Tacos in a slow cooker

Ingredients:

• 900 g lean ground beef, frozen
• 1 yellow onion, finely diced
• 2 cloves garlic, chopped
• 2 tbsp. chili powder
• 1 tbsp. l. ground cumin
• 1 tbsp cornstarch
• Taco pockets, heat according to package directions
• Various toppings for serving, such as sour cream, shredded cheddar, shredded lettuce, chopped tomatoes, sliced ​​avocado, sliced ​​black olives, hot sauce
• Special equipment: Instant Pot multicooker with a capacity of 6-8 liters.

Preparation:

1. Combine 1 cup of water and ground beef in a slow cooker. Follow the manufacturer's instructions, close the lid, and prepare the slow cooker. Set the pressure cooker to high pressure for 10 minutes.
2. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid.
3. Switch the slow cooker to sauté mode and add the onion, garlic, chili powder, cumin, cornstarch, 1 teaspoon salt, and 2 teaspoons black pepper. Cook, stirring, over low heat until the onion is soft, about 8 minutes.
4. Serve the meat filling in taco pockets with toppings.