Instant Pot® Taco Bowls
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:

Ingredients for - Instant Pot® Taco Bowls

1. Olive oil - 2 tablespoons
2. Beef stew meat - 2 pounds
3. Onion, sliced - ½
4. Taco seasoning mix (such as Savory Spice®) - ⅓ cup
5. Water - ¼ cup
6. Garlic salt - 2 teaspoons
7. Water - 2 ½ cups
8. Yellow rice (such as Vigo®) - 1 (10 ounce) bag
9. Black beans, drained, or to taste - 1 (15.25 ounce) can
10. Corn kernels, drained, or to taste - 1 (15.25 ounce) can
11. Shredded Cheddar cheese, or to taste - 1 (8 ounce) package

How to cook deliciously - Instant Pot® Taco Bowls

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil. 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. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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