Instant Pot Quinoa Taco Meat Substitute Recipes
INSTANT POT® QUINOA TACO MEAT SUBSTITUTE
Amazingly flavorful taco 'meat' made with quinoa, smoky seasonings, and salsa, right in the Instant Pot®! Baked until hot and crispy. A great substitute for ground beef, with just 9 ingredients.
Provided by Garrett Griffin
Categories Everyday Cooking Vegan
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.
Nutrition Facts : Calories 181.4 calories, Carbohydrate 31.5 g, Fat 3.2 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 436.8 mg, Sugar 1.3 g
INSTANT POT TACO MEAT
This was really delicious for tacos. I never would have added bell peppers or used red onions, but it was a nice addition. Recipe courtesy of www.myheartbeets.com. Serving size is estimated.
Provided by AmyZoe
Categories Meat
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Add all the ingredients to the instant pot except for the ground beef.
- Press the saute button and stir fry for 5 or 6 minutes.
- Then add the ground beef and cook until mostly brown.
- Secure the lid, close the pressure valve, and cook for 10 minutes at high pressure.
- Naturally release pressure (or you can quick release too if you're in a hurry).
- Open the lid, and if the meat is released any liquid then press the saute button and boil it off.
- Garnish with cilantro and serve.
Nutrition Facts : Calories 332.4, Fat 24.2, SaturatedFat 7.6, Cholesterol 77.1, Sodium 383, Carbohydrate 6.3, Fiber 1.9, Sugar 2.4, Protein 22.1
INSTANT POT® QUINOA TACO MEAT SUBSTITUTE
Amazingly flavorful taco 'meat' made with quinoa, smoky seasonings, and salsa, right in the Instant Pot®! Baked until hot and crispy. A great substitute for ground beef, with just 9 ingredients.
Provided by Garrett Griffin
Categories Vegan Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.
Nutrition Facts : Calories 181.4 calories, Carbohydrate 31.5 g, Fat 3.2 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 436.8 mg, Sugar 1.3 g
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