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Instant Pot Birria Tacos

5 from 1 vote
These Instant Pot Birria Tacos combine short ribs and chuck roast for a rich, tender, and flavorful twist. Juicy beef, crispy cheese, and smoky consomé come together for the ultimate taco night — ready in under 90 minutes!
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Ingredients
  

  • 2 –3lbs bone-in short ribs
  • 2 –3lbs beef chuck roast well-marbled, cut into large chunks
  • 10 ripe tomatoes
  • 2 large onions
  • 10 garlic cloves for deeper flavor
  • 3 dried ancho chiles
  • 6 dried guajillo chiles
  • 2 dried pasilla chiles adds richness, optional
  • 12 cups water or enough to cover the meat in the Instant Pot
  • Corn tortillas
  • shredded Monterey Jack
  • 2 fresh bay leaves
  • 1 tbsp whole black peppercorns
  • 1 tbsp dried thyme
  • 1 tbsp Mexican oregano
  • 1 tsp smoked paprika for subtle smokiness, your signature ingredient
  • 1 tsp ground cumin
  • Half a cinnamon stick
  • Salt to taste
  • 2 tbsp Better Than Bouillon beef base)
  • 1 –2 chipotle peppers in adobo sauce
  • Fresh cilantro chopped
  • Fresh limes
  • Diced white onion for garnish

Instructions
 

  1. Prep chiles: Remove stems and seeds from all dried chiles. Toast them in a dry skillet until fragrant. Soak in hot water for 15 minutes.
  2. Make the sauce: Using the saute function on the Instant Pot, add a splash of oil, then add tomatoes, onions, garlic, toasted/soaked chiles, bay leaves, cinnamon stick, thyme, oregano, cumin, smoked paprika, peppercorns, and chipotles in adobo. Sauté until softened and aromatic (about 5–7 minutes). Add 2 cups water, simmer for 7 minutes more, then discard bay leaves and cinnamon stick.
  3. Blend: Carefully transfer the mixture to a blender, blend until smooth. (Add a bit more warm water if needed for blending.)
  4. Combine: Return sauce to Instant Pot. Add both short rib and chuck roast, salt, beef bouillon, and enough water to just cover the meat. Stir well.
  5. Pressure Cook: Seal the Instant Pot. Cook on high pressure for 45 minutes, natural release for 20 minutes. (You want the meat very tender.)
  6. Shred the meat: Remove meat to a bowl and shred, discarding bones and extra fat. Skim as much fat off the top of the broth as you can (reserve for frying tacos).
  7. Make the tacos: Dip tortillas quickly into the braising liquid, fry in a skillet with a little reserved fat. Add shredded meat, plenty of cheese, and cook until crisp. Fold into tacos.
  8. Serve: Garnish tacos with chopped cilantro, diced onion, and serve with a bowl of the birria consomé for dipping. Squeeze lime over everything just before eating!

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