria Tacos
After preparing the meat in the Instant Pot, assemble the tacos and cook them in an air fryer at 375°F for 5-6 minutes for a less oily but still crispy finish.
Low-Carb Option
Use low-carb tortillas or serve the birria meat over cauliflower rice with all the toppings for a keto-friendly bowl.
Equipment
An Instant Pot or electric pressure cooker is essential for this Instant Pot Birria Tacos recipe. The 6-quart size works perfectly, but an 8-quart will also work great if cooking for a larger crowd.
Other helpful tools:
- A large skillet or comal for crisping the tacos
- Tongs for handling the hot tortillas
- A fine-mesh strainer for the consommé
- A blender for creating the smooth chile sauce
Storage
Birria meat keeps beautifully, making it perfect for meal prep:
- Refrigerate the meat and consommé separately in airtight containers for up to 4 days.
- Freeze portions of the meat with some consommé for up to 3 months.
- When reheating, add a splash of beef broth to keep the meat moist.
- For best results, assemble and fry tacos fresh rather than storing assembled tacos.
The Flavor Secret That Changed My Instant Pot Birria Tacos Forever
There’s a tiny taco stand in a dusty corner of Jalisco that completely transformed the way I think about birria. The first time I visited, I wasn’t prepared for what I’d learn just by watching. No fancy equipment. No shortcuts. Just a seasoned cook, a bubbling pot of birria, and a stack of fresh tortillas. What caught my attention most wasn’t the meat or the cheese—it was the way she dipped each tortilla into the deep red layer of fat floating at the top of the consommé. It wasn’t rushed. It was slow and deliberate, almost like an unspoken rule that nothing good should be hurried.
That step—just a second or two in the fat—gave the tortillas a golden hue, a slight crisp when seared, and a flavor that was wildly complex. Smoky, rich, and completely unforgettable. When I started developing my Instant Pot Birria Tacos recipe at home, I kept thinking about that quiet ritual. Sure, the Instant Pot saves hours of cooking, but skipping that dip? It would’ve been like skipping the soul of the dish.
Now, every time I make these Instant Pot Birria Tacos, I pause at this step and remember why it matters. It’s more than just flavor—it’s texture, it’s color, it’s tradition. That glistening consommé carries every spice and slow-simmered note from the meat. When it touches the tortilla, magic happens. The surface crisps while the inside stays tender, soaking up the essence of the birria with every bite.
If you’re pressed for time, I get it—life happens. You can always brush a little of that flavorful fat on instead. But if you have even one extra minute, dip the tortillas. Hear the sizzle. Smell the aroma. And take one bite of those crispy, juicy, cheese-filled tacos dipped in consommé—you’ll understand why this step is my personal non-negotiable.
These Instant Pot Birria Tacos may come together quickly, but they carry a story, a memory, and a little piece of tradition in every bite.
FAQ
How long do you cook birria in a pressure cooker?
In the Instant Pot, birria typically cooks for about 45 to 60 minutes on high pressure, followed by a natural release. This gives the beef enough time to break down and become fall-apart tender. It's the perfect shortcut to get that deep, traditional flavor in a fraction of the time compared to stovetop or oven methods.
What is birria tacos sauce made of?
The birria tacos sauce, also known as consommé, is made by blending rehydrated dried chiles (like guajillo and ancho), tomatoes, garlic, onions, vinegar, and warm spices such as cumin and cinnamon. This flavorful mixture simmers with the beef and its juices, resulting in a rich, spiced broth perfect for dipping or crisping up tortillas.
How long do you cook birria bombs in the Instant Pot?
Birria bombs—stuffed dough balls filled with birria meat—can be steamed or cooked in the Instant Pot for about 10 to 12 minutes using the “Steam” function. Be sure to use a trivet or steamer basket and add water to the pot. The short cook time melts the cheese and heats the filling without overcooking the dough.
How do I get my birria tacos crispy?
