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instant pot beef birria tacos

Instant Pot Beef Birria Tacos

What's Molly Cooking?
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 15 mins
Course Main Course
Cuisine Mexican
Servings 8


  • Instant Pot or Slow Cooker
  • Blender / Food Processor


  • 3 lbs chuck roast
  • 2 aneheim / california chili peppers dried
  • 1-2 ancho chili peppers dried
  • 1/2 onion
  • 3 cloves garlic
  • 1 lime
  • 1 navel orange
  • 8 oz can diced tomatoes
  • 1/2 cup beef broth
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp oregano
  • 1 tsp cumin


  • Remove stems and seeds from dried chilies. Soak in a pot of boiling water for 5 minutes.
  • Add to food processor: onion, garlic, chilies, beef broth, diced tomatoes, orange and lime juices, and spices. Puree until smooth.
  • Cut chuck roast into 3 equal 1-pound sections. Season with salt and pepper, liberally.
  • Set instant pot to saute and once hot, add canola oil. Sear beef for 3 minutes, flip and sear for another 3 minutes.
  • Set instant pot to manual for 75 minutes. Pour pureed mixture over the roast and seal instant pot.
  • Once cooked, carefully release steam. Transfer beef to a seperate bowl, and turn instant pot back to saute. Cook remaining birria sauce down for about 10 minutes, or until thick.
  • Shred beef by fork, and pour the thickened sauce over to desired juiciness. Stir and serve in your favorite tortillas.


Slow Cooker Modifications:

Sear beef in a hot cast iron skillet, and transfer to slow cooker. Pour the pureed mixture over beef and slow cook covered, on low, for 6-8 hours. When beef is cooked and taken out of pot, pour the remaining sauce into a saucepan over medium heat. Reduce for about 10 minutes or until thickened.
Keyword beef, instant pot, tacos