Instant Pot 15 Minute Beef Tacos | Mexican Appetizer
Prep time
Cook time
Total time
Recipe type: Appetiser
Cuisine: Mexican
For cooking ground beef
  • Ground beef- 1 lb or ½ kg
  • Chili powder- 1 tsp (or cayenne pepper- ¼ to ½ tsp)
  • Ground cumin- 1 tsp
  • Paprika- 1 tsp
  • Garlic powder- ½ tsp
  • Salt- 1 tsp
For Topping
  • Hard tacos- 12
  • Onions, chopped small- 1 onion
  • Green pepper, chopped small- 1
  • Tomato, chopped- 1
  • Pickled jalapenos
  • Olives
  • Salsa
  • Cilantro, chopped
  • Cheddar cheese
  1. To the stainless steel pot, add the defrosted ground beef along with the spices, combine well.
  2. Don't have to add any water.
  3. Close the pot with the lid.
  4. Select pressure cook setting, set time to 10 minutes at high pressure.
  5. After 10 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  6. Open the lid.
  7. Ground beef will be cooked well, there will be some liquid in the pot.
  8. If the tacos don't have the stand-up bottom, flip a cupcake or muffin pan over.
  9. Place the tacos on the groove & they will stand still.
  10. Spread 1 to 2 tbsp ground beef as the bottom layer of the taco.
  11. Top with onions, green pepper, tomato, pickled jalapenos, olives, salsa, cheese & cilantro.
  12. I'll be baking the tacos in the Instant Pot duo crisp & air fryer.
  13. Or you can bake in the oven at 350 F for 10 minutes till the cheese has melted.
  14. Place the stainless steel pot into the air Instant Pot.
  15. Place the air fryer basket & the broil tray.
  16. Place the stuffed tacos onto the tray.
  17. Keep the tacos close & tightly so they won't fall down.
  18. Close the pot with the air fryer lid.
  19. Select the Bake feature, set time to 5 minutes, temperature 350 F.
  20. After 5 minutes, the cheese will melt & will turn golden in color.
  21. Using a tong, gently take the tacos out of the pot & transfer to a plate.
  22. Enjoy while it's warm.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at