I may or may not have a slight obsession with Birria tacos right now. And I am obsessed with this recipe because it yields the birria taco vibes we love without the labor of love to make them! Yesterday I was running out the door to pick up the boys from school. I threw this recipe together in less then 10 minutes, and it was waiting for us when we got home! Aww, the beauty of a pressure cooker! It’s also a “cook once, eat twice” recipe and those are my FAVORITE! PLUS, the sure-tell sign of a good recipe: all my boys loved it!

This Instant Pot Birria Tacos Recipe are rich, flavorful, and surprisingly easy to make at home. Tender beef is pressure-cooked in a smoky, spiced broth until it’s fall-apart perfect, then shredded and tucked into crispy, cheese-filled tortillas that are dipped in savory consommé before cooking. Every bite is bold, comforting, and completely crave-worthy.

This recipe is naturally gluten-free, customizable for different dietary needs, and perfect for busy weeknights, entertaining, or meal prep. Thanks to the Instant Pot (or slow cooker option), you get deep, slow-cooked flavor without spending all day in the kitchen. Serve these tacos with fresh pico de gallo, cilantro, and a squeeze of lime for the ultimate balance of rich and fresh.

Whether you’re feeding a crowd or just want a cozy, restaurant-quality meal at home, these birria tacos are guaranteed to become a family favorite.

Why You Will Love This Recipe:

• Big flavor, minimal effort – The Instant Pot delivers rich, slow-cooked flavor in a fraction of the time.
• Naturally gluten-free – Made with simple, whole ingredients and gluten-free tortilla options.
• Perfect for meal prep – The beef reheats beautifully and tastes even better the next day.
• Customizable heat level – Easily adjust the spice for kids or spice lovers.
• Crowd-pleasing comfort food – Crispy, cheesy tacos dipped in savory consommé are always a win + makes plenty for the next time you host a large gathering!

Ingredients:

Birria Beef 

• 5 pounds beef chuck roast (or rump roast, round roast, or sirloin roast) — cut into large 3–4 inch chunks for even pressure cooking and easy shredding
• 1 white onion, cut into 2-inch chunks — adds depth and natural sweetness to the broth
• 3 large garlic cloves, peeled — fresh garlic gives the birria its signature savory flavor
• 3 large bay leaves — adds a subtle, earthy aroma to the consommé
• 2 teaspoons salt — adjust to taste depending on the saltiness of your broth
• 1 ½ teaspoons garlic powder — boosts garlic flavor without overpowering
• 1 ½ teaspoons onion powder — enhances the savory base
• 1 ½ teaspoons ground cumin — warm, smoky undertones
• 1 ½ teaspoons dried oregano (Mexican oregano if available) — adds authentic birria flavor
• 8 ounces chipotle sauce (or canned chipotle peppers in adobo, blended) — brings heat, smokiness, and richness. Reduce for less spice!
• 1 ½ cups beef broth — use low-sodium for better control of seasoning

Additional & Toppings

• 12 (6-inch) corn tortillas (or Siete almond flour tortillas, or fried cheddar cheese tortillas for low-carb) — naturally gluten-free options
• 3 tablespoons avocado oil — for pan-frying tortillas until crispy and golden
• 3 cups shredded Monterey Jack cheese — melts beautifully and balances the spice, but you could also use oaxaca cheese. 
• ½ cup pico de gallo — fresh acidity to cut through the rich beef
• 2 tablespoons fresh cilantro, finely chopped — optional but highly recommended for brightness
• 2 small limes, cut into wedges — a final squeeze adds freshness and balance

Instructions For Instant Pot:

1. Prep the beef
   Cut the chuck roast into large chunks. Season evenly with salt, garlic powder, onion powder, cumin, and oregano.
2. Load the Instant Pot
   Place the onion chunks, minced garlic cloves, and bay leaves in the bottom of the Instant Pot. Add the seasoned beef on top.
3. Add liquids
   Pour in the chipotle sauce and beef broth. Gently stir to coat the beef.
4. Pressure cook
   Secure the lid and set the Instant Pot to Manual / Pressure Cook – High Pressure for 60 minutes. You can adjust cooking time based on the size of your roast. 
   Allow a natural release for 15 minutes, then carefully quick release the remaining pressure.
5. Shred the beef
   Remove the beef and shred with two forks. Discard bay leaves.
6. Cooking Liquid
   Blend the remaining liquid with an immersion blender for a smoother consommé, then turn the Instant Pot to sauté function and allow the birria sauce to reduce by half. This will yield such a flavorful broth, and deep flavor! Seriously, next level!
7. Return beef to broth
   Add the shredded birria meat back into the pot to soak up all the flavorful juices. Keep warm.

For Assembly

1. Dip tortillas
   Heat a skillet over medium heat. Dip each tortilla into the consommé, coating both sides.
2. Crisp the tortillas
   Add avocado oil to the skillet and place the dipped tortilla down. 
3. Fill and fold
   Add shredded beef and Monterey Jack cheese to one half of the tortilla. Fold and cook until the cheese melts and the tortilla is golden and crisp, flipping once to achieve a crispy tortilla.
4. Serve
   Serve hot with a small cup of the consommé for dipping, pico de gallo, cilantro, and lime wedges.

Additional Cooking Methods!

