This Instant Pot taco meat is so flavorful! I love cooking taco meat in my Instant Pot because I can make a big batch and feed my family throughout the week. I enjoy making and eating traditional tacos but when it comes to leftovers I try to be creative by using the meat in breakfast tacos with eggs or potatoes, on top of salads, or in a “burrito” bowl with rice and fun taco toppings.
This is the most flavorful taco meat that you’ll ever meet! It’s delicious served with tortillas (like my paleo naan), over salad or on top of nachos. I love this recipe so much that I’ve made it twice in the past couple weeks and have been happily enjoying leftovers.
Whenever I make taco meat, I like to freeze a portion of it for a lazy cooking day. It makes for awesome leftovers. This recipe is delicious as is – but if you want to stretch the meat out to serve more people or to last you a little longer, you can add some chopped potatoes to it. I’ve done this – and it’s fantastic.
I love making taco meat in my Instant Pot because it’s my favorite kitchen gadget ever. It cooks everything super fast and I really feel like it intensifies the flavors of the seasonings that I use.
One thing you have to keep in mind when making this recipe is that meat can sometimes release quite a bit of liquid. That’s why I don’t add any additional water to the Instant Pot before making this taco meat. Even without adding liquid, I have to boil off a good amount of water that the meat naturally releases. Once I remove the lid from the pot, I press the “saute” button and leave the pot alone until most the water boils off.
Then, I top the meat with lots of cilantro and use it in all different sorts of ways.
Instant Pot Taco Meat
- Yield: 2 pounds meat
- 2 pounds ground beef
- 4 tablespoons oil
- 2 red onions, diced
- 3 green bell peppers, diced
- 5 garlic cloves, minced
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne
- ½ teaspoon chipotle powder
- Cilantro, garnish
- Add all of the ingredients to the Instant Pot except for the ground beef.
- Press the “sauté” button and stir-fry for 5-6 minutes.
- Then add the ground beef to the pot and cook until mostly brown.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Once the meat is done, allow the pressure to release naturally (or you can quick release).
- Open the lid, and if the meat released any liquid then press the sauté button to boil it off. This may take 10 minutes, depending on how much liquid the meat released.
- Garnish with cilantro and serve.
I do not add any additional water to the Instant Pot prior to cooking because meat naturally releases water. You can add water if you’d like, but you’ll need to boil it off at the end by pressing the saute button once it’s done cooking.
Looking for more Instant Pot Recipes? Try these:
Instant Pot Shredded Chicken
Instant Pot Carne Guisada
Instant Pot Saag
Instant Pot Habanero Chili
Instant Pot Dal Makhani
Goat Curry in a Hurry
Instant Pot Texas Beef Chili
Instant Pot Ground Lamb Curry
Instant Pot Butter Chicken