Instant Pot Beef Tacos Recipes

INSTANT POT GROUND BEEF TACOS

Steps:

• In the pressure cooking pot, combine the water, chili powder, cumin, garlic powder, dried onion, salt, cayenne pepper, paprika, sugar, and beef bouillon. Add the ground beef. Lock the lid in place.
• If the beef is not frozen, select High Pressure and set the cook time for 3 minutes. For frozen beef, select High Pressure and set the cook time for 5 minutes.
• When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid and give everything a good stir. (Note that the ground beef will not be cooked through at this point.)
• Select Sauté and cook, stirring frequently, until the water evaporates and the beef is browned and crumbled, about 5 minutes.
• Serve as desired, wrapped in flour tortillas or crisp taco shells, with cheese, salsa, fresh lettuce, diced tomatoes, and guacamole.

INSTANT POT SHREDDED BEEF TACOS

Steps:

• Pat roast dry with paper towel. Stir together brown sugar, chili powder, cumin, salt and pepper; rub all over roast. Place in bowl of multi-function Instant Pot; add salsa, garlic and 1/2 cup water.
• Place lid on Instant Pot and lock in position.
• Set to PRESSURE COOK on HIGH for 60 minutes. Quick release the pressure naturally according to manufacturer's instructions before removing lid. Remove beef and shred with two forks. Return to Instant Pot. Set to WARM function for serving.
• Warm tortillas according to package directions.
• Assemble shredded beef in warm tortillas with avocado, onion and cilantro. For extra zest, squeeze lime wedges over tacos.
• For individual servings, freeze shredded beef in single-serving portions in airtight containers; reheat in the microwave before assembling in tortillas for an easy lunch or dinner.

GROUND BEEF TACOS

Steps:

• Select the high Sauté setting on the Instant Pot and heat the avocado oil. Add half of the onion and all of the garlic and sauté for about 3 minutes, until the onion is slightly softened. Add the ground beef and sauté for about 3 minutes more, using a spoon or spatula to break up the meat as it cooks. Stir in the chili powder, cumin, oregano, beef broth, and 1 teaspoon salt. It's fine if some pink remains; the beef does not have to be fully cooked at this point.
• Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
• When the cooking program ends, you can either perform a quick pressure release by moving the Pressure Release to Venting, or you can let the pressure release naturally and leave the pot on the Keep Warm setting for up to 10 hours.
• Open the pot and give the meat a stir. Taste for seasoning and add more salt if needed.
• Using a slotted spoon, spoon the meat onto tortillas or into taco shells. Top with lettuce, cheese, tomatoes, cilantro, and the remaining onion. Serve immediately.
• Combine the beef bones, celery, carrots, onion, salt, peppercorns, and bay leaf in the Instant Pot. Pour in the water, making sure the pot is no more than two-thirds full.
• Secure the lid and set the Pressure Release to Sealing. Select the Soup/Broth setting and set the cooking time for 120 minutes at high pressure. (The pot will take about 30 minutes to come up to pressure before the cooking program begins.)
• When the cooking program ends, let the pressure release naturally; this will take about 45 minutes.
• Place a wire-mesh strainer over a large heat-safe bowl or pitcher.
• Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth into the strainer. Discard the bones and vegetables. You can pick the meat off the bones if you like, but it will have given up most of its flavor to the broth. Pour the broth into a fat separator to remove the fat, or chill the broth in the refrigerator until the fat solidifies on top, then scoop off the fat from the surface with a large spoon. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
• The broth can be used right away, stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months.

INSTANT POT TACOS

Steps:

• Put 1 cup of water and the beef into a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high pressure for 10 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Turn the pot to the saute function and stir in the onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt and 2 teaspoons pepper until combined and the meat is broken up. Let simmer until thickened and the onions are softened, about 8 minutes.
• Serve with the taco shells and toppings.

INSTANT POT BIRRIA TACOS RECIPE BY TASTY

Steps:

• Remove the stems and seeds from the guajillo, ancho, New Mexico, and arbol chiles.
• Season the short ribs with salt and pepper.
• Set the Instant Pot to Sauté mode. Add the chiles and toast until aromatic, 6-8 minutes. Remove from the Instant Pot.
• Heat 2 tablespoons of vegetable oil in the Instant Pot until shimmering. Working in batches, add the short ribs and sear on each side for 4 minutes, or until golden brown. Remove from the pot.
• Add the remaining ½ tablespoon vegetable oil to the Instant Pot. Once shimmering, add the onion and garlic and sauté until softened, about 8 minutes. Stir frequently with a wooden spoon, scraping up any browned bits from the bottom of the pot.
• Add the McCormick® Dried Bay Leaves, cinnamon stick, McCormick® Whole Black Peppercorns, McCormick® Dried Oregano, McCormick® Ground Cumin, McCormick® Ground Coriander, McCormick® Ground Cloves, ginger, and tomato paste. Cook, stirring, for 2 minutes, or until combined. Add the apple cider vinegar and beef stock.
• Return the chiles and short ribs to the pot, making sure they are completely submerged in the stock. Secure the lid, making sure the vent is closed. Select "Cancel" to disable sauté mode, then set the Instant Pot to pressure cook on high for 1 hour.
• Once the timer goes off, release the vent. It will take approximately 15 minutes for all the steam to be released. Remove the lid, discard the bay leaves and cinnamon stick, and transfer the beef to a large bowl. Shred the meat with 2 forks.
• Transfer the chiles and half of the braising liquid to a blender. Blend on medium speed until smooth. Pour the blended liquid back into the pot. Add the shredded beef, then season with salt and pepper to taste.
• Make the tacos: Heat a medium skillet over medium heat. Working in batches, dip a tortilla in the birria broth to coat, then transfer to the skillet and cook until toasted, about 2 minutes per side. Add Chihuahua or mozzarella cheese and shredded beef to one side of the tortilla. Close the tortilla and continue cooking for 2 minutes more, or until the cheese has melted.
• Garnish the tacos with onion and cilantro. Serve with the birria broth alongside for dipping.
• Enjoy!

INSTANT POT BEEF BARBACOA TACOS

Steps:

• Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
• Press Sauté and use the Sauté or Adjust button to select the highest temperature ("More"). Place the vegetable oil in the inner pot. Wait until the display reads "Hot," about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
• Add the vinegar sauce and the chicken broth (be careful-steam may whoosh up!), and then the bay leaves. Stir to combine.
• Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the - or + button to set the time to 30 minutes.
• When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
• Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
• Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

INSTANT POT® STEAK TACOS

Steps:

• Combine marinade mix, 1/4 cup water, and 1/4 cup oil in a bowl with an airtight lid. Add steak, seal the lid, and shake until coated with marinade.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil to lightly coat the bottom of the pot and add garlic. Transfer steak from marinade to the hot oil. Add taco seasoning, squeeze in lime juice, and saute until meat is no longer pink, 5 to 10 minutes. Transfer cooked steak to a bowl.
• Add water to the Instant Pot® and scrape steak bits from the bottom. Add bell peppers and onion. Close and lock the lid, select high pressure, and set the timer for 2 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes, making sure to cover with a towel to prevent splatter. Unlock and remove the lid.

INSTANT POT® MEXICAN BEEF TACO FILLING

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, beef sirloin, carne molida, and onion. Saute in the hot cooker for 10 minutes. Add 1 packet sazon; stir to combine. Hit Cancel. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 25 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add Roma tomatoes and jalapeno pepper to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 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.
• Remove tomato skins carefully and crush tomatoes. Add remaining packet sazon, chili powder, and cumin; mix.