Instant Pot Beef Taco Bowls
Instant Pot Beef Taco Bowls are easy to make Instant Pot one-pot meal recipe. This healthy pressure cooker beef taco bowl recipe is perfect for meal prep.
Servings: 8 - 10
Ingredients
- 1 - 1 ½ lbs Lean Ground Beef or Ground Turkey (I use 93%)
- 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
Garnishes
- 1 cup Shredded Cheddar Cheese
- ¼ cup Cilantro, chopped
- Sour Cream
- Salsa
- Avocado
- Tortilla Chips
- Hot Sauce
- Lime Wedges
Instructions
- Turn on the pot's Sauté setting and add the ground beef. Cook, stirring occasionally, until mostly done. Cancel the Sauté setting and drain excess fat.
- Add the onion powder, garlic powder, and taco seasoning and stir well.
- Layer on the black beans, corn, salsa, green chiles, and rice. Do not stir.
- Pour 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.
- 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. 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 te steam release knob to the Venting position.
- When the pin in the lid drops down you can open the lid.
- Fluff the rice with a fork and then stir the taco bowl mixture.
- Serve with any of your favorite garnishes/toppings.
- If you are meal prepping, dish up into your containers and let cool before you put the lids on and put in the refrigerator.
Nutrition
Calories: 432kcal
