I finally perfected my Easy Instant Pot Birria Tacos with one unexpected pantry hack that dramatically cuts the time and simplifies the whole process.

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I never expected birria to be this easy or this messy, but I cant stop making it. Using beef chuck roast and dried guajillo chiles gives the kind of deep, almost smoky broth that grabs you before the first bite.

Everyone posts about Insta Pot Birria Tacos and every Beef Birria Recipe promises magic, yet this one actually delivers that drippy, savory punch I dream about. I’m not kidding, it changed how I think about weeknight dinners.

If you like bold flavor and dont mind a little delicious chaos, try it. Youll want napkins.

Seriously. Its worth the hype.

Ingredients

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Beef chuck roast: Rich in protein and collagen, gives the tacos meaty, silky texture.
Dried chiles: Provide deep smoky, fruity heat, and antioxidants, they shape birria’s flavor.
Tomatoes and paste: Add umami and slight sweetness, help thicken sauce and balance acidity.
Onion and garlic: Give savory depth and natural sugars, boost aroma and mouthwatering taste.
Beef broth and vinegar: Broth brings savory body, vinegar cuts richness with bright tang and acidity.
Corn tortillas: Simple carbs, they crisp up and soak the rich consome for perfect bites.
Oaxaca or mozzarella cheese: Adds melty gooey richness, balances spice, contributes calcium and some fat.
Cilantro and lime: Cilantro freshens, lime brightens with citrus acid, both lift heavy flavors.

Ingredient Quantities

3 to 4 lbs beef chuck roast (boneless)

6 to 8 dried guajillo chiles

2 dried ancho chiles

2 dried árbol chiles

2 medium Roma tomatoes

2 tbsp tomato paste

1 large white onion

6 to 8 garlic cloves

3 cups low sodium beef broth

1/4 cup apple cider vinegar

1 1/2 tsp kosher salt (plus more to taste)

2 tsp ground cumin

2 tsp dried Mexican oregano

1 tsp ground black pepper

1 small cinnamon stick

4 whole cloves

2 bay leaves

1 tbsp smoked paprika

1/4 cup vegetable oil

extra vegetable oil for frying tortillas

12 to 16 small corn tortillas

2 cups shredded Oaxaca cheese or mozzarella

1 small bunch fresh cilantro

1 small white onion for garnish

2 to 3 limes for serving

How to Make this

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1. Toast the dried chiles in a hot, dry skillet 20 to 30 seconds per side until they smell nutty but dont burn them; remove stems and seeds, then soak the chiles in hot water for 15 minutes to soften.

2. Meanwhile char the 2 Roma tomatoes and half the large white onion (or roast under broiler) until blistered, and smash 6 to 8 garlic cloves lightly.

3. Drain the chiles and blend them with the charred tomatoes, smashed garlic, the roasted onion half, 2 tbsp tomato paste, 1/4 cup apple cider vinegar, 1 tsp ground black pepper, 2 tsp cumin, 2 tsp dried Mexican oregano, 1 tbsp smoked paprika, the small cinnamon stick, 4 whole cloves, and about 1 cup of the 3 cups low sodium beef broth until very smooth; taste and add 1 1/2 tsp kosher salt now or later after cooking if needed. (Use fewer árbol chiles if you want milder heat)

4. Set the Instant Pot to Sauté, heat 1/4 cup vegetable oil and brown the 3 to 4 lb beef chuck roast on all sides, about 3 to 4 minutes per side, then remove and deglaze the pot with a splash of the remaining beef broth scraping up browned bits.

5. Put the roast back in, pour the blended chile sauce over the beef, add the rest of the beef broth so there’s about 3 cups total liquid in the pot, drop in 2 bay leaves, and lock the lid.

6. Pressure cook on High for about 60 to 75 minutes depending on roast size; let the pressure naturally release for 15 minutes then quick release the rest. Remove the beef and shred with forks, discarding the cinnamon stick and bay leaves.

7. Strain the cooking liquid into a bowl to remove solids and skim excess fat; simmer the strained consome in the pot on Sauté to concentrate flavor a bit if you like it richer — that will be your dipping jus.

8. To assemble quesatacos heat a skillet with a little extra vegetable oil for frying tortillas, quickly dip each small corn tortilla in the warm consome so it gets coated, place in the skillet, add shredded Oaxaca or mozzarella and a good pile of shredded beef, fold and fry until crisp and cheese is melted, flipping once to get both sides golden.

