Can you use a pressure cooker for birria tacos?

Yes! A stovetop pressure cooker or electric pressure cooker (Instant Pot) works brilliantly. The high pressure extracts deep flavor while tenderizing the meat quickly.

How to make birria beef instant pot?

You make it by blending soaked dried chiles and aromatics, searing the beef in the Instant Pot, adding the sauce and broth, and cooking on High Pressure for about 45 minutes, followed by natural release, and shredding the beef into the consommé.

Does beef get tender in instant pot?

Traditional birria uses cuts like beef chuck roast , short ribs, or brisket. These are well-marbled and become very tender and flavorful when pressure-cooked.

What cut of beef is used for birria tacos?

Absolutely — tough cuts like chuck or short ribs become meltingly tender in an Instant Pot, thanks to the high-pressure cooking that breaks down connective tissue efficiently.

Why You’ll Love This Recipe

Big Flavor with Minimal Effort The chile purée and simmering broth deliver layers of spice, sweetness, and complexity — with just a few hands-on steps. Family-Friendly & Customizable Serve mild or spicy; make quesabirria or classic tacos. Everyone can build to their liking.

Instant Pot Birria Beef Tacos: Irresistible Flavor in Under

Name: Instant Pot Birria Beef Tacos
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 3 lb beef chuck roast or short ribs, cut into large chunks; 4 dried guajillo chiles, seeded; 2 dried ancho chiles, seeded; 1 onion, quartered; 6 garlic cloves; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp dried oregano; 1 cinnamon stick; 4 cloves; 4 cups beef broth; 1 tbsp apple cider vinegar; Salt & black pepper, to taste; 12 small corn tortillas; Optional toppings: diced onion, chopped cilantro, lime wedges, crumbled queso fresco

Instant Pot Birria Beef Tacos

Print Recipe

Instant Pot Birria Beef Tacos deliver bold Mexican‑style flavors in just about 60 minutes. With tender, shredded beef simmered in a rich chile‑spiced broth, they’re irresistibly saucy and ideal for dipping quesabirria style.

Author: Eva
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Main Course
Method: Instant Pot
Cuisine: Mexican

Ingredients

Scale

3 lb beef chuck roast or short ribs, cut into large chunks
4 dried guajillo chiles, seeded
2 dried ancho chiles, seeded
1 onion, quartered
6 garlic cloves
2 tbsp tomato paste
1 tsp ground cumin
1 tsp dried oregano
1 cinnamon stick
4 cloves
4 cups beef broth
1 tbsp apple cider vinegar
Salt & black pepper, to taste
12 small corn tortillas
Optional toppings: diced onion, chopped cilantro, lime wedges, crumbled queso fresco

Instructions

Toast dried chiles lightly in a skillet until fragrant (about 1‑2 minutes), then soak in hot water for 15 minutes.
Drain and blend with onion, garlic, tomato paste, cumin, oregano, cloves, cinnamon, and vinegar until smooth.
Season beef with salt and pepper, sear in Instant Pot on “Sauté” mode.
Add chile purée and beef broth. Stir and secure lid.
Cook on High Pressure for 45 minutes, then natural release for 15 minutes.
Shred beef and stir back into the broth.
Dip tortillas in hot broth and fry with cheese for quesabirria style or warm tortillas on stovetop and fill with beef for classic tacos.
Top with onion, cilantro, lime and serve with consommé on the side.

Notes

For a milder flavor, use only ancho chiles. For spicier tacos, add a dried arbol chile or a pinch of cayenne. Store consommé and beef separately in airtight containers up to 3 days.

Nutrition

Serving Size: 2 tacos
Calories: 520
Sugar: 3g
Sodium: 700mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 38g
Cholesterol: 115mg

Keywords: birria, tacos, instant pot, shredded beef, Mexican stew, chile sauce

Find it online: https://adrianrecipes.com/instant-pot-birria-beef-tacos/