Sriracha Sloppy Joes
Ground Beef Tacos
| By : |
| Prep Time | 0 minutes |
| Cook Time | 30 minutes |
| Passive Time | 15 minutes |
| Servings |
4-6 servings
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Ingredients
- 1 tbsp avocado oil or other neutral oil with high smoke point
- 1 extra-large yellow onion diced
- 2 garlic cloves minced
- 2 lbs lean ground beef (90% lean)
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup beef broth (recipe below) or water
- kosher salt
- Tortillas or taco shells for serving
- Chopped romaine lettuce for serving (optional)
- 1 cup shredded Cheddar cheese
- 2 roma tomatoes diced
- 1/2 cup chopped fresh cilantro
Beef Bone Broth
- 2 lbs beef soup bones (such as knucklebones), shanks, or oxtails (see Notes)
- 3 celery stalks cut into 3-inch lengths
- 2 large carrots halved lengthwise, then cut crosswise into 3-inch lengths
- 1 large yellow onion cut into wedges
- 1 tsp kosher salt
- 1/2 tsp black peppercorns
- 1 bay leaf
- 8 cups Water
Ingredients
Beef Bone Broth
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Instructions
- Select the high Sauté setting on the Instant Pot and heat the avocado oil. Add half of the onion and all of the garlic and sauté for about 3 minutes, until the onion is slightly softened. Add the ground beef and sauté for about 3 minutes more, using a spoon or spatula to break up the meat as it cooks. Stir in the chili powder, cumin, oregano, beef broth, and 1 teaspoon salt. It’s fine if some pink remains; the beef does not have to be fully cooked at this point.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, you can either perform a quick pressure release by moving the Pressure Release to Venting, or you can let the pressure release naturally and leave the pot on the Keep Warm setting for up to 10 hours.
- Open the pot and give the meat a stir. Taste for seasoning and add more salt if needed.
- Using a slotted spoon, spoon the meat onto tortillas or into taco shells. Top with lettuce, cheese, tomatoes, cilantro, and the remaining onion. Serve immediately.
Beef Bone Broth
- Combine the beef bones, celery, carrots, onion, salt, peppercorns, and bay leaf in the Instant Pot. Pour in the water, making sure the pot is no more than two-thirds full.
- Secure the lid and set the Pressure Release to Sealing. Select the Soup/Broth setting and set the cooking time for 120 minutes at high pressure. (The pot will take about 30 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally; this will take about 45 minutes.
- Place a wire-mesh strainer over a large heat-safe bowl or pitcher.
- Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth into the strainer. Discard the bones and vegetables. You can pick the meat off the bones if you like, but it will have given up most of its flavor to the broth. Pour the broth into a fat separator to remove the fat, or chill the broth in the refrigerator until the fat solidifies on top, then scoop off the fat from the surface with a large spoon. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
- The broth can be used right away, stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months.
Recipe Notes
Notes for Beef Broth: For deeper flavor and color, roast the bones before you make the broth. Spread the bones on a rimmed baking sheet and roast in a 400ºF oven for about 45 minutes.
I find the best broth is made with oxtails, but they are expensive and it can be a wasteful way to use them unless you harvest the meat from the bones. I pick off the meat after cooking, then freeze it for later use, or add it to Beef and Cabbage Soup.
The 200 well-tested, fully authorized recipes in The Ultimate Instant Pot Cookbook cover every meal of the day, making this the ultimate collection of recipes for the home cook. This is the only book you'll need when looking for tried-and-true classics like creamy tomato soup, ground beef stroganoff, chicken mushroom casserole, or peach cobbler; international favorites like carnitas, chicken tikka masala, or refried beans; and crave-worthy treats like French toast casserole and triple chocolate cheesecake. With recipes for every meal, from breakfast to dessert, this book is your one-stop source for mouthwatering weekday meals.
COCO MORANTE is a recipe developer and food blogger who runs the extremely popular Instant Pot Recipes Facebook page and writes for her blog LeftySpoon. She is the author of The Essential Instant Pot Cookbook and her recipes are featured in numerous print and online publications, including Simply Recipes, the Kitchn, and Edible Silicon Valley. A self-taught cook and classically trained soprano, Coco writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle.
COCO MORANTE is a recipe developer and food blogger who runs the extremely popular Instant Pot Recipes Facebook page and writes for her blog LeftySpoon. She is the author of The Essential Instant Pot Cookbook and her recipes are featured in numerous print and online publications, including Simply Recipes, the Kitchn, and Edible Silicon Valley. A self-taught cook and classically trained soprano, Coco writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle.
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