Birria cooked in pressure cooker, with tomatoes, cilantro and lime

Pressure Cooker Birria Tacos

This traditional Mexican meat stew with a rich and flavorful broth is easy to make in a pressure cooker. The Birria meat (and cheese, if you like) can be stuffed into tortillas that have been dipped in the broth for extra flavor, then folded and pan fried until crispy. Top ‘em just how you like ‘em, with a bowl of the Birria broth on the side for dipping.

Prep Time

5 minutes


60 minutes


18-20 tacos

Stuff you'll need

  • 2 1/2 pounds chuck roast, cut into 2 to 2 ½ inch cubes
  • 1 (1 ounce) package Carroll Shelby’s Birria Taco Seasoning
  • 2 teaspoons coarse salt (adjust to taste)
  • 1 (14.5 ounce) can diced tomatoes
  • ½ cup water
  • 18-20 flour or corn tortillas
  • Grated cheese (optional)
  • Toppings of choice, such as chopped onions, tomatoes, cilantro and sour cream

What to do

  1. Rub beef with Birria Taco Seasoning and add salt to taste; place in pressure cooker with tomatoes and water. Pressure cook for 60 mins. Naturally release pressure (takes 20 to 30 mins).
  2. When ready, remove meat and shred; reserve broth in pot.
  3. Dip each tortilla in broth, then place in a skillet over medium heat. Place some cheese, if desired, and the beef on each tortilla, then fold, press and cook each side until golden brown.
  4. Serve with desired toppings, with a bowl of the hot broth on the side for dipping.