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If you’ve ever tasted authentic tacos drenched in rich consommé, you know there’s nothing quite like a perfectly made instant pot birria recipe. It captures deep flavor, fall-apart beef, and a balance of heat and earthiness that’s unforgettable. The beauty of this version? You get all the traditional taste without waiting hours. Whether you’re making birria for a weekend meal or turning leftovers into crispy quesabirria, this instant pot birria recipe gets it right—fast, bold, and juicy.
Instant Pot Birria Recipe – Bold Flavor, Juicy Results, Every Time
- Total Time: 3 hours
- Yield: 18 tacos 1x
Description
This instant pot birria recipe delivers juicy beef, rich consommé, and bold Mexican flavor in under 3 hours—perfect for tacos or quesabirria.
Ingredients
- 3 1/2 pounds boneless beef chuck roast, cut into 12 pieces
- 3 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 large white onion, halved
- 5 garlic cloves
- 1-inch fresh ginger, peeled
- 2 roma tomatoes
- 5 cups water
- 1/4 cup apple cider vinegar
- 1 teaspoon black peppercorns
- 1 teaspoon dried Mexican oregano
- 1 teaspoon cumin seeds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup avocado or canola oil
- 5 cups beef broth
- 4 sprigs fresh thyme
- 18 corn tortillas (6-inch)
- 1 cup chopped fresh cilantro
- 2 limes, cut into wedges
- 1 pound shredded Chihuahua or Oaxaca cheese (optional)
Instructions
- Season the beef with salt and pepper.
- Remove stems and seeds from the chiles.
- Boil chiles, onion, garlic, tomatoes, and ginger for 10 minutes in 5 cups water.
- Blend with vinegar, spices, and 2 cups of cooking liquid. Strain the sauce.
- Sear beef in oil in the Instant Pot until browned.
- Add beef, sauce, broth, and thyme. Cook on HIGH pressure for 40 minutes.
- Let pressure release naturally for 15 minutes, then quick release.
- Shred the beef and discard thyme.
- Dip tortillas in consommé and cook on griddle.
- Fill with cheese (if using), beef, and fold. Crisp both sides.
- Keep warm in oven. Serve with onion, cilantro, and lime.
Notes
Use the leftover consommé as a soup base or for reheating.
You can freeze birria and consommé for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 399
- Sugar: 1.5 g
- Sodium: 671.7 mg
- Fat: 26.5 g
- Saturated Fat: 11.5 g
- Carbohydrates: 15.5 g
- Fiber: 2.7 g
- Protein: 26.1 g
Why Birria Means So Much to Me
Birria Memories from My Bicultural Kitchen
When I first tasted birria, I knew it was more than just a stew—it was a story in a bowl. As someone raised between two cultures, I grew up eating everything from bratwurst to barbecue. But it wasn’t until I moved to the U.S. that I found birria, and later discovered how easily it could be recreated with an instant pot birria recipe. Now it’s one of the most requested dishes in my NYC kitchen. It speaks to tradition, connection, and the joy of bold flavors made with care.
Why I Always Use My Instant Pot for Birria Now
Let’s be honest—traditional birria takes hours to make. But the beauty of this instant pot birria recipe is how easily it transforms tough cuts of beef into melt-in-your-mouth bites, all while infusing the meat with chili-spiced broth. I use this pressure cooker version to cut my cooking time in half without sacrificing authenticity. It’s my go-to for big family dinners, meal prepping, or even when I’m just craving something comforting after a long day. And if you love quick comfort food, try pairing it with easy instant pot corned beef or instant pot cabbage for a satisfying weeknight spread.
Whether you’re hosting a taco night or just cooking for yourself, this instant pot birria recipe proves you don’t need to spend all day in the kitchen to make something truly special.
Ingredients That Make This Instant Pot Birria Recipe Unforgettable
The Essential Flavor Builders
What makes this instant pot birria recipe truly stand out? It starts with the right cuts of beef and the proper blend of spices and chiles. I always reach for boneless beef chuck roast—it’s rich in fat and flavor, and when pressure cooked, it shreds like a dream. The real magic, though, lies in the chili blend: dried guajillo and ancho chiles bring smoky depth without overpowering heat. You’ll toast them briefly, then simmer them with tomatoes, garlic, onion, and ginger to soften before blending. This creates the base of the deeply seasoned consommé that birria is known for.
From there, we add spices that are classic to this dish: Mexican oregano, cumin seeds, cloves, cinnamon, and black peppercorns. A splash of apple cider vinegar adds brightness to cut through the richness. All of these ingredients work together to create the iconic balance birria is loved for—deep, bold, and a little earthy, with just enough bite.
Cooking Smarter in the Instant Pot
Traditional birria is slow-simmered for hours, but with the instant pot birria recipe, you’re using high pressure to lock in flavor while saving time. After you’ve seared your beef in a bit of avocado oil—an essential step for building umami—you’ll add the strained chili sauce, beef broth, and fresh thyme sprigs. Set your Instant Pot to cook on HIGH for 40 minutes, followed by a natural release. That gives the meat time to relax into that ultra-tender, fall-apart texture that birria lovers expect.
While it cooks, use the time to prep your toppings: diced onion, chopped cilantro, lime wedges, and shredded cheese if you’re going the quesabirria route. Speaking of extras, you can even pair this with hearty Instant Pot staples like chicken and rice soup or lasagna soup for a cozy dinner spread that feels anything but basic.
