Slow Cooker vs. Pressure Cooker: The Best Way to Make Birria at Home

Birria has taken the world by storm — from street tacos in Jalisco to Instagram-famous Birria ramen bowls. If you’ve ever made it at home, you know it’s as much about the process as it is about the flavor. Traditionally, birria is a labor of love, simmered for hours to achieve that deep, smoky, chile-forward broth. But in modern kitchens, we have choices: should you make birria in a slow cooker (crockpot) or a pressure cooker (Instant Pot)?

Let’s break down both methods and see which one is the best for your kitchen.

The Slow Cooker Method: Flavor Through Patience

The slow cooker (or crockpot) is the closest you’ll get to the traditional simmering style without tending to a pot all day.

Pros of Slow Cooker Birria

• Deep, layered flavor: Low and slow heat extracts every ounce of richness from your spices and meat.

• Set it and forget it: Prep in the morning, enjoy by dinner.

• Tender results: Meat shreds effortlessly after 6–8 hours.

Cons of Slow Cooker Birria

• Takes longer: 6–8 hours of cook time.

• Requires planning ahead: Not ideal if you need birria fast.

The Pressure Cooker Method: Flavor in a Fraction of the Time

The Instant Pot or pressure cooker is the busy cook’s best friend.

Pros of Pressure Cooker Birria

• Speed: Cook time is only 1.5–2 hours compared to 6–8.

• Great for weeknights: You can have birria tacos the same day you crave them.

• Locks in flavor: Pressure keeps juices and spices concentrated.

Cons of Pressure Cooker Birria

• Less depth of flavor: Some argue it’s not quite as rich as slow cooking.

• Monitoring needed: You’ll need to release pressure and check consistency.

Which One Wins?

If you’re after authentic, slow-braised flavor, the slow cooker edges out the win. But if you want restaurant-style birria on a weeknight, the pressure cooker is unbeatable.

Here’s the truth: you can’t go wrong with either method. It all comes down to your schedule.

Birria Made Easy with Spicito Birria Bombs

No matter which cooking method you choose, the hardest part of birria is balancing spices. That’s why we created Spicito Birria Bombs — perfectly measured seasoning bombs that transform 2–3 pounds of beef, chicken, or lamb into restaurant-quality birria every time.

• Slow Cooker: Add 1 Birria Bomb with 4 cups of water and your meat of choice. Cook on LOW for 6–8 hours.

• Pressure Cooker: Add the same ingredients, lock the lid, and cook on HIGH pressure for 90 minutes.

That’s it — no measuring, no mess, just authentic birria flavor.

Tips for Success

• Sear your meat first: Browning before cooking adds an extra layer of flavor.

• Don’t skimp on water: Always add 4 cups per bomb for the right broth-to-meat ratio.

• Save the consommé: Serve it as a dipping sauce for tacos — it’s liquid gold.

Final Thoughts

So, which should you use: a slow cooker or pressure cooker? The answer is both! If you have time, slow cooking creates the richest birria. But if you’re in a hurry, the Instant Pot delivers tender, flavorful results in a fraction of the time.

Whichever you choose, Spicito Birria Bombs make the process foolproof. With authentic flavors packed into every bomb, you’ll be serving up tacos, ramen, or quesadillas that rival the best taquerías.

👉 Ready to try it yourself? Order Spicito Birria Bombs today and taste the difference.