Instant Pot® Mexican Beef Taco Filling recipe
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Ingredients
- ¼ pound bacon, cut into 1 1/2-inch pieces ½ pound beef sirloin, cut into small pieces ½ pound carne molida (finely chopped beef) 1 white onion, shaved into slivers 2 (1.41 ounce) packages sazon seasoning with cilantro and achiote (such as Goya®), divided 2 Roma tomatoes 1 jalapeno pepper, sliced 1 teaspoon chili powder ½ teaspoon ground cumin
Nutrition Info
- 151.5 caloriescarbohydrate: 1.4 gcholesterol: 50.2 mgfat: 8.9 gfiber: 0.5 gprotein: 15.7 gsaturatedFat: 3.3 gservingSize: -sodium: 2184.7 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Mexican Beef Taco Filling
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, beef sirloin, carne molida, and onion. Saute in the hot cooker for 10 minutes. Add 1 packet sazon, stir to combine. Hit Cancel. Close and lock the lid.
Select high pressure according to manufacturer's instructions, set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 25 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Add Roma tomatoes and jalapeno pepper to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove tomato skins carefully and crush tomatoes. Add remaining packet sazon, chili powder, and cumin, mix.