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Instant Pot Birria Tacos are a delicious pairing of two classic Mexican dishes.
I grew up eating Birria de Chivo (or goat meat) that had been cooking for hours in a clay oven. This traditional Mexican stew is often served for special occasions – like on my quinceañera.
Many years ago (before it got trendy), I adapted the original goat recipe in this beef birria recipe – Slow Cooker Birria de Res recipe.
Here, I’m going to teach you how to make these cheesy quesabirria tacos in far less time, using an instant pot.
Table of Contents
- 1 Ingredients
- 2 How to Rehydrate Dried Chiles
- 3 Cold Water Rehydration Method
- 4 How to Make the Chile Sauce
- 5 Here’s a great idea!
- 6 How to Cook the Beef
- 7 Adding the Sauce
- 8 Cooking Times for Different Sizes of Beef
- 9 How to Make the Tacos
- 10 Quesatacos
- 11 These are not fried tacos… per se
- 12 Frequently Asked Questions
- 13 Serve With:
- 14 Instant Pot Birria Tacos
Ingredients
- chuck roast
- water
- garlic cloves
- Monterey Jack
- guajillo chiles
- ancho chiles
- whole cloves
- Mexican oregano
- cinnamon sticks
- beef bouillon
- olive oil
- bay leaves
- salt and pepper
- dried thyme
Yes, you will need all these ingredients. You’ll also need an Instant Pot.
Please note that the water is only there for reference. You will need more water than shown in the picture.
How to Rehydrate Dried Chiles
- Remove the stem from the guajillo peppers and ancho chilies.
- Open the chile in half and remove the seeds.
- Place in a stock pot and repeat with all the chiles.
What you see here is how to rehydrate any dried chiles.
Throw the seeds and stems away. We will not be needing them anymore.
- Pour water into the stockpot.
- Bring to a boil over medium heat.
- Cover and remove from heat.
This is the fastest way of rehydrating chiles.
Another way is to pour boiling hot water over the dried chiles and let them sit.
Cold Water Rehydration Method
OR, if you have time, pour cold water. Definitely, the least favorite method because it takes a minimum one hour, but it does save you from cleaning an extra pot.
How to Make the Chile Sauce
- To a blender, add the cinnamon, garlic, salt and pepper, thyme, cloves, and oregano.
- Add the rehydrated chiles and beef bouillon.
- Pour in the water.
- Blend at high speed until smooth. Set aside.
Here’s a great idea!
Make the sauce ahead of time. You can even freeze it in an airtight container and take it out when needed. Since the chile flavor is dominant, you won’t taste any freezer burn.
How to Cook the Beef
- Cut and season meat into large pieces.
- Heat a tablespoon of oil in the instant pot.
- Sear the beef on all sides.
- Remove the browned meat.
Some people will skip this step. Searing the meat will develop an extra layer of flavor that you don’t want to miss out on.
When it comes to choosing the cut of your birria meat, chuck roast, beef shank, or even short ribs.
Adding the Sauce
- Strain the sauce into the pot.
- Add water.
Straining really depends on your blender.
There are fancy blenders nowadays like this Vitamix that blend everything and do not require straining.
To make a thicker sauce, add 1 tablespoon tomato paste.
- Add the beef bouillon.
- Gently scrape the bottom of the instant pot.
- Add the bay leaves and return the beef.
Using a spatula, scrape to release those flavors stuck at the bottom of the Instapot.
A traditional ingredient in Mexican cooking is beef bouillon, but you can also use a beef base instead.
- Put the lid on the instant pot.
- Move the valve to Sealing. Set the time.
- Once the buzzer goes off, carefully move the valve for a quick release.
The meat needs to be tender and falling apart. High pressure will do the trick.
Cooking Times for Different Sizes of Beef
For 4 lbs of beef, press Pressure Cook, and set the time to 50 minutes.
For 3 ½ lbs of beef, press Pressure Cook, and set the cook time to 45 minutes.
Once the buzzer beeps, move the valve to Venting.
After it’s done venting, the meat is ready.
- Take the beef out of the pot.
- Shred the juicy tender meat.
Consommé is the soup that is made from the beef cooking liquid. This “birria juice” is extremely flavorful and nutritious.
Some restaurants in Mexico will even serve you a bowl of consommé as a starter.
In this case, we are using it for dipping the quesabirria tacos and help “fry” the tortillas.
Got leftovers? Try Birria Ramen.
How to Make the Tacos
- Brush oil all over the skillet.
- Dip the tortilla in the broth inside the instant pot (or consommé).
- Place the tortilla on the skillet.
- Add the shredded meat and plenty of cheese.
Quesatacos
Loosely translated “Quesatacos” are cheesy tacos. They are tacos stuffed with a protein like shrimp as in Tacos Gobernador, or in this case, beef.
