Pressure Cooker Mexican Beef Rice
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup diced red onion
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 2 cups water
- 2 cups chunky salsa
- 1 cup long-grain white rice, rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup cooked corn kernels
- 2 tablespoons chopped fresh cilantro
- 1 cup shredded Cheddar cheese
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Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Heat oil in Pot. Add beef, onion, chili powder, salt, and cumin (see Cook's Note); cook and stir, breaking up beef until crumbled and browned, about 5 minutes. Stir in water, salsa, and rice.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Add black beans, corn, and cilantro; stir to combine. Select the Sauté function; cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with Cheddar cheese.
Source
Original recipe: View Original