Instant Pot Taco Meat
This Instant Pot Taco Meat is so quick to make and results in a deliciously moist and flavorful addition to tacos, burritos, taco salads, nachos, you name it!
Servings: 6 people
Calories: 315kcal
Ingredients
- 2 tablespoons olive oil
- 2 pounds lean ground beef
- 1 yellow onion diced
- 2 bell peppers diced
- ¼ cup lime juice
- 1 (10 oz) can enchilada sauce
- 1 (10 oz) can Rotel with green chiles undrained
- 2 (1 oz) packets taco seasoning
- Salt to taste
Instructions
- Hit SAUTE on your 6 quart Instant Pot.
- Once it reads HOT, add in olive oil, beef, onion, and peppers.
- Cook, breaking up the meat as you go, until the beef is no longer pink.
- Hit CANCEL on the Instant Pot, remove the beef mixture, and drain any excess grease.
- Deglaze with lime juice, scraping up any brown bits to avoid a burn reading, then pour in enchilada sauce and rotel.
- Without mixing, add beef mixture back in, then sprinkle with taco seasoning. Again, don’t mix.
- Cover and lock the lid - make sure the pressure valve is pointed toward SEALING.
- Cook on HIGH pressure for 5 minutes.
- Allow the Instant Pot to naturally release for 5 minutes before flipping the pressure valve to VENTING.
- Stir to combine the mixture, then taste and re-season, if necessary.
- Serve with all your favorite taco fixings!
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Nutrition
Serving: 1person | Calories: 315kcal | Carbohydrates: 16g | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1279mg | Potassium: 734mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2504IU | Vitamin C: 65mg | Calcium: 37mg | Iron: 5mg
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