Table of Contents
Introduction
If you’ve ever dreamed of street-style tacos packed with rich, slow-simmered beef and bold flavors, these Instant Pot Birria Tacos are for you. Using a pressure cooker transforms hours of braising into a quick, flavorful fiesta you can make any night of the week. In this guide, I’ll walk you through every step — from searing to dipping — and share personal tips for getting the crispiest shell and the most savory consommé. Whether you’re craving a cheesy quesataco twist or keeping it classic, this recipe delivers juicy, tender meat in less time without skimping on tradition.
Why I Fell for Instant Pot Birria Tacos
A Taste of Two Worlds in One Taco
I still remember the first time I tried birria tacos in a tiny taquería in Queens. The smoky broth, the tender meat, and that glorious crunch—it was love at first bite. That flavor hit something deep, reminding me of the beef roasts my mother made in Germany, but with spices that danced like the barbecue briskets from our American summers. It didn’t take long for me to start testing ways to bring this beauty into my own kitchen—without spending six hours tending a pot.
That’s when I discovered the magic of the Instant Pot. This tool, a kitchen hero on busy NYC weeknights, brought traditional birria tacos to life in under two hours. I tested, burned, adjusted, and finally got a version that hit all the right notes: bold, rich consommé; juicy, spiced beef; and that irresistible pan-fried crisp. Making Instant Pot Birria Tacos this way gives you all the depth of the original, minus the wait. It’s become one of the most requested meals at my table.
If you’re already a fan of pressure cooker classics like Mississippi Pot Roast or Beef Shank in the Instant Pot, you’ll feel right at home with this recipe.
Birria the Fast Way, Without Compromising Flavor
The key to getting authentic birria flavor from your Instant Pot is layering. Start with seared meat, simmer chiles and aromatics, and finish with a slow natural release to deepen the consommé. It’s simple, but it’s all about the order. With this method, there’s no need to sacrifice time or taste.
So grab your tortillas and get ready. These Instant Pot Birria Tacos are rich, satisfying, and sure to become a staple in your home.
3 Shocking Reasons These Instant Pot Birria Tacos Go Viral
- Total Time: 1 hour 20 minutes
- Yield: 18 tacos 1x
Description
Juicy beef tacos dipped in a flavorful chile consommé, crisped to perfection in the pan. These Instant Pot Birria Tacos deliver authentic flavor in under 2 hours.
Ingredients
- 3 1/2 pounds boneless beef chuck roast, cut into 12 pieces
- 3 teaspoons kosher salt, divided, plus more as needed
- 1 teaspoon freshly ground black pepper
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 large white onion, peeled and halved
- 5 cloves peeled garlic
- 1 (1-inch) piece fresh ginger, peeled and cut in half
- 2 medium plum or 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, grapeseed, or canola oil
- 5 cups beef broth
- 4 sprigs fresh thyme
- 18 (about 6-inch) corn tortillas
- 1 cup finely chopped fresh cilantro
- 2 medium limes, cut into wedges
- 1 pound shredded Chihuahua, Oaxaca, or Monterey jack cheese (optional)
Instructions
- Season the 12 pieces of beef with 2 tsp salt and 1 tsp black pepper.
- Remove stems and seeds from dried chiles.
- Boil chiles, onion, garlic, ginger, and tomatoes with 5 cups water in Instant Pot using Sauté setting for 10 minutes.
- Blend with 2 cups cooking liquid, remaining salt, vinegar, peppercorns, oregano, cumin, cinnamon, and cloves.
- Strain sauce until smooth.
- Sear beef in oil on Sauté setting until browned. Work in batches.
- Return beef to pot with strained sauce, broth, and thyme. Cook on HIGH pressure for 40 mins. Let pressure release naturally for 15 mins.
- Shred beef, season consommé.
- Dip tortillas in consommé, add cheese if desired, then beef. Cook on griddle until crispy.
- Serve tacos with cilantro, onion, lime, and small bowls of consommé for dipping.
