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instant pot birria tacos topped with avocado pieces and diced white onion arranged in a row on a white serving platter
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Instant Pot Birria Tacos

Instant Pot birria tacos give you pulled juicy beef tacos in a fraction of the time! Instead of slowly braising the beef in a slow cooker or in the oven, the Instant Pot cuts the time down without sacrificing the bold flavors and tender texture you'll love.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dinner, Entree, Main Course
Cuisine: American, Mexican, Tex Mex
Servings: 10
Author: Meaghan - The Quicker Kitchen

Ingredients

  • 2 tablespoons butter
  • 3-4 lbs chuck roast cut into 5-6 pieces
  • Salt and pepper to taste
  • One white onion sliced
  • Six cloves garlic peeled
  • 2 ancho chilies de seeded
  • 2 guajillo chilies de seeded
  • 1 cup beef broth
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon chili powder
  • Corn tortillas
  • Shredded cheese avocado, lime, diced onion, cilantro for topping, optional
US Customary - Metric

Instructions

  • Set the instant pot to saute, melt the butter then sprinkle the meat with salt and pepper and sear all sides in the pot. You will need towork in batches to brown all the meat. Set aside.
    2 tablespoons butter, 3-4 lbs chuck roast, Salt and pepper to taste
  • Add the onions and garlic to the pot, then cook until the onions are softened, about 4-5 minutes.
    One white onion, Six cloves garlic
  • Add the beef broth and scrape up any browned bits from the bottom, then add the meat pieces, ancho chilies, and guajillo chillies. Sprinkle the top with the cumin, oregano and chili powder.
    2 ancho chilies, 2 guajillo chilies, 1 cup beef broth, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon chili powder
  • Close the instant pot, making sure to set the valve to “sealed”, then set to high pressure for 60 minutes. Allow a 10 minute natural pressure release, then vent remaining steam and remove the lid.
  • Remove the meat to a separate plate, and use two forks to shred into pieces.
  • Use an immersion blender to blend the cooking liquid until smooth. Strain any remaining lumps from the liquid. Reserve one cup for serving, then place the remaining liquid into a wide shallow dish
  • Dip the corn corn tortillas into the strained cooking liquid then saute in a lightly greased pan over medium high heat. Sprinkle with shredded cheese, then top with shredded meat. Fold the tortilla in half to make a taco shape, then continue cooking until the tortilla is crispy. Repeat until all tortillas have been filled
    Corn tortillas
  • Serve with reserved cooking liquid to dip, topped with onion, avocado, cilantro, and lime juice if desired.
    Shredded cheese