Instant Pot Taco Bowls

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.

Course Main Course

Cuisine American, Mexican

Keyword Beef, Burrito Bowl, Instant Pot, Mexican, Tacos

Prep Time 15

Cook Time 8

Pressurize Time 15

Total Time 38

Servings

Calories 444kcal

Author Jessica (swankyrecipes.com)

Ingredients

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

Toppings

1 head green lettuce
4 tomatoes, diced
2 avocados
shredded cheddar cheese
pickled jalapenos
Queso Dip
cilantro
sour cream
lime
tortilla chips

US Customary - Metric

Instructions

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.

Nutrition