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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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This looks delicious and fast after a long day…I usually use short grain rice that cooks in about 12 mins on the stove. Can I change the cook time in the IP to reflect that? Can’t wait to try it!!
Thank you! The stovetop cooking time doesn’t translate directly to pressure cooking time. This recipe was developed using long-grain white rice, and cooks for 8 minutes in the Instant Pot (for this recipe). Short-grain rice tends to be softer and stickier, so it may turn out a little mushy with that timing. I haven’t tested it with short-grain rice, so I’d recommend sticking with long-grain for the best results. Hope you enjoy it!
Made this today for taco Tuesday! Even my rice turned out great. Last time I tried rice, it failed. Thanks for a great recipe!
Yay! Success!!🙌
Loved this recipe! Very easy.
Followed the steps to a tee and still getting the burn warning repeatedly 🙁 any hacks? Should I be stirring to get the broth to the bottom of the pot before sealing and pressure cooking? Thanks!
I’m sorry you’re getting the burn warning! Don’t stir everything together, as the layering helps prevent scorching. One thing I’d try is adding about ½ cup of the measured broth after browning the beef and adding the seasonings. Scrape the bottom of the pot thoroughly to loosen anything stuck there. Then layer the remaining ingredients as directed and pour the rest of the broth over the rice without stirring. Also, make sure your salsa isn’t too thick. I hope this helps!
Easy recipe and taste good. Although, I think the rice should go on after the ground beef. My rice wasn’t close to the liquid even though I added two cups of chicken broth. It’s still a little too al dente.
I’m glad you enjoyed the recipe! The rice is layered on top to help prevent a burn warning. It’s important to pour the broth evenly over the rice, then gently press it down into the liquid without stirring. My guess is that some of your rice wasn’t getting enough moisture, even with the extra broth, since the liquid can settle beneath the other ingredients (did you add extra?). I hope this helps for next time!
Made this twice this week. Awesome! Doesn’t last long with with family of six 😊
No words! It turned out excellent, and I thought first that it’s an awful lot of food because i’m cooking just for myself and my boyfriend at the time, imagine my surprice when the whole pot was gone in few days! Thank you so much for sharing this recipi Sandy <3
Can you use minute rice in this recipe?
You can use Minute Rice, but I wouldn’t recommend pressure cooking it with the other ingredients. It cooks much faster than regular rice and would likely turn mushy. Instead, I’d cook the Minute Rice separately according to the package directions. Brown the beef using the Sauté setting, then add the seasonings, beans, corn, salsa, and green chiles. Heat everything through using Sauté, then stir in the cooked rice. Omit the 1¾ cups of broth, adding just a splash if needed. I haven’t tested this variation, but it should work well!
Great recipe! I made it without the rice and used for a taco filling. Makes a lot so I was able to freeze some and use another time for the taco bowls. Both ways were a hit for us! Thank you for sharing!
Hello
Could I use jasmine rice for this?
Thanks
Yes, no problem substituting jasmine rice.