I’ve come to love my Instant Pot more and more, if that’s possible, because every time I use it for a different recipe, I see myself left with more time to do other things, and less dirty pots and pans. That’s the ultimate goal of any cook isn’t it?
One other game changer for me is that I can still get a meal on the table quick, even if I’ve forgotten to defrost my chicken/meat(I hate using a microwave to defrost).
So for this taco meat, which I pretty much use for anything and everything (pizzas, lasagne, quesadillas, tacos, burritos, nachos, etc), I don’t even feel the need to cook a batch and freeze it, because with my instant pot I know I can go about my day and still get taco meat.
Here’s what you’ll need for a small batch, but feel free to double or triple the recipe:
1 pound lean ground beef
1 Tblspn taco seasoning
1/2 tsp ground cumin
salt to taste
1/2 cup taco sauce
1 Tblspn crushed garlic
1/2 tsp crushed red pepper
1 Tblspn oil
1 can drained black beans *
1/4 cup chopped jalapeños *
Start off by putting the meat in your instant pot with 1 cup water. Secure the lid and make sure it’s on the sealing setting. Pressure cook for 10 minutes on high, and if your meat is defrosted cut the time down to 6 minutes.