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+ servings

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: ground beef, instant pot, taco seasoning
Servings: 6 people
Calories: 315kcal
Author: Jennifer Debth

Equipment

Scale

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds lean ground beef
  • 1 yellow onion diced
  • 2 bell peppers diced
  • 1/4 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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Video

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