Instant Pot Quesabirria Tacos

Quesabirria tacos are SO hot right now. If you’re a foodie like me, you are definitely no stranger to quesabirria tacos as they are showing up all over Instagram, TikTok or really anywhere you like to internet. And for good reason! These tacos are super sexy looking and some of the tastiest you’ll ever try, if you’re a taco connoisseur like me.

Since I love trying new taco recipes every chance I can get and I also love cooking with my Instant Pot, I decided to try my hand at the famous quesabirria tacos using my Instant Pot. Again, if you don’t have an Instant Pot consider this your sign to get one!

The quesabirria tacos feature birria meat, which is essentially a savory, peppery and spiced, braised beef. A simple pepper and spice combo in addition to some umami boosters like beef stock, soy sauce and fish sauce not only make the most succulent, flavorful beef you’ve ever tasted, but the consommé or leftover braising liquid that is the key to this recipe.

Not only do you dunk your tortilla in this rich, savory and ultra-flavorful consommé, giving the tortilla a crispy, flavorful exterior to sandwich the tender beef chunks and lots of melty Monterey Jack, but you get to dunk your taco in as much consommé as your heart desires. These tacos are messy but 100% some of the best tacos I’ve eaten and for sure the best I’ve ever made.

Like most of my Instant Pot recipes, I also adore how easy this recipe is and how quickly it comes together considering the final product which is nothing less than taco perfection. Don’t be intimidated by the long-ish list of ingredients either as I can almost guarantee you have most of these in your fridge and pantry. If you’re a taco lover like me, you have to add quesabirria tacos to your bucket list and give this recipe a try ASAP!

Instant Pot Quesabirria Tacos

Ingredients

Birria

• 3-4 pounds beef chuck roast, cut into 4-5 large chunks

• 2 tablespoons vegetable oil

• 3 dried chiles to arbol

• 1 new Mexican dried chile

• 1 chipotle pepper, minced, and 1 tablespoon adobo liquid

• 1 onion, sliced

• 6 garlic cloves, chopped

• 2 bay leaves

• 1/2 teaspoon ground cinnamon

• 1 1/2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 2 teaspoons tomato paste

• 2 cups beef stock

• 2 tablespoons apple cider vinegar

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

Tacos

• Corn tortillas

• Shredded Monterey Jack cheese

• Chopped cilantro
  

Directions

Make Birria Beef
Remove stems from dried chiles and place in Instant Pot. Press “Sauté” button to heat up. Stir occasionally for 3-5 minutes until you smell the chiles. Remove them from the Instant Pot as soon as you smell them and set aside.

Pat beef chunks dry and season generously with salt and pepper. Add half of oil in the Instant Pot and carefully place seasoned beef inside. Brown beef for about 5 minutes on each side and set aside.

Add remaining oil and sliced onions. Sauté for about 3 minutes. Add garlic, chipotles, adobo sauce, bay leaves, cinnamon, cumin, coriander and tomato paste and stir to combine. Sauté for another minute.

Pour half of beef stock in the Instant Pot to deglaze, scraping up brown bits from the bottom of the pot. Add cider vinegar, soy sauce, fish sauce and remaining beef stock and mix to combine. Add toasted chiles and beef chunks with their cooking juices.

Close the Instant Pot lid and turn the venting knob to the sealed position. Pressure cook on high for 40 minutes and natural release for 15 minutes.

Remove beef from the Instant Pot and shred on a separate plate. Ladling in batches into a blender or using an immersion blender, blend the leftover sauce in the Instant Pot. This is your consommé!

Assemble Tacos
Heat a skillet or flattop grill over medium heat. Dunk your tortilla in consommé and then place on skillet/grill. Place a small portion of beef followed by some shredded cheese on one side of the tortilla. Cook for 1-2 minutes until cheese begins to melt and tortilla starts to sizzle. Fold over tortilla and let cook for another minute or so to continue melting cheese. Flip tortilla and cook on the other side for 1-2 more minutes. Repeat with additional tortillas for as many tacos as you are eating. Garnish with cilantro and serve with a cup of the consommé for dipping!