Make your own Pressure Cooker Drive Thru Tacos & Burritos and enjoy them fresh and hot right in your own home, without wondering what lurks in the meat.
Tacos, a thing of beauty. Taco Stands are found on almost every street corner. A food we can eat with our hands, including the vessel that holds all the delicious meat and toppings. What could be better?
Well, for me, I want to know exactly what is in the meat I am eating. I mean, I am embarrassed to admit, that I do love those Drive Thru Taco stands and I get a bit giddy when the hubs brings home a box of Tacos.
This is a super simple recipe and I will teach you a trick, so that your meat will have the texture as the meat you get in Tacos at Drive Thru Taco stands.
Disclaimer – I realize these are not authentic Tacos and that is why they are named what they are named. I love the Tacos I get in Mexico, where the meat is on a skewer under a big pineapple, which drips into the meat as it is being cooked.
If you prefer not to use ground beef in your Pressure Cooker Drive Thru Tacos, try this recipe using ground turkey or ground chicken. Ground Bison and other ground meat will also work.
My Pressure Cooker Salsa Lime Chicken with Cilantro Lime Rice, is another Mexican-ish dish you might enjoy and will accompany these Tacos nicely! Another delicious Mexican-ish dish are my Pressure Cooker Chicken Enchiladas. They are super easy to make and perfect for a Mexican themed night.
Mix together all of the seasonings in a little bowl and set it aside. The seasoning mixture will be added right before Pressure Cooking. If you want to get even fancier, make up some of my Homemade Pico de Gallo and let it marinate in the refrigerator until dinner.
Here is the trick to get the meat nice and smushy, like the Taco chains around town. After adding the oil to a hot pot, add the ground beef (I am using turkey here) and some No/Low Sodium Beef Broth, Homemade Bone Broth or Fresh Water. You will drain this out before seasoning and the meat will not be oily.
Using a Meat Breaker Upper or Spatula, break up your meat as it is cooking, into small crumbles. The water will help allow this to happen. This will allow you to get the meat to be the texture of the Drive Thru Taco Stands. Keep Sautéing until the meat is browned and about half the water has evaporated.
Pour off any excess liquid from the cooking pot or use a Mesh Strainer to catch the meat, while pouring out the water.
Return your meat to the Pressure Cooker cooking pot. The meat should be totally broken down into small Crumbles.
Add all seasonings to the meat mixture.
If using Beef, add in some Pressure Cooker Bone/Beef Stock, or water + bouillon, if you don’t have any Pressure Cooker Bone/Beef Stock. For Chicken and Turkey, use whatever Pressure Cooker Bone Broth/Stock you have on hand.
You can absolutely just use water if you like, but the stock will really add some good flavor. You can also just buy a box of Stock too. Do whatever works for you. 🙂 You are ready to cook.
There is a very short cook time. At this point, you might be thinking that this is just as easy to do on the Stove. Well, it is, however, some people don’t have Stoves, don’t want to use their Stove, or don’t want to have to slave over a hot Stove. Plus, this short 3 minute cook time in the Pressure Cooker will infuse the flavors much quicker than simmering on the Stove for 30 minutes.
Open the Lid and sprinkle on the Masa/Maseca. Masa is a corn flour. This will add some great taste and help the spices to cling to the meat. Simmer until the meat is very dry and all water has evaporated.
Serve in taco shells and garnish with your favorite vegetables and toppings. I love these cute little Taco Holder Tong, so that my filling doesn’t end up all over my plate. They’re under $5.00 too! We like our Pressure Cooker Drive Thru Tacos pretty simple. Shredded lettuce, grated cheese, diced tomatoes and topped with Homemade Yogurt or sour cream.
Another admission, I love Taco Bell Taco Sauce in the little packets. Luckily, I can buy bottles of it, so, all is good with the World.
My husband is a Soft Taco/Burrito, sort of guy, so he eats his either with Soft Taco shells or I roll them up to make a Burrito. When I do Burritos, I add a scoop of my Pressure Cooker Frijoles (Re-Fried Beans) for a seriously yummy Burrito!
However you eat them, enjoy!
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- RSVP Stainless Steel Strainer Basket
- Microplane Artisan Ribbon Grater
- Mesh Strainer
- No/Low Sodium Beef Broth
- Homemade Yogurt Recipe
- Taco Tongs
- Taco Bell Taco Sauce
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Here is your handy printable recipe:
- 1 Tablespoon Chili Powder mild
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Minced Onions dried
- 1 1/2 teaspoons Ground Cumin ground
- 1/4 teaspoon Dried Oregano
- 1/2 teaspoon Paprika
- 1/16 teaspoon Cayenne Pepper ground
- 3/4 teaspoon Sea Salt or to taste
- 1/2 teaspoon Freshly Ground Black Pepper or to taste
- Select Sauté or Browning on your Pressure Cooker cooking pot and allow to fully heat.
Add Olive Oil, ground Beef and 1/2 cup of broth/water. Break apart meat and Sauté until browned.
Turn off Pressure Cooker and pour out excess water from meat. Scrape bits from bottom.
- Add all seasonings, Worcestershire Sauce and 3/4 cup of Broth or water and mix through.
- Lock on Lid and close Pressure Valve.
- Cook at High Pressure for 3 minutes.
- When Beep sounds, allow a 10 minute Natural Pressure Release.
- Open Lid and sprinkle Masa over meat mixture. Mix, while simmering until water has evaporated.