Go Back
–+ servings
Instant Pot Birria Tacos

Savory Instant Pot Birria Tacos That Ignite Your Taste Buds

These Instant Pot Birria Tacos are a must-try celebration of flavors that transport you to Jalisco, Mexico.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Natural Release Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 2 pounds Beef (Chuck Roast, Beef Shank, Short Ribs, Oxtail) Main protein source
For the Sauce
  • 2 tablespoons Vegetable Oil Can substitute with olive oil
  • 3 pieces Dried Ancho Chilies Essential for authentic taste
  • 3 pieces Dried Guajillo Chilies Adds sweetness and depth
  • 2 pieces New Mexican Dried Chiles Optional but recommended
  • 2 pieces Dried Chile de Árbol Adds spiciness; optional
  • 1 medium Onion Any onion variety can work
  • 4 cloves Garlic Can substitute with garlic powder
  • 2 pieces Bay Leaves Discard after cooking
  • 1 stick Cinnamon Stick Can substitute with powdered cinnamon
  • 2 teaspoons Dried Mexican Oregano Regular oregano can be used
  • 1 teaspoon Ground Cumin Seeds
  • 1 teaspoon Ground Coriander
  • 2 tablespoons Tomato Paste Adds umami and thickness
  • 4 cups Unsalted Chicken Stock Can substitute with beef stock
  • 1 tablespoon Apple Cider Vinegar Balances richness
  • 1 tablespoon Soy Sauce Optional
  • 1 tablespoon Fish Sauce Optional
For the Tacos
  • 12 pieces Corn Tortillas Can use flour tortillas if preferred
  • 2 cups Melting Cheese (Oaxaca or Mozzarella) Provides creaminess
For Garnishing
  • 1 cup White Onion Freshly chopped
  • 1 cup Cilantro Fresh for brightness
  • 2 pieces Lime Squeezed over tacos

Equipment

  • Instant Pot

Method
 

Step‑by‑Step Instructions
  1. Prepare the chilies by removing the stems and seeds, then cut them into chunks.
  2. Toast the chilies in the Instant Pot's sauté function for about 5 minutes until aromatic.
  3. Brown the meat in the sauté function with vegetable oil for about 5 minutes on each side.
  4. Sauté diced onion and minced garlic in the remaining oil for about 3 minutes.
  5. Deglaze the pot with unsalted chicken stock, scraping up browned bits.
  6. Pressure cook the meat with other ingredients for 40-42 minutes, then allow natural release.
  7. Blend the sauce until smooth and mix it with the shredded meat.
  8. Adjust seasoning of the sauce to taste.
  9. Dip corn tortillas in the birria sauce, fry them, and fill with cheese and meat.
  10. Garnish with chopped onion, cilantro, and lime juice before serving.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 22gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

These tacos can be made easily with variations in meat and spice levels, ensuring a personalized touch.

Tried this recipe?

Let us know how it was!