INSTANT POT® STEAK TACOS
These mouth-watering Instant Pot® steak tacos will put a new twist on taco Tuesdays! Serve with whole or shredded tortillas, sour cream, and salsa.
Provided by Jessica Cooper
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Combine marinade mix, 1/4 cup water, and 1/4 cup oil in a bowl with an airtight lid. Add steak, seal the lid, and shake until coated with marinade.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil to lightly coat the bottom of the pot and add garlic. Transfer steak from marinade to the hot oil. Add taco seasoning, squeeze in lime juice, and saute until meat is no longer pink, 5 to 10 minutes. Transfer cooked steak to a bowl.
- Add water to the Instant Pot® and scrape steak bits from the bottom. Add bell peppers and onion. Close and lock the lid, select high pressure, and set the timer for 2 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes, making sure to cover with a towel to prevent splatter. Unlock and remove the lid.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 8.4 g, Cholesterol 49 mg, Fat 15.1 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.9 g, Sodium 487.1 mg, Sugar 3.1 g
INSTANT POT TACOS
Everyone's favorite night of the week just got easier. The Instant Pot® is the perfect tool for when you've forgotten to defrost your ground beef ahead of time.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 9
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.
INSTANT POT BIRRIA TACOS RECIPE BY TASTY
Here's what you need: guajillo chiles, dried ancho chiles, dried new mexico chile, dried chiles de arbol pepper, boneless short ribs, kosher salt, freshly ground black pepper, vegetable oil, medium white onion, garlics, McCormick® Dried Bay Leaves, whole cinnamon stick, McCormick® Whole Black Peppercorns, McCormick® dried oregano, Mccormick® ground cumin, McCormick® Ground Coriander, McCormick® Ground Cloves, fresh ginger, tomato paste, apple cider vinegar, beef stock, corn tortillas, shredded Chihuahua, white onion, fresh cilantro
Provided by McCormick
Categories Lunch
Yield 4 servings
Number Of Ingredients 25
Steps:
- Remove the stems and seeds from the guajillo, ancho, New Mexico, and arbol chiles.
- Season the short ribs with salt and pepper.
- Set the Instant Pot to Sauté mode. Add the chiles and toast until aromatic, 6-8 minutes. Remove from the Instant Pot.
- Heat 2 tablespoons of vegetable oil in the Instant Pot until shimmering. Working in batches, add the short ribs and sear on each side for 4 minutes, or until golden brown. Remove from the pot.
- Add the remaining ½ tablespoon vegetable oil to the Instant Pot. Once shimmering, add the onion and garlic and sauté until softened, about 8 minutes. Stir frequently with a wooden spoon, scraping up any browned bits from the bottom of the pot.
- Add the McCormick® Dried Bay Leaves, cinnamon stick, McCormick® Whole Black Peppercorns, McCormick® Dried Oregano, McCormick® Ground Cumin, McCormick® Ground Coriander, McCormick® Ground Cloves, ginger, and tomato paste. Cook, stirring, for 2 minutes, or until combined. Add the apple cider vinegar and beef stock.
- Return the chiles and short ribs to the pot, making sure they are completely submerged in the stock. Secure the lid, making sure the vent is closed. Select "Cancel" to disable sauté mode, then set the Instant Pot to pressure cook on high for 1 hour.
- Once the timer goes off, release the vent. It will take approximately 15 minutes for all the steam to be released. Remove the lid, discard the bay leaves and cinnamon stick, and transfer the beef to a large bowl. Shred the meat with 2 forks.
- Transfer the chiles and half of the braising liquid to a blender. Blend on medium speed until smooth. Pour the blended liquid back into the pot. Add the shredded beef, then season with salt and pepper to taste.
- Make the tacos: Heat a medium skillet over medium heat. Working in batches, dip a tortilla in the birria broth to coat, then transfer to the skillet and cook until toasted, about 2 minutes per side. Add Chihuahua or mozzarella cheese and shredded beef to one side of the tortilla. Close the tortilla and continue cooking for 2 minutes more, or until the cheese has melted.
- Garnish the tacos with onion and cilantro. Serve with the birria broth alongside for dipping.
- Enjoy!
Nutrition Facts : Calories 1491 calories, Carbohydrate 113 grams, Fat 71 grams, Fiber 15 grams, Protein 87 grams, Sugar 24 grams
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