Instant Pot Mexican Beef Taco Filling Food

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.

MEXICAN SHREDDED BEEF RECIPE

Steps:

• Make the dry rub: In a small bowl, combine paprika with chili powder, oregano, coriander, cumin, garlic powder, salt, and pepper.
• Liberally season the beef portions with the dry rub.
• Heat vegetable oil in a pot/Instant Pot. Sear the roasts (in 2 batches) until brown on all sides. Deglaze the pot with 2 tablespoons of water scrubbing any stuck bits to the bottom of the pot with a wooden spatula or spoon.
• Add the beef back in, and add the beef broth. Give everything a quick stir so that the meat is covered in the liquid. Add lime juice to the broth.
• If cooking over the stovetop or in a slow cooker, cook until tender on medium heat, or for 8 hours on low in the slow cooker.
• If using an Instant Pot, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 55 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully remove the lid and take the beef out to shred.
• Shred the meat using 2 forks, then put it back in the Instant Pot in the sauce to soak it up.
• Strain liquid from beef, and serve in tortillas with your favorite toppings.

INSTANT POT MEXICAN SHREDDED BEEF TACOS RECIPE

Steps:

• Place the roast in the Instant Pot.
• In a small bowl combine the green chilis, garlic, chili powder, cumin, salt and pepper. Mix well.
• Spread the mixture over the roast in the Instant pot.
• Add the water to the instant pot.
• Place the lid on top set to sealing and cook on high pressure for 75 minutes with a full natural release.
• Shred the beef. Squeeze on fresh lime over the beef and stir to combine.
• Serve on tortillas, rice or over nachos!

INSTANT POT MEXICAN STYLE SHREDDED BEEF

Steps:

• Salt and pepper both sides of the chuck roast.
• Select the Saute button on your Instant Pot, and add the oil when the display reads HOT.
• Brown the chuck roast on both sides, about 4 minutes per side.
• Pour the tomatoes over the roast, and add the garlic and onion slices. Pour the water around the sides of the roast.
• Secure the lid on the pressure cooker, select the Manual setting, and set the timer for 75 minutes using the + and - buttons.
• The Instant Pot will beep when it is finished. Allow the pressure to release naturally, then carefully remove the lid.
• Shred the beef with two forks, I place mine on a large dinner plate.
• Remove the tomatoes and onions from the pot and return the shredded beef.
• Add the lime juice, cumin, chili powder, and cilantro, stir to combine.
• Place the lid back on top of the pot until ready to serve.

INSTANT POT TACO PASTA

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; cook beef until no longer pink, 6-8 minutes, breaking into crumbles. Drain. Add taco seasoning; stir to combine. Add beef broth, tomato sauce and pasta., Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes. When finished cooking, quick-release pressure. Stir; top with cheese. Stand until cheese melts, about 1 minute. If desired, serve with toppings.

INSTANT POT® MEXICAN BEEF TACO FILLING

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, beef sirloin, carne molida, and onion. Saute in the hot cooker for 10 minutes. Add 1 packet sazon; stir to combine. Hit Cancel. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 25 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add Roma tomatoes and jalapeno pepper to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove tomato skins carefully and crush tomatoes. Add remaining packet sazon, chili powder, and cumin; mix.

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!

PRESSURE COOKER SHREDDED BEEF ENCHILADAS

Steps:

• Mix together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper in the pressure cooking pot. Add the beef. Select High Pressure and set the timer for 75 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release remaining pressure. When valve drops carefully remove lid.
• Remove the beef from the pressure cooker and shred with two forks, discard any fat as you shredded. Use a turkey baster or fat separator to remove excess fat from the cooking liquid.
• In a small bowl, whisk together the cornstarch and 3 tablespoons water; add to the liquid in the pressure cooking pot. Select saute and cook, stirring constantly, until the sauce is thickened slightly.
• Mix 1/2 cup sauce with the shredded beef. Spread 1/2 cup sauce on the bottom of a 9 x 13-inch pan sprayed with non-stick cooking spray.
• Fill each tortilla with 1/3 cup of the shredded beef mixture and 1 tablespoon cheese. Roll up and place seam side down in the pan.
• Pour sauce over the enchiladas (you may not need to use all the sauce.)
• Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
• Serve with sour cream, guacamole and fresh salsa, optional.

