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Instant Pot Taco Meat

Pressure Cooker Instant Pot Healthy Meat and Bean Taco Filling with toppings

5 from 1 reviews

This taco filling can be made from fresh or frozen ground beef or ground turkey.  Full of fiber and protein and incredibly versatile.  It’s hands off taco meat that is flavorful and nutrition packed.

Scale

Ingredients

  • 2 pounds lean ground turkey or ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 can refried beans
  • 1 can of black beans, rinsed
  • 10 oz can mild red enchilada sauce or about 1 cup of homemade
  • Optional for serving: taco shells, whole wheat soft tortillas, tortilla chips, diced tomatoes, diced avocado, olives, salsa, ranch, sour cream, shredded cheese, pickled jalapeño slices, shredded lettuce, Squacho Cheese Sauce 

Instructions

  1. Add 1 cup of water to the pressure cooker pot and place a sturdy trivet inside.  If your trivet has large gaps in it, cover it with foil and poke holes all over it so the meat can drain.
  2. Place ground meat on top (no need to crumble, just leave in one piece).  
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 8 minutes.
  4. While meat is cooking, mix together chili powder, paprika, onion powder, and salt and set aside.  
  5. When pressure cooking is complete, use a natural release for at least 10 minutes and then release any remaining pressure.
  6. Remove pan or trivet containing the meat and set it aside.  
  7. Discard juices from inside the pot.
  8. Return the meat to the pot and use a wooden spoon or meat chopper to break it apart.  
  9. Add spices, refried beans, black beans, and enchilada sauce and stir well.  Use the saute function to warm everything through.  
  10. Serve with hard taco shells, soft tortillas, or over tortilla chips for loaded nachos.  Add desired toppings.

Freezer Meal Instructions 

  1. Prepare recipe through step 9.  Portion into quart size freezer safe Ziplock bags and press flat.  Freeze.
  2. When ready to use, let it thaw overnight in the fridge or remove the bag, place it inside a heat safe bowl, and place the bowl on top of a trivet.  Cook at high pressure for 15 minutes to thaw.

Notes

  • If starting from frozen ground meat for step 1, cook at high pressure for 12 minutes and proceed with instructions
  • Beans may be omitted if desired, without any other adjustments in the recipe needed

Keywords: instant pot, pressure cooker, Mexican food, nachos, tacos