To get crispy Instant pot birria tacos, dip your tortilla into the consommé fat before adding the meat and cheese. Then cook it on a hot skillet until both sides are golden and slightly crunchy. Press down with a spatula while cooking for extra crispiness. This method locks in flavor and creates that irresistible birria taco texture.
Why You’ll Crave These Instant Pot Birria Tacos Again and Again
If there’s one thing I’ve learned from making birria tacos at home, it’s that great flavor doesn’t always have to come with an all-day commitment. These Instant Pot Birria Tacos are proof that you can enjoy bold, rich, and authentic Mexican flavors—even on a busy weeknight. From the juicy, fall-apart beef to the crisp, consommé-drenched tortillas, this dish is everything a taco should be: indulgent, satisfying, and absolutely unforgettable.
Whether you're planning a cozy dinner for two or feeding a hungry crowd, these tacos are your secret weapon. Let the Instant Pot do the heavy lifting while you soak up the compliments. And if you’re like me, once you make them once, they’ll earn a permanent spot in your recipe rotation.
After dinner, if you’re still in the mood to treat yourself (and let’s be real, who isn’t?), try following it up with something sweet like these ultra-decadent Tiramisu Brownies or my fall favorite, Pumpkin Cheesecake Brownies. They’re the perfect way to end a cozy, flavor-packed meal.
Now it’s your turn—give these Instant Pot Birria Tacos a try and tell me how they turned out! Did you dip the tortillas? Add your own twist? I’d love to hear your story in the comments. Because food is better when it’s shared, and your version might just inspire someone else to dive in.
Related
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Pairing
These are my favorite dishes to serve with this Instant Pot Birria Tacos recipe:
Instant Pot Birria Tacos Recipe
Equipment
- 1 Instant Pot (6 or 8 quart) Electric pressure cooker
- 1 Skillet or comal For crisping tacos
- 1 Blender For chile sauce
- 1 Fine-mesh strainer To strain consommé
- 1 Tongs For handling tortillas
- 1 Forks For shredding meat
Ingredients
Birria
- 3 pounds Beef chuck roast Cut into 2-inch pieces
- 1 pound Beef shank or short ribs Optional but adds richness
- 2 tablespoons Olive oil For browning
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 large White onion Quartered
- 1 head Garlic Top sliced off
- 3 Bay leaves
- 1 Cinnamon stick
- 1 tablespoon Oregano Preferably Mexican
- 1 tablespoon Cumin Ground
- ½ teaspoon Ground cloves
- 4 Dried guajillo chiles Stemmed and seeded
- 2 Dried ancho chiles Stemmed and seeded
- 2 Dried chipotle chiles Optional, for heat
- 1 can (14 oz) Fire-roasted diced tomatoes
- 2 tablespoons Apple cider vinegar
- 4 cups Beef broth
- 2 tablespoons Brown sugar
Tacos
- 16–20 Corn tortillas Small size
- 2 cups Shredded Oaxaca or Monterey Jack cheese
- 1 cup Chopped cilantro
- 1 small White onion Finely diced
- 4 Limes Cut into wedges
For Serving
- 1 bowl Strained consommé For dipping
- Salsa Optional
- Avocado slices Optional
Instructions
- Cut beef into chunks, pat dry, and season with salt and pepper. Brown in Instant Pot using SAUTÉ mode. Set aside.
- Cut beef into chunks, pat dry, and season with salt and pepper. Brown in Instant Pot using SAUTÉ mode. Set aside.
- Blend soaked chiles with tomatoes, garlic, onion, spices, vinegar, and ½ cup soaking liquid until smooth.
- Add meat back to pot with chile sauce, broth, onion, bay leaves, cinnamon, and brown sugar. Pressure cook on HIGH for 45 min, then 15 min natural release.
- Remove meat and shred. Strain cooking liquid to get consommé. Mix 1 cup consommé back into meat. Reserve the rest.
- Dip tortillas in consommé fat. Fill with meat and cheese, fold, and cook on hot skillet 2–3 min per side until crispy.
- Serve with consommé, cilantro, onion, lime, and toppings of choice. Enjoy warm!
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