Birria Tacos – Instant Pot Edition
After I got my mild Birria Taco Seasoning, I wanted to try it out with some stew beef. This is what I came up with, a versatile filling to use for tacos, quesadillas. I added a whole jalapeno to the stew, and it was a bit too spicy so I won’t put it in next time.
Use a slotted spoon to serve into tacos or quesadillas, or spoon meat and juice over rice or spaghetti squash for lots of juicy flavor. I made a double batch because it will be great leftover and there’s plenty of room in the pot for it.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: instapot
- Cuisine: Mexican
Ingredients
Scale
- 1 lb. beef fajita meat or stew meat
- 2 TB. Birria Taco Seasoning (we used the mild version but they also have the regular version and a salt-free regular version too)
- 1 TB. organic paprika
- 1 TB. organic onion powder
- 1 chopped onion
- 1 chopped green pepper
- 1-2 TB. lemon or lime juice
- 1 cup water
- 1 tsp. Pacific flake sea salt (optional)
- 1 jalapeño (optional)
Instructions
- Mix all ingredients except the water together in the Instant Pot.
- Marinate for at least 15 min. or several hours/overnight in the refrigerator.
- Add water.
- Pressure cook for 30 min. Use natural pressure release. If meat isn’t tender enough, pressure cook for 5 min. more.
Notes
*45 min to 1 hour cook time depending on your cut of meat
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