Instant Pot Birria Tacos

What is Birria?

Birria or Birria de res is a flavorful Mexican meat stew originated from the State of Jalisco. It’s traditionally made with goat meat, but now also commonly made with beef or mutton. 

The meat is cooked in Mexican chiles and spices until tender & juicy. This Mexican Beef Stew is a little spicy, savory, sweet, umami, pleasantly bitter & sour.

Besides serving Birria as a Beef Stew on celebratory occasions, Birria is also served as epic delicious Birria Tacos (tacos de birria) with melted cheese and dipping birria consome.

The crispy pan fried tortilla is the star of this birria taco recipe. You’ll definitely fall in love with that extra oomph of caramelization and crispy satisfaction.

Time to make Instant Pot Birria Tacos!

Step-by-Step Guide: Instant Pot Birria

Here are the ingredients for cooking Birria in Instant Pot:

Which Meat to Use for Birria:

For Beef: If you want to use cheaper cuts, beef shank and chuck roast are excellent cuts for making Birria. Short ribs and oxtails are more expensive but are excellent choices.

Other Meat: Lamb, goat shoulder, or stew meats.

*Pro Tip: We used 1.5lbs beef shanks and 1.5lb well-marbled chuck steak for different mouthfeel & textures. You can use one type of cut if you like.

Tools for Instant Pot Birria

• Instant Pot Pressure Cooker
• Immersion Hand Blender
• Wooden Spoon
• Pyrex Measuring Cups
• Kitchen Tongs
• Mixing Bowls

Prepare Dried Chiles

First, remove the stems and seeds from the dried chiles. Then, cut them into smaller pieces.

*Pro Tip: Since we’re pressure cooking the dried chiles in liquid for a long time, we don’t need to rehydrate them before cooking.

Adjusting Spiciness Level: This Instant Pot birria is mild to medium spicy. If you want the birria to be less spicy, skip the Chile de árbol. If you want it to be spicier, add 1 more Chile de árbol. 

Toast Dried Chiles in Instant Pot

First, put all the dried chiles in the Instant Pot Pressure Cooker.

Then, press the “Saute” button to “Sauté More” to heat up the Instant Pot. Stir occasionally. 

Once you smell the chiles’ aroma (after ~4 – 5 mins), remove and set aside the toasted chiles.

Brown Meat in Instant Pot

Wait until the Instant Pot says “HOT”.

*Pro Tip: Make sure the Instant Pot is as hot as it can be to induce a Maillard reaction.

First, pat dry your meat (tips on which meat to use).

*Note: We’re using 1.5lbs beef shanks and 1.5lbs chuck roast steak.

Season one side of the beef with salt & black pepper.

Drizzle 1 tbsp (15ml) vegetable oil in the inner pot, and ensure to coat the oil all over the whole bottom of the pot.

Now, carefully place the seasoned side of beef in Instant Pot. Then, season the other side of beef with more salt & black pepper.

Brown one side of the beef for 5 minutes before flipping over, then brown the other side for another 5 minutes.

Finally, set aside the browned beef shanks and chuck steak.

*Note: Your Instant Pot may not be able to fit all the meat for browning. If that’s the case, brown the meat in two batches.

Saute Onions and Garlic

Now, add another 1 tbsp (15ml) vegetable oil to the Instant Pot.

Add sliced onions in Instant Pot, then saute for 3 minutes.

Then, add garlic cloves, 2 bay leaves, ½ (2.4g) cinnamon stick, 2 tsp (2g) dried Mexican oregano, 1½ tsp (3g) ground cumin seeds, 1 tsp (1.8g) ground coriander, and 2 tsp (10g) tomato paste in Instant Pot, then saute for another minute. 

Deglaze Instant Pot

Now, pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Birria

Add 2 tbsp (30ml) apple cider vinegar, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and another cup (250ml) of unsalted chicken stock in Instant Pot, then give it a quick mix.

Now, add in the toasted dried chiles.

*Note: Make sure all the chiles are submerged in the cooking liquid.

Then, layer the browned beef on top.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Pressure Cooking Methods:

• Beef Shank & Chuck Roast Pieces (1.5″ – 2″ thick): Pressure Cook at High Pressure for 40 minutes, then Natural Release for 15 minutes
• Beef Short Ribs (1.5″ – 2″ thick): Pressure Cook at High Pressure for 42 minutes, then Natural Release for 15 minutes
• 3lbs Bone-in Lamb Shoulder (3.25″ thick): Pressure Cook at High Pressure for 2 hours, then Natural Release for 15 minutes

*Pro Tip: If you’re planning to make Instant Pot Birria Tacos, you can prepare the garnish ingredients while the Instant Pot is naturally releasing the pressure.

After 15 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position.

Then, remove the lid carefully.

Blend and Shred Beef

Transfer the beef into a large mixing bowl.

Find and discard the two bay leaves. If your immersion blender is not powerful enough, remove the cinnamon stick as well.

*Note: Make sure to keep all the chiles in the Instant Pot.

Blend the Instant Pot birria sauce with an immersion hand blender.

*Note: You’ll notice the birria sauce we create is thicker than a consommé. We like it this way because it’s more concentrated & packed with flavors.

With two forks, shred the beef, then transfer the shredded beef back to the Instant Pot.

Season Birria

Taste birria and adjust the seasoning by adding more salt (for reference: we added roughly 4 – 6 large pinches of salt).

Garnish & Serve Instant Pot Birria

The Instant Pot Birria is epic with freshly grated melting cheese such as Oaxaca cheese or Mozzarella cheese.

Place some of the deliciously flavorful birria sauce in a ramekin.

Then, garnish with diced white onion and finely chopped cilantro.

Optional: Instant Pot Birria Tacos

First, heat up a skillet over medium heat.

*Note: We used a cast-iron skillet, but it’ll be easier using a non-stick pan.

Then, dip the corn tortillas into the Instant Pot birria sauce.

*Note: Make sure the birria sauce is covering both sides of the corn tortillas.

*Pro Tip: If you’re using a cast-iron skillet, grease the pan with oil of your choice to prevent the tortillas from sticking. You can also use a bit of oil for a non-stick pan.

Now, place the corn tortilla on the heated skillet.

*Pro Tip: It’s important your skillet is hot enough before you start to pan fry the tortillas.

Layer a handful of grated melting cheese (Oaxaca cheese or Mozzarella cheese) on top of the corn tortilla, then let the cheese melt. 

Once the cheese has melted and the corn tortilla is a bit crisped up, layer some birria meat on top of the cheese. Then, fold the corn tortilla in half.

*Pro Tip: The corn tortillas will break if they’re too dry. So, make sure they’re coated well with the birria sauce.

Finally, garnish birria tacos with lime slices on the side.

Serve these epic deliciously flavorful Instant Pot Birria Tacos immediately with dipping birria sauce.

Enjoy your epic delicious Instant Pot Birria Tacos!

Other Instant Pot Tacos Recipes You’ll Enjoy

Instant Pot Carnitas

Instant Pot Barbacoa

Instant Pot Chicken Tacos