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A bowl of ground beef garnished with chopped herbs, placed on a cloth napkin on a wooden table.

Easy Instant Pot Taco Meat Recipe

Author: Jessica Haggard
This family-friendly instant pot beef taco meat is easy, flavorful, and a smart way to stretch ground beef without anyone noticing. Minced mushrooms blend right in for added volume and a budget-friendly boost. Perfect for tacos, burrito bowls, or taco salads any night of the week.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main dish
Cuisine American
Servings 6 servings
Calories 141 kcal

Ingredients
 
 

  • 2 cups mushrooms minced
  • ½ cup onion minced
  • 1 tablespoon avocado oil
  • 1 pound lean ground beef
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • fresh cilantro for garnish

Instructions
 

  • Set the Instant Pot to SAUTE mode and heat the oil in the insert.
  • Add the onions and cook for about 2 minutes, then stir in the mushrooms and cook for another 2 to 3 minutes to release some moisture.
  • Add the ground beef and cook for 3 more minutes, breaking it apart as it browns.
  • Sprinkle in the garlic powder, cumin, chili powder, and salt. Stir to combine, then pour in the diced tomatoes and mix well.
  • Close the lid, set the valve to sealing, and cook on MANUAL (High Pressure) for 5 minutes. Let the pressure release naturally for 5 minutes before manually releasing any remaining pressure.
  • Switch back to SAUTE mode and simmer the taco meat for about 5 minutes to reduce excess liquid to your desired texture.
  • Serve warm with your favorite taco toppings and garnish with chopped cilantro.

Notes

  • After sautéing, scrape up any browned bits with the tomatoes or a splash of broth to prevent a burn warning and make sure you get the best flavors.
  • Feel free to stir in black beans, corn, or diced bell peppers after cooking to add texture, flavor, and color to the mix.
  • If the mixture is too thick, stir in a splash of broth or tomato juice to loosen it up.
  • Optional, but a squeeze of lime juice or a dash of vinegar at the end of cooking can help lift the flavors.
  • Pile on your favorite toppings like sour cream, shredded cheese, avocado slices, pickled onions, jalapeños, or anything you love in tacos.
  • After simmering, let the taco meat rest for a few minutes. The flavors continue to develop, and the texture settles into a perfect filling consistency.
Serve: Serve with warm tortillas or taco shells for classic tacos, or spoon it into burrito bowls with cilantro lime rice, black beans, and roasted veggies. Pair with quesadillas, enchiladas, or empanadas, layered over nachos, or tucked into lettuce wraps. Round out the meal with sides like Mexican street corn, guacamole, pico de gallo, or a zesty slaw.
Store: Cool completely, transfer into an airtight container, and store in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently on the stove. Thaw frozen beef  in the fridge overnight before reheating.

Nutrition

Calories: 141kcalCarbohydrates: 3gProtein: 18gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 47mgSodium: 446mgPotassium: 405mgFiber: 1gSugar: 1gVitamin A: 201IUVitamin C: 2mgCalcium: 15mgIron: 2mg
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