Instant Pot Birria Tacos

Rich, tender slow-cooked beef seasoned with bold Mexican chiles and spices, tucked into tortillas with melted cheese and crisped until golden. Served with savory birria broth for dipping, these tacos are smoky, juicy, and packed with flavor.

Ingredients (Servings: 4-6)

2.5 lbs. chuck roast, cut in 2 pieces to fit in the Instant Pot
Kosher salt, to season meat
4 Tbsp. Birria Blend
2 Tbsp. cooking oil, divided
1/2 yellow onion, chopped
½ tsp. Dehydrated Minced Garlic
1 (14 oz.) can crushed tomatoes
4 cups beef broth
1 package corn tortillas
¼ cup white onion, finely diced
¼ cup cilantro, roughly chopped
2 cups Oaxaca, Monterrey, or Mozzarella cheese, shredded
Garnish: onions, cilantro, lime wedges, and broth for dipping.

Steps

Set Instant Pot to Sauté. Season meat with salt. Heat 1 Tbsp. oil and brown meat on all sides; remove.
Add remaining 1 Tbsp. oil and sauté onions until translucent. Add garlic and tomatoes; cook 2 minutes.
Add broth, scraping up browned bits. Stir in Birria Blend and purée with an immersion blender. Return meat to pot.
Lock lid and cook on High Pressure for 45 minutes. Natural release for 15 minutes.
Skim and reserve red oil. Remove meat, shred, and mix with 1 cup broth. Reserve remaining broth for dipping.
Heat skillet over medium. Dip tortillas in reserved oil, then fill with meat, onion, cilantro, and cheese. Fold and cook 1–2 minutes per side until crisp.
Serve with onion, cilantro, lime wedges, and broth for dipping.