Tacos in the Instant Pot? Yes! I googled because I was curious about whether it was possible and I found several recipes. I’m particularly fond of my own spice blend, so I rolled my own.
1 – 1 1/2 lb. ground beef (I used chuck)
1 cup water
2 tsp. Better Than Bouillon Beef Base
2 tbs. cumin
1 tbs. chili powder
2 tsp. garlic powder
2 tsp. oregano
1 tsp. smoked paprika
1/2 tsp. chipotle powder (more if you like it spicy)
1/2 tsp. salt
1/2 tsp. pepper
Dissolve the BTB in water. Whisk in all of the spices and add to the inner pot.
Break the ground beef into large chunks — about 1 1/2″ — and add to the inner pot.
Seal the pot, select the Pressure Cook preset, high pressure and set for 3 minutes.
If your beef is frozen, set the timer for 5 minutes.
When the cook time is up, release the pressure. Stir well and chop the beef to break up the larger chunks.
Select the Sauté preset and set the temperature to low. Simmer until most of the liquid is absorbed — about 7-8 minutes.
Serve with taco shells, soft tortillas and an assortment of condiments. Our favorites are Cabot’s shredded 4 Cheese Mexican Blend, sour cream and Salsa Lizano.
My ground beef chopper: The Pampered Chef Mix N Chop
My favorite condiment: Lizano Salsa