Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Instant Pot Cheesy Taco Rice
Easy Instant Pot Cheesy Taco Rice recipe makes flavorful, one-pot taco rice.
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
9
minutes
minutes
Pressure Release
10
minutes
minutes
Total Time
34
minutes
minutes
Servings
5
servings
Calories
453
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
1
pound
lean ground beef
2
tablespoons
taco seasoning
1 ½
cups
beef broth
1
cup
uncooked long-grain white rice
1
cup
chunky tomato salsa
2
cloves
garlic
minced
15
ounce
can black beans
drained and rinsed
1
cup
grated cheddar cheese
Instructions
Press sauté.
When the display says hot, add the ground beef.
Cook, stirring to break up the ground beef, until no longer pink.
Drain and return the ground beef to the inner pot.
Press cancel.
Add the beef broth, and scrape up any browned bits from the bottom of the pot.
Layer the taco seasoning, rice, salsa, garlic, and black beans on top of each other.
Do not stir.
Close and lock the lid. Turn the pressure release valve to sealing.
Press manual high pressure and adjust the time to 4 minutes.
Let the pressure release naturally for 10 minutes.
After 10 minutes, carefully release any remaining pressure by turning the release valve to venting.
Remove the lid, and give everything a good stir.
Sprinkle the cheese over the top.
Set the lid back on the pot and let it sit for 2-3 minutes to melt the cheese.
Nutrition
Serving:
1
serving
|
Calories:
453
kcal
|
Carbohydrates:
49
g
|
Protein:
34
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
79
mg
|
Sodium:
1226
mg
|
Potassium:
814
mg
|
Fiber:
7
g
|
Sugar:
2
g
|
Vitamin A:
573
IU
|
Vitamin C:
4
mg
|
Calcium:
229
mg
|
Iron:
5
mg