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. Use an Instant Pot, Mealthy, Go-Wise or any multi-cooker or stand a lone pressure cooker.
Pressure Cooker Drive Thru Tacos
Pressure Cooker Drive Thru Tacos & Burritos
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 to make in your Instant Pot or Pressure Cooker 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.
Cast of Ingredients for Pressure Cooker Drive Thru Tacos
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.
Check out my Air Fryer Tijuana Street Tacos recipe.
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 is my Pressure Cooker Chicken Enchiladas.
They are super easy to make and perfect for a Mexican themed night.
Mix together the Seasonings
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.
Allow your Pressure Cooker to Heat
Before adding oil to your Pressure Cooker cooking pot, allow it to heat fully.
Heating a stainless steel pot before adding any kind of fat, will help to make your pot non stick.
Add Ground Beef and Water
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.
Break up the Meat into Crumbles
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.
Strain the Liquid from the Meat
Pour off any excess liquid from the cooking pot or use a Mesh Strainer to catch the meat, while pouring out the water.
Add the Meat back to the Cooking Pot
Return your meat to the Instant Pot or Pressure Cooker cooking pot.
The meat should be totally broken down into small Crumbles.
Add the Seasoning Mixture
Add all seasonings to the meat mixture.
Add Beef Stock, Chicken Stock or Water
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 use Better than Bouillon Beef Base.
Do whatever works for you. 🙂 You are ready to cook.
Simmer the Meat Until all Liquid has Evaporated
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.
Sprinkle the Masa over the Meat
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.
Masa is also wonderful to thicken up my Pressure Cooker Competition Chili Con Carne recipe and adds a delicious flavor to the Chili.
Pressure Cooker Drive Thru Tacos
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.
Pressure Cooker Drive Thru Burritos
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
- Masa/Maseca
- Taco Tongs
- Taco Bell Taco Sauce
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Here is your handy printable recipe:
Pressure Cooker Drive Thru Tacos
Pressure Cooker Drive Thru Tacos
Print Pin RateIngredients
- 1 Tablespoon Extra Virgin Olive Oil Extra Virgin
- 1 pound Ground Beef Turkey or Chicken
- 1 Tablespoon Worcestershire Sauce
- 1.25 cups Beef Broth (Bone Broth, or Fresh Water)
- 2 teaspoons Maseca Corn Flour
Seasoning Mix
- 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
Instructions
- 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.
PIN this Pressure Cooker Drive Thru Tacos & Burritos!
Pressure Cooker Drive Thru Tacos & Burritos (Instant Pot)
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Instant Pot Bang Bang Chicken (Pressure Cooker)
Instant Pot Poached Eggs (Pressure Cooker)
A friend gave me a jar if homemade Mexican seasoning for Christmas. How much of it would I add to this recipe instead of the individual seasonings? I imagine it is very similar to these seasonings.
Obviously, I am not Jill, but I thought I might be able to help since I use the exact seasoning mix that she does as my homemade taco seasoning and have for a few years now. Mark, this seasoning mix makes 3 tablespoons. The store-bought mixes recommend 3-4 tablespoons per pound of meat. With your homemade seasoning (I do my own as well), I use 3 tablespoons. Try 3 tablespoons initially. If there is not enough flavor, add 1 additional tablespoons.
How would this change for a freezer meal?
Thank you Jill! I love your recipes! I’ve added a “button” to my iPhone that takes me directly to your blog! You’re my super heroine!
Thank you, Patricia!
Jill
How do I do that??
I’m going to try your seasoning blend, having grown bored with the one I’ve been using for the last few years. Here’s a good approximation of Taco Bell Mild Sauce. I use ½ teaspoon onion powder in place of the flakes, then double the recipe and keep it in a squeeze bottle in the fridge, because taco emergencies happen with astonishing frequency in my home.
http://www.copykat.com/2009/03/27/taco-bell-taco-sauce/
Would anything sub for the masa if we don’t have that on hand?
I’ve been thickening my burrito/chili dog and chili pots with corn meal for a number of years. Had a thin batch of chili and threw in a couple of tablespoons of cornmeal and loved the thickening and the flavor it contributed. Now I do it with all these dishes because I like the taste and I always have cornmeal on hand.
I am really enjoying your recipes — I like using an Instant Pot and I prefer “real” ingredients and cooking from scratch. So your blog is super useful!
Hi Esther~
Thank you so much. I am glad you are enjoying your Instant Pot.
Jill
can I make the Cilantro rice PIP with this?
Do you freeze the taco filling after cooking? How would you reheat?
This sounds great! Would it be possible to double or triple this recipe and cook all at once for parties?