Notes
Use corn tortillas for best crisp.
Sear beef in batches to avoid steaming.
Adjust salt to taste after cooking.
Keep tacos warm in a 250ºF oven while you work in batches.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taco
- Calories: 399
- Sugar: 1.5
- Sodium: 671.7
- Fat: 26.5
- Saturated Fat: 11.5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 15.5
- Fiber: 2.7
- Protein: 26.1
- Cholesterol: 85
Instant Pot Birria Tacos Made Easy: Step-by-Step
Prepping the Chiles and Building Flavor
The magic of Instant Pot Birria Tacos starts with the right blend of dried chiles. For authentic flavor, I use a mix of guajillo and ancho chiles. Remove the stems and seeds, then simmer them with garlic, ginger, tomatoes, and onion on sauté mode. In just 10 minutes, you’ll have the aromatic base that makes this dish unforgettable.
Blend the softened chiles with two cups of the cooking liquid and all the warm spices: cumin, cloves, oregano, and cinnamon. Add apple cider vinegar for a bright finish. Don’t skip straining this sauce—it keeps your consommé smooth and perfect for dipping.
When I tested this recipe for Instant Pot Birria Tacos, I realized straining made a huge difference. Grit ruins the taco magic. For more broth-rich comfort, try this French Onion Soup Pot Roast or our classic Instant Pot Birria Recipe.
Searing and Pressure Cooking the Beef
For the best Instant Pot Birria Tacos, you need deeply browned beef. Sear your seasoned chuck roast pieces on high sauté. Don’t rush—this step builds rich, meaty flavor into the consommé. After searing, return all the beef to the pot.
Add your smooth chile sauce, beef broth, and fresh thyme. Pressure cook on high for 40 minutes and let the pressure release naturally for 15 more. This method makes your beef fork-tender and rich with spice-infused flavor—perfect for tacos with crunch and soul.
If you’re craving tacos that taste like you slow-cooked them all day, these Instant Pot Birria Tacos are your answer—fast, flavorful, and deeply satisfying.
Crispy, Cheesy, Perfect Tacos Every Time
How to Assemble Instant Pot Birria Tacos
Once your beef is fall-apart tender, it’s time for the fun part—assembling those irresistible Instant Pot Birria Tacos. Start by shredding the meat with two forks, discarding excess fat. Taste your consommé and adjust salt as needed. It should be bold, savory, and ready for dipping.
To build each taco, dip a corn tortilla into the hot consommé and lay it on a heated griddle or nonstick pan. This step infuses every taco with that rich birria flavor and sets up the perfect crisp. If you’re going full quesataco style, sprinkle cheese—like Oaxaca or Monterey Jack—onto the tortilla before adding the beef.
Add a drizzle of consommé over the meat, then fold the tortilla and cook until both sides are crispy and golden. Flip once, gently. This gives your Instant Pot Birria Tacos that signature crunch while melting the cheese into gooey perfection.
When making Instant Pot Birria Tacos, I prefer to work in batches, keeping the cooked tacos warm in a low oven until serving. That way, they’re all ready to serve at once, crispy and hot.
Serving and Storing Birria Tacos
When it’s time to serve, garnish with diced white onion, chopped cilantro, and fresh lime wedges. Serve each taco with a small bowl of consommé for dipping—trust me, it’s the best part.
If you love layered flavors like these, you might also enjoy the boldness of our Keto Chicken Fajita Soup or try this satisfying Easy Instant Pot Corned Beef.
To store leftovers, keep beef and consommé separate from the tortillas. Reheat the meat gently and crisp the tortillas fresh before serving. With proper storage, your Instant Pot Birria Tacos can be just as amazing the next day.
