Instant Pot® Taco Bowls
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.
- 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
- 1. 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.
- 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.
serving: 6 servings
calories: 792.4 kcal
carbohydrates: 68 g
protein: 44.4 g
saturated fat: 16.8 g
cholesterol: 122.7 mg
sodium: 2577.5 mg
fiber: 6.5 g
sugar: 4.9 g