Mexican Beef Tacos


Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 minsCategoryCuisineCooking MethodDietTags,

This delicious Mexican Taco recipe is easy to make in the Instant Pot. It's stacked full of flavour from the base of onions, celery, carrots, garlic and chilli through to the pops of sweetness from the sweetcorn and pineapple. This family-friendly recipe is fun to eat as you have to make up your own tacos with additions - sour cream, guacamole, salsa and cheese.

 1 tbsp Olive OIl
 1 Onion, chopped
 2 Garlic Cloves, chopped
 1 Green Chilli, chopped
 150 g Chorizo, sliced
 500 g Stewing Beef
 1 tbsp Fajita Seasoning
 1 tsp Salt
 2 Celery Sticks, chopped
 2 Carrots, diced
 150 g Passata
 100 g Fresh Pineapple
 400 g Tin of Pinto Beans - Drained
 200 g Frozen Sweetcorn
 8 Tacos (to serve)
 Guacamole (to serve)
 Salsa (to serve)
 Grated Cheddar (to serve)


Press the SAUTE button on your Instant Pot and heat the olive oil


Add the onion, carrot, and celery to the pot and pop the glass lid on. Stir from time to time but allow to saute for 5 minutes.


Add the garlic, chilli, chorizo and beef and stir with the lid off for about 5 minutes.


Add the fajita seasoning, salt, pasatta, beans, pinaepple and set to STEW and do a Natural Pressure Release (NPR) at the end of cooking.


Lift off the lid and str in the sweetcorn. Once it is fully defrosted serve the beef in a large bowl.


Grab a taco, pop in the beef stew then top with your choice of guacamole, sour cream, salsa and cheese.


  1. Lee Smith on 18th March 2020 at 6:21 pm

    A couple of questions…
    This recipe says the base contains carrot and celery but I can’t see the quantities of these? 1 carrot and 2 celery sticks?
    The chorizo – is this 10 slices or a weight measurement? Trying it out tonight as it sounds delicious

    • Jenny Tschiesche on 26th March 2020 at 5:48 pm

      Thanks for spotting this error. I have updated it!

Leave a Comment