Boston lettuce is optional for serving as lettuce wraps.
Pressure Cooker Mexican Beef Rice Ingredients
1 tablespoon olive oil
1 pound lean ground beef
1 cup diced red onion
1 teaspoon chili powder
teaspoon salt
teaspoon ground cumin
2 cups water
2 cups chunky salsa
1 cup long-grain white rice, rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked corn kernels
2 tablespoons chopped fresh cilantro
1 cup shredded Cheddar cheese
How to Make Pressure Cooker Mexican Beef Rice
Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cooks Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
Close and lock the lid. Select high pressure according to manufacturers instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturers instructions, about 5 minutes. Unlock and remove lid.
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.
Pressure Cooker Mexican Beef Rice Nutritions
Calories: 358.3 calories
Carbohydrate: 37.6 g
Cholesterol: 54.3 mg
Fat: 14 g
Fiber: 5.9 g
Protein: 21.3 g
SaturatedFat: 6.1 g
ServingSize:
Sodium: 929.2 mg
Sugar: 3.6 g
TransFat:
UnsaturatedFat:
Pressure Cooker Mexican Beef Rice Reviews
I will definitely make this again I was hungry for a ground beef and rice casserole, and had (I thought) all of the ingredients on hand. Turns out I didnt have any white rice so I used brown rice, and I used a left over ear of corn instead of canned. Served it with tortillas and YUM It was more soup like when I first opened the insta-pot, but by the time we went back for seconds the rice absorbed all of the juice and it was still really good. Im new to insta-pot cooking so it was probably something I did, but it was easy, fast and really good
Great recipe Rather than jarred salsa, used diced fresh tomatoes, and canned green chiles in addition to a lot more cumin, chile powder, as well as granulated garlic and onion powder to taste. 2 cups was too much water, since there was liquid coming from the tomatoes - used 3/4 cup water instead. Made it 2x in a week
As written, I agree with others that this would be bland . Here are changes I made: Brown rice instead of white. 7/8 tsp of both chili powder and cumin gave it a nice bite. A smidge more salt . Cooked on high pressure x 15 minutes, natural release x 10 minutes then quick release. NEXT time I would decrease water by 1/4-1/2 C. We served with slotted spoon on warmed tortillas with low fat sour cream, chopped lettuce and additional salsa. We added cheese and cilantro to individual servings . I think this would also be great on taco salad or served with tortilla strips or Fritos in top.
As written this is pretty kid friendly and bland and I used a medium salsa. It works though, my kids ate it as a filling for burritos and with tortilla chips. We also drizzled Mexican Hot Sauce (Valentina) on top and added lime.
The first time I made this recipe I followed the instructions to the letter. It was very good. The second time I made it I used chicken breast instead of ground beef. I tossed the chicken breast in some taco seasoning before I browned it. I also added some diced green pepper. It was even better than the first time. 5 stars from my family.
Didnt have cheddar, used mozz. Didnt have corn, used red peppers. Bomb.
We will definitely make again I used a can of Mexicorn instead of regular corn, 1 tsp of cumin (instead of 1/2 tsp), and a side of fresh sliced jalapeos. My husband asked that next time I add black olives and maybe a small can of green chiles. It is definitely savory
I added queso sauce and put Doritos under and on top of it
I used yellow onion, and vegetable oil, but otherwise followed the recipe. Super easy and yummy
I was very weary of the amount of liquid to use after reading the other reviews. I decided too much liquid would be better than not enough (soupy is okay, dry isnt). I made this exactly as instructed per the recipe. It worked great Very quick and easy-perfect to make while the baby naps I topped with fresh jalapeos.
Turned out nice. One child liked it & the other thought it was like school cafeteria food.
