Instant Pot Birria Tacos with Broth Easy Quesabirria

Friend, if dinner has felt a little boring lately, let's fix that.

These Instant Pot Birria Tacos are crispy, cheesy, dunkable, and honestly just fun. The kind of meal where everyone gathers around the stove asking, "Are they ready yet?"

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I know how real life feels. Work. Laundry. School stuff. That random Tuesday exhaustion. That is exactly why I love making Instant Pot Birria Tacos this way. I can build big, bold flavor without standing over the stove all day.

And when you dip that crispy taco into the rich red broth? Pure magic.

Jump to:

• Ingredients for Instant Pot Birria Tacos
• How to Make Instant Pot Birria Tacos
• Best Beef for Birria
• My Favorite Busy Family Tips
• What to Serve with Instant Pot Birria Tacos
• Instant Pot Birria Tacos

Ingredients for Instant Pot Birria Tacos

Nothing complicated. Just real ingredients layered together.

For the Adobo Sauce

• 1 tablespoon vegetable oil
• 3 dried ancho chiles, stemmed and seeded
• 4 dried guajillo or New Mexico chiles, stemmed and seeded
• 1 medium white onion, quartered
• 4 plum tomatoes, quartered
• 4 garlic cloves
• 1 bay leaf
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon Mexican oregano
• 1 half teaspoon cinnamon
• 1 quarter teaspoon ground cloves
• 1 cup water or broth
• 1 teaspoon fine sea salt
• 2 cups cold water
• 1 tablespoon white vinegar

For the Meat and Broth

• 1 pound bone in beef short ribs
• 2 pounds boneless beef chuck, cut into chunks
• 1 and 1 half teaspoons fine sea salt
• 6 cups water or broth
• 1 tablespoon fine sea salt if using water

For Assembling the Tacos

• Corn tortillas
• 16 ounces shredded Monterey Jack or Oaxaca cheese
• Diced onion
• Chopped fresh cilantro

Betsy tip
Monterey Jack is easy and works beautifully. If you can find Oaxaca cheese, grab it. The cheese stretch is next level and the kids love it.

How to Make Instant Pot Birria Tacos

Step 1 Toast and Pressure Cook the Adobo

1. Turn the Instant Pot to saute and heat the oil.
2. Add dried chiles and toast for about 1 minute.
3. Add onion, tomatoes, garlic, bay leaf, spices, water, and salt.
4. Lock the lid and cook on high pressure for 4 minutes.
5. Quick release the pressure.

Your kitchen will smell amazing at this point.

Step 2 Blend the Adobo

1. Carefully transfer everything to a blender.
2. Add 2 cups cold water and vinegar.
3. Blend until completely smooth.

Safety note
Hot liquids expand. Remove the small center cap from the blender lid and cover with a towel while blending.

Step 3 Pressure Cook the Beef

1. Wipe out the pot.
2. Season short ribs and chuck with salt.
3. Place beef in the pot.
4. Pour blended adobo over the meat.
5. Add water and additional salt if needed.
6. Cook on high pressure for 45 minutes.
7. Let it naturally release for 20 to 30 minutes.

When you open the lid, the meat should be fork tender.

Step 4 Shred the Beef

• Remove beef with a slotted spoon.
• Shred with two forks.
• Discard bones if using short ribs.

It should fall apart easily. If it does not, give it a little more cook time.

Step 5 Crisp the Tacos

1. Heat a skillet or griddle over medium high heat.
2. Warm a tortilla for about 1 minute.
3. Dip the tortilla into the broth.
4. Place it back on the skillet.
5. Add a generous layer of cheese.
6. Add shredded beef.
7. Fold and cook until crispy on both sides.

Serve with a mug of broth topped with diced onion and cilantro.

And yes, dipping is required.

Best Beef for Birria

For the best flavor and texture, I use:

• Bone in short ribs for rich broth
• Beef chuck for easy shredding

You can also use:

• Beef shank
• Oxtail

The key is choosing cuts with fat and connective tissue. That is what gives you tender meat and flavorful broth.

My Favorite Busy Family Tips

Make It Ahead

This recipe is perfect for meal prep.

You can:

• Make the adobo sauce and refrigerate for up to 3 days
• Cook the meat and broth, shred it, and store separately
• Reheat and crisp tacos in 15 minutes on a weeknight

Future you will be very thankful.

Want Extra Red Tacos

• Skim the red fat from the top of the broth.
• Melt that fat directly on the skillet.
• Flip tortillas in it before adding cheese.

That is how you get that bold red color and extra crisp.

What to Serve with Instant Pot Birria Tacos

The broth is the star. Truly.

But I also love serving:

• Mexican black beans
• Simple rice
• Lime wedges
• Extra cilantro and onion
• Hot sauce

After the tacos are gone, I always sip the broth like soup. No shame.

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If you make these Instant Pot Birria Tacos, I would love to hear how it went. Did your family hover near the stove? Did someone drink the broth straight from the mug?

That is my kind of dinner night.

And friend, you have got this. 💛