Cheese is added and then pressed down to create the crispy cheesy edges. I highly recommend using Monterey jack, Oaxaca cheese, or mozzarella cheese. Something that melts well.
These are not fried tacos… per se
These quesa tacos are not deep fried as in Potato Tacos Dorados or Ground Beef Taquitos. Instead, we use an oiled skillet and the fat from the consommé to create a crunchy taco.
- Turn half the tortilla to create the taco.
- Add more of the birria broth from inside the instant pot.
Handmade corn tortillas are best. Kinda hard for some, I know… For store-bought tortillas, use the tortillas that are in the center of the package, not the ends.
The top and the bottom ends of the plastic package form condensation, making the tortillas wet. Oil and water do not mix.
These wet tortillas will fall apart when trying to assemble the birria tacos.
- Press down on one side of the tortilla.
- The cheese should come out of the taco and get crispy.
Cheese smushed out creates crispy edges – that’s the best part! Generously add consommé while cooking tacos for added flavor. Fat helps fry and crisp up the tortilla.
Frequently Asked Questions
What is Birria in English?
There is no literal translation for the word “birria.” The word “birria” refers to a beef stew that originated in the State of Jalisco. It’s often referred to as Mexican beef stew or Mexican meat stew.
How do you eat Birria tacos?
Add white onion or diced yellow onion, lime wedges, and cilantro to the consommé. Grab the taco with one hand. Dip the taco in the consommé. Take a bite out of the dipped part. Dip again until the taco is done.
What is the difference between Birria and barbacoa?
Birria and barbacoa are very similar. However, birria is a stew. Barbacoa is usually made with chile sauce but cooked in a hole with hot coals. It is not as juicy as birria.
Serve With:
Once you try this recipe, your Taco Tuesday will be better than anything on food trucks.
Serve with the birria sauce remaining in the instant pot, or the consommé. Dip away!
You’ll love Instant Pot Birria Tacos. Dipping these cheesy delights in the beef consommé will make this your favorite way to enjoy this delicious birria recipe.
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Instant Pot Birria Tacos
Ingredients
For the Chile Sauce:
- 2 cups water (to rehydrate chiles)
- 5 chile guajillo
- 2 ancho chiles
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cloves
- ¼ cinnamon stick
- 1 tablespoon beef bouillon
- 1 teaspoon black pepper
- 4 cups water (for blending)
For the Beef:
- 2 tablespoon olive oil
- 3.5 lbs chuck roast
- 1 tablespoon salt
- 1 teaspoon ground pepper
- 2 bay leaves
- 1 tablespoon beef bouillon
- 2 cups water
For the Tacos:
- 2 tablespoon olive oil
- 12 corn tortillas
- 4 cups Monterey Jack Cheese shredded
Toppings:
- diced onions
- chopped cilantro
- lime
Instructions
For the Chile Sauce:
- Remove the stems from the dried chiles.
- Open each of the chiles lengthwise and remove all the seeds and veins.
- Repeat with the remaining chiles.
- Place in a stock pot and cover with 2 cups of water.
- Bring to a boil. Remove from heat.
- Place a lid on the pot, and let sit for 5 minutes.
- Discard the water.
- Add the rehydrated chiles, cinnamon, garlic, bouillon, pepper, thyme, cloves, and oregano.
- Pour in 4 cups water.
- Blend until smooth. Set aside.
For the Beef:
- Press the Saute button on the instant pot.
- Add 2 tablespoon olive oil.
- Cut the beef into large pieces. This will make searing the beef easier.
- Season the beef with salt and pepper.
- Sear the beef on all sides.
- Remove the beef from the instant pot.
- Strain the chile sauce into the instant pot.
- Discard any remaining bits of chile.
- Add the bay leaves, beef bouillon, and 2 cups of water.
- Using a spatula, scrape the bottom of the pot. This will release anything stuck at the bottom of the instant pot.
- Return the beef to the pot.
- Place the lid on the instant pot.
- Move the valve to SEALING.
- Press PRESSURE COOK.
- Set time for 45 minutes.
- Once the buzzer beeps, carefully move the valve to VENTING.
- After it’s done venting, remove the beef.
- Shred the beef.
To Make the Tacos:
- Brush oil all over the skillet.
- Dip the tortilla in the broth inside the instant pot.
- Place the tortilla on the skillet.
- Add about 2 tablespoon shredded beef and 2 tablespoon cheese.
- Turn over half the tortilla to create the taco.
- Press down on the tortilla so the cheese will smush out.
- Drizzle some of the broth on top of the taco to help the tortilla get crispier.
- Turn the taco. About 2-3 minutes on each side.
- Repeat until no more tortillas or beef remains.
- Serve with consommé (or broth) and desired toppings.
