Instant Pot Taco Meat
This Taco Tuesday, use your Instant Pot to cook the ground meat. The pressure cooker makes it a snap to cook, all in one pot.
This Instant Pot taco meat is quick, easy, and full of bold flavor—perfect for your next Taco Tuesday or weeknight dinner. Made with ground beef, taco seasoning, onions, and bell peppers, the recipe comes together quickly in the pressure cooker. Serve it in taco shells, layer it in burritos, or spoon it over salad greens for a low-carb option. It’s endlessly versatile and easy to customize with your favorite garnishes and toppings.
If you love Mexican and Tex-Mex flavors, you might also like this all-in-one taco casserole. Or try this easy Instant Pot taco soup.
Recipe Variations
- Ground turkey or chicken: Use lean poultry in place of beef for a lighter version.
- Add spice: Stir in minced jalapeño, cayenne, or chipotle powder for extra heat.
- Extra garlic flavor: Sauté 1 teaspoon of minced or grated garlic along with the onion and peppers.
- Vegetable boost: Add chopped zucchini, mushrooms, or spinach.
- Low-sodium: Use reduced-sodium taco seasoning or make your own blend.
Serving Ideas
- Spoon into taco shells with cheese, lettuce, salsa, and sour cream.
- Use it in taco salad. Serve over shredded lettuce or salad greens with avocado, tomatoes, and lime.
- Layer into burritos with refried beans, rice, and shredded cheese.
- Use as a topping for nachos or baked potatoes.
- Stuff into bell peppers or wrap in lettuce leaves for a low-carb twist.
How to Store and Reheat
Refrigerate: Transfer leftover zuppa Toscana to an airtight container within 2 hours and enjoy it within 3 to 4 days.
Freeze: If you are making the soup ahead for the freezer, don’t add the cream or greens until just before serving. Freeze it in an airtight container for up to 3 months. Defrost the frozen soup in the fridge overnight and reheat it gently. Add the cream and escarole or kale and heat until the soup is hot and the greens are wilted.
Reheat: Reheat the soup in a saucepan over medium-low heat or microwave in 30 to 60-second bursts, stirring in between, until the soup is hot.
Instant Pot Taco Meat
This Taco Tuesday, fill your tortillas with Instant Pot taco meat! The ground beef cooks quickly and prep is a snap!
- Prep Time: 15 minutes
- Pressure Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Instant Pot, Ground Beef, Mexican Food
- Method: Pressure Cook
- Cuisine: Mexican
Ingredients
- 2 pounds ground beef
- 1 1/2 cups chopped onion
- 2 bell peppers (chopped)
- 1/4 cup taco seasoning (2 packets)
- 1 cup water
- Optional garnishes: shredded cheese, cilantro, diced red onion, diced tomato, salsa, guacamole, sour cream, taco sauce
Instructions
- Select the sauté function on the Instant Pot.
- When the display reads HOT, add the oil. Add the ground beef to the pot and cook for 3 minutes. Add the onion and continue cooking until the onion is softened. Add the bell pepper and continue to cook, stirring, until the beef is no longer pink. Carefully drain and discard excess fat.
- Toss the beef mixture with the taco seasoning and add the water. Scrape up any browned bits in the bottom of the pot.
- Lock the lid in place and turn the valve to the sealing position. Select pressure cook or manual, high pressure, and set the time for 5 minutes.
- When the time is up, carefully turn the valve to the venting position (quick release).
- To reduce the liquids, choose the sauté function and cook, uncovered, for 2 to 3 minutes.
- Serve the taco meat in taco shells or on salad greens with your favorite toppings.
- For burritos, assemble warmed flour tortillas with heated refried beans, taco meat, and cheese. Fold over the ends of the tortillas and then roll them up to encase the filling. Serve them with your choice of garnishes and sauces.
Nutrition
- Serving Size:
- Calories: 228
- Sugar: 5.2 g
- Sodium: 248.2 mg
- Fat: 4.7 g
- Carbohydrates: 10.2 g
- Fiber: 2.5 g
- Protein: 34.3 g
