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instant pot beef birria tacos
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5 from 4 votes

Instant Pot Birria Tacos

Mexican beef birria with rich consommé made in your InstantPot!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 1225kcal
Author: Cari


  • 2 lbs Boneless Chuck Roast
  • 2 lbs Beef Shank
  • 2 tablespoon of Vegetable Oil
  • 3 tablespoon Salt separated
  • 1 tablespoon Pepper
  • 1 ½ teaspoon Ground Cumin separated
  • 3 Dried Ancho Chiles
  • 4 Dried Guajillo Chiles
  • 3 Dried Arbol Chiles
  • 1 Chipotle Pepper
  • 5 Black Peppercorns
  • 2 Whole Cloves
  • ¼ teaspoon of Allspice
  • 1 teaspoon Dried Thyme
  • 1 ½ teaspoon Dried Oregano
  • 2 Bay Leaves
  • ½ teaspoon Ground Ginger
  • 1 Cinnamon Stick
  • 8 Cloves Garlic
  • 1 Large Onion
  • 4 Large Red Tomatoes
  • ¼ cup vinegar white or apple cider
  • 2 cups Water
  • 1 30 count package White Corn Taco Tortillas
  • 2 cups shredded chihuahua or Oaxaca cheese
  • minced cilantro and onion optional


  • Start by trimming the fat from your meat and cutting your beef into large chunks. then season your beef with 1 ½ tablespoon of salt, pepper and 1 teaspoon of cumin.
  • Set your Instant Pot to sauté and add your vegetable oil to the pot. Once your pot is hot, add your beef and sear the meat on all sides, be sure not to burn it. You're not trying to cook the meat through, just get a nice sear.
  • Turn off the Instant Pot and add to your seared meat the chiles, chipotle pepper, peppercorns, cloves, allspice, thyme, oregano, cinnamon, bay leaves, ginger, tomatoes, garlic, onion, water, vinegar, 1 ½ tablespoon of salt and ½ teaspoon of cumin.
  • Place the lid on your Instant Pot and set it to meat/stew for 45 minutes with high pressure.
  • Once the Instant-pot has stopped cooking, allow for the steam to release. Carefully open the lid and gently remove beef and place it on a dish. Using two forks shred the beef and remove any overly fatty pieces.
  • Before adding the beef back into the broth. Using a slotted spoon, remove the cinnamon, bay leaves, chiles, pepper, tomatoes, onion, garlic and if possible the cloves and peppercorns. Place all of these ingredients into a blender with about ½ cup of the consommé from the instant pot and blend until everything is completely smooth.
  • Add the pureed sauce back into the Instant Pot and gently combine until the consommé and sauce are well incorporated. Then, add your shredded beef back in and set the Instant Pot to the "Keep Warm" setting.
  • Start preparing your tacos by warming your tortillas. Lightly dip your tortilla into the consommé and place the tortilla in a sauté pan at medium heat.
  • Add about 2-3 tablespoons of cheese to your warmed tortilla. Then, using tongs grab about ¼ cup of beef and place it on top of the cheese, gently fold over the tortilla and allow for the cheese to melt. Repeat this process until you have the desired amount of tacos
  • Top your tacos with minced onion and cilantro. Serve your tacos with about ½ cup of consommé


Store your beef and consomme in an airtight container and place in the refrigerator for upto 4 days. 
If you prefer a less spicy birria, carefully remove the seeds from all of the dried chiles before adding them to the Instant-Pot. 


Serving: 3tacos | Calories: 1225kcal | Carbohydrates: 38g | Protein: 104g | Fat: 74g | Saturated Fat: 40g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 252mg | Sodium: 6604mg | Potassium: 2246mg | Fiber: 12g | Sugar: 18g | Vitamin A: 9093IU | Vitamin C: 30mg | Calcium: 210mg | Iron: 11mg