This Instant Pot taco mince is packed with flavour. And it cooks in the Instant pot or pressure cooker in just 15 minutes. Perfect for your tacos, enchiladas or just serving with rice.
So I have been a pressure cooker user for a while now, I love it. I can make beef cheeks that melt in your mouth, no stir risotto in 8 minutes and cook a whole chicken in under half an hour (recipe here).
My pressure cooker is one that goes on my hob. I love it, it is easy to use, easy to wash and it has about a bazillion safety features so it can’t explode! But it does go on the hob, so you do have to watch it or at least be in the kitchen (I mean I don’t stand and watch it the whole time 😉 )
So when electrical pressure cooker became all the rage I thought, well that could be something I would use. But do I need an extra appliance in my kitchen. I ummm, I arrred and I stood on the platform whilst the Instant pot train flew past me. Fast forward 6 months and I was given the chance to use an Instant Pot.
Well I am a convert! It can do everything my hob based pressure cooker can do, but I don’t have to baby sit it!!! So I set about ensuring that all my favourite hob based pressure cookers worked in the Instant pot as it cooks at a slightly lower pressure to my hob based one.
This Instant pot taco mince works so well with both! Especially as the instant pot has the sauté button and obviously my hob based one can sauté too.
A few simple spices, 15 minutes cooking and you have the best taco mince! Stuff it into a taco, roll it up in a tortilla, serve up a big bowl with some mexican rice and a dollop of sour cream or use it to make the best taco mince nachos (My recipe for this is coming tomorrow!!)
I like to use lamb mince as it is often on special offer at the supermarket and I am slowly increasing the amount of lamb my kids will eat. But I have tested this 3 times with beef mince and it works just as well. The only difference is I find beef mince gives off more liquid and you have to use the sauté function at the end to drive off some of the excess liquid. (Unless you are making a taco lasagne and then that liquid is perfect for cooking the lasagne sheets) I have a recipe for that coming soon too!!!!
In the recipe I have included instructions for both the Instant Pot and for a hob based pressure cooker.
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- 1 onion
- 1 red capsicum/bell pepper
- 3 cloves garlic
- 2 large fresh tomatoes (see notes)
- 1/2 tbsp olive oil
- 750 g /1.6lbs minced lamb or minced beef
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp dried basil
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- Garnish with chopped coriander/cilantro and chopped spring onion
Peel and chop the onion and garlic.
- Then chop the capsicum and tomato into a fine dice.
- Pour the olive oil into the instant pot and add the minced lamb, chopped onion, garlic and capsicum.
- Push the saute feature and sauté for 2-3 minutes.
- Add in the chopped tomato and all the seasonings, stir well.
- Push the keep warm/cancel button.
- Place the lid on the Instant Pot, close the valve to "Seal" and push the manual button, then set the timer for 15 minutes.
- When the pot is done, do a quick pressure release and then use the saute feature to cook off the excess liquid.
- Serve garnished with fresh coriander/cilantro and chopped spring onion
Peel and chop the onion and garlic.
Then chop the capsicum and tomato into a fine dice.
Pour the olive oil into the pressure cooker and add the minced lamb, chopped onion, garlic and capsicum.
Place over a medium heat and sauté the mince for 2-3 minutes.
Add in the chopped tomato and all the seasonings, stir well.
Lock the lid onto your pressure cooker and bring the cooker to high pressure.
Reduce the heat to stabilise the pressure and then cook for 13 minutes.
When the time is done, do a quick pressure release and then place over a medium heat and cook to evaporate off excess liquid.
Serve garnished with fresh coriander/cilantro and chopped spring onion.
You can sub in a tin of chopped tomatoes for the fresh ones, but you will have to evaporate more liquid off at the end of pressure cooking.
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