INSTANT POT TACO MEAT - FROM FROZEN OR FRESH - KRISTINE'S ...
Cook this Instant Pot Taco Meat from fresh or frozen ground beef for a quick meal. So flavorful, and perfect for a family dinner!
Provided by Kristine
Categories Main Course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 5
Number Of Ingredients 12
Steps:
- Put 1 cup of water in the Instant Pot. Place the metal trivet in the pot and put the ground beef (frozen or thawed) on top of the trivet.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the pressure cook time to 20 minutes at high pressure for frozen ground beef, or 15 minutes at high pressure for thawed ground beef.
- The Instant Pot will take about 10 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, immediately quick release the pressure by carefully turning the steam release valve to the venting position. Once all of the steam has escaped and the pin drops down, open the Instant Pot lid.
- Remove the beef to a clean plate. Remove the trivet and wash out the Instant Pot inner pot. Dry the inner pot well and return it to the Instant Pot base.
- Put the ground beef in the bottom of the Instant Pot. Turn on the saute function and cook the beef, crumbling it with a spoon, until it is mostly browned. Add the chili powder, cumin, garlic powder, oregano, onion powder, salt, pepper, tomato sauce and ½ cup water to the pot. Cook on saute, stirring often, until the meat is fully cooked and most of the liquid is gone. Turn off the Instant Pot.
- Serve taco meat in tortillas or taco shells, with toppings as desired.
Nutrition Facts : Calories 174 kcal, CarbohydrateContent 3 g, ProteinContent 19 g, FatContent 9 g, SaturatedFatContent 4 g, CholesterolContent 59 mg, SodiumContent 335 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
INSTANT POT® TACO SOUP RECIPE | ALLRECIPES
This soup is fast to make, uses minimal ingredients, and is great when served with sliced avocado. To speed prep even more, use salsa in place of the onion and RO*TEL®. If you want a thicker soup, omit the broth. Serve with tortilla chips is you like.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.
Nutrition Facts : Calories 428.4 calories, CarbohydrateContent 40.2 g, CholesterolContent 52.2 mg, FatContent 21.3 g, FiberContent 12.1 g, ProteinContent 22.8 g, SaturatedFatContent 6.1 g, SodiumContent 1518 mg, SugarContent 5.6 g
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