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Home Β» Main Dishes Β» Instant Pot Lamb Tacos

Instant Pot Lamb Tacos

Published Nov 30, 2021 Β· Last updated Nov 30, 2021 Β· By Anna Β· Leave a Comment

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With this recipe, you're less than an hour away from tender, mouth-watering, spicy perfection. These easy lamb tacos feature just the right balance of warming spices, and richly subtle flavors.

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Today I'm sharing an unexpected taco twist that's become a new favorite in our house.

Taco night has long been a weekly tradition around here, and to be honest - sometimes Taco Tuesday comes around more than once a week. 🙈

What can I say? Mama loves tacos.

But every now and again, I find I have to mix things up, or taco night does actually start to lose its shine.

A few weeks ago, I finally found a great local source of pastured lamb, and so I've been experimenting with substituting lamb in some of our usual beef dishes.

Trying this with tacos has been a revelation.

It's been even more fun, because I had some wonderful new spice rubs to try from Serious Foodie. They make incredible sauces and spice mixes that use simple, real ingredients.

Serious Foodie had sent me three different spice rubs to try - Asian Fusion Sweet/Spicy, Filipino Grill, and Chinese BBQ Spice Rub.

They are all amazing. And - they all work well for creating heavenly twists on classic taco fillings. I have tried and loved them all.

For this recipe though, the Chinese BBQ Spice Rub is my favorite.

I know - Chinese BBQ might not seem a no-brainer when it comes to taco meat. BUT the way it pairs with the lamb, creating a warming-but-bright, deeply rich flavor--if it's wrong, I don't want to be right.

That incredible Chinese BBQ Spice Rub is the key bit of magic behind this recipe. Using an Instant Pot is the other.

Cooking the meat under pressure offers a tenderness that would take all day in a slow cooker. With the Instant Pot, this whole recipe takes less than an hour.

Easily make these grain-free, dairy-free, or corn-free. The shells in this photo are almond & flax meal.

MAKE THESE GRAIN-FREE, GLUTEN-FREE, and/or CORN-FREE

If you have a sensitivity to gluten or corn, or are avoiding grains altogether, you can still enjoy this recipe. Here are a few tips:

- Choose a grain-free taco shell

- Use large big lettuce or romaine leaves in place of taco shells

- opt for "deconstructed" taco bowls, starting with lettuce, then taco meat, then toppings!

Since we have a corn sensitivity in our family, we've gotten so we enjoy the simple crunch of a good leaf of lettuce wrapped around a flavorful filling, and this lamb recipe holds up well to that.

But there are so many hard and soft alternative taco shells available now, that it's getting much easier to find options for Paleo, Keto, Grain-Free, Gluten-Free, or Corn-Free diets.

One thing I love about these Serious Foodie spice rubs is that they don't contain corn starch, or any preservatives, or anti-caking agents. Just real food ingredients, and high-quality spices.

Where can you find Serious Foodie spice rubs?

You can actually order right on their website:
www.serious-foodie.com

Here is the printable recipe for these easy Instant Pot Lamb Tacos. I hope you enjoy them as much as we do!

Instant Pot Lamb Tacos

With this recipe, you're less than an hour away from tender, mouth-watering, spicy perfection. These easy lamb tacos feature just the right balance of warming spices, and richly subtle flavors.
Print Pin Rate
Course: Main Course
Cuisine: Fusion
Prep Time: 10 minutes
Cook Time: 40 minutes
Instant pot pressurizing/de-pressurizing: 10 minutes
Total Time: 1 hour
Servings: 4
Calories: 415kcal
Author: Anna

Equipment

  • instant pot

Ingredients

  • 1 lb lamb stew meat
  • 2 TBS Serious Foodie Chinese BBQ Spice Rub
  • ⅔ cup water
  • 12 soft or hard taco shells
  • 1 ripe avocado
  • 1 lime
  • 1 bunch cilantro
  • 1 bell pepper, chopped
  • 1 red onion, diced or thinly sliced
  • Other toppings as desired: try guacamole, cheese (cotija is great), hot peppers, cucumbers, lettuce...

Instructions

  • Add lamb, spice rub, and water to instant pot.
  • Place lid, and adjust vent to sealed position.
  • Set the Instant Pot controls for Pressure Cook (high), and the time to 40 minutes.
  • Meanwhile, prep taco shells and toppings.
  • When cook cycle is complete, allow the instant pot to naturally depressurize, OR - let it naturally de-pressurize for 5 minutes, and then go ahead and quick release. (Either way works well)
  • If there's a bit of extra liquid in the taco meat: Press the Saute button on your Instant Pot, and make sure it's set at the "normal" setting. Saute for a few minutes, stirring frequently, until the extra liquid cooks off - this doesn't take long!
  • To serve family style, dish taco meat into a serving bowl, and serve while it's hot, along with taco shells, toppings, and wedges of lime.
Nutrition Facts
Instant Pot Lamb Tacos
Amount Per Serving
Calories 415 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 74mg25%
Sodium 168mg7%
Potassium 692mg20%
Carbohydrates 31g10%
Fiber 7g28%
Sugar 1g1%
Protein 27g54%
Vitamin A 276IU6%
Vitamin C 11mg13%
Calcium 79mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 415kcal | Carbohydrates: 31g | Protein: 27g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 168mg | Potassium: 692mg | Fiber: 7g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 4mg

FOR MORE GREAT RECIPE IDEAS,
FOLLOW SERIOUS FOODIE ONLINE!

FACEBOOK: The Serious Foodie

INSTAGRAM: @serious_foodie

PINTEREST: @Serious_Foodie

Have any questions about making these lamb tacos? Please feel free to ask away in the comments below!

Bon Appétit!

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