I’ve always been a fan of Mexican food. Spicy beef? Check. Cheese? Check. Hot sauce? Double check. Pop me on a stool at a Mexican restaurant with a bowl of corn chips and guac with a Corona or a margarita on the side and I’m a happy lass. Follow it all up with a tequila slammer and I might even pash you if you’re lucky.
I’ve been making different versions of taco bowls for years and since getting my pressure cooker last year, I’ve been wanting to make easy pressure cooker beef tacos in it. I just needed to get my ratios right because no one likes sloppy tacos. You need to make sure your meat isn’t too dry (like it might be if you made it in a pan) but not runny enough to slide right out of your tacos or wraps. It’s obviously important that you get grubby when eating tacos. If you don’t end up with taco sauce and sour cream all over your face did you even eat a taco? But you still need to make sure there’s enough structural integrity to your beef taco mince that you don’t need a straw to eat it.
As with most cooking, you’ll need to get to know your own pressure cooker and how much liquid it needs but there are instructions for reducing liquid at the end if you need to.
What you need (Serves 6)
1 kg of beef mince (or ground beef if you’re from the US!)
1 tablespoon of olive oil
400gms can of diced tomatoes
1 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of Sriracha sauce (or a tablespoon if you’re up for it!)
Optional – if you have some dodgy tomatoes lying around that are a bit too passed their use by date for salads, pop them in! The more the merrier and it’s a great way to avoid food waste.
What you do
1. Turn pressure cooker on to saute and heat oil in the bottom of the pan. Add beef and break up with a wooden spoon, cooking for about 3 to 5 minutes until beef is about half browned.
2. Add cumin, paprika, garlic powder, onion powder, and sriracha sauce and stir to coat beef.
3. Add tinned tomatoes (and other tomatoes if you have them lying around). At this stage, you may need to add half a cup to a cup of water. Pressure cookers need liquid in order to build pressure and over time you’ll get to know how much liquid your pressure cooker needs.
4. Set pressure cooker to high pressure and cooker mince mixture for 15 minutes.
5. Use the quick release to let the pressure out once it’s done cooker.
6. REDUCING LIQUID – If your mince is too liquidy, set your pressure cooker to saute and leaving the lid off, allow the pressure cooker to cook off the excess liquid while you occasionally stir. You can also add a teaspoon of corn flour or xantham gum to make the mixture thicker.
7. Serve in tacos with lettuce, tomatoes, cheese, taco sauce, and sour cream!
For a healthier (lower carb) option, roast some cauliflower, broccoli and pumpkin in the oven and serve beef over the top. We always add cheese, sour cream, avocado and taco sauce to this too. I generally cook this on a Sunday, we eat two serves for dinner on the Sunday night and then I package up the rest in containers for lunches or easy dinners throughout the week.
This is also an amazing meal to make for a large group of people. Just chuck on a pot of pressure cooker beef, chop up some lettuce and tomatoes, put out bowls of cheese and guac and let people assemble their own tacos or burritos. I’ve also made a bean version of this before for a bunch of vegetarians and it was amazing – will definitely write that recipe down soon too!