Troubleshooting & Tips for Instant Pot Birria Tacos
Common Mistakes and How to Fix Them
Even with a solid recipe, a few tweaks can make your Instant Pot Birria Tacos truly shine. One of the most common issues? Soggy tortillas. This usually happens when the tortilla is over-soaked in consommé or undercooked. The fix: dip quickly and ensure your pan is hot before cooking. To get that iconic crispy finish on your Instant Pot Birria Tacos, use a medium-high griddle — it locks in flavor and texture beautifully.
Another issue is bland consommé. Your consommé should be bold and deeply seasoned. If it tastes flat, you likely need more salt or didn’t let the pressure release naturally long enough. Season well after pressure cooking—both the beef and broth.
Not getting a good sear? Avoid overcrowding the pot when browning the beef. Searing in batches allows the meat to brown evenly, building that delicious foundation of flavor. And don’t skip the sear altogether—it makes a real difference in how your Instant Pot Birria Tacos taste.
Love broth-based dishes with deep flavor? You might enjoy Instant Pot Chicken and Rice Soup or our cozy Instant Pot Kimchi Jjigae.
Expert Tips for the Best Birria Tacos
For the crispiest result, use corn tortillas—not flour. Dip, stuff, sear, and fold quickly so they don’t get mushy. If you’re turning your Instant Pot Birria Tacos into cheesy quesatacos, go for a cheese that melts perfectly—like Oaxaca, Chihuahua, or Monterey Jack—for that irresistible stretch.
Don’t forget to garnish. A shower of fresh cilantro, chopped onion, and a generous squeeze of lime adds brightness to cut through the richness. And serve with a side of consommé for dipping—because that’s part of what makes Instant Pot Birria Tacos so irresistible.
Finally, let your beef cool slightly before shredding. It will hold its texture better and soak up all the consommé goodness.
Frequently Asked Questions About Instant Pot Birria Tacos
Can you use a pressure cooker for birria tacos?
Absolutely. In fact, using a pressure cooker like the Instant Pot is a game-changer. It delivers the same fall-apart tenderness and rich consommé you’d get from traditional slow-braising, but in a fraction of the time. That’s why Instant Pot Birria Tacos are perfect for weeknight meals without sacrificing flavor.
Why won’t my birria tacos get crispy?
If your tacos aren’t crisping up, the most likely reason is a pan that’s not hot enough or tortillas that were dipped too long in the consommé. Be sure to preheat your skillet or griddle, dip briefly, and cook until golden and crunchy. Don’t overcrowd the pan, and use corn tortillas for the best texture.
What is the liquid in birria tacos called?
That flavorful broth is called consommé. It’s made by blending simmered chiles, tomatoes, and spices with the beef cooking liquid. The consommé is essential—it’s used for dipping tortillas before frying and for serving alongside the tacos for dunking.
How many hours should you cook birria?
Traditionally, birria is slow-cooked for 4–6 hours. But thanks to the Instant Pot, Instant Pot Birria Tacos require only 40 minutes of pressure cooking, plus a 15-minute natural release. You get all the flavor of a long simmer in a fraction of the time.
How to make birria not soggy?
Avoid soggy birria tacos by using sturdy corn tortillas and not over-dipping. Make sure your skillet is hot and dry before frying. Cook until crispy on both sides and serve immediately for the best results.
Should you sear birria before cooking?
Yes, always. Searing the beef before pressure cooking locks in flavor and adds depth to your consommé. It’s a crucial step that enhances the final taste of your Instant Pot Birria Tacos.
Conclusion
Instant Pot Birria Tacos have taken the food world by storm—and for good reason. They’re bold, flavorful, and surprisingly easy to make at home.. They’re meaty, crispy, flavorful, and soaked in a broth that’s nothing short of addicting. By making Instant Pot Birria Tacos, you get all that depth of flavor and tenderness without waiting all day. From prepping the chiles to crisping up each taco on a hot griddle, every step delivers a bold payoff. Whether you make them cheesy or traditional, these tacos are a celebration of culture, comfort, and convenience.
Serve them up for dinner, parties, or just because—it’s a dish that never disappoints. Once you master this recipe, you’ll find yourself returning to it again and again.
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