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.
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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