Birria Tacos Pressure Cooker Style

These easy Birria Tacos are loaded with juicy shredded beef, melty cheese, and crispy tortillas, all made conveniently in a pressure cooker!

Prep Time 15

Cook Time 8

Total Time 8 15

Servings 8 servings

Calories 454 kcal

2 lbs beef chuck roast boneless, seasoned with salt and freshly cracked black pepper
1 cup chopped white onion plus extra for garnish
4 minced garlic cloves
3 cups beef broth
1 tablespoon tomato paste
1 diced chipotle pepper in adobo sauce
2 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1.5 teaspoon ground cinnamon
2 bay leaves
16 small corn tortillas
2 cups Monterey Jack cheese shredded
¼ cup fresh cilantro chopped, for garnish
2 limes sliced into wedges, for garnish

Season the beef chuck roast with salt and freshly cracked black pepper on all sides. Don't be shy with the seasoning here.
Heat a large skillet over medium-high and sear the beef until browned on every side. This part locks in flavor and looks pretty tasty too.
Transfer the browned roast right into your pressure cooker pot.
Add chopped onion, minced garlic, beef broth, tomato paste, diced chipotle, chili powder, smoked paprika, cumin, oregano, cinnamon, and bay leaves. Stir everything so it's all mixed up good.
Lock the lid and set your cooker to high pressure. Watch as the float valve pops up showing you it's pressurin' up.
Set your timer for about 1 hour and let the cooker do its thing.
Once time's up, let the pressure release naturally for 15 minutes before doing a quick release to let out the rest of the steam. The slow release helps keep the beef juicy.
Open the lid, shred the beef with two forks right in the pot, and stir it into all that rich sauce. Now you're ready for taco assembling!

Tender and juicy Birria Tacos ready to be served with garnishes like onions, cilantro, and lime wedges. Perfect as a filling meal anytime!