4.5 from 18 votes
Instant Pot Taco Meat
This easy Instant Pot taco meat recipe is the best way to make tacos even if you forgot to thaw the meat.
Prep Time
5 mins
Cook Time
5 mins
Reaching Pressure
15 mins
Total Time
45 mins
Servings: 10
Calories: 239 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 pounds ground beef frozen
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 Tablespoons chili powder use 2 Tablespoons if want it spicier
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper optional
- 1 Tablespoon cornstarch
- 1 cup water
Instructions
- Add the ground beef to the Instant Pot along with all the spices and water. See notes if you want to subsitute a premade taco seasoning mix for the suggested spices.
- Put the ild on the pressure cooker, making sure the sealing ring is in place and the valve is shut. Set it for Manual, high pressure, for 20 minutes.
- It will take about 15 minutes for the Instant Pot to reach pressure. Once it is done cooking manually release the pressure using the valve.
- Important - The frozen beef will not be completely cooked yet! It will still be pink in the middle.
- Turn the Instant Pot to Saute and use a wooden spoon to break apart the big clumps of meat. Once the meat is mostly apart use a spoon, potato masher or meat chopper to break it into smaller pieces. It can take some mashing to do this.
- Let the taco meat cook on Saute in the Instant Pot with the lid off for 5-6 minutes. This will finish cooking the meat and let it thicken.
- Serve with your favorite taco shells and toppings.
Cup of Yum
Notes
- For this recipe the beef needs to be frozen in two 1 pound blocks. This recipe won't work with a large 2 pound block of ground beef.
- This recipe works fine for frozen ground turkey or ground pork.
- You can substitute pre-made taco seasoniong for all the spices (cumin, garlic powder, chili powder, salt, oregano, pepper, cayenne pepper). If you use a store bought taco seasoning you can skip the cornstarch, but if you are using a homemade seasoning mix add it to thicken the taco meat.
- Stir a can (or two) of drained beans into the taco meat after pressure cooking to make it stretch and go farther.
- If you aren't using frozen meat reduce the water to 1/4 cup and skip pressure cooking the beef. You can just saute it until it is no longer pink.
Nutrition Information
Serving
1g
Calories
239kcal
(12%)
Carbohydrates
2g
(1%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
309mg
(13%)
Potassium
276mg
(8%)
Fiber
0.5g
(2%)
Sugar
0.1g
(0%)
Vitamin A
257IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 239
% Daily Value*
| Serving | 1g | |
| Calories | 239kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 309mg | 13% |
| Potassium | 276mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.