Ingredients

The following ingredients have 4 Servings
  • 1 Pound Ground Beef (85/15)
  • 3 Tablespoons Olive oil
  • 1/2 Onion (yellow, minced)
  • 1 Cup Rice (uncooked extra-long grain)
  • 14.5 oz Tomatoes (fire roasted with Diced Green Chiles, diced, drained)
  • 15 oz Black beans ( drained and rinsed)
  • 1 Cup Corn (Frozen )
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Smoked Paprika
  • 2 teaspoons Chili Powder
  • 1 1/2 teaspoons Cumin
  • 1/4 Teaspoon Coriander (ground )
  • 1/4 Teaspoon Oregano
  • 1/2 Teaspoon Salt (or season to taste)
  • 2 1/4 Cups Beef Broth
  • 1 Cup Colby Jack Cheese (shredded)
  • Cheese
  • Tomatoes (chopped)
  • Avocado (chopped)
  • Sour Cream
  • Jalapeno (sliced)

Instruction

  • Press the Saute button, and adjust button to, More.
  • Once hot, add ground beef to the pot, using a ground beef chopper to break up the meat.
  • Add 2 tablespoons of olive oil and the onions and seasonings and cook until onions start to soften.
  • Add an additional tablespoon of olive oil and uncooked rice and toast uncooked rice for a minute.
  • Stir in black beans, canned tomatoes, corn, and broth.
  • Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
  • Use Quick Pressure Release, and once pressure drops, open Instant Pot and fluff the rice.
  • Sprinkle with the cheese, recover and let set for 1-2 minutes to melt cheese.
  • Garnish with fresh tomatoes, sour cream etc.