Description
This Instant Pot Taco Meat recipe is a flavorful and nutrient-packed dish combining ground beef or turkey with sautéed vegetables and spices, all cooked quickly in an Instant Pot for a tender, juicy taco filling. Perfect for busy weeknights, it offers a delicious, hearty base for tacos that can be customized with your favorite toppings.
Ingredients
Units
Scale
Vegetables
- 1 teaspoon olive oil or avocado oil
- 2 garlic cloves, minced
- 1 onion, finely diced
- 2 large carrots, finely diced
- 1 bell pepper, diced
- 1 cup mushrooms, diced
- Optional: 1 zucchini, diced
- Optional: 2 celery sticks, minced
Meat and Spices
- 1 pound grass-fed ground beef or ground turkey
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Additional Ingredients
- 1 cup salsa of choice
- 1 cup fresh spinach
Instructions
- Sauté the Vegetables: Heat oil in the Instant Pot on the sauté setting and add garlic, onion, carrots, bell pepper, mushrooms, and any optional vegetables like zucchini and celery. Cook for about 4 minutes until the vegetables begin to soften.
- Brown the Meat: Add the ground beef or turkey to the sautéed vegetables and cook for 2-3 minutes until the meat is browned.
- Add Spices and Salsa: Stir in chili powder, paprika, cumin, salt, and pepper until well combined. Pour in the salsa and mix everything together thoroughly.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes.
- Quick Release and Add Spinach: Once cooking is finished, perform a quick release to release the pressure. Stir in fresh spinach while the mixture is hot until the spinach wilts.
- Serve: Spoon the taco meat into tortillas or over your favorite greens and add your preferred taco toppings. Enjoy!
Notes
- Taco fixin’ ideas: grain-free tortillas, lettuce, tomato, cheese, jalapeños, scallions, avocado, cilantro, lime.
- If your meat is very fatty, you may want to drain it before adding the spices and salsa to reduce grease.
- Slow Cooker Option: Sauté veggies and brown meat in a skillet, then transfer everything to a slow cooker and cook on low for 8 hours.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat in the microwave or skillet with a splash of water to restore moisture.
