instant pot tacos

The most tender and flavorful beef tacos, made right in the crockpot or Instant Pot! Simmering all day gives the taco meat an amazing texture!

Crockpot Beef Tacos

yellow onion, minced

lbs. beef

garlic,

green chiles, drained ((mild))

tomato paste

tomato sauce

salsa sauce

Tbsp chili powder

tsp cumin

tsp kosher salt

paprika

garlic powder

onion powder

oregano oregano

tsp black pepper

red pepper flakes

cayenne pepper

flour tortillas

sour cream

lettuce

tomatoes

jalapenos

shredded cheese

hot sauce

black olives

corn kernels

To a large skillet, add a drizzle of olive oil and heat over MED heat.&nbsp; Add onion and cook 5 minutes, until soft and translucent.&nbsp; Add beef and increase heat to MED HIGH.&nbsp; Brown, breaking into smaller pieces as it cooks, for another 4-5 minutes, or until no longer pink.&nbsp; Add minced garlic and cook another minute.

Drain grease and transfer to slow cooker.&nbsp; Add taco seasoning spices, diced green chiles, tomato paste, tomato sauce and salsa.&nbsp; Stir to combine.

Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

Assemble tacos to your liking and enjoy!

CROCKPOT DIRECTIONS:

Select saute, then add a drizzle of oil and minced onion.&nbsp; Saute for 2-3 mintues.&nbsp; Add beef and brown, breaking it into smaller pieces using a wooden spoon.&nbsp; Stir in garlic and cook 1 minute.

Stir in taco seasoning spices, diced green chiles and tomato paste.&nbsp; Top with tomato sauce, salsa and 1/2 cup water.&nbsp; Cover and cook on HIGH pressure for approximately 20 minutes.

Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.&nbsp; Assemble tacos to your liking and enjoy!

INSTANT POT DIRECTIONS:

Make Finger-Lickin' Delicious Instant Pot Chicken Tacos! Spicy-savory chicken with refreshing salsa wrapped with a slight-crisp warm corn tortilla. Super easy chicken tacos that are satisfyingly delicious. Couldn't stop eating bite after bite!

Instant Pot Chicken Tacos

(1262 grams) bone-in skin-on chicken thighs

(17 grams) garlic cloves (, minced)

cinnamon powder

(2.5 grams) cumin seed (, ground)

(2.5 grams) paprika

(2.8 grams) garlic powder

(2.4 grams) onion powder

(15 milliliters) regular soy sauce

½ cup (125 milliliters) unsalted chicken stock

corn tortillas

Salsa (pico de gallo)

lime

Marinate Chicken: Add 1 tsp (2.5g) ground cumin seed, ½ tsp (1.5g) cinnamon powder, 1 tsp (2.8g) garlic powder, 1 tsp (2.4g) onion powder, 1 tsp (2.5g) paprika, 1 - 2 tsp (2.5 - 5g) chili powder, 4 minced garlic cloves, and 1 tbsp (15ml) regular soy sauce in Instant Pot. Add in ½ cup (125ml) unsalted chicken stock. Give the sauce mixture a quick mix. Add in 2lb - 3lb bone-in chicken thighs. Let the chicken thighs marinate for 10 - 20 minutes.&nbsp;*Pro Tip: If you are marinating longer, place the whole inner pot in the fridge.

Pressure Cook Chicken: Pressure Cook at High Pressure for 12 minute and Natural Release for 12 minutes. After 12 minutes, release the remaining pressure by turning the Venting Knob to the Venting position. Remove the lid carefully.

Shred &amp; Season Chicken: Place cooked chicken in a large mixing bowl. Shred the meat with 2 forks.&nbsp;*Pro Tip: If you think the chili sauce is too oily, use a Fat Separator to remove the oil.&nbsp;Bring the chili sauce mixture back to a simmer by pressing the "Cancel" button, then "Saute" button. Let the sauce simmer and thicken a bit while you shred the chicken. Taste the sauce and adjust the seasoning with more salt (for reference, we used 3 large pinches of salt). Place the shredded chicken back in the sauce.