Instructions for Slow Cooker:

1. Season the beef
   Cut the chuck roast into 3–4 inch chunks. Season evenly with salt, garlic powder, onion powder, cumin, and oregano.
2. Layer the slow cooker
   Add the onion chunks, garlic cloves, and bay leaves to the bottom of the slow cooker. Place the seasoned beef on top.
3. Add liquids
   Pour in the chipotle sauce and beef broth. Gently stir to coat the beef.
4. Cook low and slow
   Cover and cook:
   • LOW for 8–10 hours, or
   • HIGH for 5–6 hours
     The beef should be fall-apart tender.
5. Shred the beef
   Remove the beef with a slotted spoon and shred with two forks. Discard bay leaves.
   Optional: Blend the remaining broth with an immersion blender for a smooth consommé.
6. Return beef birria to broth
   Add slow-cooked meat back to the slow cooker and keep on WARM until ready to assemble tacos.

Dutch-Oven Instructions:

• Preheat the oven
  Preheat your oven to 325°F.
• Season the beef
  Cut the chuck roast into 3–4 inch chunks. Season evenly with salt, garlic powder, onion powder, cumin, and oregano.
• Build the base
  Place the onion chunks, garlic cloves, and bay leaves in the bottom of a large Dutch oven. Add the seasoned beef on top.
• Add liquids
  Pour in the chipotle sauce and beef broth. Stir gently to combine and ensure the beef is mostly submerged.
• Braise low and slow
  Cover with the lid and transfer to the oven. Cook for 3½ to 4 hours, or until the beef is fall-apart tender and easily shreds with a fork.
• Shred the beef
  Carefully remove the beef from the Dutch oven and shred with two forks. Discard bay leaves.
  Optional: Use an immersion blender to blend the broth for a smoother consommé.
• Return beef to broth
  Add the shredded beef back into the Dutch oven and stir to coat. Keep warm on low heat until ready to assemble tacos.

Tips:

• Don’t skip dipping the tortillas: This is what gives birria tacos their signature color and flavor.
• Use low-sodium broth: It helps prevent the consommé from becoming too salty after pressure cooking.
• For extra crispy tacos: Cook tortillas a little longer and avoid overcrowding the pan.
• Mild version: Use half the chipotle sauce or remove seeds before blending peppers.
• Extra rich consommé: Skim excess fat, then drizzle a little back into the tacos while cooking.
• Make ahead friendly: Store beef in its broth to keep it juicy when reheating.
• Storage: Store leftovers in an airtight container in the refrigerator, up to 5 days. 

Estimated Nutrition Information:

(Per serving – 1 birria taco with cheese, not including toppings like pico or extra dipping broth)

• Calories: ~420
• Protein: ~32g
• Fat: ~28g
• Carbohydrates: ~14g
• Fiber: ~2g
• Sugar: ~2g
• Sodium: ~680mg

Nutrition Notes:

• Values are estimates and will vary based on tortilla choice, cheese amount, and fat content of the beef.
• Using almond flour or cheese tortillas will lower carbs.
• Skimming excess fat from the consommé can reduce calories and fat if desired.
• Naturally gluten-free when using certified gluten-free tortillas and broth.

Check out the recipe card below for the instant pot birria recipe!

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Easy Instant Pot Birria Tacos Recipe with Beef

This Instant Pot Birria Tacos Recipe are rich, flavorful, and surprisingly easy to make at home. Tender beef is pressure-cooked in a smoky, spiced broth until it’s fall-apart perfect, then shredded and tucked into crispy, cheese-filled tortillas that are dipped in savory consommé before cooking. Every bite is bold, comforting, and completely crave-worthy.

Print Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Ingredients

Birria Beef

• 5 pounds beef chuck roast or rump roast, round roast, or sirloin roast
• 1 white onion cut into 2-inch chunks
• 3 large garlic cloves peeled
• 3 large bay leaves
• 2 teaspoons salt
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons dried oregano Mexican oregano if available
• 8 ounces chipotle sauce or canned chipotle peppers in adobo, blended
• 1 ½ cups beef broth

Additional & Toppings

• 12 6-inch corn tortillas (or Siete almond flour tortillas, or fried cheddar cheese tortillas for low-carb) — naturally gluten-free options
• 3 tablespoons avocado oil
• 3 cups shredded Monterey Jack cheese
• ½ cup pico de gallo
• 2 tablespoons fresh cilantro finely chopped
• 2 small limes cut into wedges

Instructions

Prep the beef

• Cut the chuck roast into large chunks. Season evenly with salt, garlic powder, onion powder, cumin, and oregano.

Load the Instant Pot

• Place the onion chunks, minced garlic cloves, and bay leaves in the bottom of the Instant Pot. Add the seasoned beef on top.

Add liquids

• Pour in the chipotle sauce and beef broth. Gently stir to coat the beef.

Pressure cook

• Secure the lid and set the Instant Pot to Manual / Pressure Cook – High Pressure for 60 minutes. You can adjust cooking time based on the size of your roast.
• Allow a natural release for 15 minutes, then carefully quick release the remaining pressure.

Shred the beef

• Remove the beef and shred with two forks. Discard bay leaves.

Cooking Liquid

• Blend the remaining liquid with an immersion blender for a smoother consommé, then turn the Instant Pot to sauté function and allow the birria sauce to reduce by half. This will yield such a flavorful broth, and deep flavor! Seriously, next level!

Return beef to broth

• Add the shredded birria meat back into the pot to soak up all the flavorful juices. Keep warm.

Dip tortillas

• Heat a skillet over medium heat. Dip each tortilla into the consommé, coating both sides.

Crisp the tortillas

• Add avocado oil to the skillet and place the dipped tortilla down.

Fill and fold

• Add shredded beef and Monterey Jack cheese to one half of the tortilla. Fold and cook until the cheese melts and the tortilla is golden and crisp, flipping once to achieve a crispy tortilla.

Serve

• Serve hot with a small cup of the consommé for dipping, pico de gallo, cilantro, and lime wedges.

Servings: 12 tacos