Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 cup diced red onion
  • 1 teaspoon chili powder (Hatch chile powder recommended)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup long grain white rice (rinsed well and drained)
  • 2 cups water
  • 2 cups chunky salsa
  • 15 ounces black beans (rinsed and drained)
  • 1 cup cooked corn kernels
  • 2 tablespoons chopped fresh cilantro
  • 1 cup shredded cheese (Cheddar, Monterey Jack and Cheddar, or 4 Cheese Mexican blend)
  • Boston lettuce (optional for serving)

Instruction

  • This recipe is for an electric pressure cooker.
  • Heat oil in pressure cooker pot with cooker on Browning setting.
  • Add ground beef, onion, chili powder, cumin, and salt. Cook, stirring and breaking up beef to crumble it, until beef has browned, about 5 minutes.
  • Add rice, water, and salsa. Stir to combine. Close and lock lid. Set to high pressure for 8 minutes.
  • Quick release pressure and remove lid.
  • Set cooker to Browning setting. Add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, about 3 minutes or until beans and corn are heated through.
  • Transfer to a serving dish. Top with cheese and serve immediately.
  • If desired, serve with Boston lettuce leaves to make lettuce wraps.