Instant Pot Taco Bowls Recipe

Prep Time::10 mins

Cook Time:: 1 hr 15 mins

Additional Time::10 mins

Total Time:: 1 hr 35 mins

Servings::6

Ingredients

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Original recipe (1X) yields 6 servings

2 tablespoons olive oil

2 pounds beef stew meat

½ onion, sliced

⅓ cup taco seasoning mix (such as Savory Spice)

2 3/4 cups water, divided

2 teaspoons garlic salt

1 (10 ounce) bag yellow rice (such as Vigo)

1 (15.25 ounce) can black beans, drained, or to taste

1 (15.25 ounce) can corn kernels, drained, or to taste

1 (8 ounce) package shredded Cheddar cheese, or to taste

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pressure cooker. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt; stir to combine.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Meanwhile, bring remaining 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover the saucepan tightly with a lid. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.

Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.

Divide rice and beef among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.

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