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Instant Pot Beef Tacos

Sue Lau
Prep Time 10 mins
Cook Time 25 mins
Pressure up & release time 18 mins
Course Main Dish
Cuisine American, Tex-Mex
Servings 4


  • Electric Pressure Cooker


  • 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


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword tacos