Serve Instant Pot Chicken Tacos: Heat up the corn tortillas (optional). Add shredded chicken on top of the warmed corn tortillas with a spoonful of Salsa (Pico De Gallo). Add cheese and other toppings if desired. Serve these finger-lickin' easy chicken tacos immediately. Enjoy!~ :)

Easy and ultra-flavorful ground beef tacos made in the Instant Pot!

Ground Beef Instant Pot Tacos

beef

pico de gallo or regular salsa

green chilies (I usually use mild)

taco seasoning

salt

tortillas or taco shells

Mexican cheese

Turn the Instant Pot to its sauté function and add the ground beef. Cook for 2-3 minutes, breaking up the meat, until mostly browned.

Stir in the salsa, chilies, taco seasoning, and salt. Close and seal the Instant Pot, and cook for 7 minutes on manual/high pressure.

When finished, use the quick release function to vent the steam, then open the lid and stir well. Return the Instant Pot to sauté for an extra 1-2 minutes, stirring well. (This helps the meat soak up the remaining sauce.)

Spoon meat into tortillas or shells and top as desired. Enjoy!

https://content.jwplatform.com/videos/7zuLG2Av.mp4

This easy and ultra-flavorful recipe for ground beef tacos made in the Instant Pot will skyrocket to the top of your go-to quick dinner list! Just add salsa, canned green chilies, and taco seasoning, and you’ve got the most addicting, well-seasoned taco meat of your dreams.

Instant Pot Ground Beef Tacos

These Instant Pot Hawaiian Chicken Tacos are out of this WORLD. Juicy pineapple and spiced chicken crisped under the broiler, tucked into tortillas, and rolled up with creamy jalapeño ranch slaw.

Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch

1.25 lbs. boneless skinless chicken thighs

pineapple,

jalapeño, minced (remove ribs and seeds for less heat)

red onion, minced

chili powder

cumin

sriracha

yellow mustard

water

mayonnaise

olive oil

white vinegar

jalapeño (remove ribs and seeds for less heat)

garlic

dill (or about 1/4 cup fresh)

parsley

chives (or sub 1/2 teaspoon onion powder)

black pepper

Cabbage

Tortillas

Prep

Preheat the oven to 475 degrees (broil setting).

Instant Pot

Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.

Broil

Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned. 

Sauce

Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.

Done

Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

I absolutely loved this recipe! It was amazing and quick and easy, restaurant quality. Pleased the whole family. Will make again and not a thing beside maybe doubling the recipe!!

I omit most of the water and oil from the slaw dressing, it was just to thin. The flavor is out of this world though. This is in the monthly rotation.

Delicious! I made it in my crockpot and used chicken breasts instead of thighs because it’s what I had on hand.

Looks amazing! Could we do this in a crockpot vs instant?? Thank you!

Oh man, Lindsay, this is another WINNER! Thank you so much!

We left out the seeds and ribs of the peppers, and used half the siracha. It was a very mild spice level. Those who wanted more spice, added siracha to their own tacos.

My family absolutely  LOVES this meal. We use Naan bread instead of tortillas! It is super tasty and incredibly  filling! Thank you again for the recipe

This looks so amazing! I ran to the store to get the ingredients and am making this tonight for dinner. I love using my instant pot for meals so I really appreciate this new recipe.

Absolutely delicious! A hit at our house. Had to make with chic breasts because no thighs...still swoon worthy! Thanks, Lindsay!

These are delicious! Very impressed, and I can't wait to make the tinga tacos (or bowls) next!

These were so deliciously different!!!  We made them according to the Instapot instructions and after every bite, we looked at each other and said, "this is amazing!"  The dill was a unique flavour to a taco experience. Will definitely be adding this to our favourites list!

This recipe has become one of our favorites. So good!
I was wondering, how long can we keep the sauce in the fridge?
Thanks!

