Instant Pot Quinoa Taco Meat Substitute Recipes

EASY INSTANT POT TACO MEAT

Steps:

• Place the ground beef (raw) in the Instant pot.
• Pour the salsa on top and sprinkle with the taco seasoning.
• Pour the water around the beef.
• Add the lid and set the valve to sealing.
• Set the pressure for 15 minutes.
• Do a quick release to release the pressure. Then use a spoon to break up the taco meat.
• If the mixture is too watery, switch the instant pot to the sauté setting and cook off the excess liquid.
• Serve in your favorite type of tortillas with taco toppings and enjoy!

INSTANT POT TACO MEAT

Steps:

• Turn the Instant Pot on and press the Saute function key. Add the olive oil, onions and chili and cook for 3-4 minutes, stirring a few times, until softened and golden brown.
• Add the beef and garlic and cook for 2 minutes, stirring and breaking the clumps of ground beef with a spatula.
• Add the water and stir through the beef, making sure to scrape the bits off the bottom. Water will help to deglaze the bottom and anything that might be stuck, which will prevent the possibility of BURN error.
• Press Cancel to stop the Saute process. Add the tomato sauce on top and spread it evenly with a spoon. DO NOT stir the sauce into the meat but rather layer it. Sometimes, the new models of IP can be very sensitive to burning high-sugar ingredients such as tomato sauces, so for this recipe, it's best to leave it at the top of the meat.
• Set to Manual/Pressure Cook on HIGH pressure for 10 minutes. After 3 beeps, the Instant Pot will start to build up the pressure. This will take about 5-10 minutes.
• Once the timer goes off, allow 5-10 minutes for natural pressure release and then point the top valve to Venting to do a quick release. Open the lid and stir the sauce through. At this stage, it will have a lot of liquid from the meat juices, so we will use the Saute function again to thicken the sauce.
• Press the Saute and cook the beef for 7-10 minutes, stirring frequently. This will allow the liquid to evaporate and the sauce to thicken to you preferred consistency.
• Cool down before storing in the fridge or freezer.

INSTANT POT QUINOA TACOS RECIPE

Steps:

• Rinse the quinoa in a very fine mesh sieve.
• In your Instant Pot, add the rinsed quinoa, vegetable broth, black beans (rinsed and drained), diced tomatoes (with juice), enchilada sauce, chili powder, cumin and salt. Mix all of the ingredients together.
• Set your Instant Pot to 1 minute.
• After the minute is done, let it sit for 10 minutes before you release the steam.
• Release the steam after 10 minutes, stir in the thawed corn and let the quinoa sit for another 5 minutes to thicken up.
• Garnish with your desired toppings and enjoy!

INSTANT POT® QUINOA TACO MEAT SUBSTITUTE

Steps:

• Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.

INSTANT POT® QUINOA TACO MEAT SUBSTITUTE

Steps:

• Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.