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Instant Pot Birria Tacos

Instant Pot Birria Tacos Recipe

This Instant Pot birria tacos made easy ! Tender, spiced beef, cheesy tortillas, and rich consommé—all in a fraction of the time. Authentic flavor, minimal effort.
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Course: Dinner, Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 1 hour
Natural Release: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 520kcal
Cost: $25–$30

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!

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 260g | Calories: 520kcal | Carbohydrates: 26g | Protein: 35g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.8g | Cholesterol: 110mg | Sodium: 790mg | Potassium: 720mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 4.5mg