This instant pot birria recipe takes traditional methods and makes them doable on a weeknight—and honestly, that’s what I love most. It’s about celebrating big flavors without needing a big production. Once you try it, I guarantee you’ll never look at tacos—or your Instant Pot—the same way again.
How to Assemble & Serve the Perfect Instant Pot Birria Recipe
Crispy Tacos, Juicy Filling, Flavor in Every Bite
Now that your beef is shredded and the consommé is rich and ready, it’s time to turn your instant pot birria recipe into tacos that will blow everyone away. Start by heating a griddle or nonstick pan to medium. One by one, dip your corn tortillas into the warm consommé—the fat will coat the tortillas in a layer of flavor. Drop them onto the hot pan and immediately add your fillings.
If you’re making quesabirria, sprinkle about ¼ cup of shredded cheese (like Oaxaca or Monterey Jack) on the tortilla first. Once the cheese starts to melt, top it with about ¼ cup of shredded birria beef and a little extra consommé for richness. Fold the tortilla in half and cook for 5–6 minutes, flipping once until both sides are golden and slightly crisp.
This is the beauty of a great instant pot birria recipe: every bite hits that balance of crispy and tender, spicy and savory. And don’t forget those toppings—diced onion, fresh cilantro, and lime wedges give brightness and texture to the dish. Just like that, you’ve got tacos that rival any taqueria in LA or CDMX.
Make It a Meal to Remember
Serving birria tacos isn’t just about plating; it’s about the full experience. Warm your oven to 250ºF and keep finished tacos on a baking sheet inside while you make the rest. Once you’re ready to serve, bring everything out family-style. Set out bowls of consommé for dipping, piles of lime wedges, and your favorite hot sauce.
Pair them with sides like frozen corn on the cob or whip up something creamy like marry me chicken for those who want a second main. And here’s a fun twist: any leftover consommé can be used the next day to cook rice or even as a base for a quick birria ramen—talk about flavor that keeps giving.
This instant pot birria recipe isn’t just one of my favorites—it’s a dish that brings people together, sparks conversation, and leaves plates empty every time.
tore, Reheat & Reinvent Your Instant Pot Birria Recipe
Smart Storage Tips for Birria and Consommé
One of the best things about this instant pot birria recipe? It’s incredibly meal-prep friendly. After your tacos are devoured, you’ll likely have leftover shredded beef and consommé—perfect for quick meals all week. To store, let everything cool completely. Then divide the meat and broth into separate airtight containers. The consommé will develop a layer of fat on top once chilled—don’t discard it! That fat helps preserve flavor and moisture.
Both components will keep in the refrigerator for up to 4 days. For longer storage, freeze them separately. The birria beef freezes beautifully in sealed bags (with as little air as possible), while consommé can be portioned into jars or freezer-safe containers. Just label and date, and you’ll have instant taco night on standby.
Creative Ways to Use Leftovers
You don’t have to make tacos twice in a row. This instant pot birria recipe is versatile enough to become an entirely different meal the next day. Reheat the beef in a skillet with a splash of consommé for moisture—this keeps it juicy and flavorful. For crispy birria quesadillas, layer cheese and beef between flour tortillas and toast until golden brown.
Looking for something cozier? Use the consommé as a soup base. Add a handful of cooked rice or even instant ramen noodles for a spicy birria noodle bowl. Add diced onion, chopped cilantro, and lime juice to finish. You can also spoon the beef into baked potatoes or fold it into a cheesy Instant Pot lasagna soup remix (especially if you loved lasagna soup from earlier).
And here’s a fun twist—turn it into a brunch dish! Reheat birria in a skillet and crack eggs directly on top for a rich, spicy shakshuka-style breakfast. Serve with warm tortillas and a dollop of sour cream for the ultimate day-after delight.
Whether you’re feeding a crowd or meal-prepping for the week, this instant pot birria recipe keeps delivering. It’s the kind of dish that earns a place in your regular rotation, especially when flavor, flexibility, and ease matter most.
Frequently Asked Questions: Instant Pot Birria Recipe
1. Can I make this instant pot birria recipe with a different cut of meat?
Yes, while boneless beef chuck roast is the go-to for its marbling and shreddability, you can use short ribs, beef shank, or even oxtail. Just adjust pressure cook time as needed—fattier cuts may need an extra 10–15 minutes.
2. Is this instant pot birria recipe spicy?
It has a warm heat, not a fiery one. The guajillo and ancho chiles offer depth and smokiness rather than sharp heat. If you want a spicier version, add a dried chile de arbol or two to the blender when making the sauce.
3. Can I skip the straining step for the sauce?
You can, but it’s not recommended. Straining removes any tough chili skins or seeds, creating that velvety consommé birria is known for. It makes a big difference in texture and presentation.
4. How do I reheat leftover birria tacos?
Reheat tacos in a dry skillet over medium heat until crispy again—about 2 minutes per side. You can also crisp them in the oven at 375°F for 8–10 minutes. Don’t microwave them; they’ll turn soggy.
Conclusion
This instant pot birria recipe brings the bold tradition of Mexican birria right into your kitchen—without the wait. With layers of dried chiles, tender beef, and rich consommé, you get restaurant-quality flavor in a fraction of the time. Whether you’re cooking for a crowd or meal-prepping for the week, this dish delivers comfort, flavor, and flexibility.
From dipping tacos to birria ramen, the possibilities go way beyond the plate. If you loved this recipe, be sure to try other Instant Pot favorites like French onion soup pot roast or even a sweet finish like strawberry cake.
However you serve it, one thing’s for sure—this instant pot birria recipe is bound to become a favorite at your table.
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