My affinity for taco bowls began about 10 years ago, when we started frequenting a Chipotle restaurant near our home at that time. I loved building the taco bowl on a bed of flavored rice and adding all the ingredients I prefer, then enjoying a great meal. Once we moved away from that area and no longer had a convenient Chipotle restaurant to frequent, we started trying to replicate the meal at home, but we had limited success. Until recently!
The base of the bowl is the Cilantro Lime Rice that was posted here on Tuesday. A mix of corn, black beans, and a chili pepper is sauteed together and layered overtop of the flavorful rice. The beef and onion are combined with seasonings and quickly cooked in a pressure cooker to add to the bowl meal. Cheese, salsa, sour cream, and avocado can all be added to individual bowls for serving. It’s a great meal that is perfect for this time of year!
Instant Pot Beef Taco Bowls
Instant Pot Beef Taco Bowls (adapted from allrecipes.com) Total Time: 1 hour 40 minutes, Prep Time: 10 minutes, Cook Time: 50 minutes, Additional Time: 40 minutes, Yield: 6 servings
Ingredients:
- 4 tablespoons olive oil, divided
- 2 pounds beef stew meat
1/2 onion, sliced- 1/3 cup taco seasoning mix
- 1/4 cup water
- 1-1/2 teaspoons dried minced garlic
- 1/2 teaspoon kosher salt
- 1 chili pepper, chopped
- 15.25 ounce can black beans, drained and rinsed
- 15.25 ounce can corn kernels, drained
- shredded cheddar cheese, salsa, sour cream, sliced avocado for serving
- Cilantro Lime Rice, for serving
Directions:
Turn on the multi-functional pressure cooker and select ‘Sauté’ function. Add 2 tablespoons of the oil to the cooker. When the oil is hot, add the beef and cook until it is browned, about 3 minutes per side.
Brown the beef on the ‘Sauté’ setting.
Add the onion, taco seasoning, water, garlic, and salt. Stir to combine. Close and lock the lid. Following the manufacturer’s instructions, select high pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for the pressure to build.
Add the onion and seasonings to the beef.
Release the pressure from the cooker naturally according to manufacturer’s instructions, 10 to 40 minutes.
While the pressure from the cooker is releasing, heat 2 tablespoons of oil in a large skillet and add the corn, black beans, and chili pepper. Season with salt & pepper and cook over medium low heat for 10-15 minutes.
Combine and heat the corn, black beans, and chili pepper in a skillet.
When the pressure cooker has unlocked, serve the beef over cooked rice. Top the beef and rice with some of the black bean & corn mixture and some cheddar cheese and any additional toppings desired. Refrigerate any leftovers.
So good!
Making great food at home is what I’m all about! ~Linda
Instant Pot Beef Taco Bowls (adapted from allrecipes.com) Total Time: 1 hour 40 minutes, Prep Time: 10 minutes, Cook Time: 50 minutes, Additional Time: 40 minutes, Yield: 6 servings
Ingredients:
- 4 tablespoons olive oil, divided
- 2 pounds beef stew meat
- 1/2 onion, sliced
- 1/3 cup taco seasoning mix
- 1/4 cup water
- 1-1/2 teaspoons dried minced garlic
- 1/2 teaspoon kosher salt
- 1 chili pepper, chopped
- 15.25 ounce can black beans, drained and rinsed
- 15.25 ounce can corn kernels, drained
- shredded cheddar cheese, salsa, sour cream, sliced avocado for serving
- Cilantro Lime Rice, for serving
Directions:
Turn on the multi-functional pressure cooker and select ‘Sauté’ function. Add 2 tablespoons of the oil to the cooker. When the oil is hot, add the beef and cook until it is browned, about 3 minutes per side. Add the onion, taco seasoning, water, garlic, and salt. Stir to combine. Close and lock the lid. Following the manufacturer’s instructions, select high pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for the pressure to build.
Release the pressure from the cooker naturally according to manufacturer’s instructions, 10 to 40 minutes.
While the pressure from the cooker is releasing, heat 2 tablespoons of oil in a large skillet and add the corn, black beans, and chili pepper. Season with salt & pepper and cook over medium low heat for 10-15 minutes.
When the pressure cooker has unlocked, serve the beef over some cooked rice. Top the beef and rice with some of the black bean & corn mixture and some cheddar cheese and any additional toppings desired. Refrigerate any leftovers.