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5 from 1 vote

Instant Pot Turkey Tacos

These Instant Pot Turkey Tacos are the easiest weeknight dinner (think taco Tuesday). The meat has a rich flavor and a thick sauce that tastes like it has been simmering for hours. But thanks to the Instant Pot, this ground turkey is ready in 15 minutes. Serve the turkey taco meat in your favorite tortillas and load up on toppings!
servings4 people
prep5 minutes
cook15 minutes
total20 minutes
course: Main
cuisine: Mexican
author: Brianna May


  • 2 Tablespoons olive oil*
  • 1 pound ground turkey*

Taco Seasoning

  • 1 ½ Tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried oregano


  • 1 10 ounce can fire roasted tomatoes and green chilies
  • 1 yellow onion, diced
  • 1 green bell pepper, diced


  • 1 Tablespoon cornstarch
  • 1 Tablespoon water


  • Review all recipe notes and instructions before beginning.
  • Select the “Sauté” mode on the Instant Pot. Add the oil, ground turkey, and taco seasoning (not the cornstarch). Cook for a few minutes or until the meat is mostly browned.
  • Stir in the tomato, onion, and bell pepper, scraping any brown bits off the bottom of the pot.
  • Select “Pressure Cook” and “High Pressure” and set the timer for 9 minutes. Quick release immediately after the timer goes off.
  • Select the “Sauté” mode on the Instant Pot. In a small bowl, mix together the cornstarch and water. Pour this mixture into the ground turkey. Simmer for a few minutes or until the sauce has thickened and excess liquid has cooked off.


Olive Oil: Swap for avocado oil. 
Ground Turkey: Swap for lean ground beef or ground chicken. 
Cornstarch: This helps thicken the sauce and allows the spices to cling to the meat. 
Tomatoes: Swap for 1 ¼ cups of chunky salsa.
Refrigerator: Store leftover taco meat in the fridge in an airtight container for 3-4 days.
Freezer: Allow the taco meat to cool completely in the fridge overnight. Portion the ground turkey taco meat in freezer bags or airtight containers. Store in the freezer for 2-3 months.
This recipe makes about 6-8 tacos. Double it for a crowd.
Spicy: Add ½ - 1 teaspoon of cayenne pepper to the spice blend.
Did you make this recipe?Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri!