Instant Pot birria tacos deliver tender, shredded beef tacos in a fraction of the time. Instead of slow-braising in the oven or slow cooker, the Instant Pot speeds things up without sacrificing bold, savory flavor and fall-apart texture.
Tacos are a regular on our table—at least once a week. While classic ground beef tacos are a favorite with the kids, birria tacos add variety and depth. These Instant Pot birria tacos are hearty and deeply beefy with layers of flavor from aromatics and two kinds of dried chilies. They’re always a hit.
What makes birria tacos different?
Traditional tacos often use seasoned ground beef. Birria tacos, by contrast, feature braised meat—commonly beef or goat—that’s cooked in a flavorful liquid until it’s tender enough to shred. The braising process yields juicy, pull-apart meat that soaks up the sauce and makes for richly flavored tacos.
Ingredients
You’ll need:
- Butter – for searing
- Chuck roast – 3–4 pounds, cut into 5–6 pieces
- Salt and pepper – to taste
- Aromatics – 1 white onion, sliced, and 6 cloves garlic, peeled
- Dried chilies – 2 ancho chilies (seeded) and 2 guajillo chilies (seeded)
- Beef broth – about 1 cup for the pot
- Seasonings – cumin, oregano, chili powder
- Taco toppings – corn tortillas, shredded cheese, avocado, lime, diced onion, cilantro (optional)
How to make Instant Pot birria tacos
The Instant Pot makes this a weeknight-friendly meal. Start by selecting Sauté on the Instant Pot and melting the butter in the inner pot. Season the meat with salt and pepper and sear all sides in batches until nicely browned. Transfer the seared meat to a plate and set aside.
In the same pot, add the sliced onion and garlic and cook until the onion softens, about 4–5 minutes. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom—this builds flavor and prevents a burn warning.
Add the seared meat back into the pot along with the ancho and guajillo chilies. Sprinkle with cumin, oregano, and chili powder. Close the lid and set the valve to “Sealed.” Pressure cook on High for 60 minutes. When cooking is finished, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure and remove the lid.
Remove the meat to a plate and shred with two forks. Use an immersion blender to blend the cooking liquid until smooth, then strain to remove any lumps. Reserve one cup of the strained sauce for serving and pour the remainder into a wide, shallow dish for dipping tortillas.
Dip corn tortillas into the strained cooking liquid, then sauté them in a lightly greased skillet over medium-high heat. Add shredded cheese on the tortilla, top with the shredded meat, and fold the tortilla in half to form a taco. Continue cooking until the tortilla becomes crisp and the cheese melts. Repeat for remaining tortillas.
Serve with the reserved cup of sauce for dipping and garnish with diced onion, avocado, cilantro, and a squeeze of lime if desired. Enjoy!
Storing leftovers
Store shredded meat in an airtight container in the refrigerator for up to 4 days. Assembled tacos will lose crispness in the fridge, so it’s best to store meat and sauce separately and assemble just before serving.
Are birria tacos messy?
They can be juicy and a little messy—but worth it. Keep napkins nearby and avoid wearing light-colored clothing if you want to play it safe.
Tips and tricks
- Don’t skip searing the beef. Browning builds flavor and helps keep the meat juicy.
- When you add the broth, scrape up all the browned bits from the liner to avoid a burn error and to capture maximum flavor.
- For mild-to-medium heat, remove seeds from the dried chilies before using.
Final notes
Instant Pot birria tacos are an easy way to elevate taco night. Follow the steps above for juicy, flavorful beef and crispy, cheesy tortillas. Serve with the reserved sauce for dipping and your favorite toppings.
