clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of birria tacos with broth

Instant Pot Birria Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Mike Vrobel
  • Total Time: 1 hour 50 minutes
  • Yield: 16 tacos 1x


Instant Pot Birria Tacos. Cheesy tacos with juicy meat, dipped in broth




  • 1 tablespoon vegetable oil
  • 3 ancho chiles, stemmed, seeded, and deveined
  • 4 guajillo chiles (or New Mexico chiles), stemmed, seeded, and deveined
  • 1 medium onion, quartered
  • 4 plum tomatoes, quartered
  • 4 cloves garlic
  • 1 bay leaf
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon oregano (preferably Mexican oregano)
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 1 cup water (or beef broth or chicken broth)
  • 1 teaspoon fine sea salt (if using water or homemade broth)
  • 2 cups cold water (or chicken broth or beef broth)
  • 1 tablespoon white vinegar (or apple cider vinegar)

Birria tacos and broth

  • Adobo (from above)
  • 1 pound bone-in beef short ribs (or oxtails or shanks)
  • 2 pounds boneless beef chuck, cut into 2-inch pieces
  • 1 ½ teaspoons fine sea salt
  • 6 cups water (or beef broth or chicken broth)
  • 1 tablespoon fine sea salt (if using water or homemade broth)
  • 24 Corn tortillas (?)
  • 16 oz shredded Monterey Jack (or Queso Oaxaca)
  • Diced onion
  • Minced Cilantro


  1. Pressure cook the adobo for 4 minutes with a quick release: Heat the oil until shimmering in an Instant Pot set to Sauté mode - High (use medium high heat with a stove top PC), about 3 minutes. Add the seeded and stemmed dried Ancho and Guajillo peppers, stir to coat with oil, and toast for 1 minute. Add the onion, tomatoes, garlic cloves, cinnamon, bay leaf, black pepper, cumin, coriander, oregano, and cloves, and stir in the water and 1 teaspoon of fine sea salt. Lock the lid and pressure cook on high for 4 minutes (Use Manual, Pressure Cook, or Pressure Cook - Custom mode on an Instant Pot), then quick release the pressure.
  2. Blend the adobo: Unlock the pressure cooker lid and pour everything from the pressure cooker into a blender. Add 2 cups of cold water and white vinegar. Remove the vent plug from your blender lid (if it doesn't have an auto-venting plug), and hold down the lid tight with a towel. (The hot liquid will want to push the lid off the blender when it starts.) Starting on low, slowly ramp the blender up to high speed, then blend on high until completely smooth, 1-2 minutes depending on your blender. Leave the adobo in the blender for now.
  3. Everything in the pot: Wipe out the Instant Pot (or swap in a second Instant Pot inner pot.) Sprinkle the beef short ribs and chuck with 1½ teaspoons of salt, then put them in the pot. Pour in the adobo from the blender, and stir to coat the beef. Pour in the 6 cups of water and 1 tablespoon of fine sea salt, and stir again.
  4. Pressure cook for 45 minutes with a Natural Release: Lock the lid and cook at high pressure for 45 minutes in an Instant Pot or other electric pressure cooker (use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot), or for 40 minutes in a stovetop pressure cooker. Let the pressure come down naturally, 20-30 minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes).
  5. Shred the beef: Unlock the lid on the cooker. Scoop the beef out of the broth with a slotted spoon, and transfer it to a platter. Shred the beef on the platter (I use a pair of forks to shred). Shred the beef with a pair of forks.

  6. Make the birria tacos on the griddle: Heat a large frypan or griddle over medium-high heat. Warm a tortilla on the griddle until softened, about 1 minute. Dip the tortilla in the broth, then put it back on the griddle. Top the tortilla with a lot of shredded Monterey Jack in an even layer, slightly overflowing the edges. Add a smaller pile of shredded beef to the middle of the tortilla, then fold the tortilla in half to enclose the beef. Cook until browned on the bottom, then flip and brown the other side. Transfer to a platter, then repeat for all the rest of the tortillas. Ladle out a mug of broth for each diner, and sprinkle diced onion and cilantro into each mug. Serve, and tell everyone to dip the birria tacos in the cup of broth. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Mexican