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Instant Pot Taco Meat
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4.41 from 20 votes

Instant Pot Taco Meat {+Taco Salad Jars}

This Instant Pot Taco Meat is the perfect filling for taco salad jars. Make it with your choice of ground beef, chicken or turkey!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 jars
Calories: 408kcal

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground beef or turkey
  • 2 tbsp taco seasoning (homemade or store-bought)
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 3/4 cup water
  • 1/2 tsp salt
  • 1 jar salsa
  • 1 cup corn
  • 1 can black beans
  • 1 cup cherry tomatoes, sliced in half
  • 1 head romaine lettuce
  • 1 cup tortilla chips

Instructions

  • Add olive oil, onions, garlic, salt, ground meat, taco seasoning and water to Instant Pot and mix around breaking up meat. Cook on high pressure for 3 minutes. Instant Pot will take about 10-15 min to preheat then the 3 min to pressure cook.
  • Do a quick release of the pressure and open the lid when safe to do so. Drain any excess liquid that remains the meat.
  • In 4 1L sized mason jars, layer in salsa, taco meat, corn, black beans, cherry tomatoes and lettuce in that order, topping with chips if desired or packing chips in a separate plastic bag so they remain fresh. Jars will keep in fridge for up to 5 days.

Video

Notes

Layer the salsa and taco meat on the bottom followed by the veggies with the lettuce on top.
Store the salad jars in the fridge for up to 5 days. Dump everything into a bowl then dig in!
Freeze the taco meat for up to 4 months. Defrost in the fridge overnight then add it to your salad.

Nutrition

Calories: 408kcal | Carbohydrates: 34g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 993mg | Potassium: 959mg | Fiber: 6g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 15.7mg | Calcium: 300mg | Iron: 2.7mg