Video
Notes
Instant Pot Cooking Times:
- For 4 lbs of beef, 50 minutes.
- For 3 ½ lbs of beef, 45 minutes.
I made these for Taco Tuesday last night and OMG were they delicious! So flavorful and loved the instant pot recipe!
That’s fantastic! Instant Pot Birria Tacos is a perfect dish to impress your family and friends with its deliciousness.
These tacos are a game-changer! The Instant Pot really makes the meat so tender and flavorful, and the birria seasoning adds just the right amount of heat and spice. I need to add this to my set of menus for any upcoming occasion. Amazing!!!
Yes! The tender, flavorful meat cooked to perfection in the Instant Pot, combined with the delicious birria seasoning, creates an irresistible taste that’s perfect for any occasion. Hope you enjoy it!
I love how you made these birria tacos using the instant pot! So many incredible flavors packed into the meal. Yum!
Totally agree! The Instant Pot Birria Tacos are a game-changer! The instant pot makes the process so much easier and faster, while still delivering incredible flavors.
These birria tacos look incredible!!! I am drooling… I could eat like 10 of these right now, delicious!!
They do look incredible with their juicy, flavorful meat and delicious toppings. And yes, they’re so tempting that I could eat like 10 of them right now!
Amazing! Huge hit with the entire family! Easy to follow instructions and WOW results! Thank you!
Great to hear that your family enjoyed the Instant Pot Birria Tacos!
I’ve been using your other Birria de Res (non instant pot) recipe religiously but tweaking it to make it in my instant pot for I think about a year now and my friends and family beg for it all the time and always compliment that its better than any of the Birria spots in town so Thank you for making me look good!! haha
So glad to see this updated version!
Soooo many people have been asking me for the instant pot recipe. That’s why I had to publish it. I love the way the slow cooker makes my house smell. Hope you like this recipe as much as the other one. 🙂
Just made these, absolute best thing I’ve ever made. This is the easiest recipe to follow with so much flavor. Thank you!!
That’s great to hear. Glad you enjoyed this recipe!
Maggie,
Te aventaste un 10!
These queda-birria tacos are the bomb (dot) com. I originally felt intimidated to make these but your step by step made it so easy to follow. I’ve now made this several times and these are a big hit with la familia and friends.
Gracias amiga! 🤗
Gracias, amiga. 🙂 Me da gusto eschar que te gusto esta receta. That’s why I like to do the step-by-step photos. So it won’t be so intimidating. Hope you make it again!
BEST most authentic recipes! Quick, easy, VERY flavorful! Reminds me of my grandmother’s cooking! It’s a must try!
You just made my day! Thank you!!
These sound so delicious!
They are! My son calls them “heaven in a taco.” lol!
I don’t have an Instant Pot, can you please convert the recipe to slow cooker? I really would love to make these!! Thanks!
Here’s the slow cooker recipe https://inmamamaggieskitchen.com/slow-cooker-birria-de-res-mexican-beef-stew/
These tacos were amazing. My family loved them.
So happy to hear that! My son LOVES these tacos too.
Thanks for the process pictures! You make it look so easy!!
Thank you. These tacos are so good!
No problem. I do that for all the recipe posts so people won’t struggle when they are cooking. Thank you for your comment!
I love Birria Tacos, I will definitely try these!
I hope you do. These are some seriously good tacos.
Such flavorful tacos from the Instant Pot!
Yes! I love my instant pot. Best kitchen investment!
Yes, Love the instant pot!
This recipe was super delicious! Will definitely be making it again!
So glad you liked them!!
So glad you liked the recipe!
I made the sauce ahead of time like you suggested, great recipe!
That’s great! Yes, it’s a huge time saver.
i am going to try this recipe looks amazing! are the macros for two tacos or 1?
Did you see the recipe card? You can see the serving amounts, click on it and a bar will pop up. It adjusts to what you like.
Tacos are life and these are so tasty!!!! Love this combination, thanks.
Tacos are life! You are my people!
Wow, these were a huge hit! So flavorful and delicious.
That’s so great to hear! More tacos! 🙂
Truly love all of Maggie’s recipes. This is just one of the many I’ve tried! I used the water from the peppers to give my sauce a little bit more of a kick and added a chile de arbol. Highly recommend!
You are so sweet. Thank you for your kind words.
Best tacos ever! They’re so flavorful, and the Instant Pot makes it super convenient.
Yes! I completely agree. My son calls them “tacos from heaven.” lol.
I’ve only made birria once, and wow it was good. I didn’t put them in tacos, but wow – i love seeing them fried like that!
Birria is amazing made in quesatacos. You must try!
I’ve been looking for a more simple recipe! Thank you for sharing!
Hi Greta! You’re going to love this recipe.