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.
Prep Time10 minutes mins
Cook Time40 minutes mins
Instant pot pressurizing/de-pressurizing10 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Fusion
Servings: 4
Calories: 415kcal
Author: Anna Chesley
- 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...
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.
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