Minnesota Velveeta Tacos - Pressure Cooker Tacos
This is definitely a family recipe and no where near 'real tacos'. The first time this recipe was explained to me, I was not impressed. However, these are so awesome! These were the specialty of my FIL who has now passed. We still make these and remember his wonderful Minnesota version of tacos.
Equipment
- 3 Qt Inner Pot
Ingredients
Meat Filling
- 2 lbs Ground Beef - Lean
- 1 lb Velveeta
- ½ onion minced
- ½ green pepper minced
- 1 Tbsp garlic minced
- Grandma Behrendt Seasoned Salt to taste
- Corn Tortillas - fried
Taco Topping (or Salad)
- ½ head Lettuce sliced thin like coleslaw
- 1 cucumber (seeded, quartered and sliced thin)
- ½ green pepper diced
- ½ cup Black Olives sliced
- ½ cup Green Olives sliced
- ½ cup Radishes (optional thinly sliced)
- 2 ribs celery (optional thinly sliced)
- 1 cup Tomatoes (optional diced)
Additions for Serving
- Sour Cream
- Hot Sauce
- salsa
Instructions
- While your pot is on Saute, brown your ground beef chopping it up until it's evenly browned. Add in diced onions, green pepper, and garlic and cook until meat is no longer pink and veggies are soft. Salt and pepper to taste.
- Remove meat and put into PIP container). Rinse out your main pot and dry the outside and place back in your IP base. Add trivet and 1 cup of water. In your PIP container (I use the 3 Qt pot) you will add your cooked meat mixture and add cubed velveeta. Cover with foil and place on the trivet. Pressure Cook on High for 5 min and 5 NPR. This mixture can sit like this for a very long time without scorching.
- While your meat is cooking, you chop up your salad toppings for your tacos and put in a bowl and set aside.
- Fry up your corn tortillas until they are soft and pliable and slightly browned. Stack and layer with paper towels. I put an extra inner pot over the top to keep them warm while the meat is cooking.
- When meat is done cooking stir well to distribute melted velveeta. Let sit while you prepare your corn tortillas.
- Serve tacos with a bit of meat filling, salad topping, sour cream, hot sauce or salsa.
- Fill tacos generously with veggies.
Notes
Your salad topping can be whatever you want it to be. My husband's family would make tacos in the summer and grab whatever they had in the garden to make up a lovely salad with all kinds of chopped veggies. You can make it however you choose. We think that lettuce, cucumbers and olives really make a great combo on tacos and has a lot of flavor. But it's totally up to you. Our 'Salad' never looks the same. 
Tried this recipe?Let us know how it was!
Are you ready to take your Instant Pot to the next level!
Join our Instant Pot Beyond Beginners group on Facebook! We can introduce you to some recipes and tips to use your pot to its fullest potential! C’mon, join us!
Minnesota Velveeta Tacos - Pressure Cooker Tacos
This is definitely a family recipe and no where near 'real tacos'. The first time this recipe was explained to me, I was not impressed. However, these are so awesome! These were the specialty of my FIL who has now passed. We still make these and remember his wonderful Minnesota version of tacos.
Servings: 30 tacos
Equipment
- 3 Qt Inner Pot
Ingredients
Meat Filling
- 2 lbs Ground Beef - Lean
- 1 lb Velveeta
- ½ onion minced
- ½ green pepper minced
- 1 Tbsp garlic minced
- Grandma Behrendt Seasoned Salt to taste
- Corn Tortillas - fried
Taco Topping (or Salad)
- ½ head Lettuce sliced thin like coleslaw
- 1 cucumber (seeded, quartered and sliced thin)
- ½ green pepper diced
- ½ cup Black Olives sliced
- ½ cup Green Olives sliced
- ½ cup Radishes (optional thinly sliced)
- 2 ribs celery (optional thinly sliced)
- 1 cup Tomatoes (optional diced)
Additions for Serving
- Sour Cream
- Hot Sauce
- salsa
Instructions
- While your pot is on Saute, brown your ground beef chopping it up until it's evenly browned. Add in diced onions, green pepper, and garlic and cook until meat is no longer pink and veggies are soft. Salt and pepper to taste.
- Remove meat and put into PIP container). Rinse out your main pot and dry the outside and place back in your IP base. Add trivet and 1 cup of water. In your PIP container (I use the 3 Qt pot) you will add your cooked meat mixture and add cubed velveeta. Cover with foil and place on the trivet. Pressure Cook on High for 5 min and 5 NPR. This mixture can sit like this for a very long time without scorching.
- While your meat is cooking, you chop up your salad toppings for your tacos and put in a bowl and set aside.
- Fry up your corn tortillas until they are soft and pliable and slightly browned. Stack and layer with paper towels. I put an extra inner pot over the top to keep them warm while the meat is cooking.
- When meat is done cooking stir well to distribute melted velveeta. Let sit while you prepare your corn tortillas.
- Serve tacos with a bit of meat filling, salad topping, sour cream, hot sauce or salsa.
- Fill tacos generously with veggies.
Notes
Your salad topping can be whatever you want it to be. My husband's family would make tacos in the summer and grab whatever they had in the garden to make up a lovely salad with all kinds of chopped veggies. You can make it however you choose. We think that lettuce, cucumbers and olives really make a great combo on tacos and has a lot of flavor. But it's totally up to you. Our 'Salad' never looks the same.