INSTANT POT MEXICAN CASSEROLE

Steps:

• Turn the Instant Pot to SAUTE and add the oil. Once the oil is hot and shimmering, add the chicken, onion, and salt. Cook and stir, breaking up the chicken as you go, until the meat is no longer pink, about 7 minutes. Add the red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to combine.
• Splash in the water and scrape up all of the stuck on bits of food. Make sure to get every bit off so that you avoid a burn warning. Pour in the diced tomatoes in their juices and salsa. Do not stir. Rinse the brown rice and drain (this will help prevent a "burn" warning). Add the brown rice and once again do not stir (again, we are trying to avoid the burn warning here). With the back of a spoon or a spatula, gently push the rice down and spread it evenly so that it is submerged in liquid.
• Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure. Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits. Taste and adjust any seasonings as desired.
• Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. Serve hot with any desired toppings.

INSTANT POT MEXICAN BEEF AND RICE

Steps:

• Hit SAUTE on the Instant Pot, and when it reads Hot, add the ground beef, dried onions, sea salt, garlic powder, cumin, smoked paprika, pepper, chili powder. Break meat up with spatula, and cook until no longer pink. Make sure nothing is stuck to the bottom of the pot. If it is, use water or broth to deglaze pot
• Stir in the black beans, then hit CANCEL
• Pour the jasmine rice over the beans, then add the beef broth, and pat down to make sure rice is covered
• Add the salsa (do not stir), then place the lid on the pot, and make sure valve is on Sealing position
• Hit PRESSURE COOK for 4 minutes. Pot will take a few minutes to reach pressure, then cook.
• When pot beeps, allow a 10 minute natural release, then quick release remaining pressure
• Carefully remove lid, then stir together. Stir in cheese, and add more if you want. Serve and enjoy!

INSTANT POT TACO MEAT

Steps:

• Add all of the ingredients to the Instant Pot except for the ground beef.
• Press the "sauté" button and stir-fry for 5-6 minutes.
• Then add the ground beef to the pot and cook until mostly brown.
• Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
• Naturally release pressure (or you can quick release too if you're in a hurry).
• Open the lid, and if the meat released any liquid then press the sauté button to boil it off.
• Garnish with cilantro and serve.

INSTANT POT BURRITOS

Steps:

• Soak the rice in a bowl of cold water for 5 minutes, then rinse under running water 3-4 times until the water runs clear. Set aside in a sieve.
• Turn the Instant Pot on and press the Saute button. Once the pot is hot, add the olive oil, onions and peppers and cook for 2 minutes, stirring a few times.
• Add the beef and break it apart with a spatula. Cook for 3-4 minutes, until desaturated in colour, stirring a few times. Add the spices and salt and stir through. Make sure not to burn the beef. Press Cancel to stop the Saute function.
• Finally, add the rice, tomato passata or crushed tomatoes, sweet corn and water. Stir well, making sure you scrape any stuck on bits from the bottom to prevent a Burn notice. Pop the lid on top and lock. Set to Manual/Pressure Cook for 5 minutes. The pressure will take about 5 minutes to build up and the timer will start. Once it's done, quick-release the pressure manually as soon as possible.
• While burrito filling is cooking, prepare other ingredients: grated cheese, scallions and cilantro. We like to make simple lettuce, tomato and avocado salad as a side dish.
• Warm large tortillas in the oven or the microwave. Place on a cutting board and fill each tortilla with a teaspoon of barbecue sauce, about a cup of burrito filling, a few tablespoons of grated cheese and a sprinkle of fresh cilantro and onions. Make sure to place these in the middle. Fold the sides of the tortilla and then wrap it upwards tightly.
• Serve as they are or pan-fry for 1-2 minutes on each side over medium-high heat for that crispy finish and melted cheese.