Break up the ground beef and place in the instant pot - try to avoid placing one large chunk inside (unless you are cooking from frozen, of course).
In a small bowl, add all of the dry spices.
Shake the seasoning mix over the beef.
Add the bouillon and water to the liner.
Secure the lid and set to sealing.
Set the pot to 3 minutes, high pressure. 10 minutes if cooking from frozen.
Quick release the pressure when the pressure cycle is complete.
Now, don't panic, The beef may not be fully cooked at this point and look like it is in one big ball. Have no fear.
Press cancel and then set the pot on saute mode. Use a potato masher to break up the beef and fully cook it (if needed). You can also strain it at this point if you don't want excess liquid - if needed. I find the amount of fat is highly dependent on which brand of beef I am using.
Load up your tacos with your taco beef and toppings of choice.
Left overs can stay in the fridge for 3 days, or you can freeze them. This reheats well.