Instant Pot Ground Beef Mexican Recipes

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Instant Pot Cheesy Taco Ground Beef and Rice is an easy pressure cooker ground beef dinner recipe made with long grain white rice, corn and black edible bean salsa and Heinz chili sauce, loaded with shredded mozzarella and cheddar cheese.

Instant Pot Cheesy Taco Ground Beef and Rice is an easy dinner recipe using hamburger meat that's perfect for weeknights.

This cheesy ground beefiness dish gets a scrap of a kick from some gluten free taco seasoning and salsa.

This Instant Pot footing beefiness recipe takes less than forty minutes from start to finish and serves 4 people.

Printable Recipe Menu with a Full List of Ingredients and Instructions is Located at the Bottom of the Postal service.

Be sure to read through the unabridged post and so that you don't miss out on any of import tips and tricks!

To make this ground beef and rice dish, I started by setting my Instant Pot to Saute Less for seven minutes.

Then I added a dab of margarine to the pot, followed by a pound of lean basis beef.

I crumbled the basis beef well as it cooked.

When the Instant Pot turned off, the ground beef was still slightly pinkish.

I poured some water into the pot with the ground beef and then scraped the bottom of the pot well to brand sure nothing was sticking.

I added some salt, pepper, onion pulverization, garlic powder and gluten gratis taco seasoning to the pot.

And so I poured some long grain white rice into the pot.

I gently pushed the rice around until it was all submerged in the liquid just did not stir.

So I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.

Once the Instant Pot was washed cooking, I immediately turned the steam release handle to the venting position and did a quick release.

Then I removed the lid from the Instant Pot.

I stirred the contents of the pot well.

Then I added some Heinz chili sauce and medium corn and black edible bean salsa to the pot.

I stirred well again and then prepare the Instant Pot to Saute Less for 3 minutes just to oestrus upwards the sauce and salsa.

Once the Instant Pot turned off, I added some shredded mozzarella and cheddar cheese to the pot.

I stirred well once again and served immediately.

This cheesy ground beef and rice is a hearty dinner recipe perfect for common cold weather.

The salsa and taco seasoing give this dish a chip of a kick but it is not overly spicy.

If you are looking for an piece of cake basis beefiness dinner recipe for your Instant Pot, then you demand to try this Instant Pot Cheesy Taco Ground Beef and Rice!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Instant Pot Ground Beef Recipes You'll Love…

PRINTABLE VERSION OF THE RECIPE CAN Exist FOUND AT THE Lesser OF THE PAGE

Ingredients You'll Need to Make this Instant Pot Cheesy Taco Basis Beef and Rice:

• 1 lb lean footing beef
• 3 cups h2o
• one tsp salt
• one tsp pepper
• ane tbsp onion powder
• ane tbsp garlic powder
• 1 oz gluten free taco seasoing
• 2 cups long grain white rice
• 2 cups Heinz chili sauce
• 1 1/two cups medium corn and black bean salsa
• iii cups shredded mozzarella and cheddar cheese blend

How to Make Instant Pot Cheesy Taco Basis Beefiness and Rice:

1. Set Instant Pot to Saute Less for 7 minutes.
2. Add a dab of butter or margarine to the pot, followed by the ground beef.
3. Crumble the ground beef well as it cooks.
4. When the Instant Pot turns off, the ground beefiness volition all the same be slightly pinkish.
5. Add together the water to the pot and scrape the bottom well to make sure nothing is sticking.
6. Add the salt, pepper, onion powder, garlic powder and taco seasoning to the pot. Exercise non stir.
7. Add the rice to the pot.
8. Gently push the rice around so that it is all submerged in the liquid but practice not stir.
9. Place the lid on the Instant Pot, plough the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.
10. When the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.
11. Remove the lid and stir the contents well.
12. Add the chili sauce and salsa to the pot.
13. Stir well and then set the Instant Pot to Saute Less for three minutes.
14. When the Instant Pot turns off, add together the shredded cheese and stir well.
15. Serve and relish!

Prep Time 15 minutes

Cook Time 23 minutes

Full Fourth dimension 38 minutes

Ingredients

• i lb lean footing beef
• 3 cups h2o
• i tsp salt
• 1 tsp pepper
• ane tbsp onion powder
• 1 tbsp garlic powder
• 1 oz gluten gratuitous taco seasoing
• 2 cups long grain white rice
• 2 cups Heinz chili sauce
• 1 1/2 cups medium corn and black bean salsa
• 3 cups shredded mozzarella and cheddar cheese blend

Instructions

1. Gear up Instant Pot to Saute Less for seven minutes.
2. Add a dab of butter or margarine to the pot, followed past the ground beef.
3. Crumble the ground beef well as information technology cooks.
4. When the Instant Pot turns off, the ground beefiness volition nevertheless be slightly pink.
5. Add the water to the pot and scrape the bottom well to make certain cypher is sticking.
6. Add the common salt, pepper, onion powder, garlic pulverization and taco seasoning to the pot. Do not stir.
7. Add together the rice to the pot.
8. Gently push the rice effectually then that information technology is all submerged in the liquid only practice not stir.
9. Place the lid on the Instant Pot, plough the steam release handle to the sealing position and set the Instant Pot to Pressure Melt High for six minutes.
10. When the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and practise a quick release.
11. Remove the lid and stir the contents well.
12. Add together the chili sauce and salsa to the pot.
13. Stir well and then set the Instant Pot to Saute Less for three minutes.
14. When the Instant Pot turns off, add the shredded cheese and stir well.
15. Serve and enjoy!

Notes

* this recipe was tested in an eight quart Instant Pot Duo

Nutrition Information:

Yield:

four

Serving Size:

1
Amount Per Serving: Calories: 803 Total Fat: 31g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fatty: 12g Cholesterol: 152mg Sodium: 3291mg Carbohydrates: 71g Cobweb: 8g Sugar: 22g Protein: 59g

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