Easy Instant Pot Birria
Flavor-packed, fall-apart beef in a fraction of the time
If you’ve been craving rich, flavorful birria tacos but don’t want to spend all day simmering meat on the stove, this Easy Birria recipe is for you. Using the Instant Pot, you get all the bold, authentic flavor of traditional birria in a fraction of the time. We’re talking ultra-tender chuck roast, a spicy, smoky, savory sauce, and deep flavor infused in under 2 hours—no need to babysit the pot.
Serve it up as tacos in Homemade Tortillas with Easy Guacamole, and Sparkling Strawberry Limeade!
Why You’ll Love This Easy Birria
Instant Pot Birria is a bold, rich, and deeply flavorful Mexican dish made faster and easier thanks to pressure cooking. Traditionally slow-simmered for hours, this shortcut version uses the Instant Pot to tenderize beef until it’s fall-apart soft in a fraction of the time. The meat is cooked in a spiced broth. Once done, the beef is shredded and can be enjoyed in tacos, quesabirria (crispy, cheesy tacos dipped in the broth), or served with a side of the intensely flavorful consommé for dunking. It’s comfort food with a kick—hearty, satisfying, and bursting with authentic flavor.
- Quick & Convenient: Thanks to the pressure cooker, this birria recipe cooks in just 90 minutes, with 20 minutes natural release—no hours-long braising needed.
- Big Flavor: A blend of chipotle peppers, red chile sauce, canned tomatoes, and warm spices makes a rich, complex sauce.
- Perfect for Tacos, Tostadas, or Quesabirria: Shred the meat, dip tortillas in the broth (consomé), and sear for next-level tacos.
- Meal-Prep Friendly: Make a big batch and enjoy it throughout the week or freeze for later.
What You Need For Easy Pressure Cooker Birria
Beef & Broth
- 4–5 lbs chuck roast, cut into large chunks
- 4 bay leaves
- 2 cups beef broth
Birria Sauce (blend together until smooth)
- 1 yellow onion, quartered
- 6 garlic cloves
- 1 (10 oz) can red chile sauce
- 1 (7 oz) can chipotle peppers in adobo
- 1 (28 oz) can peeled tomatoes
- 1 ½ tsp cumin
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 ½ tsp oregano
- ½ Tbsp salt
- 1 tsp black pepper
How to Make Birria in the Instant Pot
- Blend the Sauce: Add all the sauce ingredients to a blender and blend until completely smooth.
- Prep the Beef: Cut chuck roast into large chunks and place in the Instant Pot. Pour the blended sauce over the meat.
- Add Broth & Bay Leaves: Add the beef broth and bay leaves to the pot. Stir to combine.
- Pressure Cook: Seal the Instant Pot lid, set to High Pressure for 90 minutes.
- Natural Release: Let it naturally release for 20 minutes, then quick release any remaining pressure.
- Shred & Serve: Remove the bay leaves. Shred the beef and serve in tacos, bowls, or as is, with some of the flavorful broth on the side for dipping.
Serving Ideas
- Quesabirria Tacos: Dip tortillas in the broth, fill with beef and cheese, and pan-fry until crispy.
- Birria Ramen: Add shredded beef and broth to a bowl of instant noodles.
- Birria Bowls: Serve over rice with avocado, cilantro, and lime.
- Tostadas or Nachos: Load crispy tostadas or chips with birria, cheese, and all your favorite toppings.
Tips for Success
- Use chuck roast for the best combination of flavor and tenderness.
- Blend the sauce thoroughly so it’s velvety and coats the meat evenly.
- Let the meat rest in the sauce before serving for maximum flavor absorption.
Other Great Recipes
- Halibut Fish Tacos
- Easy Chicken Tacos
- Shredded Beef Tacos
- Grilled Fish Tacos
- Shredded Pork Mole Tacos
- 30 Minute Ground Beef Tacos
Easy Instant Pot Birria
Equipment
- 1 Pressure Cooker
Ingredients
- 4 pound chuck roast cut into large chunks or left whole
- 4 bay leaves
- 2 cups beef broth
Birria Sauce
- 1 yellow onion quartered
- 6 garlic cloves
- 10 ounce red chile sauce
- 7 ounce chipotle peppers in adobo
- 28 oz Peeled tomatoes
- 1 ½ tsp cumin
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 ½ tsp oregano
- ½ Tbsp salt
- 1 tsp black pepper
Instructions
- Blend the Sauce: Add all the sauce ingredients to a blender and blend until completely smooth.
- Prep the Beef: Cut chuck roast into large chunks and place in the Instant Pot. Pour the blended sauce over the meat.
- Add Broth & Bay Leaves: Add the beef broth and bay leaves to the pot. Stir to combine.
- Pressure Cook: Seal the Instant Pot lid, set to High Pressure for 90 minutes.
- Natural Release: Let it naturally release for 20 minutes, then quick release any remaining pressure.
- Shred & Serve: Remove the bay leaves. Shred the beef and serve in tacos, ramen, bowls, or as is, with some of the flavorful broth on the side for dipping.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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