Pressure Cooker Taco Meat

Pressure Cooker Shredded Taco Meat

 * 2 - 3 lb Roast (cut Doesn't Matter -- Buy Whatever is on Sale)
 * 3 Large Potatos, Peeled & Diced
 * 1 Packet taco seasoning Mix
 * 1 c water

Put All Ingredients in The Pressure Cooker And Lock Down. Cook For 30Minutes Once it Comes up to Full Pressure. Remove From Heat And AllowTo Cool Down. Once Rocker Stops, Remove Lid And Chop up Meat AndPotatos. Spoon Into Heated Taco Shells, Add Your Favorite Toppings, AndEnjoy!

Beef Taco Meat
? Cup water
 * 3 Pounds Cheap Roast; Boned (up to 4)
 * 2 Cup Picante Sauce
 * 3 Large cloves garlic; Minced
 * 2 Teaspoon cumin

Place All Ingredients Into Pressure Cooker. Place on Medium Heat WithThe Weight Off The Cover. When The Pressure Cooker Starts to Jet SteamTime For Five Minutes Then Put The Weight on at 15 Pounds. When TheWeight Starts Jiggling Set The Timer For 45 Minutes & Adjust The HeatSo The Weight Jiggles Every Few Seconds. When The Timer Goes Off RemoveThe Pressure Cooker From The Heat & Let Sit For 10 -20 Minutes For ThePressure to Reduce. Remove The Weight. When The Pressure Cooker StopsVenting Steam, Remove The Cover & Let The Roast Cool Enough so You CanShred The Meat. Replace The Meat Into The Pan(you May Want to Add MorePicante Sauce) & Place Over Medium Heat to Rewarm. Serve in FlourTortillas With The Usual Ingred's For Tacos.

Master Meat Mix
From Miss Vickie's Web Page


 * 5 Lb. Lean Ground Beef
 * 2 1/2 C. Chopped onions
 * 1/2 Tsp. black pepper
 * 1/2 Tsp. Crushed red pepper flakes
 * 2 Tablespoons Minced garlic
 * 1 1/2 Tablespoons Crushed Dried oregano

Heat The Pressure Cooker Over Medium-High Heat. Crumble Beef IntoPressure Cooker And Break it up in Small Pieces of Uniform Size. WhenRed Color Disappears, Add 1/2 Cup water, The onions, black pepper, RedPepper flakes, garlic And oregano. Lock The Lid in Place. Bring to
 * 15psi Over High Heat, Immediately Reduce The Heat to The LowestPossible Setting to Stabilize And Maintain That Pressure. Cook 8Minutes. Remove From Heat And Use The Natural Release Method BeforeOpening The Lid. Transfer The Cooked Meat Mixture to a Large ColanderAnd Drain Thoroughly. Cool And Divide Into 5 Portions of Approximately
 * 1 Pound Each, Label And Freeze Flat For Later Use.

Cook's Note: Ground Beef is Labeled For Fat Content From a Maximum of
 * 30% to a Very Lean 5% Fat. Even if You Buy The Less Expensive, HigherFat Package of Ground Beef, You Can Still Eliminate Much of The ExcessFat by Draining And Rinsing The Meat After Cooking. After The Meat HasCooked, And While it is Still Hot, Transfer The Ground Beef to aColander And Allow The Fat to Drain Away. Place The Colander in TheSink And Rinse The Cooked Meat With Very Hot water Which Will Wash AwayAny Remaining Surface Fat.

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 * Pressurecookerrecipes Y-Group