Instant Pot Taco Mince Food

INSTANT POT TACO MEAT

Steps:

• Turn the Instant Pot on and press the Saute function key. Add the olive oil, onions and chili and cook for 3-4 minutes, stirring a few times, until softened and golden brown.
• Add the beef and garlic and cook for 2 minutes, stirring and breaking the clumps of ground beef with a spatula.
• Add the water and stir through the beef, making sure to scrape the bits off the bottom. Water will help to deglaze the bottom and anything that might be stuck, which will prevent the possibility of BURN error.
• Press Cancel to stop the Saute process. Add the tomato sauce on top and spread it evenly with a spoon. DO NOT stir the sauce into the meat but rather layer it. Sometimes, the new models of IP can be very sensitive to burning high-sugar ingredients such as tomato sauces, so for this recipe, it's best to leave it at the top of the meat.
• Set to Manual/Pressure Cook on HIGH pressure for 10 minutes. After 3 beeps, the Instant Pot will start to build up the pressure. This will take about 5-10 minutes.
• Once the timer goes off, allow 5-10 minutes for natural pressure release and then point the top valve to Venting to do a quick release. Open the lid and stir the sauce through. At this stage, it will have a lot of liquid from the meat juices, so we will use the Saute function again to thicken the sauce.
• Press the Saute and cook the beef for 7-10 minutes, stirring frequently. This will allow the liquid to evaporate and the sauce to thicken to you preferred consistency.
• Cool down before storing in the fridge or freezer.

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.

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 TACO MINCE

Steps:

• Peel and chop the onion and garlic.
• Then chop the capsicum and tomato into a fine dice.
• Pour the olive oil into the instant pot and add the ground beef/lamb, chopped onion, garlic and capsicum.
• Push the saute feature and sauté for 2-3 minutes.
• Add in the chopped tomato and all the seasonings, stir well.
• Push the keep warm/cancel button.
• Place the lid on the Instant Pot, close the valve to "Seal" and push the manual button, then set the timer for 15 minutes.
• When the pot is done, do a quick pressure release and then use the saute feature to cook off the excess liquid.
• Serve garnished with fresh coriander/cilantro and chopped spring onion.
• Peel and chop the onion and garlic.
• Then chop the capsicum and tomato into a fine dice.
• Pour the olive oil into the pressure cooker and add the ground beef/lamb, chopped onion, garlic and capsicum.
• Place over a medium heat and sauté for 2-3 minutes.
• Add in the chopped tomato and all the seasonings, stir well.
• Lock the lid onto your pressure cooker and bring the cooker to high pressure.
• Reduce the heat to stabilise the pressure and then cook for 13 minutes.
• When the time is done, do a quick pressure release and then place over a medium heat and cook to evaporate off excess liquid.
• Serve garnished with fresh coriander/cilantro and chopped spring onion.

INSTANT POT TACOS

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.