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Pressure Cooker Mexican Beef Rice

Rated as 4.57 out of 5 Stars
2

"Boston lettuce is optional for serving as lettuce wraps."
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Ingredients

46 m servings 358
Original recipe yields 8 servings

Directions

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  1. Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  4. Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.

Footnotes

  • Cook's Notes:
  • I recommend Hatch chile powder.
  • If you prefer, you can use a Monterey Jack and Cheddar cheese blend or a 4-cheese Mexican blend.

Nutrition Facts


Per Serving: 358 calories; 14 37.6 21.3 54 929 Full nutrition

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Reviews

Read all reviews 42
  1. 54 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I will definitely make this again! I was hungry for a ground beef and rice casserole, and had (I thought) all of the ingredients on hand. Turns out I didn't have any white rice so I used brow...

Most helpful critical review

As written this is pretty kid friendly and bland and I used a medium salsa. It works though, my kids ate it as a filling for burritos and with tortilla chips. We also drizzled Mexican Hot Sauce ...

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I will definitely make this again! I was hungry for a ground beef and rice casserole, and had (I thought) all of the ingredients on hand. Turns out I didn't have any white rice so I used brow...

Great recipe! Rather than jarred salsa, used diced fresh tomatoes, and canned green chiles in addition to a lot more cumin, chile powder, as well as granulated garlic and onion powder to taste. ...

We will definitely make again! I used a can of Mexicorn instead of regular corn, 1 tsp of cumin (instead of 1/2 tsp), and a side of fresh sliced jalapeños. My husband asked that next time I add ...

Didn't have cheddar, used mozz. Didn't have corn, used red peppers. Bomb.

As written this is pretty kid friendly and bland and I used a medium salsa. It works though, my kids ate it as a filling for burritos and with tortilla chips. We also drizzled Mexican Hot Sauce ...

As written, I agree with others that this would be bland . Here are changes I made: Brown rice instead of white. 7/8 tsp of both chili powder and cumin gave it a nice bite. A smidge more salt ...

I added queso sauce and put Doritos under and on top of it

I used yellow onion, and vegetable oil, but otherwise followed the recipe. Super easy and yummy!

This was a great Sunday evening meal! I prepared it as directed with the addition of a can of diced tomatoes and some additional taco seasoning. This would be great for stuffed green peppers, to...