This is certainly not one of my prettier recipes, but it’s a family favorite around here and so incredibly simple to make, so I had to share it with you. Instant Pot taco rice has become a go-to weeknight meal for us. Everyone in my family likes it, and I like that it takes only a few minutes of hands on time. I reserve this meal for a night when I know I’m going to have very little energy. Everyone needs a handful of meals like that.
I don’t serve anything alongside this because to me it’s a complete meal. If you are wanting to bulk up the meal a little more, I would serve a salad or cut up fresh fruit and veggies just to keep it simple. Of course, I also like to serve it with the typical taco fixings such as cheese, sour cream, avocado, olives, jalepeno, green onions, etc.
Because I know some of you will ask, yes you can make this without an Instant Pot too. Just use a large skillet, brown and drain the ground beef, Add the rest of the ingredients and cook as long as the package directions for your rice indicate. You may need a bit more liquid, so keep an eye on it. I have not tested this on the stovetop, but I feel confident that it will work.
Instant Pot Taco Rice
- 1 lb. ground beef
- 1 cup white rice
- 1 cup salsa of choice I've tested it with many brands and they all work.
- 1 15 oz. can black or pinto beans
- 1 cup water
- 1 tsp salt
- 2 tsp chili powder
- 1/4 tsp garlic powder
Turn Instant Pot on saute.
Brown ground beef in insert. Drain if there is an excess of fat.
Add remainder of ingredients and stir to combine.
Place lid on, making sure valve is set to sealing.
Press manual, and cook on high pressure for 5 minutes.
Manually release pressure when time has elapsed.