This is the most flavorful taco meat that you’ll ever meet! It’s delicious served with tortillas, over salad, or on top of nachos. I love this recipe so much that I usually make it a couple of times a month and my family happily enjoys leftovers. When you make taco meat in an Instant Pot, not only does it cook the meat quickly, I feel like it also intensifies the flavors of the seasonings that I use.
Get Creative with Leftovers or Freeze the Meat for Later
I enjoy making and eating traditional tacos, but when it comes to leftovers, I try to be creative by using the meat in breakfast tacos with eggs and potatoes, on top of salads, or in a “burrito” bowl with rice and fun taco toppings (think: red onion, cilantro, cheese, olives, sour cream… what can’t you put on a taco?). This recipe is delicious as is – but if you want to stretch the meat out to serve more people or to last a little longer, you can add some chopped potatoes to it. I’ve done this – and it’s fantastic. The great thing about this recipe is that it makes quite a bit of taco meat. You can eat some now and freeze a portion of it for when you want to enjoy a lazy cooking day.
Don’t Add Extra Liquid to This… Here’s Why:
One thing to keep in mind when making this recipe is that meat can release a lot of liquid. That’s why I don’t add any additional water to the Instant Pot before making this taco meat. Even without adding liquid, I sometimes have to boil off a bit of water that the meat naturally releases. Once I remove the lid from the pot, I press the sauté button to boil off any remaining liquid. Then (as I mentioned above), I top the meat with lots of cilantro and use it in all different ways: tacos, burritos, salads, in a burrito bowl, etc.
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