Easy Instant Pot Beef Taco Burrito Bowls. A one pot meal with ground beef, and rice. Topped with avocado, cilantro, lime, cheese, tomatoes, lettuce, and other traditional burrito bowl toppings. Taco bowls are served with tortilla chips and Queso Dip.
Taco Bowls are my go to Mexican recipe these days. I was first introduced to burrito bowls through places like Izzo’s and Chipotle. Since becoming a fan of tortilla-less tacos, I’ve learned to make my own at home. Not only does this save me a bunch of money, but I make enough to meal plan throughout the week.
PRESSURE COOKER DIRECTIONS IN DEPTH
If you’re just getting started with the Instant Pot Pressure Cooker, be sure to follow my directions. You’ll want to insert the stainless steel insert into the pressure cooker. In the insert, brown the ground beef on “SAUTEE” then drain the fat into the sink and turn off sautee. This step can be done on a stove top as well.
Next, spray the Instant Pot insert with cooking spray. Pour in 1 cup chicken broth or water. Add in the chopped onions and garlic. Top with a packet of taco seasoning. Rinse a can of black beans and drain the liquid. Add the black beans, the juice of 1/2 a lime, and a jar of salsa. STIR THE MIXTURE.
Rinse the rice well until the water runs clear. Rice has a lot of starch so it’s important to rinse the extra starch off otherwise the starch will bubble while it cooks and it may not turn out. IF USING RICE OTHER THAN LONG-GRAIN WHITE RICE, READ POST BELOW. COOKING TIME AND LIQUID AMOUNT WILL CHANGE. Add the rice on top. DO NOT STIR. The rice cannot be stirred into the mixture. When pressure cooking rice, it needs to be a the top of all the food below. This will help it steam properly. Pour 1/2 cup chicken broth or water on top. AGAIN, DO NOT STIR.
Next, turn the pressure cooker “ON”. Secure the lid on top and set the Steam Release Handle to the SEALED position. This is the knob on top of the pressure cooker by the handle. Select the “MANUAL” or “PRESSURE COOK” button on the panel. Use the ( + ) and set it to 8 minutes on high pressure.
The pressure cooker should then beep and say “ON” which means it is working to come to pressure. Once it comes to pressure, it will beep and count down from 8 minutes. After 8 minutes, the Instant Pot will beep to indicate it’s done. Since meat should always be naturally released, keep the “SEAL” position on for 12 minutes. After 12 minutes, turn the Steam Release Handle to the “VENTING” position.
Once the pressure pin drops, it’s safe to open. Open the lid and stir everything together. Turn the pressure cooker “OFF” then unplug it from the wall.
FIXINGS AND TOPPING
While the pressure cooker is doing its thing, I like to chop up tomatoes, and lettuce. Next, I get all the fixings into serving bowls. I also make Queso Dip during this time because I always eat my Taco Bowls with tortilla chips and Queso Dip. Here is my recipe for homemade Queso Dip.
When it comes to taco bowls I like to use traditional ingredients. I love tacos with rice, beans, beef, tomatoes, cheese, lettuce, avocado, jalapenos, and a little cilantro, and sour cream. Of course, use whatever ingredients are in your pantry and refrigerator. If you’re feeling fancy and plan on meal planning this recipe into portions, try making pico de gallo and guacamole.
This recipe uses a jar of salsa and chicken broth to add flavor. As you know, pressure cooking requires liquid to cook. The salsa adds a lot of flavor to this taco bowl recipe but feel free to skip it if needed. Also, water can be substituted in place of chicken broth.
Pressure cooking different rice varieties has some changes from my recipe below. If wanting to use brown rice, add 1/2-1 cup more of water or chicken broth. It will take longer to cook in the Instant Pot as well. Instead of cooking for 8 minutes like I do with white rice, you’ll need to cook it for 22-24 minutes. Follow the same instructions for pressure release.
Instant Pot Taco Bowls are perfect for quick weeknight dinner. This recipe is a one pot meal that can feed a crowd. We like to eat these for lunch and dinner as it makes a nice size batch for us. The key to adding flavor to taco bowls is to use a variety of toppings.
Instant Pot Taco Bowls
- 2 pounds ground beef
- 1 medium white onion, diced
- 4 garlic cloves, minced
- 1 1/2 cups low-sodium chicken broth, divided or water
- 1 ounce packet taco seasoning
- 5 ounces black beans, drained and rinsed
- 15.5 ounces jarred salsa
- 1 1/4 cup long grain white rice, rinsed read post for rice varieties as cooking with change
- 1 lime, juiced
- 1 head green lettuce
- 4 tomatoes, diced
- 2 avocados
- shredded cheddar cheese
- pickled jalapenos
- Queso Dip
- sour cream
- tortilla chips
- In an Instant Pot ( or pressure cooker ) insert, add ground beef. Set on sautee mode. Break beef up with spoon and cook until browned. Drain fat from pot then return beef to insert. Press CANCEL to stop cooking.Spray insert with cooking spray or oil.Add 1 cup chicken broth.
Add onions, garlic, taco seasoning, black beans, jar of salsa, and half a lime juiced.Stir mixture well.Rinse rice well until water runs clear.Top with rice BUT DO NOT STIR. add 1/2 cup chicken broth to the top. Again, do not stir! Rice does not cook well if mixed. Secure lid. Set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high-pressure 8 minutes.Select CANCEL. Allow the pressure valve to Natural Pressure Release 12 minutes. Quick-release pressure after 12 minutes. Once pressure pin drops, open lid and turn off device.Stir everything together or remove rice from top. I like to stir in freshly chopped cilantro.Serve with tomatoes, lettuce, cilantro, cheese, jalapenos, queso dip, sour cream, avocados, and extra lime. Traditionally, I eat taco bowls with salt-free tortilla chips.
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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