It doesn’t have to be Tuesday to enjoy taco night with Instant Pot Turkey Tacos!

Whether you are meal prepping for a busy week, navigating back to school, or just need something the entire family can enjoy (and fast), this no-fuss recipe has you covered.

INGREDIENTS:

*I don’t typically measure my spices & often toss things in as I go. Modify these ingredients based on your personal preferences and what you have on hand

1 tsp ground cumin
1 tsp smoked paprika
1 tsp red pepper flakes
1 tsp crushed mint
1 tsp minced garlic
1 tsp mild chili powder (omit if sensitive to spice/ heat)
1 lb 93% lean ground turkey
1 cup chicken stock
1/4 cup tomato paste

INSTRUCTIONS:

In a small bowl, make the spice mixture by combining the cumin, smoked paprika, garlic powder, chili powder, and salt, stirring to combine. Set aside.
Set a 6-quart Instant Pot to sauté for 15 minutes. Allow preheating for 5 minutes.
When heated, add the olive oil and the turkey, sprinkling with half the spice mixture. Stir, breaking the ground turkey apart with a wooden spoon
Allow the turkey to brown on one side, then stir to flip the turkey and cook an additional 3-4 minutes until cooked through
Add the remaining spice mixture and chicken stock stirring, to combine
Add the tomato paste to the top of the turkey mixture. Do not stir.
Cover and cook on high pressure for 10 minutes. Your instant pot may take up to 10-20 minutes to come to pressure. When done cooking, quick release the pressure
Stir the turkey mixture until well combined. Serve in warm tortillas with preferred toppings if desired

TOPPINGS & CONDIMENT INSPIRATION:

lettuce, tomato, onion, avocado, peppers, corn, black beans, cilantro, hot sauce, salsa, cheese, sour cream (or greek yogurt), lime juice

MEAL PREP, FREEZER & STORAGE TIPS:

Cooked ground turkey will keep well in the fridge for up to 3-4 days, in a sealed container (see my amazon shop for my favorites)
This recipe freezes well for up to 2-3 months when stored in a sealed freezer-friendly container
Can be made ahead of time! Perfect for meal prep on busy weeks (or anytime you need to feed a crowd quickly & easily)
Layer leftovers in a mason jar with greens and toppings of choice for the perfect Taco salad on-the-go

MODIFICATIONS & DIETARY PREFERENCES:

I prefer to use 93% lean ground turkey or 95% ground beef. This recipe works with any source of protein, including shrimp, chicken, and steak.
Make it grain-free with alternative tortillas (Siete carries several grain-free products we keep on hand at our house) or opt for salad/ lettuce wraps for a low-carb alternative.

NO INSTANT POT?

No problem! You can make this just as easily by combining the turkey and tomato paste over medium heat. Cover and simmer for 25 minutes (stirring occasionally).

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