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Tinga de res beef tacos

Tinga De Res: Tinga Ground Beef Tacos [Instant Pot]

  • Total Time: 35 minutes


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 pounds ground beef
  • 1 tablespoon garlic powder
  • 2 teaspoons ground black pepper
  • 1 teaspoon kosher salt
  • 1 (15 ounce) can stewed tomatoes
  • 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
  • 16 hard corn taco shells
  • 1/2 cup sour cream
  • 1/2 cup pico de gallo
  • 1/4 cup shredded cheese
  • 1/2 cup guacamole


In your Instant Pot:

  1. Plug in the IP with the insert set in place.
  2. Press MANUAL on the IP and add oil. When shimmering hot, add the onions and cook until softened and translucent.
  3. Add the ground beef, season with garlic powder, black pepper, and salt; cooking until slightly browned.
  4. Meanwhile, in a blender, puree the tomatoes, chipotle peppers and adobo sauce. Transfer the mixture to the pan once the beef has been browned. 
  5. Add 1 cup of beef broth or water; stir.
  6. Secure the lid of the IP and ensure the valve is set to SEALING.
  7. Press MANUAL and adjust the time to 5 minutes on HIGH pressure.
  8. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
  9. Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to count down to 0 minutes.
  10. When the IP beeps after pressure cooking for 5 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
  11. Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.
  12. Press saute and allow the liquid to reduce slightly.
  13. To serve, mound the beef onto taco shells, and garnish with pico de gallo, cheese, a dollop of sour cream, and guacamole
  • Author: WCC
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes

Keywords: tinga de res, tinga beef tacos, beef tacos