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Instant Pot Beef Taco Bowls are an easy to make Instant Pot one-pot meal recipe. It has delicious taco flavor, with ground beef, beans, corn, and rice. This pressure cooker beef taco bowl is perfect for meal prep, and is a healthy lunch or dinner.
Instant Pot Beef Taco Bowls
Though I’m not formally a meal prepper, I’ve been doing it since I had my kids. I suppose it comes naturally when you cook every meal and want to get ahead of it all!
Big batches that can be eaten for more than one day are life savers! This Instant Pot Beef Taco Bowls recipe, also called Instant Pot Burrito Bowls, makes a good amount!
The first best thing about this recipe is that it is a One-Pot Meal recipe. Brown the ground beef, add the seasonings and then layer in the rest of the ingredients. Pressure cook it, and then it’s done!
The second best thing is a fast cook time and a Quick Release will help you get this pressure cooker beef taco bowl on the table fast on a weeknight!
My best tips for successful Instant Pot Beef Taco Bowls:
- Use a lower fat ground beef. That way you won’t have to drain any fat.
- Use a low sodium broth. Those taco seasoning packets have a lot of sodium. You can make my Easy Taco Seasoning, which is much lower in sodium, and use 2 1/2 Tablespoons for this recipe if you want.
- Rinse the rice well. White rice has lots of starch, and can make your pressure cooker taco bowls gummy. By rinsing the rice until the water is clear, you will have a much better result.
- Layer the ingredients as per the instructions and don’t stir it! This is so it all cooks without the dreaded “Burn” message!
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Instant Pot Beef Taco Bowls
Equipment
Ingredients
- 1 lb Lean Ground Beef (or Ground Turkey. I use 93%)
- ½ teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 (1.25 oz) pkg Taco Seasoning (or 2 ½ Tablespoons 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 (undrained)
- 1 ½ cups Long Grain White Rice (well rinsed)
- 1 ¾ cups Low Sodium Beef Broth (or Chicken Broth)
Garnishes
- 1 cup Shredded Cheddar Cheese
- ¼ cup Cilantro, chopped
- Sour Cream
- Salsa
- Avocado
- Tortilla Chips
- Hot Sauce
- Lime Wedges
Instructions
Brown the Ground Beef
- Turn on the pot's Sauté setting and add the ground beef (Add a little cooking oil first if using ground turkey). Cook, stirring occasionally and breaking up the meat, until browned and no longer pink. Cancel the Sauté setting and drain excess fat, if needed.
- Add the onion powder, garlic powder, and taco seasoning and stir well.
Deglaze the Pot
- Pour in ¼ cup of the measured broth and use a wooden spoon to thoroughly scrape the bottom of the pot, loosening any browned bits. Make sure nothing is stuck to the bottom, as this can cause a burn warning.
Layer the Ingredients
- Layer the black beans, corn, salsa, and green chiles over the meat, spreading each ingredient into an even layer so there are no mounds. Add the rice and gently spread it evenly over the top. Do not stir.
- Pour the remaining 1½ cups of broth evenly over the rice. Gently press the rice down into the liquid, making sure all of the rice is submerged. Do not stir, as you want to keep the ingredients layered.
Pressure Cook
- Place the lid on the pot and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, and then the +/- button or dial to select 8 minutes at High Pressure. The pot will take several minutes to come to pressure.
- After the cook time has ended, do a Quick Release of the pressure by turning the steam release knob to the Venting position.
- When the pin in the lid drops down you can open the lid.
Finish and Serve
- Fluff the rice with a fork and then stir the taco bowl mixture together.
- Serve with any of your favorite garnishes/toppings.
- For meal prep, divide into containers and refrigerate promptly after cooling slightly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE Instant Pot Beef Taco Bowls recipe and more
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Hi, I made this tonight and my husband and I really enjoyed it. Thanks for an easy receipt.
Today is “Cinco de Mayo”, so this is on the dinner menu tonight! 🇲🇽🙂
It is my “go to” Instant Pot “Beef Taco Bowls” recipe and I make it almost weekly…”Taco Tuesday” anyone???
I am a home cook and am prone to “tweaking” recipes, but this is perfect made “as is”.
I do use Sandy’s recipe for easy homemade taco seasoning (which is much better, and cheaper to make than the store bought packet)…and sometimes chop and add real onion and garlic to the browning ground beef if I have them on hand.
I love this recipe because it is easy, quick, versatile, and delicious.
We love it “bowl style”, but will sometimes use it as a filling for flour tortilla wraps and/or hard taco shells 😋
I have even used it as a filling for beef enchilidas 😋
Spooned over a generous bed of lettuce it becomes a delicious “Taco Salad” 😋
Thank you Sandy for the many dozens,and dozens of your easy and delicious recipes I make and my family enjoys.
I have three favorite websites where I like to check out recipes, and your’s is my hands down #1 favorite! 🥰
P.S. “All hail the mighty Instant Pot”…
It has changed my cooking life!!! LOL
Oh, you just made my day! ❤️ Thank you so much for your wonderful comment and for making so many of my recipes! I love all the different ways you’re using the Beef Taco Bowls, especially the enchiladas and taco salad. It’s so nice to hear that my recipes have become part of your regular meal rotation. I truly appreciate your kind words and your support. And yes, all hail the mighty Instant Pot! 😂
This is such an easy recipe and so good! Made it twice in the last week! The whole family loves it! One night we just had it alone. Another night we paired with a side salad!
This is delicious and makes a lot!
It is very good. my kids love this meal. thanks for sharing this amazing recipe. it is our weekly meal 🙂
This was really very delicious and my whole family loved it! I added fresh onion, chopped garlic, and my own homemade taco seasoning. Also used brown rice which was nowhere near done at 22 minutes so I brought it to pressure again, cooked for 10 more minutes, then naturally released for 15. I used a rather thin salsa and this may influenced the cooking time.
We loved this! I had leftovers for lunch and my daughter wanted some for dinner the next night!
Made this tonight & it was a hit with my hubby & 3 boys & so easy! I did add an extra 1/2 cup water just because my husband prefers a wetter rice! We’ll definitely be adding it to our rotation!!
Can I use canned corn instead of frozen?
Yes, just drain and add it just after pressure cooking, stir, and let it heat through in the residual heat a few minutes.