Im not a huge Mexican fan, but this was amazing I did double the spices and added taco seasoning. I waited until it was done to add frozen corn. it was a little watery so I added about a half cup of instant rice let it set for a while longer. This would be perfect in tortilla shells. We will be making it again very soon
I made this last night, and everyone thought it was delicious. I had to make a couple of substitutions because I didnt have everything in my kitchen; kidney beans for the black beans and a can of diced tomatoes for the salsa.
This was a big hit. The many textures from the rice to the beans and the corn made this a fun casserole to serve with flour tortilla boats and chopped vegetables.Only adjustment I made was to add half a can of diced green chilies for a bit of heat. Other than that - followed the recipe exactly.
Very delicious Will make again
So good I used a whole can of corn instead of just 1 cup.
It was defiantly very good, but it just need a little bit of texture, like chips.
Its good people And so easy to make :-) The flavor is pretty good, you could probably add a little more but overall a really good meal that my family enjoyed
Turned out amazing. Very easy recipe with big results. I used a Smokey chipotle salsa and it added a nice Smokey Spicy flavor. I also added some fresh lime juice when serving.
The first time I made this dish I did not cook the rice long enough. The second time I set it for 12 minutes and it was perfect Easy to make and easy for meal prep for future dinners.
I made this tonight and it was excellent The only change I made was using 1 1/2 TBLS of dried cilantro - I will make it again - might even use as a filling for a tortilla wrap.
Added a little taco seasoning added a little cheese along with corn and beans
Needs more spice, a little less rice, a little more beef, and more salt. IMO.
For a bit of flavor and a bite, I added a small can of chilies. Instead of the salsa I used a can of petite diced tomatoes. This was delicious
I loved it as a salad I placed it on a bed of romaine lettuce, with a side of tortilla chips and sliced avocado. Depending on your choice of chunky salsa, you can make it as mild or spicy as you want. It was delicious
My family loved it. I added taco seasoning instead of other herbs. It was delish. Left the rest of recipe the same. Will definitely make again
Made exactly as the recipe says. Will definitely make again.
I made some modifications to the recipe. I didnt have black beans, so I just kept them out. I added a can of stewed tomatoes instead of salsa. I increased the cumin and chili powder to taste., and added a couple tbsp of minced garlic. Instead of white rice, I used a 10 ounce package of yellow rice mix . I cooked it under pressure for 8 minutes, and let the pressure release naturally for another 8. Rice was perfect My family ate this up
I will add jalapeos and extra spices next
The kids loved it. The adults required hot sauce, olives, sour cream, tomato, and lettuce to jazz theirs up. It is filling and easy, which is alwasy a plus.
This is my favorite pressure cooker recipe. The whole family lives it. Topped it with Sour Cream and some Tabasco. It was sooo good.
Thought it was pretty bland. After eating some I immediately thought of 2 different ways I could have cooked this same meal and had it turn out better. All the flavors blended into one bland mashup.
Very good. I used yellow onion because thats what I had. I left out the cilantro and served it on the side. So easy to make this morning to send with my husband for lunch.
This was great, I made it in a conventional oven instead of a pressure cooker. Wonderful SouthWest flavor
Added extra chili powder and cayenne pepper.
Overall really good recipe. It was a little bland for me but my husband and son loved it. Went for two helpings. I didnt have white rice so I used brown and increased the cooking time to 12 minutes. I also put in frozen corn. Very easy weeknight dinner with little clean up. It also really stretches your ground beef because of the rice, corn and beans.
Made it as shown. Good. But very bland. Next time Ill up the spices big time, either 4x or use taco seasoning. Thanks for a good base recipe.
I put it in tortillas. Kids loved it.
Wow. Amazing. I made it exactly as directed, didnt change anything. It was delicious.
Ill definitely make it again as the others I used brown rice and doubled the spices, also added jalapeos quest Yum
Made as written, but mine turned out really soupy and wet. Would not make again.
