The BEST Instant Pot Taco Meat

5 from 23 votes

This Instant Pot taco meat is ready to eat in 30 minutes, secretly full of veggies, and tastes just like your favorite fast-food taco beef!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Tex Mex

Keyword: instant pot taco meat

Method: Instant Pot

Servings: servings

Author: Lexi

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!

Taco fixin' ideas: grain-free tortillas, lettuce, tomato, cheese, jalapeños, scallions, avocado, cilantro, lime.

Note: If your meat is very fatty, you may want to drain it before adding the spices and salsa.

Make it in the slower cooker: In a skillet, sauté veggies and brown the meat. Add everything into your slow cooker and cook on low for 8 hours.

Storage:

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!