Favorite Instant Pot Taco Meat (Whole30 Paleo Keto) – the best and easiest recipe for Instant Pot Taco Meat! This totally clean version is quick, flavorful, and family friendly!
Hey there, it’s Instant Pot Monday! This week’s recipe is a classic family favorite. My version of Instant Pot Taco Meat includes only clean real ingredients and is a cinch to make. We love it for taco night and the leftovers are also great for lunch during the week.
So let’s be real…tacos are usually a quick and easy option, whether making them in the Instant Pot or on the stovetop. The reason I love Instant Pot Tacos is because I can make the meat ahead of time if needed and the pot will keep it warm (much like a crockpot.)
I’ve replaced the store bought taco seasoning packet with my own homemade taco & fajita seasoning and added some onions and peppers to the ground meat. When made in the Instant Pot, the taco meat comes out so tender and full of great flavor from the sauce. I love the result in the Instant Pot but this could easily be made on the stovetop as well. Serve in tacos, over salad, in burrito bowls, or in your favorite Mexican dish. It’s so versatile and also great for meal prep!
How to Make Instant Pot Tacos
First, make your taco seasoning! I love this homemade version because I can use it in so many things and it doesn’t contain any MSG, extra sodium, or other additives found in the store bought packets.
Brown your ground meat in the Instant Pot using the saute function.
While the meat is browning, chop the onions and peppers.
Add everything to the pot and set for 8 minutes!
Instant Pot Taco Meat Variations
Instead of ground turkey or beef, try venison or ground chicken.
Add one cup of your favorite salsa or canned diced tomatoes in place of the tomato sauce.
Bulk up the mixture with additional veggies such as finely diced mushrooms, zucchini, or carrot – just add to the pot!
Meal Prep tip: prepare taco bowls with taco meat, cauliflower rice, and your favorite toppings.
Other Ways to Use Instant Pot Taco Meat
Make a giant taco salad! Greens, taco meat, salsa, sauteed peppers, black olives, and avocado is my favorite combo.
Use it in a Mexican layer dip – layer refried beans, guacamole, taco meat, sour cream, and top with chopped lettuce, cheese, and chopped tomatoes.
Make Taco Quinoa Stuffed Peppers or Taco Stuffed Pepper Soup.
Add it to chili.
If you try this or any of my recipes, please share your pics! Tag me on Instagram, @tastythin.
Favorite Instant Pot Taco Meat (Whole30 Paleo Keto)
Ingredients
- 2 lbs ground turkey or beef
- 1/2 cup finely diced onion
- 1/2 cup finely diced bell pepper any color
- 1 cup unsalted tomato sauce
- 3 tablespoons homemade taco & fajita seasoning see recipe below
- 1 teaspoon avocado or olive oil
- fresh cilantro (optional)
Instructions
- Using the saute function on your Instant Pot, brown the meat in the oil. Turn off saute function.
- Add the remaining ingredients and stir to combine. Set pot for 8 minutes on Manual function.
- When cycle is complete, quick release the pressure (or wait 10 minutes for natural release.) Garnish with fresh cilantro if desired.
Did you try this recipe and love it? Please leave your rating and review below!
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17 Comments
Catherine
April 24, 2018 at 8:42 pmLoved this beef. I really enjoyed the added flavor from the tomato sauce.
Diana
April 24, 2018 at 8:44 pmWhat a great recipe! I was looking for something to spice up the taste of my beef and this did just that.
Bertha
April 24, 2018 at 8:46 pmI tried using ground turkey and really liked the way all the “seasonings” spruced up the taste. Good flavor!!!!
Suz
May 21, 2018 at 4:41 pmI tried it, but as soon as it came up to pressure I got a burn notice. Luckily I was right there and turned it off and released the steam before it was completely ruined. I followed the recipe exactly as stated.
Nikki
May 23, 2018 at 10:03 amOh no, the burn warning is a serious bummer! 🙁 Sometimes there doesn’t seem to be any rhyme or reason to why that happens. Usually it’s due to not having enough liquid in the pot or some food stuck to the bottom. I’ve made this recipe several times without any issue so I hope you’ll give it another try!
Heather
July 10, 2018 at 3:23 pmThis is my new go to taco meat recipe! Very flavorful and a family favorite!😊
Nikki
July 11, 2018 at 2:30 pmAwesome! Thanks, Heather!
Kandis
August 19, 2018 at 3:00 pmWhat would be the serving size for the macros calculated above?
Nikki
August 19, 2018 at 7:01 pmHey Kandis – this is based on approximately 1/2-3/4 cup serving size. Thanks!
Chris Mc
October 10, 2018 at 1:25 pmIf using ground beef, do you drain it after cooking? Thank you!
Nikki
October 10, 2018 at 3:43 pmHi Chris, use your best judgment here…if it’s a leaner ground beef, you probably won’t need to. But if there’s a lot of fatty liquid, I would drain it.
Aly
January 15, 2019 at 1:28 pmHello! I am tracking my macros any idea of how many net carbs? Thank you!
Nikki
January 15, 2019 at 2:57 pmHey Aly – according to the nutrition calculator I use, each serving (about 1 cup) contains 4 grams of carbs. Hope that helps!
Nicole
March 31, 2019 at 6:29 pmHigh or low pressure?
Nikki
March 31, 2019 at 11:08 pmHey Nicole, use high pressure if your IP has that option!
Mark
April 21, 2019 at 1:49 pmI’m new to IP cooking. What’s the benefit of using the IP over traditional pan cooking for taco meat?
Nikki
April 21, 2019 at 3:44 pmHey Mark, a couple reasons…I like to use the IP method if I’m making the taco meat ahead, that way it switches to the warm function and is ready to go when you want to eat. Also, I often make IP taco meat when I’m meal prepping because it’s totally hands off, so I can be cooking/prepping other things without having to tend to something on the stove. The stovetop method is still definitely great for a quick throw together dinner!