This taco-in-a-bowl recipe uses an Instant Pot to pressure cook beef stew meat with taco seasoning, turning it tender and delicious. It makes enough for a week of prepped lunches. Garnish with salsa, sour cream, avocado, and cilantro before serving.
Ingredients
- olive oil: 2 Tbsp
- beef stew meat: 2 pound
- onion: 0.5 piece (sliced)
- taco seasoning mix (such as Savory Spice): 0.33333 cup
- 3/4 cups water: 2 piece (divided)
- garlic salt: 2 tsp
- bag yellow rice (such as Vigo): 1 piece (10 ounce)
- black beans: 1 can (drained, 15.25 ounce can, to taste)
- corn kernels: 1 can (drained, 15.25 ounce can, to taste)
- cheddar cheese: 1 pack (8 ounce pack, to taste, shredded)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pressure cooker. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt; stir to combine.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
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Meanwhile, bring remaining 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover the saucepan tightly with a lid. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
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Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
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Divide rice and beef among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.
