INSTANT POT® STEAK TACOS
These mouth-watering Instant Pot® steak tacos will put a new twist on taco Tuesdays! Serve with whole or shredded tortillas, sour cream, and salsa.
Provided by Jessica Cooper
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 8.4 g, Cholesterol 49 mg, Fat 15.1 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.9 g, Sodium 487.1 mg, Sugar 3.1 g
EASY INSTANT POT TACO MEAT
You must try making ground beef tacos in an instant pot. It is quick and easy to make pressure cooker taco meat that doesn't require browning first.
Provided by Eating on a Dime
Categories Main Course
Time 30m
Number Of Ingredients 4
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!
Nutrition Facts : Calories 222 kcal, Carbohydrate 4 g, Protein 33 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 508 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
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® TACOS AL PASTOR
While traditional al pastor meat is cooked on a spit, this flavorful variation is made using your Instant Pot® or multi-cooker pressure cooker after marinating. The result is a fall-apart tender, flavor-infused pork taco that your family will request again and again.
Provided by fabeveryday
Categories World Cuisine Recipes Latin American Mexican
Time 9h30m
Yield 12
Number Of Ingredients 21
Steps:
- Place pork in a large lidded container. Combine pineapple juice, vinegar, orange juice, lime juice, onion, garlic, chipotle peppers, chili powder, cumin, salt, pepper, and sazon in a blender; blend until smooth. Pour sauce over the pork and make sure all chunks of meat are covered. Seal the container and marinate for at least 8 hours or up to 24 hours.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add vegetable oil and heat until hot. Add chunks of marinated pork and brown on all sides, reserving extra sauce, about 5 minutes. You may need to work in batches depending on the size of your Instant Pot®. Turn off Saute mode and pour reserved sauce over the pork. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure first using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the manufacturer's quick release method, about 5 minutes. Unlock and remove the lid.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Remove the pork chunks from the pot using tongs or a slotted spoon, and place them on the baking sheet. Reserve the sauce in the Instant Pot® for now.
- Use forks to coarsely shred the pork, removing and discarding any excess fatty chunks. Spread meat out evenly on the prepared baking sheet. Add pineapple chunks to the baking sheet with the meat, then place the baking sheet under the broiler. Broil until the tips of the meat and pineapple are beginning to get a little brown and crispy, about 5 minutes. Remove from the oven.
- Use a spoon to drizzle the reserved sauce from the Instant Pot® over the meat to moisten it and add some more of the marinade flavor.
- Create tacos by portioning the pork and pineapple chunks on flour tortillas. Add chopped red onion, pico de gallo salsa, avocado, and cilantro. Garnish with lime wedges.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 54.2 g, Cholesterol 42.6 mg, Fat 14.1 g, Fiber 4.7 g, Protein 21.5 g, SaturatedFat 3.6 g, Sodium 1338.5 mg, Sugar 14 g
INSTANT POT BIRRIA TACOS RECIPE BY TASTY
Here's what you need: guajillo chiles, dried ancho chiles, dried new mexico chile, dried chiles de arbol pepper, boneless short ribs, kosher salt, freshly ground black pepper, vegetable oil, medium white onion, garlics, McCormick® Dried Bay Leaves, whole cinnamon stick, McCormick® Whole Black Peppercorns, McCormick® dried oregano, Mccormick® ground cumin, McCormick® Ground Coriander, McCormick® Ground Cloves, fresh ginger, tomato paste, apple cider vinegar, beef stock, corn tortillas, shredded Chihuahua, white onion, fresh cilantro
Provided by McCormick
Categories Lunch
Yield 4 servings
Number Of Ingredients 25
Steps:
- Remove the stems and seeds from the guajillo, ancho, New Mexico, and arbol chiles.
- Season the short ribs with salt and pepper.
- Set the Instant Pot to Sauté mode. Add the chiles and toast until aromatic, 6-8 minutes. Remove from the Instant Pot.
- Heat 2 tablespoons of vegetable oil in the Instant Pot until shimmering. Working in batches, add the short ribs and sear on each side for 4 minutes, or until golden brown. Remove from the pot.
- Add the remaining ½ tablespoon vegetable oil to the Instant Pot. Once shimmering, add the onion and garlic and sauté until softened, about 8 minutes. Stir frequently with a wooden spoon, scraping up any browned bits from the bottom of the pot.
- Add the McCormick® Dried Bay Leaves, cinnamon stick, McCormick® Whole Black Peppercorns, McCormick® Dried Oregano, McCormick® Ground Cumin, McCormick® Ground Coriander, McCormick® Ground Cloves, ginger, and tomato paste. Cook, stirring, for 2 minutes, or until combined. Add the apple cider vinegar and beef stock.
- Return the chiles and short ribs to the pot, making sure they are completely submerged in the stock. Secure the lid, making sure the vent is closed. Select "Cancel" to disable sauté mode, then set the Instant Pot to pressure cook on high for 1 hour.
- Once the timer goes off, release the vent. It will take approximately 15 minutes for all the steam to be released. Remove the lid, discard the bay leaves and cinnamon stick, and transfer the beef to a large bowl. Shred the meat with 2 forks.
- Transfer the chiles and half of the braising liquid to a blender. Blend on medium speed until smooth. Pour the blended liquid back into the pot. Add the shredded beef, then season with salt and pepper to taste.
- Make the tacos: Heat a medium skillet over medium heat. Working in batches, dip a tortilla in the birria broth to coat, then transfer to the skillet and cook until toasted, about 2 minutes per side. Add Chihuahua or mozzarella cheese and shredded beef to one side of the tortilla. Close the tortilla and continue cooking for 2 minutes more, or until the cheese has melted.
- Garnish the tacos with onion and cilantro. Serve with the birria broth alongside for dipping.
- Enjoy!
Nutrition Facts : Calories 1491 calories, Carbohydrate 113 grams, Fat 71 grams, Fiber 15 grams, Protein 87 grams, Sugar 24 grams
INSTANT POT TACO PASTA
This Instant Pot taco pasta is a welcome change from boring meals. I've taken all the flavors of tacos and created an easy pasta dish. Kids love the taste, and Mom loves how quick and easy it comes together. To lighten things up, use ground turkey. —Christine Hadden, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; cook beef until no longer pink, 6-8 minutes, breaking into crumbles. Drain. Add taco seasoning; stir to combine. Add beef broth, tomato sauce and pasta., Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes. When finished cooking, quick-release pressure. Stir; top with cheese. Stand until cheese melts, about 1 minute. If desired, serve with toppings.
Nutrition Facts : Calories 598 calories, Fat 25g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 1845mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.
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