Pour ½ cup of water into the instant pot liner. Add trivet and place frozen meat on top of trivet.
Close and seal lid. Pressure Cook (or Manual) on HIGH for 25 minutes. Allow for Natural Release for 10 minutes, then do a Quick Release for the remaining time. Once the pressure is completely released and the valve pin is down, press CANCEL.
Carefully open the lid. Remove the trivet. Press SAUTE and add the remaining water and the taco seasoning. Stir until combined, breaking up the meat with a wooden spoon.
Notes
Cooked ground meat will keep in an airtight container in the refrigerator for 4-5 days. You can freeze in a freezer safe container for 3-4 months.