Instant Pot Birria – Restaurant Quality at Home

I am so over-the-moon excited to share this Instant Pot Birria recipe with you all!

Trust me, once you smell those dried chiles simmering away and see that gorgeous, rich red broth developing, you’ll understand why this dish has completely taken over social media.

This pressure cooker birria recipe transforms tough chuck roast into the most tender, flavorful meat that practically falls apart at the touch of a fork.

What makes this recipe special is how the Instant Pot cuts down what traditionally takes hours into just about an hour of actual cooking time.

Plus, you get that incredible birria consomé that’s perfect for dipping those crispy quesabirria tacos.

My family has been obsessed with this recipe ever since I perfected it, and Henry keeps asking me to make extra so he can take some to work for lunch.

Check out my Perfect Authentic Birria for another crowd-pleasing Mexican-inspired dish that pairs beautifully with these tacos.

Why You Will Love This Instant Pot Birria Recipe

• Authentic flavors made easy with dried chiles and traditional spices that create an incredibly rich, complex taste
• Time-saving method using the Instant Pot cuts cooking time from 4+ hours to just about 1 hour
• Tender, shreddable meat that’s perfect for tacos, quesadillas, or eating straight from the bowl
• Versatile consomé that doubles as a flavorful dipping broth and can be used in other recipes
• Family-friendly recipe that even picky eaters will love (trust me, my kids devour these!)
• Make-ahead friendly since the flavors actually improve overnight in the refrigerator

Ingredients for the Best Instant Pot Birria Tacos

For the Beef Birria:

• 1 tablespoon oil
• 3 pounds chuck roast, seasoned with salt and pepper on each side
• 2 Roma tomatoes, sliced in half
• 4 guajillo chiles, dried
• 1-2 ancho chiles, dried
• 4 garlic cloves
• 1 teaspoon salt
• ½ cinnamon stick
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin seeds
• 1 teaspoon whole cloves
• 2 bay leaves
• 2-3 cups water

For the QuesaBirria Tacos:

• 12 corn tortillas
• 8 ounces Oaxaca cheese, shredded (you can substitute with Monterey Jack or mozzarella)
• Chopped white onion and cilantro for garnish

How to Make Perfect Instant Pot Birria at Home

Preparing the Meat and Chiles

Remove the chuck roast from the refrigerator and season it generously with salt and pepper on each side.

Cut into large chunks about 3-4 inches each. This helps the meat cook more evenly and makes it easier to shred later.

Remove the stems from the guajillo and ancho chiles and shake out most of the seeds (don’t worry about getting every single seed out).

Place the dried chiles in a small pot with water and bring to a boil.

Boil for 5 minutes, then turn off the heat and leave the lid on the pot while you prep the other ingredients.

This softens the chiles and makes them easier to blend.

Creating the Birria Consomé Base

In a blender, add the Roma tomatoes, garlic cloves, Mexican oregano, cumin seeds, whole cloves, cinnamon stick, salt, and 1 bay leaf.

Save the other bay leaf for later.

Use a slotted spoon to remove the softened chiles and add them to the blender along with 1 cup of fresh water.

Don’t use the water from the dried chiles as it can be bitter.

Blend until a smooth sauce forms, about 2-3 minutes.

Taste to see if additional salt is needed. The sauce should be rich, slightly spicy, and aromatic.

Leave the sauce in the blender until the next step.

Searing and Pressure Cooking Your Instant Pot Birria

Turn your Instant Pot to sauté mode on high heat.

Add oil and begin searing each piece of meat, doing this in batches to prevent overcrowding the pot.

You want a nice golden-brown color on all sides.

Once all the meat is browned, turn off the Instant Pot and add all the pieces back to the pot.

Place a fine-mesh strainer directly over the Instant Pot and pour in the blended sauce.

Use a flexible spatula or spoon and press the sauce through the strainer, working it until you’re left with just the seeds and pulp.

