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4.50 from 4 votes

Instant Pot Taco Meat From Frozen Ground Beef

This flavorful Instant Pot taco meat can be quickly made with frozen ground beef - no thawing needed!
It's easy, kid approved, and perfect for busy weeknights.
Prep Time 2 minutes
Cook Time 40 minutes
Total Time 42 minutes
Servings 8
Calories 305kcal
Author Heather Dessinger

Equipment

  • Instant Pot Pressure Cooker (mine is an 8 quart)
  • Trivet

Ingredients

Instructions

  • Place one cup of water in the Instant Pot and place the metal trivet inside.
  • Add two pounds of frozen ground beef to the Instant Pot. My ground beef comes in large flat squares, so to fit both in I create a "V" shape that leans both squares against the sides and meets in the center.
  • Close the lid and set the valve to the sealing position. Select the high pressure setting and select a pressure cook time of 20 minutes. Because its frozen the meat will take a little longer than usual to reach pressure - about 10-12 minutes.
  • When the cook time ends, use a long-handled spoon, spatula or tongs to move the pressure valve to quick release.
  • Once all the steam has been released and the pin has dropped down, remove the lid.
  • Remove the ground beef and place it on a plate. My trivet has long handles - which make it easy to use potholders to grab the handles and remove everything at once - but you can also use a spatula to remove each pound individually.
  • Lift the inner pot out of the IP and pour out the excess liquid, then return it to its place. Turn on the sauté function.
  • While the Instant Pot is warming up, add the ground beef back in along with 1/2 cup water. Break up the meat a little - a potato masher or meat mallet makes this process super quick. Don't worry if the meat is not as finely minced as what you want in your final dish - the goal is just to spread it out so you can distribute the seasoning more evenly as it sautés.
  • Once the meat is broken up, sprinkle the taco seasoning over it and add in the tomato paste and oil (if using). Cook as you usually would on the stovetop, breaking up the meat as you go. When the meat is nice and brown, turn off the Instant Pot.
  • Add salt to taste and additional taco seasoning if desire, then transfer the taco meat to a serving dish. 
  • Serve immediately and store any leftovers in an airtight container or in a reusable storage bag in the freezer. (I love these silicone ones.)

Notes

Nutrition information is an estimate. Includes coconut oil and optional chicken bone broth as ingredients. 

Nutrition

Calories: 305kcal | Carbohydrates: 2g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 206mg | Potassium: 367mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg