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Quick and Easy Instant Pot Taco Meat

This Quick and Easy Instant Pot Taco Meat is the ultimate solution for busy weeknights, coming together in less than 20 minutes. It is perfectly seasoned and works beautifully for tacos, nachos, or your favorite Mexican-inspired meal prep bowls.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 156
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Butter divided
  • 1 lb Ground Pork
  • 1 lb Ground Beef
  • 1 tablespoon Lime Juice
  • 2 tablespoons Homemade Taco Seasoning or one store-bought packet
  • 1 White or Yellow Onion diced
  • 2/3 Cup Taco Sauce
  • 3 Cloves Garlic minced
  • 1/8 teaspoon Sea Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1 10 oz Can Rotel undrained
  • Fresh Cilantro for topping (optional)

Equipment

  • Instant Pot
  • Wooden Spoon or Meat Masher

Method
 

  1. Turn the Instant Pot to Sauté mode on HIGH and add 1 tablespoon of the butter.
    2 tablespoons Butter
  2. Once the butter is melted, add the ground beef, ground pork, diced onion, salt, and black pepper.
    1 lb Ground Beef, 1 lb Ground Pork, 1 White or Yellow Onion, 1/8 teaspoon Sea Salt, 1/4 teaspoon Ground Black Pepper
  3. Use a wooden spoon or meat masher to break the meat into small crumbles. Stir and cook for about 5 minutes until no pink remains.
  4. Carefully drain the excess grease from the pot and return the cooked meat to the Instant Pot.
  5. Add the remaining tablespoon of butter, lime juice, taco seasoning, taco sauce, minced garlic, and the entire can of Rotel (do not drain the Rotel).
    2 tablespoons Butter, 1 tablespoon Lime Juice, 2 tablespoons Homemade Taco Seasoning, 2/3 Cup Taco Sauce, 3 Cloves Garlic, 1 10 oz Can Rotel
  6. Stir everything together thoroughly to ensure the meat is well-coated in the seasonings and sauce.
  7. Secure the lid on the Instant Pot and turn the steam release valve to the SEAL position.
  8. Select HIGH PRESSURE and set the timer for 5 minutes.
  9. When the cooking cycle is complete, carefully perform a quick release of the pressure by turning the valve to VENT. I recommend using a long spoon to pulse the valve at first to prevent splattering.
  10. Once the pin drops, remove the lid and give the meat a good stir. If there is too much liquid for your preference, turn the Sauté mode back on for 2-3 minutes to boil off the excess.

Notes

Skip the water, as the moisture from the taco sauce and undrained Rotel is sufficient to bring the pot to pressure. If the mixture is too liquidy after cooking, use the Sauté function to thicken the sauce and glaze the meat.