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Instant Pot Taco Salad
Easy taco salad that can be made in the Instant Pot in no time!
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
14
minutes
minutes
Pressure Release
10
minutes
minutes
Total Time
39
minutes
minutes
Servings
8
servings
Calories
181
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
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:
1
serving
|
Calories:
181
kcal
|
Carbohydrates:
13
g
|
Protein:
21
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
53
mg
|
Sodium:
643
mg
|
Potassium:
520
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
411
IU
|
Vitamin C:
4
mg
|
Calcium:
44
mg
|
Iron:
3
mg