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+ servings

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

Equipment

  • instant pot

Ingredients

  • 1 lb lamb stew meat
  • 2 TBS Serious Foodie Chinese BBQ Spice Rub
  • 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

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