Name: Pressure Cooker Mexican Beef Rice
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Lean ground beef - 1 pound; Diced red onion - 1 cup; Chili powder - 1 teaspoon; Salt - ½ teaspoon; Ground cumin - ½ teaspoon; Water - 2 cups; Chunky salsa - 2 cups; Long-grain white rice, rinsed - 1 cup; Black beans, drained and rinsed - 1 (15 ounce) can; Cooked corn kernels - 1 cup; Chopped fresh cilantro - 2 tablespoons; Shredded Cheddar cheese - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pressure Cooker Mexican Beef Rice

1. Olive oil - 1 tablespoon

2. Lean ground beef - 1 pound

3. Diced red onion - 1 cup

4. Chili powder - 1 teaspoon

5. Salt - ½ teaspoon

6. Ground cumin - ½ teaspoon

7. Water - 2 cups

8. Chunky salsa - 2 cups

9. Long-grain white rice, rinsed - 1 cup

10. Black beans, drained and rinsed - 1 (15 ounce) can

11. Cooked corn kernels - 1 cup

12. Chopped fresh cilantro - 2 tablespoons

13. Shredded Cheddar cheese - 1 cup

How to cook deliciously - Pressure Cooker Mexican Beef Rice

1. Stage

Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.

2. Stage

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.

3. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

4. Stage

Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.