GROUND BEEF TACOS
Provided by The Ultimate Instant Pot Cookbook by Coco Morante
Categories Main Course
Yield 4-6 servings
Number Of Ingredients 22
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 GREEK BEEF TACOS
Instant Pot Greek Beef Tacos are a cross between classic gyro flavors and easy-to-cook tacos, made with tomato, oregano, and garlic-infused beef served in pitas and topped with homemade tzatziki sauce.
Provided by Pressure Cooking Today / Barbara Bakes LLC
Categories Beef
Time 20m
Number Of Ingredients 18
Steps:
- In a fine-mesh strainer, toss the cucumber with the salt. Let the cucumber drain for 15 minutes over a bowl or the sink to remove excess water.
- In a medium-size bowl, stir together the drained cucumber, yogurt, lemon juice, dill, garlic, and pepper until well combined. Refrigerate until ready to use.
- Heat the pressure cooking pot using the Sauté function. Add the oil and red onion and sauté for about 2 minutes, until softened. Stir in the beef broth, tomato paste, oregano, garlic, salt and pepper. Add the ground beef.
- Lock the lid in place and select High Pressure and a 3 minute cook time. (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.
- Select Sauté and cook, stirring frequently, until the water evaporates and the beef is browned and crumbled, about 5 minutes. Stir in the lemon juice and season to taste with additional salt and pepper.
- Warm pitas in the toaster or microwave and fill with taco meat. Top with tzatziki and other toppings of choice.
Nutrition Facts : Calories 269 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 28 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 489 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
INSTANT POT® MEXICAN BEEF TACO FILLING
This tasty Mexican taco filling is ready in no time and is easy to prepare with an Instant Pot®! Assemble tacos with flour or corn tortillas, and top with avocado, Mexican crema, and queso fresco. Serve with rice and refried beans, if desired.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 1.4 g, Cholesterol 50.2 mg, Fat 8.9 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 3.3 g, Sodium 2184.7 mg, Sugar 0.7 g
INSTANT POT SHREDDED BEEF TACOS
This shredded beef tacos recipe is a game-changer and time saver! All the tenderness of slow cooked beef. None of the wait. Put your Instant Pot to good use for tasty tacos filled with the most perfectly spiced, juicy, melt-in-your-mouth shredded beef. Who says good food takes time prepare?
Provided by Mission Foods
Time 10m
Yield 8
Number Of Ingredients 13
Steps:
- Pat roast dry with paper towel. Stir together brown sugar, chili powder, cumin, salt and pepper; rub all over roast. Place in bowl of multi-function Instant Pot; add salsa, garlic and 1/2 cup water.
- Place lid on Instant Pot and lock in position.
- Set to PRESSURE COOK on HIGH for 60 minutes. Quick release the pressure naturally according to manufacturer's instructions before removing lid. Remove beef and shred with two forks. Return to Instant Pot. Set to WARM function for serving.
- Warm tortillas according to package directions.
- Assemble shredded beef in warm tortillas with avocado, onion and cilantro. For extra zest, squeeze lime wedges over tacos.
- For individual servings, freeze shredded beef in single-serving portions in airtight containers; reheat in the microwave before assembling in tortillas for an easy lunch or dinner.
Nutrition Facts : Calories calories
INSTANT POT TACOS
Everyone's favorite night of the week just got easier. The Instant Pot® is the perfect tool for when you've forgotten to defrost your ground beef ahead of time.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 9
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.
ROTISSERIE CHICKEN TACOS
This is a great recipe to use up leftover rotisserie chicken (or even turkey). You can have a fun "Taco Bar Night" with the kids or for a party.
Provided by april.creative
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
- Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
- Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
- Warm taco shells in the preheated oven for 3 to 5 minutes.
- Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 21.3 g, Cholesterol 48.8 mg, Fat 12.6 g, Fiber 3.7 g, Protein 19.6 g, SaturatedFat 5.2 g, Sodium 768 mg, Sugar 3.7 g
More about "instant pot greek beef tacos recipes"
INSTANT POT BEEF BIRRIA TACOS RECIPE …
From thekitchn.com
Estimated Reading Time 6 mins
- Cut and season the beef. Cut 3/12 pounds chuck roast into 12 pieces. Season with 2 teaspoons of the kosher salt and 1 teaspoon ground black pepper.
- Prepare the chiles, onion, and ginger. Using kitchen shears, cut the stems from 4 guajillo and 2 ancho chiles. Remove the seeds. Peel and halve 1 large white onion. Peel 1-inch fresh ginger and cut in half. Place the chiles, half the onion (reserve the other half of the onion), and ginger in a 6-quart or larger pressure cooker.
- Cook the aromatics. Add 5 peeled garlic cloves, 2 plum tomatoes, and 5 cups water. Using the highest Sauté setting, bring to a boil. Boil for 10 minutes.
- Blend the sauce. Turn off the cooker. Using a slotted spoon, transfer the chiles, onion, garlic, tomatoes, and ginger to a blender. Add 2 cups of the cooking liquid, the remaining 1 teaspoon kosher salt, 1/4 cup apple cider vinegar, 1 teaspoon black peppercorns, 1 teaspoon Mexican oregano, 1 teaspoon cumin seeds, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves. Blend on high speed until smooth, about 1 minute.
BEEF MACHACA TACOS – INSTANT POT RECIPES
From recipes.instantpot.com
4/5 (6)Servings 4-6Cuisine ModernCategory Main Course
INSTANT POT GROUND BEEF TACOS - DAMN DELICIOUS
From damndelicious.net
EASY INSTANT POT GROUND BEEF TACOS
From pressurecookingtoday.com
BEST BEEF TAQUITOS FOR THE INSTANT POT …
From recipes.instantpot.com
INSTANT POT SHREDDED BEEF TACOS – …
From berlyskitchen.com
TUESDAY TACO MEAT RECIPE FROM YOUR …
From thespruceeats.com
INSTANT POT CHEESY TACO SHELLS RECIPE - DAMN …
From damndelicious.net
INSTANT POT MEXICAN SHREDDED BEEF TACOS …
From eatingonadime.com
NOT REALLY TACO BELL’S TACO MEAT – INSTANT POT RECIPES
From recipes.instantpot.com
GROUND BEEF TACOS - INSTANT POT RECIPES
From stage-recipes.instantpot.com
INSTANT POT BEEF BIRRIA TACOS - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
EASY INSTANT POT RECIPE FOR THE BEST SHREDDED BEEF TACOS
From feelslikehomeblog.com
WHAT TO COOK THIS WEEK (JANUARY 23 - 29) - PUREWOW
From purewow.com
INSTANT POT FAVORITES VOL 2 | MY CRAZY GOOD LIFE
From mycrazygoodlife.com
INSTANT POT TACO MEAT RECIPE - EATING ON A DIME
From eatingonadime.com
EASY INSTANT POT BEEF CHILI RECIPE - MSN.COM
From msn.com
BIRRIA TACOS – INSTANT POT RECIPES
From recipes.instantpot.com
INSTANT POT PULLED PORK RECIPE - MOM ON TIMEOUT
From momontimeout.com
INSTANT POT SHREDDED BEEF BARBACOA - THREE OLIVES BRANCH
From threeolivesbranch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love