Instant Pot Beef Birria Tacos  recipe provided by the Certified Angus Beef® brand.

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Instant Pot Beef Birria Tacos

Serves 4 to 6
Cuisine: Mexican
Category: Roasts, Sandwiches & Salads, Instant Pot
The Instant Pot quickly braises beef to ultimate tenderness. Dip tortillas in the cooking liquid for added flavor, then crisp the outside in a cast iron skillet. Melted cheese takes you into quesadilla territory. Call this one a street taco! Special equipment required: Instant Pot (or similar style multicooker), blender and a cast iron griddle or pan.
Prep Time
25 mins
Other Time
30 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs 35 mins
  • 2 1/2 pounds Certified Angus Beef ® chuck roast, cut into 3” cubes
  • 6 dried guajillo peppers, stems and seeds removed
  • 2 cups low-sodium beef broth
  • 4 teaspoons coarse kosher salt, divided
  • 1 1/2 teaspoons fresh cracked pepper
  • 2 teaspoons cumin, divided
  • 1 tablespoon canola oil
  • 1 medium white onion, diced (about two cups)
  • 4 cloves of garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons oregano
  • 1 cinnamon stick
  • 1 (10-ounce) can roasted tomatoes and green chilies (like Rotel® brand)
  • 2 chipotles in adobo (about 2 tablespoons)
  • 2 limes, one juiced one sliced
  • 14 ounces shredded Chihuahua cheese or Monterey jack
  • 16 (5-inch) corn tortillas
  • 1/2 cup chopped cilantro
  1. Bring beef broth to a boil in a sauce pan with a lid, add guajillo peppers, cover, turn off the heat; steep at least 10 minutes.
  2. Combine 2-teaspoons salt, 1 1/2-teaspoons pepper and 1-teaspoon cumin; season beef with the spice blend. Add oil to Instant Pot set to “Saute/More” and, working in 2 batches, sear cubes on at least 2 sides. Transfer seared beef to a clean plate.
  3. Keep Instant Pot on “Sauté” but reduce heat to “Less”. Add 1-cup diced onion and minced garlic, season with 1-teaspoon salt, cook 4 minutes stirring occasionally. Stir in tomato paste, cook another 2 minutes, then stir in oregano, cinnamon stick and remaining 1-teaspoon cumin. Return beef to Instant Pot along with their juices.
  4. Place the steeped chilies with beef stock into a blender along with canned tomatoes, chipotles and lime juice. Be sure lid is on but cap/plug is removed to allow steam to escape. Blend on high to form a smooth puree.
  5. Pour puree into Instant Pot along with final teaspoon of salt. Affix the lid and set to “High Pressure”. Pressure cook one hour, allow to naturally depressurize for at least 20 minutes before manually venting any remaining steam.
  6. Remove beef from Instant Pot, place in a bowl and shred using two forks. Reserve cooking liquid for dipping.
  7. Heat a cast iron griddle or pan over medium-high heat. Using tongs, quickly dip tortillas in cooking liquid making sure to fully coat. Place on cast iron, top with about 3-tablespoons shredded cheese. Once cheese just begins to melt, cover half of tortilla with about 3-tablespoons shredded beef. Fold in half, allow tortilla to brown and crisp, flipping once. Repeat with all tortillas, cheese and beef.
  8. Serve garnished with remaining white onion, chopped cilantro, lime wedges and a small cup of cooking liquid for dipping tacos.
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