Instant Pot Taco Mince 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.

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.

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!

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® STEAK TACOS

Steps:

• Combine marinade mix, 1/4 cup water, and 1/4 cup oil in a bowl with an airtight lid. Add steak, seal the lid, and shake until coated with marinade.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil to lightly coat the bottom of the pot and add garlic. Transfer steak from marinade to the hot oil. Add taco seasoning, squeeze in lime juice, and saute until meat is no longer pink, 5 to 10 minutes. Transfer cooked steak to a bowl.
• Add water to the Instant Pot® and scrape steak bits from the bottom. Add bell peppers and onion. Close and lock the lid, select high pressure, and set the timer for 2 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes, making sure to cover with a towel to prevent splatter. Unlock and remove the lid.