Instant Pot Birria Quesabirria Tacos Recipe

Birria tacos—often called quesabirria because they combine elements of a quesadilla and a taco—are a modern favorite though rooted in tradition. While authentic birria is usually made with goat and slow-simmered for hours, this Instant Pot version uses beef (choose from chuck roast, brisket, or short ribs) and delivers the same rich, deep flavor in a fraction of the time with fewer than 10 main ingredients. If you enjoy bold, comforting Mexican soups like pozole rojo, these tacos will be right up your alley.

Begin by getting some dried ancho (mild) or guajillo (mild-medium) chiles. — Start with dried ancho (mild) or guajillo (mild-medium) chiles—these build the characteristic birria color and depth.

Snip off the stems... — Remove stems and discard seeds for a smoother, less bitter sauce.

...and empty the seeds into a bowl, discarding them. Set the chiles aside for now. — After cleaning, set the chiles aside while you prepare the meat and aromatics.

Add chili powder, cumin and seasoned salt (or adobo seasoning) to a large plate and mix together. — Seasoning mix: chili powder, cumin and seasoned salt (or adobo). Coat the meat thoroughly for a flavorful crust.

Coat the meat in the seasoning all over and set aside. — Rub the seasoning all over the meat and let it rest briefly while the pot heats.

Add butter OR olive oil to the Instant Pot and heat it up until melted/hot. — Heat butter or olive oil in the Instant Pot on Sauté (high) to sear the meat.

Add the meat and flash sear on all sides so the spices are branded into the meat. — Flash-sear the seasoned meat on all sides to lock in flavor and color.

Remove to a plate and let it rest. — Remove the seared meat to a plate and let it rest while you soften aromatics.

Back to the pot, add garlic... — Add garlic to the pot next for an aromatic base.

...and onion. — Then add sliced onion and sauté until softened and fragrant.

Sauté for a few minutes, stirring often to help deglaze the bottom of the pot as the browned bits come up (although it'll still be quite browned after sautéing). — Sauté a few minutes, scraping up browned bits to add depth to the consommé.

Pour in some broth... — Pour in beef broth and add oregano, then be sure to deglaze the pot thoroughly.

...and now REALLY be sure to scrape the bottom of the pot so ALL of the browned bits are up — Scrape the bottom well—if bits remain stuck it can prevent the pot from coming to pressure.

Return the meat to the pot... — Return the meat to the pot and top with the prepared chiles.

...and top with the chiles and oregano. Secure the lid and cook at high pressure. — Secure the lid and cook at high pressure according to your cut: short ribs, brisket, or chuck roast.

Using a ladle, add some broth (which we'll now call consommé) to the chiles in the food processor... — When cooking finishes, ladle some of the broth (consommé) into a blender with the softened chiles to make a rich chili purée.

...and some to a large bowl. — Reserve a cup of consommé for dipping tortillas and set another cup aside for blending the chiles.

Purée until the you have a chili paste. — Blend until smooth to create a silky chili paste that will be strained and added back to the shredded meat.

Shred the meat with two forks or a hand mixer. (If using short ribs, remove the bones first). — Shred the meat with two forks or a hand mixer; if you used short ribs, remove the bones first.

Now, take a fine-mesh strainer and place it over the bowl with the shredded meat... — Strain the chili purée through a fine-mesh strainer to catch skins and seeds for a smoother sauce.

Pour the chili purée into the strainer (we do this so the skins stay behind). Use a mixing spoon or spatula to press and swirl around so the purée seeps through the strainer... — Press the purée through the strainer so only the velvety consommé passes into the bowl.

...and onto the meat! Mix the strained purée with the meat. Not only will it add rich flavor, but it will keep it moist. — Pour the strained chili purée over the shredded meat and mix well—this infuses flavor and keeps the filling moist.

Now to make the tacos! Briefly soak corn tortillas in the large bowl of reserved consommé... — To assemble, briefly dip corn tortillas into the reserved consommé—this step builds both flavor and color.

