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The Best Instant Pot Taco Meat you’ll ever taste, this recipe is loaded with hidden veggies, comes together in under 30 minutes, and tastes just like classic fast food taco meat!
Not only is this recipe perfectly spiced and versatile, but it’s also naturally gluten-free, dairy-free, low-carb, egg-free, nut-free, Paleo, and Whole30-friendly!
The BEST Instant Pot Taco Meat
Growing up, I LOVED Taco Bell. Yes, you read that right. Their tacos were always my favorite!
Now that I’m an adult, I’ve given up my love for Taco Bell, but my love for classic beef tacos remains. Luckily, this homemade taco meat recipe tastes just like the kinds you grew up eating, but it’s made healthy and delicious.
From one taco lover to another, I promise you’ll love this recipe! It’s savory, mildly spicy, and unbelievably easy to make. Even better, your picky eaters won’t realize it’s secretly full of vegetables!
Plus, leftovers store well. So, you can prepare a big batch, and use it in a variety of recipes throughout the week. You’ll never go back to fast-food tacos again!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Seasonings: Chili powder, paprika, cumin, salt, and pepper add warmth, savoriness, and a touch of heat that takes this recipe over the top. If preferred, you can substitute taco seasoning instead.
- Oil: Use olive oil or avocado oil to sauté the veggies.
- Aromatics: Garlic cloves and yellow or white onion create a savory flavor base with just a touch of sweetness.
- Veggies: Carrots, bell pepper, mushrooms, zucchini, celery, and spinach add lots of bulk and nutrients to the dish. When chopped finely you don’t even realize they’re there!
- Beef: You’ll need one pound of ground meat for this recipe. I recommend using lean ground beef! Or, if preferred, ground turkey or ground chicken will also work.
- Salsa: Use any kind of store-bought or homemade salsa you like best such as restaurant-style salsa.
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make Instant Pot Taco Meat
- Sauté. Heat the oil in the Instant Pot, and sauté all the veggies except the spinach just until they begin to soften.
- Brown the meat. Add the ground beef, and cook for a few minutes or until browned, breaking it up with a spatula as needed. If your meat is fatty, you may want to drain it before adding the rest of the ingredients.
- Season. Add in the spices, and mix to combine. Then, stir in the salsa, making sure to coat all the beef.
- Cook. Seal the lid of the Instant Pot. Then, cook on high pressure.
- Add the spinach. Turn the knob to quick release the pressure. Then, add the spinach, and gently stir to combine and wilt.
- Serve. Add your taco meat to your favorite recipes along with all the fixin’s, and enjoy!
Slow Cooker Option
No Instant Pot? No problem! Feel free to make slow cooker taco meat instead.
To do so:
- Sauté the veggies in a skillet.
- Then, brown the beef.
- Add everything to the slow cooker.
- Cover, and cook on low for 8 hours.
How to Store and Reheat
- Store leftover Instant Pot taco meat in an airtight container in the fridge for 3-4 days.
- Freeze leftovers for up to 3 months, and thaw in the fridge overnight when you’re ready to serve.
- Reheat the meat in the microwave or in a skillet over medium heat, adding a splash of water as needed to freshen it back up. It’ll taste as good as new!
Ways to Use Instant Pot Taco Meat
Of course, my favorite way to use this recipe is with traditional tacos on taco night. I love to serve it in grain-free tortillas with a variety of toppings like lettuce, tomatoes, cheese, jalapeños, scallions, avocado, cilantro, lime juice, and sour cream!
However, it’s also great with recipes like:
- Burrito Bowls
- Nachos
- Quesadillas
- Taco Salad
- 7 Layer Taco Dip
- Air Fryer Baked Potatoes
- Freezer Burritos
FAQs
I highly recommend taking the time to brown the meat! It helps lock in flavor and creates a crispier, more crumbly consistency.
You should only need about one cup of liquid to cook with an Instant Pot!
A 6-quart Instant Pot is plenty big enough for this taco meat recipe.
More Delicious Instant Pot Recipes
- Paleo Chicken and Broccoli
- Hard Boiled Eggs
- Beef Barbacoa
- Award Winning Chili
- Instant Pot Balsamic Chicken
- Chicken Cacciatore
- Pho
Looking for even more? Find all my Instant Pot recipes!
The BEST Instant Pot Taco Meat
Ingredients
- 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
- 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
- 1 cup salsa of choice
- At the end add spinach
Instructions
- Heat oil and sauté veggies for about 4 minutes, until they begin to soften.1 teaspoon olive oil or avocado oil, 2 garlic cloves, 1 onion, 2 large carrots, 1 bell pepper, 1 cup mushrooms, Optional: 1 zucchini, Optional: 2 celery sticks
- Add in the meat and cook for 2-3 minutes until browned.1 pound grass-fed ground beef or ground turkey
- Add in spices and mix to combine. Add in the salsa.1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 cup salsa of choice
- Seal the lid and then cook under high pressure for 15 minutes.
- Turn the knob to quick release. Add in spinach while hot and mix until wilted.At the end
- Serve with your favorite taco fixins' and enjoy!
Notes
- Store leftover Instant Pot taco meat in an airtight container in the fridge for 3-4 days.
- Freeze leftovers for up to 3 months, and thaw in the fridge overnight when you’re ready to serve.
- Reheat the meat in the microwave or in a skillet over medium heat, adding a splash of water as needed to freshen it back up. It’ll taste as good as new!
Made this last night and so happy with how it came out. I doubled the recipe and I am so glad I did. I have tons of leftovers. Thanks for a great veggie filled recipe. Will make again.
Is it possible to cook this on the stovetop? What adjustments would need to be made? Thank you!
This is the only way I make tacos now! Love this recipe, it’s so yummy and flavorful. And it’s a great way to sneak in some extra veggies for my husband. My 18 month old loves it too!