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Instant Pot Beef Tacos
Sue Lau
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Prep Time
10
mins
Cook Time
25
mins
Pressure up & release time
18
mins
Course
Main Dish
Cuisine
American, Tex-Mex
Servings
4
Equipment
Electric Pressure Cooker
Ingredients
1
pound
frozen ground beef
1
teaspoon
beef base
1
tablespoon
olive oil
assorted taco toppings
such as shredded cheese, lettuce, diced tomatoes, and salsa
Seasoning:
2
tablespoons
ground cumin
1
tablespoon
chili powder
1
tablespoon
masa harina
1
tablespoon
all-purpose flour
1
teaspoon
black pepper
1
teaspoon
salt
1
teaspoon
onion powder
1/2
teaspoon
garlic powder
1/2
teaspoon
smoked paprika
1/2
teaspoon
dried oregano
1/2
teaspoon
granulated sugar
Instructions
Place 1/2 cup water stirred with one teaspoon of beef base and one tablespoon oil in the bottom of the cooker and top with a rack.
Place frozen beef on rack.
Put the lid on the cooker and set to seal with the vent closed.
Cook at high pressure/manual for 25 minutes then use the quick release.
Open lid only after all steam has subsided.
Break apart beef into crumbles and add back to the cooker (with remaining cooking liquid) and stir in the seasoning.
Set to sear function and cook a few minutes, stirring, until beef thickens up in the sauce.
Serve meat on taco shells or tortillas with desired toppings.
Notes
From the kitchen of palatablepastime.com
Keyword
tacos