Instant Pot Taco Salad turns ground beef into an easy weeknight dinner. This simple recipe uses pantry-staples to make a delicious meal.

Taco salad in a white dish next to an Instant Pot.

Instant Pot taco salad is a family favorite for a reason! This quick weeknight dinner takes almost no prep, and it’s all made right in the inner pot.

It’s also really easy to customize, and there are tips below to help you change up the flavors to suit your tastes.

The meat mixture also reheats well, and it freezes well, too!

Ingredient notes

Ingredients for taco salad in dishes.
  • Ground beef: I like to use 90% lean ground beef. It’s lean enough that it doesn’t get too greasy, and it has enough fat that it doesn’t dry out as it cooks.
  • Beef broth: I use reduced-sodium beef broth.
  • Taco seasoning: You can make your own taco seasoning, use a reduced-sodium packet, or a regular packet of taco seasoning.
  • Salsa: Feel free to use whatever type of tomato-based salsa that you like.
  • Beans: Kidney beans would also work well in this recipe.

How to make Instant Pot taco salad

Ground beef cooking in an Instant Pot.

Step 1: Press Sauté. When hot, add the ground beef. Cook until no longer pink.

Step 2: Drain the meat and return to the inner pot.

Browned ground beef and onion in an instant pot inner pot.

Step 3: Stir in the diced onion, and cook until softened, about 3 minutes.

Step 4: Add the garlic, and cook, stirring frequently, for 30 seconds.

Step 5: Press cancel.

Step 6: Stir in the beef broth, scraping up any browned bits from the bottom of the pot.

Ground beef topped with salsa taco seasoning and beans.

Step 7: Layer the taco seasoning, salsa, and then black beans. Do not stir.

Step 8: Close and lock the lid. Press manual high pressure and adjust the time to 10 minutes.

Step 9: Once the cooking time ends, let the pressure release naturally for 10 minutes. Turn the pressure release valve to venting to release any remaining pressure.

Step 10: Give everything a good stir, and serve with your favorite toppings.

Taco salad with a fork taking a bite.

Tips

  • Ground beef: Feel free to use ground turkey in place of ground beef.
  • Spicy: You can add some heat in a few ways. First, you could use a hot salsa. Second, you could use a hot taco seasoning. Third, you could add hot sauce to the meat mixture.
  • Beans: If you’d like to stretch the meat mixture, you can add an additional can or two of beans.

Serving suggestions

To make the taco salad, top chopped lettuce with the meat and bean mixture. Add other toppings like diced avocado or guacamole, shredded cheese, pico de gallo or diced tomatoes or salsa, and tortilla chips or nacho cheese chips.

Closeup photo of a fork with a bite of taco salad on it.

How to freeze

The meat and bean mixture freezes well. To freeze, cook as directed.

Let the meat and bean mixture cool to room temperature, and then put the mixture into a freezer-safe container. Seal and freeze.

Storage

Store any leftover taco salad in an airtight container in the refrigerator. The meat mixture will keep for up to 4 days when properly stored.

More Instant Pot recipes!

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Taco salad in a white dish next to an Instant Pot.
5 from 6 votes

Instant Pot Taco Salad

Servings: 8 servings
Prep Time: 5 minutes
Cook Time: 14 minutes
Pressure Release: 10 minutes
Total Time: 39 minutes
Easy taco salad that can be made in the Instant Pot in no time!

Ingredients

  • 1 ½ pounds lean ground beef
  • 1 cup finely diced white or yellow onion
  • 3 cloves garlic minced
  • ½ cup beef broth
  • 1 ounce packet taco seasoning
  • ½ cup chunky tomato salsa
  • 14.5 ounce can black or pinto beans drained and rinsed

Instructions
 

  • Press Sauté.
  • When hot, add the ground beef.
  • Cook until no longer pink.
  • Drain the meat and return to the inner pot.
  • Stir in the diced onion, and cook until softened, about 3 minutes.
  • Add the garlic, and cook, stirring frequently, for 30 seconds.
  • Press cancel.
  • Stir in the beef broth, scraping up any browned bits from the bottom of the pot.
  • Layer the taco seasoning, salsa, and then black beans. Do not stir.
  • Close and lock the lid.
  • Press manual high pressure and adjust the time to 10 minutes.
  • Once the cooking time ends, let the pressure release naturally for 10 minutes.
  • Turn the pressure release valve to venting to release any remaining pressure.
  • Give everything a good stir.
  • Serve with lettuce, tortilla chips, diced tomatoes, cheese, avocado and any other desired taco salad ingredient.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 13g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 643mg | Potassium: 520mg | Fiber: 4g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 3mg

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Main Course
Cuisine: American
Keyword: Instant Pot taco salad, Instant Pot taco salad recipe, Pressure cooker taco salad

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Taco salad in a white dish next to an Instant Pot.

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5 from 6 votes (5 ratings without comment)

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2 Comments

  1. 5 stars
    I used a second can of beans, but otherwise I followed the recipe to a T. It was a big hit and the leftovers were good the next day.

    1. Thanks! I’m glad you liked it!

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