Hi Drew~
Sure, no problem. 🙂
Jill
My instant pot should arrive today so this is probably a beginner question but isn’t the pot hot after you sauté the meat? How do you easily grab it to drain it?
I sauté on high and grab the inner pot with my hands to drain and don’t find it too hot. If you’re sensitive to heat use an oven mit to take it out.
I made your recipe tonight and LOVED it! I have a serious weakness for “drive thru tacos” and I’ve always cooked my taco meat in a pan on the stove. This recipe tasted special because I tried your method. Although it may take longer, it was satisfying and delicious. I loved your spice blend, which I’ll make in bulk so I can scoop out the right amount for taco night again. I’ll definitely make taco meat with your recipe again. It was excellent. Thanks for sharing all of these tasty recipes from your heart to our homes. I’ve made a few of them, and there are more on my list to try. When I see someone share one of your recipes in the Instant Pot Facebook group, I know I can trust it to be a home run. 🙂
This recipe was OUTSTANDING!! I have a weakness for “drive thru tacos” and I’ve always cooked my taco meat in a pan on the stove, but tonight I tried your recipe with some ground chicken breast meat and LOVED it!! There was something special about the meat when cooking it with this method. Like you said, the flavor really gets infused into the meat and I love your spice blend. I think I’ll make it in bulk and weigh out the right amount for future taco nights! I’ve made a handful of your recipes and want to thank you for sharing so many recipes from your heart to our kitchens. Your recipes have never failed me and whenever I see someone in the IP FB group post a link to a recipe on your site, I know it’s going to be a home run.
Hi Stephanie~
I am so glad you enjoyed this recipe. I also have a love for those nasty drive thru tacos, but was always concerned about the handing and what was really in them. Thank you for your kind words. Jill
I made this last night (doubled the recipe for my large family) and we loved it. The meat was so tender and the flavor was wonderful! I used to try to accomplish this by adding water to my taco meat and simmering down on the stovetop (TWICE) but this was much quicker and worked better. Thanks for the recipe!
Going to try
Tried this recipe today and loved it! I would like to make this for a group of 20-25 people. What would I increase for the cooking times? Thanks again!
Hi Jolene. So glad you loved the recipe. No increase of time needed. 🙂 Jill
Hi there!
I need to make a lot of taco meat for a crowd (30) – what’s the best way to multiply this recipe? Thanks!
Made this today in my 8 qt IP with 5.6 lbs of 90% lean ground beef. Great recipe, thank you. Now to freeze in 1# packages to use as needed.
Great recipe! This was my first dinner I made with my new instant pot. Thank you!
Congrats, Danielle. So glad the first meal was a success. Many, many more, I am sure will also be a success. 🙂 Jill
Ok, I’ve had a long term love affair with same drive through taco place since my senior year of high school and my boyfriend would take me there for lunch on Saturdays. I always loved the smooth texture of the meat in my tacos, but no matter how much smashing or chopping or stirring I did, it still came out like hamburger! Until tonight-these were the best tacos I have ever made, Seasonings were perfect and texture was great. My husband raved over them, and we almost consumed all of two pounds of taco filling (for 5 of us). These are tacos worth cooking at home!
Hi Cynthia. What high praise. Thank you so much. I am glad you enjoyed your homemade tacos! Jill
My kids are begging me for tacos as they got the Dragons Love Tacos book for Christmas. I’m going to try this tomorrow!
Question, why drain in the first place if you’re just going to add water or broth right back in? We’re not fat averse at all, so unless there’s another reason I’d rather leave it in…
This recipe is awesome! I love how the meat boils and breaks down into small crumbles. The spice mix is perfect. I did 5# with no problems. Used homemade bone broth and left out the maseca because I didn’t want to add carbs and loved the result! Thank you!
Thanks, Kathy. So glad you enjoyed the Tacos. Jill
Very yummy we all loved it!
This question would probably go for all of the recipes. If you double the ingredients, do you double the cook time?
No. Jill
My husband has recently switched over to a plant based diet. Having used this recipe for ground beef (and loving it), I decided to use it with vegi crumbles and it turned out to be every bit as good as the beef recipe. It absorbed all the beef broth and I did not need to reduce any liquid. I will used this for making him enchiladas, burritos, and soft tacos. The spice blend is incredibly good.
Wow, that is so wonderful. Thank you for sharing your results with me. Jill
Made this tonight in my instant pot mini for my daughter and me. Got a big 2 thumbs up from my picky 15 year old. Definately a keeper and so quick n easy!!!
Terrific, I am thrilled this was enjoyed so much. Jill