INSTANT POT® TACO BOWLS

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Instant Pot® Taco Bowls image

Pressure cooking beef stew meat with taco seasoning allows for tender chunks of beef which can be used for taco bowls. It makes enough for a week of prepped lunches. Garnish with salsa, sour cream, avocado, and cilantro before serving.

Provided by thedailygourmet

Categories     Everyday Cooking

Time 1h40m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds beef stew meat
½ onion, sliced
⅓ cup taco seasoning mix (such as Savory Spice®)
¼ cup water
2 teaspoons garlic salt
2 ½ cups water
1 (10 ounce) bag yellow rice (such as Vigo®)
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

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.
  • 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.
  • 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.
  • Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
  • Divide beef and rice among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.

Nutrition Facts : Calories 792.4 calories, Carbohydrate 68 g, Cholesterol 122.7 mg, Fat 38.2 g, Fiber 6.5 g, Protein 44.4 g, SaturatedFat 16.8 g, Sodium 2577.5 mg, Sugar 4.9 g

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