Ground Beef Tacos
By :The Ultimate Instant Pot Cookbook by Coco Morante
Print Recipe
Votes: 29
Rating: 4.62
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cheddar Cheese, Ground Beef, Lettuce
Prep Time 0 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
4-6 servings
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
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cheddar Cheese, Ground Beef, Lettuce
Prep Time 0 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
4-6 servings
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
Votes: 29
Rating: 4.62
Rate this recipe!
Instructions
  1. 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.
  2. 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.)
  3. 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.
  4. Open the pot and give the meat a stir. Taste for seasoning and add more salt if needed.
  5. 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
  1. 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.
  2. 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.)
  3. When the cooking program ends, let the pressure release naturally; this will take about 45 minutes.
  4. Place a wire-mesh strainer over a large heat-safe bowl or pitcher.
  5. 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.)
  6. 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.

23 replies
  1. Blue_6262
    Blue_6262 says:

    Turned out very tasty but not sure it’s worth the extra 20min it takes to just use a pan on the stove.

  2. Lmaikey45
    Lmaikey45 says:

    Making a special meal for someone out of Instant Pot is what makes it for “them”. My husband loves tacos so i will make them for him out of the new pot. I made granola, he loved it. A gluten free pizza with alternative flour from Ace instant pot blender. He was thrilled. It is Much easier to go to store and get the mix, but the anticipation was amazing. Our golden retriever twins (3 yrs old) love the cooking as i do veges for them and homemade treats. I have been having fun, they’re happy!

  3. IKZ
    IKZ says:

    So easy & yummy, even w substitutions cuz i wasn’t prepared!
    Used 1 lb ground beef, 1 lb stew meat (it was ready to expire)
    Also added a can of black beans & fresh lime juice right before pressure cook.
    Served w avocado, salsa & a few tortilla chips!

  4. TealNeal
    TealNeal says:

    The juciness is there but the flavor is greating lacking. The seasoning needs to be kicked up family. Im not sure if our Texas roots and desire for more flavor or what. Im going to season it more intensely next time.

  5. Jen Walters
    Jen Walters says:

    This was a very simple recipe that we will have again! The kids loved it and had more than 1 taco each!!!

  6. Anna instant pot
    Anna instant pot says:

    How do you set to HIGH pressire or HIGH pressure? I just got the Lux version and im not sure to select HIGH.

  7. Sarah bubbles
    Sarah bubbles says:

    I used bone broth and it worksd well.

    I also added different seasoning and that worjed well too

  8. kerriehorvath
    kerriehorvath says:

    Can you use bone broth (like chicken broth) from the store instead of making your own?

  9. Instant Pot
    Instant Pot says:

    Hi Kerriehorvath,

    Yes you can if you do not have bone broth on hand. Lots of recipes have bone broth because lots of our members make bone broth with bones from dinner or the broth left over after cooking chicken and store it till needed.

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