Pressure Cooker Beef Taco Bowls

Serves 8 in about 46 minutes. Beans goes in first, and lime wedges finishes the pot.

Ingredients

• 1 - 1 ½ lbs lean ground beef or ground turkey
• ½ tsp onion powder
• 1 tsp garlic powder
• 1 (1 1/4 oz) pkg taco seasoning (or 2 1/2 tbsp homemade)
• 1 (15 oz) can black beans, drained and rinsed
• 1 ½ cups frozen corn kernels
• 2 cups salsa (not too thick)
• 1 (4 oz) can diced green chiles (drain if watery)
• 1 ½ cups long grain white rice, well rinsed
• 1 ¾ cups beef or chicken broth, low sodium
• 1 cup shredded cheddar cheese
• ¼ cup cilantro, chopped
• Sour cream
• Salsa
• Avocado
• Tortilla chips
• Hot sauce
• Lime wedges

Method

1. Turn on the pot's Sauté setting and add the ground beef. Cook, while stirring now and then, until mostly done. Cancel the Sauté setting and drain excess fat.
2. Tip in the onion powder, garlic powder, and taco seasoning and stir well.
3. Layer on the black beans, corn, salsa, green chiles, and rice. Do not stir.
4. Tip in the broth over the layers, but do not stir. Use a fork or back of a spoon to gently press the rice down into the broth to submerge it. It's okay if it is not completely submerged.
5. Set the lid on the pot and set the steam release knob to the Sealing position.
6. Press the Pressure Cook/Manual button or dial, and then the +/- button or dial to select 8 minutes. The pot will take several minutes to come to pressure.
7. After the cook time has ended, do a Quick Release of the pressure by turning te steam release knob to the Venting position.
8. When the pin in the lid drops down you can open the lid.
9. Fluff the rice with a fork and then stir the taco bowl mixture.
10. Plate with any of your favorite garnishes/toppings.
11. If you are meal prepping, dish up into your containers and let cool before you put the lids on and put in the refrigerator.

More instant pot ideas are in the instant pot collection.