I substituted brown rice and, in accordance with other reviews, doubled the spices. It was a definite hit
This was the first recipe I made in the Instant Pot. Searched hard for a recipe using long grain white rice because thats what I had. This came out so good. I had no corn so I left that out and I am not a fan of cilantro so omitted that. Thank you for a great recipe that has now made me fearless of the new pressure cooker.
My whole family loved it. I doubled the spices, and I served it in 3 options: alone, on tortilla chips, or in a spinach wrap.
This turned out so yummy The only alteration I made was add more spice because we love spicy food. Will definitely make again.
It is marvelous way to get eight servings out of 1 pound of ground beef. I am cooking for two so we will have four meals from those. We both really enjoy it. I just hatched chili powder. I also use Paces chili lime salsa. That gave it a great flavor.
I am not a fan of cilantro, so I changed it to parsley. I used a can of corn and 1.5 cups of minute rice. It was absolutely perfect Everyone loved it I served the dish in baked tortillas, wrapping them like burritos, then putting back in the oven for a few minutes to brown and crisp. Awesome Thank you
Thanks so much for this recipe My hubby has stomach cancer so I didnt want something to spicy. Plus we are raising three of our grandchildren. Everyone loved it and asked me to make it again Win, win
Made it as is and it was easy and delicious. You may think it is too watery when you finish the pressure cooking stage but it will thicken a bit while cooking the corn/beans.
This was a great Sunday evening meal I prepared it as directed with the addition of a can of diced tomatoes and some additional taco seasoning. This would be great for stuffed green peppers, too. You may want to add some tomato juice or more water at the end if youd like something saucier. The overall flavor was great
This was very simple. You likely have all the ingrediants ready to go. I used half turkey meat and half regular meat. I only had a quarter of jarred salsa but it was still delicious. I will definitely make again
Very good one pot meal. Left off the cilantro and cumin as I dont care for it. Used pintos since I didnt have black beans, added extra chili powder and garlic.
This was amazing Even used it for chip dip the next day by adding more cheese
Used slightly less beef. Cooked the ground beef first, then drained fat before adding the remaining ingredients. Made enough to freeze for later- after were back to work in the post- Covid era
I made this tonight and it was excellent The only change I made was using 1 1/2 TBLS of dried cilantro - I will make it again - might even use as a filling for a tortilla wrap.
I really liked this. I didnt add cilantro since I dont like it. I did add hot roasted jalapenos and used beef broth rather than water. I will be making this again.
I used 2 fresh jalapeos, stewed tomatoes, and fresh cilantro instead of the salsa. I also added a bit more rice and liquid so that it made it more of a stew consistency. Delicious
Very good but a bit bland. Added more chili powder and some paprika and garlic powder at the end. Also we only had brown rice so I microwaved it for ten minutes (2c water, 1c brown rice), drained and then added it to the recipe as indicated.
My family loved it. I added taco seasoning instead of other herbs. It was delish. Left the rest of recipe the same. Will definitely make again
Amazing
Needs garlic and spices. I dont eat rice (arsenic), so I riced some cauliflower. Texture was good.
Was a hit for us
It was fast and simple. If you have a craving for Mexican food, this can satisfy the need. I did increase the chili powder to 2 teaspoons because we like a little hotter flavor. I had a slight problem with my Instant Pot and it almost burned, but that was my fault. Just a reminder to watch the pot carefully.
Good, but I had to spice it up a bitChanges:- white instead of red onion- 1/2 tsp Chipotle seasoning- 1/2 tsp garlic powder- 1/2 tsp onion powder- 1 red pepper, chopped and sauteed separately in neutral oil, then added with the corn and beans.- I omit the cilantro because it tastes like soap to me
So good I make my own salsa, so I cut the water down to 1 cup.
This was so easy I used a can of rotel chilis and about a half a cup of roasted salsa. I decreased the water to 1 cup. It was delicious. I also omitted the beans because I have a picky eater. Makes 8 servings and 1 serving with light sour cream is 10 WW freestyle points
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