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Close-up of crispy Instant Pot Birria Tacos filled with shredded beef and melted cheese, garnished with cilantro.

Instant Pot Birria Tacos

Instant Pot Birria Tacos bring all the bold smoky flavor of traditional birria into a faster weeknight-friendly recipe. Tender shredded beef cooks quickly under pressure before getting tucked into crispy tortillas with melty cheese and rich dipping broth. This easy taco recipe gives you restaurant-style flavor without spending all day in the kitchen.
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Prep Time 15 minutes
Cook Time 55 minutes
Natural Pressure Release 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 tacos
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

For the Birria
  • 2 pounds beef chuck roast cut into large chunks
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • 3 cups low sodium beef broth
  • 1 can fire roasted diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
For the Tacos
  • 12 small corn tortillas
  • 2 cups shredded Oaxaca cheese
  • 1 tablespoon chopped cilantro
  • nonstick cooking spray

Equipment

  • Instant Pot
  • Skillet
  • Forks

Method
 

  1. Season the beef chunks with salt, black pepper, smoked paprika, garlic powder, and onion powder.
  2. Set the Instant Pot to sauté mode and heat the olive oil. Sear the beef in batches for 2 to 3 minutes per side until browned.
  3. Add beef broth, diced tomatoes, tomato paste, apple cider vinegar, cumin, and chili powder to the Instant Pot. Lock the lid and pressure cook on high for 45 minutes.
  4. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure. Remove the beef and shred with two forks. Reserve 1 cup of the cooking broth for dipping.
  5. Dip each tortilla lightly into the warm broth mixture. Fill one half of each tortilla with shredded beef, Oaxaca cheese, and cilantro. Fold closed into taco shapes.
  6. Spray a skillet lightly with nonstick cooking spray and heat over medium heat. Cook the tacos for 2 to 3 minutes per side until crispy and golden with melted cheese inside.
  7. Serve immediately with warm reserved broth for dipping.

Notes

Cutting the beef into chunks helps it cook more evenly and shred faster in the Instant Pot. For extra crispy tacos, let the tortillas brown fully before flipping.