9. Serve with chopped cilantro, finely diced small white onion, lime wedges and a small bowl of hot consome for dipping; taste final tacos and add more kosher salt if needed. Enjoy, and remember the árbol chiles decide the heat so adjust if cooking for kids.

Equipment Needed

1. Instant Pot (6 to 8 qt) for braising the chuck roast
2. High speed blender or regular blender to make the chile sauce
3. Large cast iron or heavy skillet for toasting chiles, charring tomatoes and frying tortillas
4. Chef’s knife and cutting board for garlic, onion, cilantro and trimming beef
5. Tongs and a wooden spoon or silicone spatula to brown meat and scrape the pot
6. Fine mesh strainer and a bowl to strain and skim the consome
7. Measuring cups and spoons for broth, vinegar, spices and tomato paste
8. 2 forks for shredding the roast (or a meat shredder if you have one)
9. Ladle for dipping and a small shallow dish or wide bowl to warm consome for dipping

FAQ

Q: Can I use a different cut of beef or cook a frozen roast?

Yes. Chuck is ideal, but brisket or short ribs work too. For a 3 to 4 lb fresh roast pressure cook on High about 60 minutes with a 15 to 20 minute natural release. If the roast is frozen, increase cook time to roughly 75 to 90 minutes depending on size and check for tenderness.

Q: How can I make the birria less spicy?

Use fewer árbol chiles or remove their seeds and veins, and lean more on guajillo/ancho which are milder. You can also add an extra tomato or a teaspoon of sugar to mellow heat. Always taste the blended sauce before pressure cooking so you can adjust.

Q: Can I make this ahead and freeze it?

Yes. Keep shredded meat and consomé separate. In the fridge they last 3 to 4 days, in the freezer up to 3 months in airtight containers. Thaw overnight and reheat gently with a splash of broth so the meat stays juicy.

Q: What's the best way to get crispy, cheesy tacos without burning them?

Dip tortillas briefly in hot consomé, then fry in a thin layer of oil over medium to medium-high heat until edges crisp, about 30 to 60 seconds per side. Add cheese, fold, press lightly with a spatula until cheese melts. Don't let the oil smoke and keep heat steady.

Q: I can't find dried guajillo or ancho chiles. Any substitutes?

If you have chile powders use 3 tablespoons of ancho or guajillo powder. If not, mix 2 tablespoons chili powder with 1 teaspoon smoked paprika and a pinch of cayenne for heat. Won't be exactly the same, but still delicious.

Q: Should I strain the sauce, and how do I shred the meat so it stays tender?

Strain the blended sauce if you want a smooth consomé and to remove skins/seeds. Shred the meat hot with two forks or use one hand mixer on low for a few seconds. Then simmer the shredded meat briefly in the strained consomé so it soaks up flavor, and taste for salt or a splash more vinegar before serving.

The Best Instant Pot Birria Tacos Recipe Substitutions and Variations

Beef chuck roast: swap for boneless short ribs, beef brisket or lamb shoulder — goat is the traditional birria meat if you wanna be authentic. If you use short ribs watch the cook time and remove bones before shredding.
Dried guajillo/ancho/árbol chiles: if you can’t find them use 4 to 6 chipotles in adobo plus a couple pasilla or New Mexico chiles, or 2 tbsp ancho chile powder mixed with 1 tbsp smoked paprika. Toast and rehydrate so you don’t lose the depth of flavor.
3 cups low sodium beef broth: use chicken broth for a lighter stew or a rich vegetable broth for a vegetarian twist; if you go with water add 1 to 2 tbsp soy sauce or Worcestershire for extra umami.
2 cups shredded Oaxaca or mozzarella: swap with Monterey Jack, Chihuahua, or a mild cheddar blend. Fresh quesillo or a mix of mozzarella and white cheddar also melts great for the quesatacos.

Pro Tips

– Toast the chiles really quick and keep your eye on them, one bit of black and the whole sauce can taste bitter; if you’re paranoid, toast at lower heat or in the oven for a few minutes so you dont singe them.
– Brown the roast well and dont forget to scrape up those browned bits when you deglaze, that stuck stuff is pure flavor; if the roast is huge cut it into two pieces so every side gets nice color.
– Strain and chill the cooking liquid for a bit so the fat rises and firms up, skim it off for a cleaner consome or leave some for richness if you like it greasy.
– Control the heat by reducing or seeding the árbol chiles and taste the blended sauce before pressure cooking, you can always add heat later but you cant take it away.
– When frying the dipped tortillas use medium high heat, work fast and dont crowd the pan so they get crispy and the cheese melts evenly, a quick press with a spatula helps everything stick together.

