Thanks to your Instant Pot, you can enjoy perfect, flavorful taco meat from frozen in a flash.
The scene: It’s 4 o’clock in the afternoon on the best day of the week—Taco Tuesday. You’re super excited, friends are coming over with chips and salsa, and there’s a fresh brick of pepper jack cheese in the fridge, ready to shred. You get home from a long day of work and bust open the fridge to pull out the supplies. And suddenly you realize you didn’t thaw the ground beef. Yep, it’s still in the freezer, hard as a rock.
Have I ever told you about that incredible skill of an Instant Pot to cook meat straight from the freezer? Well, if you have one of these invaluable kitchen appliances, it can swoop in and save your Taco Tuesday.
No matter what you like to pile into your tacos, the taco meat is always the star of the show. With this recipe, you can go from a frozen brick of raw meat to soft, juicy, and tender beef in under an hour, which leaves you plenty of time to chop some lettuce, grate some cheese, and crack open a Corona!
Why do I have to clean the Instant Pot after the first cooking period?
I know it’s a drag on an otherwise fun Taco Tuesday, but this isn’t a step you’ll want to skip. Why? Because if you don’t at least dump out the water, you’ll end up with more of a watery taco stew in the end. I suggest taking the extra step of cleaning out the pot with soap and water because you’ve just thawed a brick of frozen beef in it, and it’s possible that the beef isn’t cooked all the way. You’ll cook it the rest of the way in the next step, but just to be safe, go ahead and wash out the pot.
How do I store leftovers?
Store leftover taco meat in an airtight container in the fridge for up to 4 days. You can also freeze taco meat for up to 3 months in a freezer-safe bag. To thaw, let it sit overnight in the fridge. The quickest way to reheat it is in the microwave.
Serving suggestions
We like to top our tacos with shredded iceberg lettuce, sliced jalapeños, and, of course, cheese. Pico de gallo and this Esquites Recipe (Mexican Street 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 is really hungry), I’ll serve up a massive plate of Nachos or heat up some refried beans as a side dish. Then, all you need is a squeeze of fresh lime and a slice of Margarita Pie to round out the meal.
Instant-Pot Taco Meat
Ingredients
- 1½ cups water divided
- 1 pound ground beef frozen or thawed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup tomato sauce
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). It will take about 7-8 minutes for the Instant Pot to come to pressure.
- After cooking, perform a quick release of pressure. Transfer the beef to a bowl and remove the trivet, then clean the pot with soap and water.
- Dry the pot and return it to the base, add the beef, and use the "sauté" function to brown the meat while breaking it apart.
- Stir in the spices, salt, pepper, tomato sauce, and additional ½ cup water, and continue to sauté until the meat is cooked and liquid is reduced.
- Serve the taco meat with your choice of tortillas or taco shells, along with your preferred taco toppings.
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