Made this for dinner tonight.  It is delicious!  Hard to describe the taste -- calling it "Hawaiian" seems almost misleading  -- the flavor is much more complex (no disrespect to Hawaiian flavors!) than that would suggest.

https://content.jwplatform.com/videos/fsExYUoD.mp4

Instant Pot Hawaiian Chicken Tacos

These Instant Pot tacos are almost totally hands off, making dinnertime easy! They're colorful, irresistibly tasty, and please everyone at the table.

Healthy Instant Pot Tacos (Plant Based!)

Instant Pot Smoky Lentils and Rice recipe (that recipe makes 10 cups total)

cherry tomatoes, multi-colored

romaine lettuce

red onion

feta crumbles (omit for vegan)

cilantro,

ideas

Make the Instant Pot Smoky Lentils and Rice recipe (takes about 40 minutes).

Meanwhile, chop the cherry tomatoes and lettuce. Thinly slice the red onion.

Warm the tortillas*, or char them by placing a tortilla on an open gas flame on medium for a few seconds per side, flipping with tongs, until slightly blackened and warm.

To assemble each taco, load the tortilla with smoky lentils, lettuce, tomatoes, onions, salsa, feta crumbles, and torn cilantro leaves. Feel free to customize with any other toppings you like!

https://www.youtube.com/watch?v=txsxaROpnYc

Here's how to make Instant Pot Tacos with Smoky Lentils -- a delicious Instant Pot dinner recipe that's SO simple to make! Alex and I developed this tacos recipe just for you, using our Instant Pot Smoky Lentils and Rice as a base! (See that video for more!)

FULL RECIPE: https://www.acouplecooks.com/instant-pot-tacos-smoky-lentils/

FOLLOW:
Website: https://www.acouplecooks.com
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Instant Pot Lentil Tacos

Cook this Instant Pot Taco Meat from fresh or frozen ground beef for a quick meal. So flavorful, and perfect for a family dinner!

Instant Pot Taco Meat

beef* (frozen

oregano

For serving: soft tortillas

Put 1 cup of water in the Instant Pot. Place the metal trivet in the pot and put the ground beef (frozen or thawed) on top of the trivet.

Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the pressure cook time to 20 minutes at high pressure for frozen ground beef, or 15 minutes at high pressure for thawed ground beef.

The Instant Pot will take about 10 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, immediately quick release the pressure by carefully turning the steam release valve to the venting position. Once all of the steam has escaped and the pin drops down, open the Instant Pot lid.

Remove the beef to a clean plate. Remove the trivet and wash out the Instant Pot inner pot. Dry the inner pot well and return it to the Instant Pot base.

Put the ground beef in the bottom of the Instant Pot. Turn on the saute function and cook the beef, crumbling it with a spoon, until it is mostly browned. Add the chili powder, cumin, garlic powder, oregano, onion powder, salt, pepper, tomato sauce and ½ cup water to the pot. Cook on saute, stirring often, until the meat is fully cooked and most of the liquid is gone. Turn off the Instant Pot.

Serve taco meat in tortillas or taco shells, with toppings as desired.

Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

I made 2 batches in the IP, and broiled all of it together.  9 people devoured it, with sides. All 9 loved it....definitely a keeper, and inexpensive to put together. I made the sauce 2 days in advance,  to meld the flavors...delicious.

Ashley when I don’t have the fresh herbs on hand I mix the first 5 ingredients with a 1/2 packet of ranch dressing mix (in the packet). Not exactly the same but it has worked for us!!

This is one of my favorite recipes! I’ve always get rave reviews from everyone!

Tender shredded beef, in a flavorful spiced sauce. &nbsp;Perfect for tacos, burritos, salads, and more. &nbsp;This beef barbacoa recipe is cooked in the pressure cooker which gives it a cooked-all-day flavor but it is made in about an hour.

Instant Pot Barbacoa

salt and pepper

onion (diced)

garlic (minced)

juice from 1 lime

chipotle pepper (minced)

chipotle

rice vinegar

beef broth

In your Instant Pot or pressure cooker, add olive oil.  Select the saute setting and heat oil.