...and place them in a pre-heated large skillet over medium-high heat. Top with the meat and any other toppings you enjoy (such as diced red onion, cilantro and cheese). — Place dipped tortillas in a hot skillet, add shredded meat and optional toppings such as cheese, diced onion and cilantro.

After a minute or two, use a spatula to check on the tortillas. Once they're getting crispy, flip into a taco-like position and cook on each side for about 30-60 seconds more. — When the edges crisp, fold the tortilla into a taco shape and cook briefly on each side until golden and slightly crisp.

Repeat the process until you make as many tacos as you wish because you're in for a real treat. The finishing touch is to provide a ramekin or small bowl of additional consommé for dipping! — Repeat to make as many tacos as you like. Serve with a small bowl of extra consommé for dipping—the iconic birria experience.

Man dipping taco — Dip, bite, savor—melty cheese and rich consommé make every bite memorable.

Man eating taco — Enjoy the textures: crisp tortilla, tender shredded meat, and fresh toppings.

Instant Pot Birria Tacos (Quesabirria)

Yield: 6

Instant Pot Birria Tacos

These Instant Pot birria tacos capture the savory, aromatic qualities of traditional birria with far less time and effort. Choose your preferred cut of beef and follow the straightforward steps to make a deeply flavored consommé, a silky chili purée, and perfectly dipped and crisped tortillas.

Prep Time
5 minutes

Cook Time
1 hour

Additional Time
25 minutes

Total Time
1 hour 30 minutes

Ingredients

Choose One Meat

6-8 pounds bone-in short ribs
5-6 pounds beef brisket (point cut preferably), cut into 4 large chunks
1 (3-5) pound chuck roast, cut into 4 large chunks

The Rest

1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon seasoned salt OR adobo, plus more to taste
3 tablespoons salted butter or extra virgin olive oil
1 large Spanish onion, sliced into 1/4-inch strips
12 cloves garlic, halved
2 cups beef broth
2 teaspoons oregano
4 ounces dried ancho or guajillo chiles, stems and seeds removed
Corn tortillas (taco-sized)

Optional Toppings

Shredded cheese
Fresh cilantro
Sour cream
Guacamole
Finely diced red, yellow, or white onion

Instructions

On a large plate, combine chili powder, cumin, and seasoned salt or adobo. Coat the meat evenly with the seasoning.
Set the Instant Pot to Sauté (More/High). Add butter or oil and heat for about 3 minutes. Flash-sear the meat about 45 seconds per side, then remove to a plate.
Add the sliced onion and halved garlic to the pot and sauté about 5 minutes until softened and fragrant.
Add beef broth and oregano, then thoroughly scrape and deglaze the bottom of the pot. Return the meat to the pot and top with the prepared chiles. Secure the lid and pressure cook on High according to your cut: short ribs—45 minutes with a 15-minute natural release then quick release; brisket—65 minutes with a 20-minute natural release then quick release; chuck roast—60 minutes with a 15-minute natural release then quick release.
When cooking is complete, transfer the chiles to a blender or food processor and move the meat and onions to a large bowl (a slotted spoon helps). Remove bones if using short ribs, then shred the meat with two forks or a hand mixer.
Ladle 1 cup of the consommé into a bowl and reserve for dipping. Ladle another cup into the blender with the chiles and purée until smooth.
Strain the chili purée through a fine-mesh strainer to remove skins and seeds, pressing with a spoon so the smooth purée collects in a bowl. Taste and adjust seasoning if needed. Pour the strained purée over the shredded meat and mix to coat.
Heat a nonstick or cast-iron skillet over medium-high. Dip corn tortillas briefly into the reserved consommé (2–4 at a time depending on pan size), place them in the hot skillet, top with shredded meat and optional cheese or toppings. Cook 1–2 minutes until slightly crisp, then fold into a taco and cook 30–60 seconds per side until golden and crisp. Watch carefully to prevent burning.
Serve with additional consommé for dipping and any optional toppings you like. Enjoy immediately.

Tips

This recipe is optimized for corn tortillas—flour tortillas will not crisp the same when dipped and pan-fried. If you prefer a quicker option, you can skip dipping and pan-frying: serve the sauced meat with warm soft tortillas or crunchy shells for a simpler meal.