Instant Pot Beef Taco Meat Recipes

INSTANT POT GROUND BEEF TACOS

Steps:

• In the pressure cooking pot, combine the water, chili powder, cumin, garlic powder, dried onion, salt, cayenne pepper, paprika, sugar, and beef bouillon. Add the ground beef. Lock the lid in place.
• If the beef is not frozen, select High Pressure and set the cook time for 3 minutes. For frozen beef, select High Pressure and set the cook time for 5 minutes.
• When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid and give everything a good stir. (Note that the ground beef will not be cooked through at this point.)
• Select Sauté and cook, stirring frequently, until the water evaporates and the beef is browned and crumbled, about 5 minutes.
• Serve as desired, wrapped in flour tortillas or crisp taco shells, with cheese, salsa, fresh lettuce, diced tomatoes, and guacamole.

EASY INSTANT POT TACO MEAT

Steps:

• Place the ground beef (raw) in the Instant pot.
• Pour the salsa on top and sprinkle with the taco seasoning.
• Pour the water around the beef.
• Add the lid and set the valve to sealing.
• Set the pressure for 15 minutes.
• Do a quick release to release the pressure. Then use a spoon to break up the taco meat.
• If the mixture is too watery, switch the instant pot to the sauté setting and cook off the excess liquid.
• Serve in your favorite type of tortillas with taco toppings and enjoy!

INSTANT POT TACO MEAT

Steps:

• Turn the Instant Pot on and press the Saute function key. Add the olive oil, onions and chili and cook for 3-4 minutes, stirring a few times, until softened and golden brown.
• Add the beef and garlic and cook for 2 minutes, stirring and breaking the clumps of ground beef with a spatula.
• Add the water and stir through the beef, making sure to scrape the bits off the bottom. Water will help to deglaze the bottom and anything that might be stuck, which will prevent the possibility of BURN error.
• Press Cancel to stop the Saute process. Add the tomato sauce on top and spread it evenly with a spoon. DO NOT stir the sauce into the meat but rather layer it. Sometimes, the new models of IP can be very sensitive to burning high-sugar ingredients such as tomato sauces, so for this recipe, it's best to leave it at the top of the meat.
• Set to Manual/Pressure Cook on HIGH pressure for 10 minutes. After 3 beeps, the Instant Pot will start to build up the pressure. This will take about 5-10 minutes.
• Once the timer goes off, allow 5-10 minutes for natural pressure release and then point the top valve to Venting to do a quick release. Open the lid and stir the sauce through. At this stage, it will have a lot of liquid from the meat juices, so we will use the Saute function again to thicken the sauce.
• Press the Saute and cook the beef for 7-10 minutes, stirring frequently. This will allow the liquid to evaporate and the sauce to thicken to you preferred consistency.
• Cool down before storing in the fridge or freezer.

GROUND BEEF TACOS

Steps:

• Select the high Sauté setting on the Instant Pot and heat the avocado oil. Add half of the onion and all of the garlic and sauté for about 3 minutes, until the onion is slightly softened. Add the ground beef and sauté for about 3 minutes more, using a spoon or spatula to break up the meat as it cooks. Stir in the chili powder, cumin, oregano, beef broth, and 1 teaspoon salt. It's fine if some pink remains; the beef does not have to be fully cooked at this point.
• Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
• When the cooking program ends, you can either perform a quick pressure release by moving the Pressure Release to Venting, or you can let the pressure release naturally and leave the pot on the Keep Warm setting for up to 10 hours.
• Open the pot and give the meat a stir. Taste for seasoning and add more salt if needed.
• Using a slotted spoon, spoon the meat onto tortillas or into taco shells. Top with lettuce, cheese, tomatoes, cilantro, and the remaining onion. Serve immediately.
• Combine the beef bones, celery, carrots, onion, salt, peppercorns, and bay leaf in the Instant Pot. Pour in the water, making sure the pot is no more than two-thirds full.
• Secure the lid and set the Pressure Release to Sealing. Select the Soup/Broth setting and set the cooking time for 120 minutes at high pressure. (The pot will take about 30 minutes to come up to pressure before the cooking program begins.)
• When the cooking program ends, let the pressure release naturally; this will take about 45 minutes.
• Place a wire-mesh strainer over a large heat-safe bowl or pitcher.
• Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth into the strainer. Discard the bones and vegetables. You can pick the meat off the bones if you like, but it will have given up most of its flavor to the broth. Pour the broth into a fat separator to remove the fat, or chill the broth in the refrigerator until the fat solidifies on top, then scoop off the fat from the surface with a large spoon. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
• The broth can be used right away, stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months.

INSTANT POT TACOS

Steps:

• Put 1 cup of water and the beef into a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high pressure for 10 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Turn the pot to the saute function and stir in the onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt and 2 teaspoons pepper until combined and the meat is broken up. Let simmer until thickened and the onions are softened, about 8 minutes.
• Serve with the taco shells and toppings.

INSTANT POT® MEXICAN BEEF TACO FILLING

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, beef sirloin, carne molida, and onion. Saute in the hot cooker for 10 minutes. Add 1 packet sazon; stir to combine. Hit Cancel. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 25 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add Roma tomatoes and jalapeno pepper to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove tomato skins carefully and crush tomatoes. Add remaining packet sazon, chili powder, and cumin; mix.

INSTANT POT® TACO BOWLS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt. Stir to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, bring 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover saucepan tightly. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
• Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
• Divide beef and rice among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.

INSTANT POT BEEF BARBACOA TACOS

Steps:

• Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
• Press Sauté and use the Sauté or Adjust button to select the highest temperature ("More"). Place the vegetable oil in the inner pot. Wait until the display reads "Hot," about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
• Add the vinegar sauce and the chicken broth (be careful-steam may whoosh up!), and then the bay leaves. Stir to combine.
• Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the - or + button to set the time to 30 minutes.
• When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
• Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
• Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.