Pressure Cooker Taco Rice Bowls

Name: Pressure Cooker Taco Rice Bowls
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 2 lb Beef Stew Meat; 15.25 oz Black Beans; 2 tsp Garlic Salt; 2 tbsp Olive Oil; 0.5 whole Onion; 15.25 oz Seasoned Corn; 8 oz Shredded Cheddar Cheese; 0.33 cup Taco Seasoning; 0.25 cup Water; 10 oz Yellow Rice

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Gluten-Free Halal 🕌Comfort-Food

Pressure Cooker Taco Rice Bowls feature tender chunks of spiced beef over fluffy yellow rice, layered with black beans, sweet corn, and a generous melt of Cheddar. The mix of warm taco seasoning, savory onions, and creamy cheese makes each bite rich and satisfying. Serve for weeknight dinners or pack for hearty make-ahead lunches.

Prep10 mins
Cook1 hr 15 mins
Serves6
DifficultyEasy

1

Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté setting. 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.
2

Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for the pressure to build.
3

Meanwhile, bring the 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 the heat to a simmer and cook until the rice is tender, 20 to 25 minutes. Remove from the heat and let cool completely.
4

Release the pressure naturally according to the manufacturer's instructions, 10 to 40 minutes. Let cool completely.
5

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