Instant Pot Birria Tacos Mexican Consommé

Instant Pot Birria Tacos with Rich Consommé

Name: Instant Pot Birria Tacos with Rich Consommé
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.5 lb Beef chuck, trimmed and cut into 2-3 pieces; 6 pieces Dried guajillo and ancho chiles (seeds removed); 6 cloves Garlic cloves; 1 medium White onion, quartered; 14 oz (can) Crushed tomatoes (canned); 1 blend (see note) Kosher salt, ground cumin & bay leaf (combined: 2 tsp salt, 1 tsp cumin, 1 bay leaf); 4 cups Low-sodium beef broth; 2 tbsp Vegetable oil (for searing and frying tortillas); 12 tortillas Corn tortillas; 2 cups (shredded) Monterey Jack (or Oaxaca) cheese, shredded

Fast, authentic-style birria made in the Instant Pot for deeply flavored shredded beef and a rich, drinkable consommé. Crisped corn tortillas filled with melty cheese and tender birria make an addictive taco you dip into the savory consommé.

0.0(0 reviews)

Prep: 25m · Cook: 75m · Total100 mins

DifficultyMedium

Serves6

AuthorJake

Instant Pot Birria Tacos with Rich Consommé

Birria is a dish of contrasts: deeply mellow, slow-cooked meat paired with an intensely flavored, almost sop-worthy consommé. This Instant Pot version delivers those same savory highs in a fraction of the time — the pressure cooker softens chuck until it pulls apart like butter while the blended guajillo and ancho chiles, tomato, garlic and cumin create a glossy, layered broth you’ll happily sip from a mug. Folded into a corn tortilla with melting Monterey Jack (or Oaxaca) and crisped until the edges are lacy and crunchy, each taco becomes a portable spoon for that consommé.

What makes this rendition work is a few deliberate technical choices: quick toasting of the chiles to deepen their aroma without bitterness, searing the beef to build fond that flavors the broth, and a brief simmer after pressure release to concentrate and clarify the consommé. It’s built for people who want authentic-style birria flavor without overnight braising — ideal for weeknight feasts, casual entertaining, or any night you want sticky cheese, soft shredded beef, and a rich dipping broth that’s drinkable on its own. Little touches — a squeeze of lime, chopped onion, or a side of pickled radish — sharpen every bite.

Plan your timing

Enter your target meal time:

5:13 pm–5:30 pm→Toast and blend chiles and aromatics

5:30 pm–5:47 pm→Sear the beef

5:47 pm–6:04 pm→Deglaze, add sauce and broth

6:04 pm–6:21 pm→Pressure cook until tender

6:21 pm–6:38 pm→Shred meat and reduce consommé

6:38 pm–6:55 pm→Assemble and crisp birria tacos

Ingredients

Yield

Instructions

Toast and blend chiles and aromatics

Heat a dry skillet over medium and toast the dried chiles lightly for 30–45 seconds per side until fragrant, then remove stems and seeds. Soak toasted chiles in hot water for 15 minutes, drain, then blend with garlic, quartered onion, crushed tomatoes and the salt/cumin/bay leaf blend until smooth and velvety. Taste and add a touch of water if the sauce is too thick; this blended sauce will become the flavor base for the consommé.

For this step

6 piecesDried guajillo and ancho chiles (seeds removed)
6 clovesGarlic cloves
1 mediumWhite onion, quartered
14 oz (can)Crushed tomatoes (canned)
1 blend (see note)Kosher salt, ground cumin & bay leaf (combined: 2 tsp salt, 1 tsp cumin, 1 bay leaf)

Sear the beef

Set the Instant Pot to Sauté and heat the vegetable oil until shimmering. Season the beef lightly with a pinch more salt and brown on all sides in two batches, about 2–3 minutes per side, to develop deep color and fond on the bottom of the pot.

For this step

2.5 lbBeef chuck, trimmed and cut into 2-3 pieces
2 tbspVegetable oil (for searing and frying tortillas)

Deglaze, add sauce and broth

Pour about 1/2 cup of the beef broth into the pot and scrape up the browned bits to deglaze. Add the blended chile-tomato sauce and the remaining beef broth, nestle the seared beef into the liquid, and ensure the meat is mostly submerged.

For this step

4 cupsLow-sodium beef broth

Pressure cook until tender

Secure the lid and set the Instant Pot to High Pressure for 50 minutes, then allow a natural pressure release for 15 minutes before quick-releasing any remaining pressure. Carefully remove the beef and set aside to rest; keep the cooking liquid (consommé) in the pot.

Shred meat and reduce consommé

Shred the rested beef with two forks, removing any excess fat or gristle. Set the Instant Pot to Sauté and simmer the consommé for 8–10 minutes to concentrate flavor and skim any fat; taste and adjust seasoning with a pinch of salt if needed.

Assemble and crisp birria tacos

Dip each corn tortilla into the hot consommé to coat, then add a layer of shredded cheese and a generous amount of shredded beef, folding into a taco. Crisp tacos in a skillet with a little oil until the tortillas are golden and the cheese is melted, then serve immediately with warm consommé for dipping and optional lime, chopped onion and cilantro.

