Description
Description: Dive into the vibrant world of flavors with our Succulent Instant Pot Tacos recipe, designed for taco lovers who appreciate a quick and hearty meal. This recipe combines the simplicity of the Instant Pot with traditional taco ingredients to deliver a dish bursting with bold flavors and textures. Perfect for busy weeknights or impromptu gatherings, these tacos ensure a festive dinner with minimal effort.
Ingredients
Scale
- 1 lb ground beef or chicken
- 1 tablespoon chili powder
- 2 teaspoons cumin
- Salt and pepper to taste
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juice
- Corn or flour tortillas
- Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, and sliced avocados
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat a splash of oil.
- Add the onion and garlic, sautéing until translucent.
- Incorporate the ground meat, breaking it apart with a spoon. Cook until browned.
- Stir in chili powder, cumin, salt, and pepper.
- Add the diced tomatoes with their juice and mix well.
- Close the lid of the Instant Pot, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
- Once cooking is complete, carefully use the quick release to depressurize.
- Stir the taco filling and adjust seasoning if necessary.
- Warm the tortillas, then fill them with the taco meat and top with your favorite toppings.
Notes
- For a vegetarian version, substitute meat with quinoa or mashed beans.
- Add a pinch of smoked paprika for a deeper flavor.
- Serve with lime wedges for an extra zing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: nstant Pot tacos, quick taco recipe, Mexican cuisine, weeknight dinner