Instant Pot Birria Tacos

There’s just something about birria tacos that feels like a full-on experience, not just a meal. The rich, slow-cooked beef, the crispy cheese-filled tortillas, and that warm, flavorful consommé for dipping—it’s the kind of comfort food that instantly becomes a favorite.

I absolutely LOVE birria tacos. My mom and I would occasionally get them from a food truck for a special lunch. I will admit I have added 45 minutes onto a road trip because I was craving a birria taco and David had never had one. Now they are in the top 10!

This Instant Pot version keeps all the deep, authentic flavor while cutting down the cooking time, making it perfect for busy weeknights or when you’re craving something a little extra without spending all day in the kitchen. These tacos are juicy, crispy, and packed with bold flavor—honestly it’s hard to stop at just one. Plus, if you have leftover meat it’s seriously the best. We put it in our lunch quesadillas, on top of homemade mac and cheese.

Instant Pot Birria Tacos

Tender shredded beef cooked in a rich, spiced broth, folded into cheesy tortillas, and pan-fried until crispy. Served with a savory consommé for dipping, these Instant Pot birria tacos are bold, comforting, and incredibly satisfying.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 Servings

Course: Main Course

Cuisine: Mexican

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 lb Chuck Roast
• 1 Tbsp Oil
• Salt
• Pepper
• 2-3 Guajillo Chiles optional
• 1 28 oz can Red Enchilada Sauce
• 2 cups Beef Broth divided
• 1 Tbsp Garlic minced
• 1 tsp Cumin
• 2-3 Bay Leaves
• 2-3 Cinnamon Sticks
• 1/2 Tbsp Sugar
• 1 Diced Onion
• 12-16 Corn Tortillas
• 2 cups Cheese

Equipment

• Instant Pot

Method

 

Prepare & Sear the Beef

1. Slice the chuck roast into 4 large pieces and pat dry. Season all sides generously with salt and pepper.
2. Set your Instant Pot to Sauté, add oil, and brown each piece on all sides.

Pressure Cook

1. Turn off sauté mode. Add: Guajillo chiles, Enchilada sauce, 1 cup beef broth, Garlic, Cumin, Bay leaves, and Cinnamon sticks.
2. Seal the lid and cook on High Pressure for 50 minutes, then allow a 20-minute natural release.

Shred the Beef

1. Remove bay leaves and cinnamon sticks and discard.
2. Take the beef out and shred it. Season with additional salt and pepper to taste.

Make the Consommé

1. Strain about 3 cups of broth into a saucepan. Add: Remaining 1 cup beef broth, ¼ diced onion, and ½ tbsp sugar.
2. Simmer over medium heat while you prepare the tacos.

Assemble & Fry Tacos

1. Dip tortillas into the broth from the Instant Pot.
2. Place on a hot skillet over medium-high heat. Add shredded beef and cheese, fold in half, and cook until crispy on both sides.
Optional: Keep finished tacos warm in a low oven.

Serve

1. Serve tacos hot with consommé on the side for dipping. Top with diced onion if desired.

Notes

• Extra crispy tacos: Let them cook a little longer for that deep golden crunch.
• Strain your broth well for a smoother consommé.
• Cheese tip: Oaxaca or mozzarella melts best for that classic pull. 
• Spice level: Add more guajillo chiles or a chili in adobo for heat or not if you want less spice. 
• Make ahead: The beef tastes even better the next day. They are the best for quesadillas for lunch or even to top your mac and cheese with.