his 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.
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4.6 from 5 votes

Instant Pot taco mince

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main
Cuisine: Mexican
Servings: 6
Calories: 316kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 1 onion
  • 1 red bell pepper
  • 3 cloves garlic
  • 2 large fresh tomatoes - see note 1
  • 1/2 tbsp olive oil
  • 1.6 lbs ground beef/ground lamb
  • 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 cilantro and chopped salad onion

Instructions

Instant Pot Instructions

  • 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 ground beef/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.

Pressure Cooker Instructions

  • 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 ground beef/lamb, chopped onion, garlic and capsicum.
  • Place over a medium heat and sauté 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.

Notes

  1. 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.

Nutrition

Calories: 316kcal | Carbohydrates: 3g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 660mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg
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