Sear both sides of your roast in oil.

Add onion, garlic, lime zest, lime juice, chipotle pepper, spices, tomato sauce, vinegar, and beef broth.

Using the manual mode, cook for 90 minutes and use a natural pressure release.

Remove beef from pressure cooker and shred.

Meanwhile set pressure cooker to saute and reduce liquid by about a third.

Return shredded meat to liquid.

Serve on tacos, burritos, quesadillas, or salads. Serving suggestions in notes.

https://content.jwplatform.com/videos/IJf6WpzV.mp4

Tender, juicy shredded beef, in a flavorful spiced sauce.  Perfect for tacos, burritos, salads, and more. This instant pot barbacoa recipe is cooked in the pressure cooker which gives it a cooked-all-day flavor but it is made in about an hour. Serve them up with a side of pinto beans and Mexican rice for a meal you won't forget!

barbacoa blog.mov

If you&rsquo;re searching for a deliciously simple meal that instantly makes your mouth water, try making these Instant Pot&reg; brisket tacos. Seasoned with Cholula&reg; Chipotle Hot Sauce and spices like chili powder, garlic powder, smoked paprika and ground cumin, these Mexican-inspired tacos earn 10s across the board. Thanks to the Instant Pot&reg;, these brisket tacos feature fork-tender beef ready in less than an hour. Add some fresh Pico de Limo and chunky Green Pepper Guacamole, then serve with a lime wedge and a side of hot sauce. These beef tacos are sure to have everyone reaching for seconds.

Brisket Tacos

tbsp chili powder

tbsp smoked paprika

tbsps vegetable oil

boneless beef chuck

onion

tbsps cholula original hot sauce divided

(8-inch) flour tortillas

pico de gallo

avocados

step 1

Mix spices and salt in small bowl. Pat beef dry with paper towels. Season evenly on all sides with spice mixture. Heat oil in Instant Pot® on SAUTÉ function. Working in batches, add beef to pot in single layer. Cook 5 minutes undisturbed. Turn beef chunks; cook 2 minutes longer or until browned. Remove from pot and repeat until all beef chunks are browned. 

step 2

Add water and onion to pot, scraping to remove any brown bits from bottom. Return beef to pot; stir to mix. Close lid. Set Valve to Seal. 

step 3

Set to cook for 45 minutes on MEAT/STEW function or until beef is tender and shreds easily. When done, quick release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)

step 4

Transfer beef to large bowl. Shred using 2 forks. Add Hot Sauce and about 1/2 cup of the cooking liquid from pot, stirring to mix well. Divide beef among tortillas. Top with pico de gallo and sliced avocado. Serve with lime wedges and additional Hot Sauce, if desired. Test Kitchen Tips: •Use the brisket to make quesadillas instead. Spread the beef evenly over a tortilla. Top with shredded cheese and another tortilla. Cook quesadilla in a skillet until cheese is melted and tortillas are golden, flipping once. •Use an air fryer or broiler to crisp up beef after shredding for charred bits, similar to carnitas.

Top 9 instant pot tacos recipes from across the web

The most viewed instant pot tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Crockpot Beef Tacos

Instant Pot Chicken Tacos

Ground Beef Instant Pot Tacos

Instant Pot Hawaiian Chicken Tacos ...

Healthy Instant Pot Tacos (Plant Ba...

Instant Pot Taco Meat

Instant Pot Hawaiian Chicken Tacos ...

Instant Pot Barbacoa

Brisket Tacos

Top 9 instant pot tacos recipes from across the web

The most viewed instant pot tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crockpot Beef Tacos

Instant Pot Chicken Tacos

Ground Beef Instant Pot Tacos

Instant Pot Hawaiian Chicken Tacos ...

Healthy Instant Pot Tacos (Plant Ba...

Instant Pot Taco Meat

Instant Pot Hawaiian Chicken Tacos ...

Instant Pot Barbacoa

Brisket Tacos

The most viewed instant pot tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine