this The Best Quick Pot Taco Meat You're sure to try this recipe that's packed with hidden veggies, comes together in under 30 minutes, and tastes just like classic fast food taco meat!
Not only is this recipe perfectly seasoned and versatile; gluten free, dairy free, low carb, Eggless, Nut free, antiquityand Whole30 friendly!
The Best Quick Pot Taco Meat
Growing up, I loved Taco Bell. Yes, you read that right. Their tacos have always been my favorite!
Now that I'm an adult, I've given up my love for Taco Bell, but I do Classic Beef Tacos remains. Luckily, this homemade taco meat recipe tastes just like the ones you grew up eating, but it's healthy and delicious.
From one taco lover to another, I guarantee you will love this recipe! It's delicious, slightly spicy, and so easy to make. Even better, your picky eater won’t realize it’s secretly packed with veggies!
Plus, leftovers store well. Therefore, you can prepare a big batch and use it in various recipes throughout the week. You'll never eat instant tacos again!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Seasoning: Paprika, paprika, cumin, salt and pepper add warmth, flavor and a hint of heat to make this dish even more delicious. If you wish, you can replace Taco Seasoning instead.
- Oil: Use olive or avocado oil to sauté vegetables.
- Fragrance: Garlic cloves and yellow or white onions create a savory base with a hint of sweetness.
- vegetable: Carrots, bell peppers, mushrooms, zucchini, celery, and spinach add tons of bulk and nutrients to this dish. When chopped so finely, you don't even realize they're there!
- beef: You will need one pound of ground meat for this recipe. I recommend using lean beef! Or, if preferred, ground turkey or ground chicken would work.
- Salsa: Use any of your favorite store-bought or homemade salsa, such as Restaurant Style Salsa.
where do i buy meat
- 100% grass-fed, grass-finished beef
- Free range organic chicken
- humanely raised pork
- wild seafood
Delivered to your door! Find the latest ButcherBox offers right here!
How to Make Instant Pot Taco Meat
- saute. Heat the oil in the pan instant potthen sauté all the vegetables except the spinach until they begin to soften.
- Brown the meat. Add the ground beef and cook for a few minutes or until brown, breaking it up with a spatula as needed. If your meat is very greasy, you may need to drain it before adding the rest of the ingredients.
- season. Add spices and mix well. Then, stir in the salsa, making sure to cover all of the beef.
- chef. Seal the lid of the Instant Pot. Then, pressure cook.
- Add spinach. Turn the knob to quickly release pressure. Then, add the spinach and stir gently to combine and wilt.
- Serve. Add your taco meat to your favorite recipes along with all the fixings and enjoy!
Slow cooker options
Don’t have a quick cooker? no problem! Feel free to make slow cooker taco meat.
to this end:
- Add vegetables to skillet and saute until fragrant.
- Then, brown the beef.
- Add everything to slow cooker.
- Cover and simmer for 8 hours.
How to store and reheat
- shop Place leftover Instant Pot taco meat in an airtight container and refrigerate for 3-4 days.
- freeze Leftovers will keep for up to 3 months and can be thawed in the refrigerator overnight when ready to eat.
- reheat Place the meat in the microwave or frying pan over medium heat, adding a little water as needed to freshen it. It will taste as good as new!
Ways to Use Instant Pot Taco Meat
Of course, my favorite way to use this recipe is with traditional tortillas Taco Night. I like to put it in Grain-free tortillas Comes with a variety of toppings like lettuce, tomato, cheese, jalapenos, scallions, avocado, cilantro, lime juice, and sour cream!
However, it is also perfect for the following recipes:
FAQ
I highly recommend taking the time to brown the meat! It helps lock in flavor and creates a crispier, crumblier consistency.
Cooking with the Instant Pot only requires about a cup of liquid!
A 6-quart Instant Pot is large enough for this taco meat recipe.
More Tasty Instant Pot Recipes
Looking for more? find all my Instant Pot Recipes!
- 1 teaspoon Olive or avocado oil
- 2 garlic cloves minced
- 1 onion finely dice
- 2 big carrot finely dice
- 1 bell pepper dice
- 1 cup mushroom dice
- Optional: 1 zucchini dice
- Optional: 2 celery stalks minced
- 1 pound Grass-fed ground beef or turkey
- 1 teaspoon paprika
- 1 teaspoon chili
- 1 teaspoon cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 1 cup Salsa of choice
- at the end Add spinach
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Heat the oil and sauté the vegetables for about 4 minutes, until they begin to soften.
1 teaspoon olive or avocado oil, 2 cloves garlic, 1 onion, 2 large carrots, 1 bell pepper, 1 cup mushrooms, Optional: 1 zucchini, Optional: 2 celery sticks
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Add meat and cook for 2-3 minutes until browned.
1 pound grass-fed ground beef or ground turkey
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Add spices and mix well. Add salsa.
1 teaspoon paprika, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 cup salsa of choice
-
Cover and cook on high pressure for 15 minutes.
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Turn the knob for quick release. Add spinach while still hot and stir until spinach is wilted.
at the end
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Serve with your favorite taco fixings!
notes: If your meat is very greasy, you may need to drain it before adding the spices and salsa.
Make it in the slow cooker: In a frying pan, sauté vegetables and brown meat. Place all ingredients in slow cooker and cook on low for 8 hours.
Storage:
- shop Place leftover Instant Pot taco meat in an airtight container and refrigerate for 3-4 days.
- freeze Leftovers will keep for up to 3 months and can be thawed in the refrigerator overnight when ready to eat.
- reheat Place the meat in the microwave or frying pan over medium heat, adding a little water as needed to freshen it. It will taste as good as new!
Serve: 1ServeCalories: Chapter 247kilocaloriescarbohydrate: 11gramprotein: 15gramFat: 16gramSaturated fat: 6gramPolyunsaturated fats: 1gramMonounsaturated fats: 7gramTrans fats: 1gramcholesterol: 54milligramssodium: Chapter 565milligramsPotassium: Chapter 646milligramsfiber: 3gramsugar: 6gramVitamin A: 4619IUVitamin C: 36milligramscalcium: 56milligramsiron: 2milligrams
