I’m going to let you in on a little secret. Even if you don’t love beans, you’ll probably love this. How do I know? Because my hubby despises beans and yet this is one of his favorite meals! I have made several recipes over the years with beans he likes but this one takes the taco cake.
I basically took my instant pot taco meat recipe and added dry beans to it and upped the cook time for the beans. I also increased the seasonings. If you would rather you can sub out the spices and salt for your favorite taco seasoning blend too. I just always do my own since we don’t like super spicy or salty.
Normally you don’t want to add salt before cooking dry beans as it can inhibit their ability to completely soften. This is a small amount though and I haven’t had any issues. If it isn’t salty enough for you just adjust seasonings after cooking. I usually use a super lean ground beef but have made this with ground chicken and turkey with good results too.
We use this mixture for tacos, burritos, tostadas, taco salad, nachos…. I usually serve half for dinner and freeze the remaining half for another meal. Beans are a great way to extend your protein without making your family feel like you’re going vegetarian. They are inexpensive and healthy and with an instant pot they cook up in no time! Now go forth and TACO NIGHT!
INSTANT POT TACO MEAT WITH BEANS
2 lbs ground meat (beef, chicken, or turkey) Frozen is fine too!
2 cups beef stock (or chicken or vegetable)
1 cup water
1/2 lb dry pinto beans (approx 1 cup)
1 Tablespoon smoked paprika
1 Tablespoon cumin powder
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 teaspoons kosher salt
2 teaspoons ancho chili powder
1 tsp chipotle powder (more for spicier)
Place frozen meat and beans in instant pot, sprinkle on spices and pour in stock and water.
Cook for 40 minutes on high pressure then use quick pressure release.
Turn Instant Pot on Saute function and mash beef and beans with a potato masher to break up.
Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.
For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide half the mixture into the shells.
Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
Add shredded lettuce, salsa, and sour cream and taco night is ready!
Instant Pot Taco Meat with Beans
Ingredients
- 2 lbs ground meat (beef, chicken, or turkey) Frozen is fine too!
- 2 cups beef stock (or chicken or vegetable)
- 1 cup water
- 1/2 lb dry pinto beans (approx 1 cup)
- 1 Tablespoon smoked paprika
- 1 Tablespoon cumin powder
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 2 teaspoons kosher salt
- 2 teaspoons ancho chili powder
- 1 tsp chipotle powder (more for spicier)
Instructions
- Place frozen meat and beans in instant pot, sprinkle on spices and pour in stock and water.
- Cook for 40 minutes on high pressure then use quick pressure release.
- Turn Instant Pot on Saute function and mash beef and beans with a potato masher to break up.
- Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.
- For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide half the mixture into the shells.
- Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
- Add shredded lettuce, salsa, and sour cream and taco night is ready!