The Best Instant Pot Birria Tacos Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I finally perfected my Easy Instant Pot Birria Tacos with one unexpected pantry hack that dramatically cuts the time and simplifies the whole process.

Servings

servings

Calories

903

kcal

Equipment: 1. Instant Pot (6 to 8 qt) for braising the chuck roast
2. High speed blender or regular blender to make the chile sauce
3. Large cast iron or heavy skillet for toasting chiles, charring tomatoes and frying tortillas
4. Chef’s knife and cutting board for garlic, onion, cilantro and trimming beef
5. Tongs and a wooden spoon or silicone spatula to brown meat and scrape the pot
6. Fine mesh strainer and a bowl to strain and skim the consome
7. Measuring cups and spoons for broth, vinegar, spices and tomato paste
8. 2 forks for shredding the roast (or a meat shredder if you have one)
9. Ladle for dipping and a small shallow dish or wide bowl to warm consome for dipping

Ingredients

3 to 4 lbs beef chuck roast (boneless)
6 to 8 dried guajillo chiles
2 dried ancho chiles
2 dried árbol chiles
2 medium Roma tomatoes
2 tbsp tomato paste
1 large white onion
6 to 8 garlic cloves
3 cups low sodium beef broth
1/4 cup apple cider vinegar
1 1/2 tsp kosher salt (plus more to taste)
2 tsp ground cumin
2 tsp dried Mexican oregano
1 tsp ground black pepper
1 small cinnamon stick
4 whole cloves
2 bay leaves
1 tbsp smoked paprika
1/4 cup vegetable oil
extra vegetable oil for frying tortillas
12 to 16 small corn tortillas
2 cups shredded Oaxaca cheese or mozzarella
1 small bunch fresh cilantro
1 small white onion for garnish
2 to 3 limes for serving

Directions

Toast the dried chiles in a hot, dry skillet 20 to 30 seconds per side until they smell nutty but dont burn them; remove stems and seeds, then soak the chiles in hot water for 15 minutes to soften.
Meanwhile char the 2 Roma tomatoes and half the large white onion (or roast under broiler) until blistered, and smash 6 to 8 garlic cloves lightly.
Drain the chiles and blend them with the charred tomatoes, smashed garlic, the roasted onion half, 2 tbsp tomato paste, 1/4 cup apple cider vinegar, 1 tsp ground black pepper, 2 tsp cumin, 2 tsp dried Mexican oregano, 1 tbsp smoked paprika, the small cinnamon stick, 4 whole cloves, and about 1 cup of the 3 cups low sodium beef broth until very smooth; taste and add 1 1/2 tsp kosher salt now or later after cooking if needed. (Use fewer árbol chiles if you want milder heat)
Set the Instant Pot to Sauté, heat 1/4 cup vegetable oil and brown the 3 to 4 lb beef chuck roast on all sides, about 3 to 4 minutes per side, then remove and deglaze the pot with a splash of the remaining beef broth scraping up browned bits.
Put the roast back in, pour the blended chile sauce over the beef, add the rest of the beef broth so there's about 3 cups total liquid in the pot, drop in 2 bay leaves, and lock the lid.
Pressure cook on High for about 60 to 75 minutes depending on roast size; let the pressure naturally release for 15 minutes then quick release the rest. Remove the beef and shred with forks, discarding the cinnamon stick and bay leaves.
Strain the cooking liquid into a bowl to remove solids and skim excess fat; simmer the strained consome in the pot on Sauté to concentrate flavor a bit if you like it richer — that will be your dipping jus.
To assemble quesatacos heat a skillet with a little extra vegetable oil for frying tortillas, quickly dip each small corn tortilla in the warm consome so it gets coated, place in the skillet, add shredded Oaxaca or mozzarella and a good pile of shredded beef, fold and fry until crisp and cheese is melted, flipping once to get both sides golden.
Serve with chopped cilantro, finely diced small white onion, lime wedges and a small bowl of hot consome for dipping; taste final tacos and add more kosher salt if needed. Enjoy, and remember the árbol chiles decide the heat so adjust if cooking for kids.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.