Discard the leftover seeds and pulp. This step gives you a smooth consomé without any gritty texture.

Add 1 cup of water to the pot and move the meat around to try and get it in an even layer.

If all the meat isn’t covered, add more water gradually.

I usually end up using 2 cups total, but you don’t want too much liquid since that will dilute the broth.

Add the second bay leaf on top and close the Instant Pot lid.

Move the valve to sealing and set the timer to high pressure for 50 minutes.

If you’re using 4 pounds of meat, cook for 55 minutes; for 5 pounds, cook for 60 minutes.

Finishing Your Pressure Cooker Birria Recipe

Once the timer goes off, carefully release the pressure in an open area or under the kitchen hood.

The steam is hot and the aroma is incredible!

If you don’t plan on eating it right away, just keep the Instant Pot on “Keep Warm” and the pressure will release naturally.

Remove the lid and the beef should be very tender and falling apart.

Place the beef in a dish to shred or chop with two forks.

Don’t toss that beautiful broth! This is your precious consomé that we’ll use to make the tacos and serve as a dipping broth.

Making Perfect QuesaBirria Tacos with Your Instant Pot Birria

Heat a comal or non-stick skillet over medium-high heat and allow it to get hot.

This is crucial for getting those crispy, golden tortillas that make quesabirria tacos so special.

Dip a corn tortilla in the birria broth – this is what gives the tortillas that gorgeous red color and incredible flavor.

Place the dipped tortilla on the hot skillet and add a layer of shredded cheese and birria meat.

Fold the tortilla in half with a spatula and allow each side to crisp for about 2-3 minutes.

You’ll hear that satisfying sizzle as the cheese melts and the tortilla gets golden and crispy.

Keep finished tacos warm in a low oven until ready to serve.

Add chopped onion and cilantro either inside the taco or on top, and serve with extra consomé as a dipping sauce.

Trust me, that first dip into the warm, flavorful broth is pure magic!

Storage and Reheating Your Instant Pot Birria Tacos

Store leftover birria meat and consomé separately in the refrigerator for up to 4 days.

The flavors actually develop and improve overnight, making day-two birria even better than the first day!

For longer storage, freeze the meat and broth in separate containers for up to 3 months.

When ready to use, thaw overnight in the refrigerator.

To reheat, warm the meat and broth separately on the stovetop over medium heat until heated through.

You can also microwave individual portions, but the stovetop method preserves the texture better.

The consomé may develop a layer of fat on top when cold – simply skim this off before reheating if you prefer a lighter broth.

Easy Variations for Your Birria Recipe Instant Pot Style

Spice Level: Add more ancho chiles for extra heat, or include a chipotle pepper in the blend for smoky flavor.

Meat Options: Try using short ribs, beef cheek, or a combination of chuck roast and short ribs for even richer flavor.

Cheese Alternatives: Swap Oaxaca cheese for Monterey Jack, mozzarella, or even sharp cheddar for different flavor profiles.

Serving Ideas: Use the meat for nachos, burritos, or even over rice for a birria bowl experience.

FAQs About Instant Pot Birria

Conclusion

This Instant Pot Birria recipe has completely changed how I think about weekend cooking.

What used to be an all-day project now fits perfectly into our busy family schedule, and the results are just as authentic and delicious as the traditional method.

The combination of tender, flavorful meat and that incredible consomé makes these birria tacos instant pot style absolutely irresistible.

I promise your kitchen will smell amazing, and your family will be asking for this recipe on repeat.

Give this pressure cooker birria recipe a try this weekend – don’t forget to save it to Pinterest for late

I can’t wait to see your beautiful, crispy quesabirria tacos.

Recipes You May Like

• High Protein Cottage Cheese Queso Recipe Another crowd-pleasing Mexican-inspired dip
• Garlic Butter Steak Lightning Noodles For when you want quick, satisfying comfort food
• Easy Amish Beef Stew Recipe Another hearty, pressure cooker-friendly meal

Happy cooking!

Amelia

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