These rich and flavorful Instant Pot Birria Tacos are made with tender chuck roast simmered in a bold dried chile sauce, then shredded and folded into crispy tortillas with melted mozzarella cheese.
The beef is pressure cooked until fall-apart tender and served with a deeply flavorful consomé for dipping. This recipe brings authentic birria flavor to your kitchen with the convenience of the Instant Pot.
Why You’ll Love These Instant Pot Birria Tacos
• Tender, fall-apart shredded beef
• Rich, bold chile consomé for dipping
• Crispy golden tortillas with melted mozzarella
• Made easily in the Instant Pot
• Perfect for taco nights or gatherings
This recipe gives you that restaurant-style birria taco experience at home with deep, authentic flavor.
Ingredients You’ll Need
A blend of dried chiles creates the rich red consomé base, while warm spices add depth and complexity.
Chuck roast becomes incredibly tender in the pressure cooker, and shredded mozzarella gives the tacos that signature crispy, cheesy finish.
• Chuck roast
• Guajillo chiles
• California chiles
• Pasilla ancho chiles
• Arbol chiles
• Oil
• Garlic
• Roma tomatoes
• Small onion
• Cumin
• Clove
• Cinnamon
• Thyme
• Oregano
• Black peppercorns
• Beef bouillon
• Bay leaves
• Water
• Salt
• Shredded mozzarella cheese
• Corn tortillas
👉 Scroll down to the recipe card for exact measurements.
How to Make Instant Pot Birria
Start by removing the stems and seeds from all of the dried peppers. Turn the Instant Pot to sauté mode with a couple drizzles of oil and fry the peppers briefly to release their flavor.
Add the seasonings, onion, tomatoes, garlic, and water. Seal and pressure cook briefly to soften everything.
Once the pressure is released, blend the mixture until smooth to create the birria sauce.
Add the chuck roast to the Instant Pot and strain the sauce over the meat. Add additional water and bay leaves, then pressure cook until the beef is tender and easily shreddable.
Remove the meat, shred it, and mix with a couple ladles of the rich consomé.
Instant Pot Birria Tacos & Consomé Sauce
Ingredients
Method
- Remove stems and seeds from all of the peppers. Turn on the Instant Pot to sauté mode with a couple of drizzles of oil. Fry all the peppers in the oil for a couple of minutes.
- Add all of the seasonings to the pot. Add the onion, tomatoes, and garlic. Add 3 cups of water. Cover and seal, then cook on high pressure for 5 minutes.
- Once the pressure is released, carefully transfer everything to a blender and blend until smooth.
- Add the chuck roast to the Instant Pot. Strain the blended sauce into the pot. Add 2 cups of water and 3 bay leaves. Pressure cook on high for 55 minutes to 1 hour.
- Once cooked, remove the chuck roast to a large bowl and shred. Add a couple ladles of the sauce and mix together.
- Heat a skillet over medium heat.
- Dip a corn tortilla into the top layer of the consomé and place it onto the skillet.
- Add shredded birria beef to one side of the tortilla.
- Sprinkle shredded mozzarella cheese over the meat.
- Fold the tortilla in half and cook until crispy and golden on both sides and the cheese is melted.
- Serve hot with a side of the consomé for dipping.
Notes
• Adjust spice by increasing or decreasing arbol chiles.
• Serve with chopped onion, cilantro, and lime if desired.
How to Make Instant Pot Birria
Start by removing the stems and seeds from all of the dried peppers. Turn the Instant Pot to sauté mode with a couple drizzles of oil and fry the peppers briefly to release their flavor.
Add the seasonings, onion, tomatoes, garlic, and water. Seal and pressure cook briefly to soften everything.
Once the pressure is released, blend the mixture until smooth to create the birria sauce.
Add the chuck roast to the Instant Pot and strain the sauce over the meat. Add additional water and bay leaves, then pressure cook until the beef is tender and easily shreddable.
Remove the meat, shred it, and mix with a couple ladles of the rich consomé.
Frequently Asked Questions
Can I make this without an Instant Pot?
Yes. You can slow cook the beef until tender, though cooking time will be longer.
Is this very spicy?
The arbol chiles add heat. Adjust the amount to control spice level.
Can I use a different cheese?
Mozzarella melts well, but Oaxaca cheese is a traditional alternative.
Can I make this ahead of time?
Yes. The beef and consomé taste even better the next day.
Storage and Reheating
Storage
Allow the beef and consomé to cool completely. Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat the beef and consomé on the stovetop until warmed through. Assemble and crisp tacos fresh for best texture.
Freezer Instructions
Freezing
Store shredded beef and consomé in a freezer-safe container for up to 2 months.
Thawing and Reheating
Thaw overnight in the refrigerator and reheat gently before assembling tacos.
This cuts the cooking time in half without affecting the taste. Loved it!