Place trivet inside instant pot insert. Add ½ cup water and place the brick of frozen meat on top of the trivet.
Close the lid and push valve to the sealing position.
Pressure cook on high for 25 minutes.
Once the pressure cooker is done, let it naturally release. (Mine typically takes 10 minutes or more.)
Carefully open the lid and remove the trivet with the meat. Dump out the water in the instant pot.
Press the "saute" button and add olive oil, onion, garlic (if desired) to and cook until softened.
Add the meat back in and break apart with a wooden spoon. Sprinkle on your favorite taco seasoning and more water if needed. Stir well. Wait 1-3 minutes until cooked to your desired doneness.
Serve immediately or cool and freeze in a freezer-safe bag.
