Instant Pot Tacos

Name: Instant Pot Tacos
Cook time: 20 min
Total time: 50 min
Ingredients: 2 pounds lean ground beef, frozen; 1 yellow onion, finely diced; 2 cloves garlic, chopped; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 tablespoon cornstarch; Kosher salt and freshly ground black pepper; Taco shells, heated according to package instructions; Assorted toppings for serving, such as sour cream, shredded Cheddar, shredded lettuce, chopped tomatoes, avocado, sliced black olives, hot sauce

4.1

(21)

www.foodnetwork.com

Your recipes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 6

Author : Food Network Kitchen

taco main dish

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds lean ground beef, frozen1 yellow onion, finely diced2 cloves garlic, chopped2 tablespoons chili powder1 tablespoon ground cumin1 tablespoon cornstarchKosher salt and freshly ground black pepperTaco shells, heated according to package instructionsAssorted toppings for serving, such as sour cream, shredded Cheddar, shredded lettuce, chopped tomatoes, avocado, sliced black olives, hot sauce

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Put 1 cup of water and the beef into a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high pressure for 10 minutes (see Cook's Note).

Step 2

After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.

Step 3

Turn the pot to the saute function and stir in the onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt and 2 teaspoons pepper until combined and the meat is broken up. Let simmer until thickened and the onions are softened, about 8 minutes.

Step 4

Serve with the taco shells and toppings.