Everyone's favorite night of the week just got easier. the Instant Pot is the perfect tool for when you've forgotten to defrost your ground beef ahead of time.
Directions for: Instant Pot Taco Night
Ingredients
2 lb(s) lean ground beef, frozen
1 yellow onion, finely diced
2 cloves garlic, chopped
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp cornstarch
Kosher salt and freshly ground black pepper
Taco shells, heated according to package instructions
Assorted toppings for serving, such as sour cream, shredded Cheddar, shredded lettuce, chopped tomatoes, avocado, sliced black olives, hot sauce
Directions
1. Put 1 cup of water and the beef into a 6-quart Instant Pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high pressure for 10 minutes (see Cook's Note).
2. after the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. be careful of any remaining steam and unlock and remove the lid.
3. Turn the pot to the saute function and stir in the onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt and 2 teaspoons pepper until combined and the meat is broken up. Let simmer until thickened and the onions are softened, about 8 minutes.
4. Serve with the taco shells and toppings.
Tips and Substitutions
Special equipment: a 6- or 8- quart Instant Pot multi-cooker.
Cooks Note:Settings may vary on your Instant Pot depending on the model. Please refer to manufacturer's guide.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2018 Television Food Network, G.P. all rights reserved.
See more: Beef, Dinner, Mexican