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The BEST Instant Pot Taco Meat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 360 reviews
  • Author: Jaden
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Mexican

Description

This Instant Pot Taco Meat recipe offers a flavorful, easy-to-make taco filling packed with vegetables and seasoned ground beef or turkey. Perfect for quick weeknight dinners, it combines sautéed veggies, spices, and salsa cooked to perfection in the Instant Pot, then finished off with fresh spinach for added nutrition. Serve with your favorite taco toppings and enjoy a wholesome, protein-rich meal.

Ingredients

Units Scale

Vegetables

  • 1 teaspoon olive oil or avocado oil
  • 2 garlic cloves, minced
  • 1 onion, finely diced
  • 2 large carrots, finely diced
  • 1 bell pepper, diced
  • 1 cup mushrooms, diced
  • Optional: 1 zucchini, diced
  • Optional: 2 celery sticks, minced

Protein and Spices

  • 1 pound grass-fed ground beef or ground turkey
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup salsa of choice

Finishing Touch

  • 1 cup fresh spinach

Instructions

  1. Sauté Vegetables: Heat 1 teaspoon of olive or avocado oil in the Instant Pot on the sauté setting. Add minced garlic, diced onion, carrots, bell pepper, mushrooms, and optional zucchini and celery. Sauté for about 4 minutes until the vegetables begin to soften.
  2. Brown the Meat: Add 1 pound of grass-fed ground beef or ground turkey to the sautéed vegetables. Cook for 2-3 minutes, stirring frequently, until the meat is browned all over.
  3. Add Spices and Salsa: Sprinkle in chili powder, paprika, cumin, salt, and pepper. Stir to evenly combine the spices with the meat and vegetables. Pour in 1 cup of your favorite salsa and stir well.
  4. Pressure Cook: Seal the Instant Pot lid and set it to cook under high pressure for 15 minutes. Ensure the vent is closed to build pressure correctly.
  5. Release Pressure and Add Spinach: After cooking, perform a quick release by turning the pressure valve to venting. Once the pressure is fully released and the lid is safe to open, stir in fresh spinach while the mixture is hot. Mix until the spinach wilts.
  6. Serve: Transfer the taco meat to serving dishes and enjoy with your favorite taco fixings such as grain-free tortillas, lettuce, cheese, jalapeños, avocado, cilantro, and lime wedges.

Notes

  • Taco fixin’ ideas include grain-free tortillas, lettuce, tomato, cheese, jalapeños, scallions, avocado, cilantro, and lime.
  • If your meat is very fatty, consider draining excess fat after browning and before adding spices and salsa.
  • To make in a slow cooker: sauté the veggies and brown the meat in a skillet, then combine everything in a slow cooker and cook on low for 8 hours.
  • Storage: Store leftover taco meat in an airtight container in the fridge for 3-4 days. Freeze leftovers for up to 3 months and thaw overnight in the fridge.
  • Reheat leftovers in the microwave or on the stovetop over medium heat, adding a splash of water to keep the meat moist.

Find it online: https://yummyhere.com/the-best-instant-pot-taco-meat-recipe/