Taco Tuesday emergency solved! Thanks to your Instant Pot, you too can enjoy perfect Taco Meat from frozen in half an hour. Ay Caramba!
It’s Taco Tuesday in your house but you didn’t thaw any ground beef on Crazy Monday. Never fear! BB and your Instant Pot are here to save you from an emergency trip to the grocery store.
A great feature of your Instant Pot is that you can use it to cook frozen proteins, which is super-useful in our busy and hectic lives. But don’t think I’ve written this recipe solely to aid those whose time is at a premium (and whose kitchen is devoid of room-temperature meat). This recipe also works with thawed meat, so if you’ve just been shopping and have that on hand, this recipe still applies.
No matter what your family likes to pile into their tacos, the meat is always the star of the show. With this recipe you can go from a frozen brick of meat to soft, juicy and tender beef in about half an hour or so, which just so happens to be about the time it takes to chop some lettuce, grate some cheese, and crack open a Corona!
Ingredients
- 1 cup water
- 1 lb. ground beef (frozen or thawed)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup tomato sauce
- 1/2 cup water
How to Make Instant Pot Taco Meat
Step 1: Place 1 cup of water in the Instant Pot and insert the metal trivet.
Step 2: Position the ground beef on the trivet, seal the lid, and set to high pressure for 20 minutes (frozen) or 15 minutes (thawed).
Step 3: After cooking, perform a quick release of pressure and remove the beef and trivet, then clean the pot.
Step 4: Return the pot to the base, add the beef, and use the ‘saute’ function to brown the meat while breaking it apart.
Step 5: Stir in the spices, tomato sauce, and additional 1/2 cup water, and continue to saute until the meat is cooked and liquid is reduced.
Step 6: Serve the taco meat with your choice of tortillas or taco shells and preferred toppings.
FAQs
Leftovers will keep well in the fridge for up to 5 days, and will freeze for up to three months. Use an airtight container and allow the meat to cool completely before storing. This will prevent moisture build up that can affect the texture and make it spoil faster. To thaw, let it sit overnight in the fridge or put it back in the Instant Pot and set it to “Sauté” to gently bring it back to life. Just be sure it’s attained an internal temperature of 165°F.
You can. Remember that the plant-based version tend to be pre-seasoned, so you probably won’t need to add any salt. Also the plant-based product is already fully cooked, so it’ll take about half the time of frozen raw beef. Flavor it with vegetable broth or stock, or use water but add a bit of soy sauce to complete the profile.
First, if you feel like your meat is rather lackluster in flavor, avoid the lean or extra-lean variety. The extra fat will add flavor. If you want to add more ingredients, you can do that also. Diced onions and bell peppers will provide a nice crunch (the onions will also feel at home with the onion powder). After the meat is done, add diced tomatoes with green chilies for a bit of bite. Cayenne peppers can also serve a similar purpose. Instead of water, you can use beef broth or red wine for a bolder taste.
Serving Suggestions
We like to top our tacos with shredded iceberg lettuce, sliced jalapeños and, of course, cheese. Pico de gallo and this corn salad, which will have you thinking you’re wandering the busy streets of Mexico City with just one bite. If I am expecting a lot of guests (or my family are really hungry), I’ll serve up a massive plate of Nachos—maybe even topping them with some of the leftover ground beef I just made! Then, all that is required is a squeeze of fresh lime and a slice of Margarita Pie to round out the meal.
Instant Pot Taco Meat
Ingredients
- 1 cup water
- 1 lb. ground beef frozen or thawed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup tomato sauce
- 1/2 cup water
Instructions
- Place 1 cup of water in the Instant Pot and insert the metal trivet.
- Position the ground beef on the trivet, seal the lid, and set to high pressure for 20 minutes (frozen) or 15 minutes (thawed).
- After cooking, perform a quick release of pressure and remove the beef and trivet, then clean the pot.
- Return the pot to the base, add the beef, and use the saute function to brown the meat while breaking it apart.
- Stir in the spices, tomato sauce, and additional 1/2 cup water, and continue to saute until the meat is cooked and liquid is reduced.
- Serve the taco meat with your choice of tortillas or taco shells and preferred toppings.
