Instant Pot Taco Bowls

This is a great weeknight dinner that can be made hands-off, so you can get some other stuff done while it’s cooking. It’s a little unusual, because I don’t saute the meat, I cook it in a block (like it comes in the package), essentially steaming it. A big PRO is that you can cook the meat FROZEN, just in case you didn’t get it out of the freezer in time to cook! (Oh no, none of us would do THAT, now would we? wink wink!!)

Ingredients

• 2lbs Ground Beef, Chicken or Turkey (frozen or thawed)
• 1 bag Corn Chips (or Pre Made Taco Bowls-a bit pricey!)
• 2-15oz cans Black Beans, drained
• 24oz jar of Salsa
• 12oz jar Chili Con Queso
• 1lb bag frozen Corn
• 1 cup Water

1. Add water to bottom of inner pot, and place ground meat on trivet
2. Cook meat. FROZEN: 25 mins on High Pressure, THAWED: 15 mins on High Pressure. Natural release for 10 mins. Check meat temperature to ensure safe cook (Beef: 145F-165F, Turkey/Chicken: 165F)
3. Remove trivet. DO NOT DRAIN WATER. Crumble meat in pot.
4. Stir in beans, salsa, corn and con queso with meat.
5. Pressure cook 0 (YES ZERO) mins on High Pressure, IMMEDIATELY Quick Release.
6. Line serving bowls with a layer of corn chips and spoon mixture over them. Add toppings, if desired.

SUGGESTED TOPPINGS: Sour Cream, shredded Cheddar Cheese, Taco Sauce, Avocados, Diced Onions or Chives.

Any questions? Please leave comments below and I’ll be sure to answer any questions you may have. I’d love to hear from you!! Enjoy!!

Suzy