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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
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.
    3. 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.