Pressure Cooker Mexican Beef Rice

This easy Instant Pot® dinner is made with ground beef, black beans, corn, and rice. Top with cheese and serve in lettuce wraps.

• Preparation Time: 15 mins
• Cooking Time: 26 mins
• Total Time: 41 mins
• Calories: 358 Calories

Ingredients

• ½ teaspoon salt
• 2 cups water
• 1 pound lean ground beef
• 1 cup shredded Cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup diced red onion
• 2 cups chunky salsa
• 1 cup cooked corn kernels
• 1 cup long-grain white rice, rinsed

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Step 2

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.

Step 4

Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.