My hubby loves few things more than tacos. He’s a dragon at heart. Just like them, he can’t stomach spicy foods too. (Have you read Dragons Love Tacos? One of my kids favorite books!)
This recipe doesn’t necessarily save you a lot of time, as it will take longer to come to pressure since the meat is frozen. But it does save energy. I can throw it in and leave it while it cooks, then simmers. The flavor becomes super intense and by allowing the meat to simmer in the liquid it becomes even more tender and concentrated. You can even make a big batch and freeze it for a super quick meal.
And if you have a favorite taco seasoning you could use that instead of all the spices. But this is just how we love it!
Check out my other version with beans here!
INSTANT POT TACO MEAT
2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
2 cups beef stock (or chicken or vegetable)
2 tsp paprika
2 tsp cumin
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp ancho chili powder
1/2 tsp chipotle powder (more for spicier)
Place frozen meat in instant pot, sprinkle on spices and pour in stock.
Cook for 25 minutes on high pressure then use quick pressure release.
Turn Instant Pot on Saute function and mash beef 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 1 lb meat 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
Ingredients
- 2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
- 2 cups beef stock (or chicken or vegetable)
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp ancho chili powder
- 1/2 tsp chipotle powder (more for spicier)
Instructions
- Place frozen meat in instant pot, sprinkle on spices and pour in stock.
- Cook for 25 minutes on high pressure then use quick pressure release.
- Turn Instant Pot on Saute function and mash beef 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 1 lb meat 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!
