Instant Pot Tomato Tacos {Low Carb}

Last Updated on June 18, 2019

This Instant Pot Tomato Tacos recipe is outstanding and quickly becoming one of my family’s favorite. Not only do these tacos burst with amazing flavors and versatility, this recipe is even low carb! Be prepared to make the best tomato tacos you have ever had or ever will have.

Instant Pot Tomato Tacos {Low Carb}

 

Not sure what a tomato taco is? You’re most likely not alone. You almost cut a tomato into 6-8 slices, not cutting all the way through, and then fanning it out similar to a blooming onion. Then thoroughly cooked taco meat is spooned in and dressed as if you were preparing a taco shell. However, the tomato acts as the base instead of a taco or tortilla shell! Low carb, easy, hearty, and a great way to add in more veggies into your diet.

 

The Best Instant Pot Tomato Tacos Recipe

My tacos are jam-packed vitamins and nutrients to keep you nice and full once you walk away, but without the guilt of being full from so many carbs. How is this possible? Well, I add black beans and corns into my taco meat. The beans add in more fiber and the corn adds a nice hint of sweetness. Black beans are so good for us and always something I try to mix into dinners where I can. Ground beef is always a home run on flavor pairings. 

Variances To The Instant Pot Tomato Tacos Recipe

  • Feel free to swap out the ground beef for ground chicken or turkey. Both are a nice lean meat. If you are using a leaner meat, you might add in a small dab of oil so the meat doesn’t stick to the pot. 

 

  • Skip the black beans and corn if you are not a fan, or replace with other beans if you desire. The use of black beans are not a rule, just an ingredient my family and I enjoy. However, black beans do make the tacos go further and adds a nice flavor. 

 

  • Feel free to use store-bought or even homemade taco seasoning. Just pick your preference and run with it. 

 

 

Optional Ways to Eat The Taco Meat 

Not a huge fan of tomatoes? No problem. You can use this taco meat however you prefer. If you need inspiration, I’ve taken the liberty to share a few different alternatives. 

  • Serve over a bed of cauli-rice or zoodles. 
  • Use quinoa and make it into a taco bowl. 
  • Add in some chips to make a nacho salad (this won’t be low carb from the chips) 

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Health Benefits of Black Beans 

Since I am using black beans, I wanted to share the health benefits of these stunning beans. This might really sway you to use them in other recipes you serve. 

Black beans are great for helping strengthen our bones, protecting our heart, and more. You will find black beans are a great source of magnesium, calcium, zinc, copper, and more. These beauties truly offer a wide range of health benefits, which is a good excuse to add them into your diet more often. To top it off, they are high fiber and low-calorie, so anyone following a low carb diet should really utilize these beans. 

Here are some of our favorite recipes with Black Beans 

It doesn’t take much to make this unique recipe. Stand out from your regular Taco Tuesday and try this recipe for a hearty and appetizing meal at home. Toss on your favorite taco condiments to make this tomato taco fit your tastes and enjoy! Our Taco Tuesdays have turned into Tomato Taco Tuesday. 

I always look for a really meaty tomato that I know will slice up really nice and be a good size helping. I reach for a smaller size tomato for the kids. Happy cooking! 

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Instant Pot Tomato ‘Tacos’ {Low Carb}

Makes – 6

 

Ingredients

  • 6 firm Tomatoes
  • 1 lb. of Ground Beef
  • 1 medium-sized Onion, diced
  • 4 fat cloves of Garlic, minced
  • 1 (15 oz.) can  or I prefer to make my own fresh black beans BUT if you want to buy them here’s what I suggest- Black Beans
  • 1 (15 oz.) can of Corn Kernels
  • 2 tablespoons of Taco Seasoning
  • 2 tablespoons of Water (if you rinsed the beans or drained the liquid from the corn, you will need to adjust the water a bit more. 
  • Salt and Pepper to Taste
  • Cilantro, Sour Cream, shredded Cheese, Chives or Green Onion, to serve

 

Instructions

 

1) Turn the Instant Pot on the ‘Sauté’ mode. Allow the Pot to heat up for 2 to 3 minutes or until the display shows ‘HOT’.

2) Add the ground beef and let it brown for 2 to 3 minutes.

3) Add the diced onions, garlic and the taco seasoning and sauté for another 2 minutes or till the onions look translucent.

4) Next add the black beans, corn and salt and pepper. Give it a good mix.

5) Add a splash of water and give another mix.

6) Turn off “Sauté” mode. Attach the lid, ensuring the pressure valve is in the “Sealing” position.

7) Select the “Pressure Cook” mode. Adjust the time with the “- / +” to 10 minutes.

8) When Instant Pot beeps, allow the pressure to release the natural way for 5 minutes. Then turn the pressure valve to “Venting” position to do the quick release.

9) Open the lid and stir everything together. If there is any liquid left, turn back ‘Sauté’ mode and cook off the excess liquid.

10) Garnish with chopped cilantro.

 

To Serve

1) Place the tomatoes stem side down and cut each tomatoes into 6 or 8 wedges, depending on size. Make sure not to cut completely through the tomato. Spread open the wedges to create a cup shape.

2) Add about a 2 to 3 tablespoon of the taco filling into each tomato cup.

 

3) Top with shredded cheese, sour cream, green onion, cilantro, jalapeno slices or your favorite taco fixings.

 

 

Don’t Forget To Print The Recipe Out For Later! 

 

Instant Pot Tomato Tacos {Low Carb}

Instant Pot Tomato Tacos {Low Carb}

Not only do these tacos burst with amazing flavors and versatility, this recipe is even low carb! Be prepared to make the best tomato tacos you have ever had or ever will have.

Ingredients

  • 6 firm Tomatoes
  • 1 lb. of Ground Beef
  • 1 medium sized diced Onion
  • 4 fat cloves of minced Garlic
  • 1 15 oz. can of Black Bean
  • 1 15 oz. can of Corn Kernels
  • 2 tbsp of Taco Seasoning
  • 2 tbsp of Water
  • Salt and Pepper to Taste
  • Cilantro, Sour Cream, shredded Cheese, Chives or Green Onion, to serve

Instructions

  1. Turn the Instant Pot on the ‘Sauté’ mode. Let the Pot heat up for 2 to 3 minutes or until the display shows ‘HOT’.
  2. Add the ground beef and let it brown for a 2 to 3 minutes.
  3. Add the diced onions, garlic and the taco seasoning and sauté for another 2 minutes or till the onions look translucent.
  4. Next add the black bean and the corn and salt and pepper. Give it a good mix.
  5. Add a splash of water and give another mix.
  6. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
  7. Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 10 minutes.
  8. When Instant Pot beeps, allow the pressure to release the natural way for 5 minutes. Then turn the pressure valve to “Venting” position to do the quick release.
  9. Open the lid and stir everything together. If there is any liquid left, turn back the ‘Sauté’ mode and cook off the excess liquid.
  10. Garnish with chopped cilantro.
  11. To Serve
  12. Place the tomatoes stem side down and cut each tomatoes into 6 or 8 wedges, depending on size. Make sure not to cut completely through the tomato. Spread open the wedges to create a cup shape.
  13. Add about a 2 to 3 tablespoon of the taco filling into each tomato cup.
  14. Top with shredded cheese, sour cream, green onion, cilantro, jalapeno slices or your favorite taco fix-ins.

 

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