If you love tacos and you love meatloaf then you’ll love this Instant Pot Taco Meatloaf. Ground beef is combined with crushed tortilla chips, salsa, and taco seasoning. With only 5 ingredients and the help of your Instant Pot dinner will be on the table in no time!
Instant Pot Taco Meatloaf
I love recipes that mashup two recipes into one. Like taco meatloaf, french onion beef stroganoff, taco lasagna or cheeseburger soup. It’s just a fun twist on dinner and gets my creative juices running. Let me know if you have any great ideas for recipe mashups in the future!
This taco meatloaf uses tortilla chips in the place of a normal binder, like breadcrumbs. In the place where I’d usually use tomato sauce I used salsa and the meat is seasoned, of course, with taco seasoning.
My family really loved this instant pot taco meatloaf and my son loved the leftovers the following day for lunch.
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What Equipment Do You Need?
To make Instant Pot Taco Meatloaf I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
I used disposable latex gloves* to mix the meat mixture. These are purely optional but I like using gloves for messy kitchen projects like this.
I used a 7 inch by 3 inch oven safe cake pan* to cook my meatloaf in.
I used my sling/trivet* to place the meatloaf on top of. This tool is super handy and I use it all the time.
To check for doneness I used my instant read thermometer*. This is the same thermometer that I like to use when I make yogurt.
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Instant Pot Taco Meatloaf
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
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Pin RecipeDescription
If you love tacos and you love meatloaf then you’ll love this Instant Pot Taco Meatloaf. Ground beef is combined with crushed tortilla chips, salsa, and taco seasoning. With only 5 ingredients and the help of your Instant Pot dinner will be on the table in no time!
Ingredients
- 2 pounds raw lean ground beef
- 2 cups crushed tortilla chips
- 1 cup salsa or picante sauce (plus more for serving)
- 2 eggs, lightly beaten
- 2–3 Tbsp taco seasoning (depending on how seasoned you like it)
- Optional: grated cheddar, sour cream, shredded lettuce and sliced olives
Instructions
- Combine the beef, tortilla chips, salsa, eggs and taco seasoning in a large bowl. Use gloved hands* or clean hands to mix until combined.
- Form the mixture into a round loaf that fits inside an oven safe dish that fits in your Instant Pot. I used this pan*.
- Pour 2 cups of water into the bottom of your Instant Pot. Place a trivet* in the bottom of your pot. Place the meatloaf pan on top of the trivet.
- Cover your pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 28 minutes (if you’re halving the recipe use only 20 minutes). When the time is up you can perform a quick release. Measure the temperature of the middle of the meatloaf and make sure that it is to at least 160°F. (I use this instant read thermometer*).
- Baste the top of the meatloaf with about ¼ cup of salsa and if desired a ¼ cup of grated cheddar and put it under your oven’s broiler for 4 minutes. Then slice it and serve with optional sour cream, lettuce and olives.
Notes
To make in the slow cooker: Form the loaf and place it on the bottom of your slow cooker. Cover and cook on low for about 4 hours. Test for doneness. This recipe can be gluten free. Make sure to use corn tortilla chips that are labeled gluten free. I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use an 8 quart pot for this recipe.
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Hello,I am using about 1 pound 10 0z of beef should I still cook for 28 minutes?
23 minutes should be good.