Instant Pot Taco Meat

• Gluten free

• Meat

  • 2 lbs Ground beef

• Produce

  • 1 tsp Basil, dried
  • 1/2 tsp Chipotle, powder
  • 1 Cilantro
  • 5 Garlic cloves
  • 3 Green bell peppers
  • 2 tsp Oregano
  • 2 Red onions

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Cayenne
  • 2 tsp Chili powder
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 4 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on myheartbeets.com

Description

Ingredients

• 2 pounds ground beef
• 4 tablespoons oil
• 2 red onions, diced
• 3 green bell peppers, diced
• 5 garlic cloves, minced
• 2 teaspoons chili powder
• 2 teaspoons oregano
• 1 teaspoon salt
• 1 teaspoon dried basil
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• ½ teaspoon cayenne
• ½ teaspoon chipotle powder
• Cilantro, garnish

Directions

• Add all of the ingredients to the Instant Pot except for the ground beef.
• Press the “Sauté” button on the Instant Pot and saute for 5-6 minutes.
• Then add the ground beef to the pot and cook until mostly brown.
• Cover and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot, then press the “Bean/Chili” button to begin the pressure cooking. It will automatically be set for 30 minutes. Make sure the steam valve is closed.
• Once the meat is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally or use the quick release.
• Open the pot and if the meat released a lot of liquid, press the “Saute” button to boil off any extra liquid. This may take 10-15 minutes, depending on how much liquid the meat released.
• Garnish with cilantro and serve.