For this step

12 tortillasCorn tortillas
2 cups (shredded)Monterey Jack (or Oaxaca) cheese, shredded

Tips from the kitchen

Toast chiles gently

Toast until fragrant but not blackened to avoid bitterness; 30–45 seconds per side is usually enough for guajillos and anchos.

Strain the sauce

For a silky consommé, pass the blended chile-tomato puree through a fine-mesh sieve to remove skins and seeds before adding it to the pot.

Brown meat in batches

Avoid overcrowding the Instant Pot when searing so the beef develops a deep crust and the fond forms cleanly on the bottom.

Skim and reduce consommé

After pressure cooking, skim rendered fat and simmer the broth to concentrate flavor; reducing by about 15–25% balances body and salt.

Dip, then crisp

Dip tortillas briefly into the hot consommé to hydrate them, then crisp in a hot skillet with a touch of oil until the cheese melts—this gives the best texture contrast.

Variations & substitutions

Make it milder

Omit the seeds from the chiles and replace one ancho with a pasilla or mild New Mexico chile for a gentler heat while keeping the smoky flavor.

Lamb birria substitute

Swap beef chuck for boneless lamb shoulder and reduce pressure cooking to 40 minutes for a gamey, savory take that pairs beautifully with cilantro and pickled onions.

Vegetarian mushroom option

Use a mix of meaty mushrooms (shiitake, cremini) and roasted butternut squash in place of beef, simmering the sauce until the mushrooms are deeply caramelized and spooning the concentrated consommé over tacos.

Slow-cooker method

After searing, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours; reduce the consommé on the stovetop afterward if needed.

Storage & make-ahead

Store shredded meat and consommé separately in airtight containers in the refrigerator for up to 4 days; keeping them apart prevents the tortillas from becoming soggy when reheating. To reheat, warm the consommé gently on the stovetop until steaming and simmer the meat briefly in a splash of the consommé to revive juiciness; crisp tacos in a skillet just before serving. For longer storage, freeze the meat in its cooking liquid for up to 3 months and thaw overnight in the refrigerator.

What to serve with it

Serve the tacos with bowls of warm consommé for dipping alongside lime wedges, chopped white onion, and cilantro so guests can customize each bite. Bright, acidic sides such as quick-pickled red onions or sliced radishes cut through the richness, while Mexican rice and a simple charred corn salad make the meal feel complete. For drinks, a cold Mexican lager or a tart grapefruit margarita balances the smoky, savory flavors.

Frequently asked questions

How spicy will these tacos be?

Heat is moderate when using a mix of guajillo and ancho chiles; anchos are mild and smoky while guajillos add medium warmth. Remove seeds and membranes to tame the heat further, or swap a guajillo for a milder pasilla if you prefer.

Can I make the consommé clearer?

Yes — strain the blended sauce through a fine mesh before pressure cooking and skim fat and any solids after cooking; finishing with a gentle simmer helps the broth clarify and concentrate without cloudiness.

What if I don’t have Monterey Jack?

Oaxaca is the closest Mexican equivalent with great meltability; mild cheddar or a young quesadilla cheese can also work, though flavor will be slightly different.

My tortillas fall apart — how do I prevent that?

Dip them briefly and not for long so they soften but stay intact, and fry in a hot skillet with a little oil to seal and crisp the edges; using slightly thicker tortillas helps too.

Can I double the recipe in the Instant Pot?

You can increase quantities if the meat fits comfortably and remains mostly submerged, but avoid exceeding the max fill line on your Instant Pot; you may need to work in two batches or use a larger cooker.

What to do with leftover consommé?

Strain and refrigerate the consommé for up to 4 days or freeze for longer storage; it’s excellent as a cooking liquid for rice, braising vegetables, or as broth for soups and ramen-style bowls.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Toast and blend chiles and aromatics

Dried guajillo and ancho chiles (seeds removed)6 pieces
Garlic cloves6 cloves
White onion, quartered1 medium
Crushed tomatoes (canned)14 oz (can)
Kosher salt, ground cumin & bay leaf (combined: 2 tsp salt, 1 tsp cumin, 1 bay leaf)1 blend (see note)

Step 2: Sear the beef

Beef chuck, trimmed and cut into 2-3 pieces2.5 lb
Vegetable oil (for searing and frying tortillas)2 tbsp

Step 3: Deglaze, add sauce and broth

Low-sodium beef broth4 cups

Step 6: Assemble and crisp birria tacos

Corn tortillas12 tortillas
Monterey Jack (or Oaxaca) cheese, shredded2 cups (shredded)

Nutrition Facts

Per serving: about 400g (500g)

Calories580

Total Fat35.9g

Saturated Fat16.7g

Trans Fat1.5g

Polyunsaturated Fat2.1g

Monounsaturated Fat15.1g

Total Carbohydrates18.5g

Dietary Fiber4.3g

Total Sugars3.5g

Protein49.6g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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