Instant Pot® Taco Bowls Recipe

Name: Instant Pot® Taco Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 pounds beef stew meat; 1/2 onion, sliced; 1/3 cup taco seasoning mix (such as Savory Spice(R)); 1/4 cup water; 2 teaspoons garlic salt; 2 1/2 cups water; 1 (10 ounce) bag yellow rice (such as Vigo(R)); 1 (15.25 ounce) can black beans, drained, or to taste; 1 (15.25 ounce) can corn kernels, drained, or to taste; 1 (8 ounce) package shredded Cheddar cheese, or to taste

Servings: persons

2 tablespoons olive oil
2 pounds beef stew meat
1/2 onion, sliced
1/3 cup taco seasoning mix (such as Savory Spice(R))
1/4 cup water
2 teaspoons garlic salt
2 1/2 cups water
1 (10 ounce) bag yellow rice (such as Vigo(R))
1 (15.25 ounce) can black beans, drained, or to taste
1 (15.25 ounce) can corn kernels, drained, or to taste
1 (8 ounce) package shredded Cheddar cheese, or to taste

1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat oil. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt. Stir to combine.
2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3
Meanwhile, bring 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover saucepan tightly. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
4
Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
5
Divide beef and rice among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds beef stew meat, 1/2 onion, sliced, 1/3 cup taco seasoning mix (such as Savory Spice(R)), and more.

Yes, Instant Pot® Taco Bowls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Taco Bowls

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