Instant Pot Taco Mince 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.

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!

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 TACO MINCE

Steps:

• Peel and chop the onion and garlic.
• Then chop the capsicum and tomato into a fine dice.
• Pour the olive oil into the instant pot and add the ground beef/lamb, chopped onion, garlic and capsicum.
• Push the saute feature and sauté for 2-3 minutes.
• Add in the chopped tomato and all the seasonings, stir well.
• Push the keep warm/cancel button.
• Place the lid on the Instant Pot, close the valve to "Seal" and push the manual button, then set the timer for 15 minutes.
• When the pot is done, do a quick pressure release and then use the saute feature to cook off the excess liquid.
• Serve garnished with fresh coriander/cilantro and chopped spring onion.
• Peel and chop the onion and garlic.
• Then chop the capsicum and tomato into a fine dice.
• Pour the olive oil into the pressure cooker and add the ground beef/lamb, chopped onion, garlic and capsicum.
• Place over a medium heat and sauté for 2-3 minutes.
• Add in the chopped tomato and all the seasonings, stir well.
• Lock the lid onto your pressure cooker and bring the cooker to high pressure.
• Reduce the heat to stabilise the pressure and then cook for 13 minutes.
• When the time is done, do a quick pressure release and then place over a medium heat and cook to evaporate off excess liquid.
• Serve garnished with fresh coriander/cilantro and chopped spring onion.

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.

NEXT LEVEL MINCED BEEF TACOS

Steps:

• First, make the spice mix. Toast the cumin seeds, coriander seeds and peppercorns in a small, dry frying pan, then tip into a spice grinder or use a pestle and mortar to crush to a rough powder. Add the remaining spice mix ingredients, except the cornflour, then grind again. Stir through the cornflour and a pinch of salt. The spice mix will keep in an airtight jar for up to one month.
• For the pickled onions, toss the onions with the lime juice and a pinch of salt in a medium glass bowl, then set aside to soften.
• Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins. At first, it will release some liquid, but once that has bubbled away, the mince will sizzle in its own fat and start to brown and crisp. At this point, stir or toss the mince with a wooden spoon so it browns and caramelises all over. When the mince is well toasted, sprinkle over half the spice mix and continue to cook for 2 mins. Pour over the beef stock and reduce the heat to a simmer. Cook gently for 10 mins until the beef has absorbed most of the stock, and is in a rich, thick gravy. Taste for seasoning.
• To assemble the tacos, toast the tortillas in a hot, dry frying pan, or over a flame until lightly blistered. Transfer to a serving plate and spoon the mince into a bowl, then serve the other ingredients in separate bowls, so everyone can assemble their own. Alternatively, spoon the mince into the tortillas, then top with the avocado, tomato, cheese (if using), pickled onions and crushed tortilla chips, if using. Serve the lime wedges on the side for squeezing over.