INSTANT POT TACOS
Everyone's favorite night of the week just got easier. The Instant Pot® is the perfect tool for when you've forgotten to defrost your ground beef ahead of time.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put 1 cup of water and the beef into a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high pressure for 10 minutes (see Cook's Note).
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Turn the pot to the saute function and stir in the onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt and 2 teaspoons pepper until combined and the meat is broken up. Let simmer until thickened and the onions are softened, about 8 minutes.
- Serve with the taco shells and toppings.
INSTANT POT® TACO SOUP
This soup is fast to make, uses minimal ingredients, and is great when served with sliced avocado. To speed prep even more, use salsa in place of the onion and RO*TEL®. If you want a thicker soup, omit the broth. Serve with tortilla chips is you like.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 40.2 g, Cholesterol 52.2 mg, Fat 21.3 g, Fiber 12.1 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 1518 mg, Sugar 5.6 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
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