Boston lettuce is optional for serving as lettuce wraps.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

  • 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.

Tips

Cook's Notes:

Tips

I recommend Hatch chile powder.

Tips

If you prefer, you can use a Monterey Jack and Cheddar cheese blend or a 4-cheese Mexican blend.

Nutrition Facts

358.3 calories; 21.3 g protein; 37.6 g carbohydrates; 54.3 mg cholesterol; 929.2 mg sodium. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/19/2018
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 brown rice, and I used a left over ear of corn instead of canned. Served it with tortillas and YUM! It was more soup like when I first opened the insta-pot, but by the time we went back for seconds the rice absorbed all of the juice and it was still really good. I'm new to insta-pot cooking so it was probably something I did, but it was easy, fast and really good! Read More
(14)

Most helpful critical review

Rating: 3 stars
09/27/2018
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 (Valentina) on top and added lime. Read More
(3)
80 Ratings
  • 5 star values: 49
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/19/2018
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 brown rice, and I used a left over ear of corn instead of canned. Served it with tortillas and YUM! It was more soup like when I first opened the insta-pot, but by the time we went back for seconds the rice absorbed all of the juice and it was still really good. I'm new to insta-pot cooking so it was probably something I did, but it was easy, fast and really good! Read More
(14)
Rating: 5 stars
07/19/2018
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 brown rice, and I used a left over ear of corn instead of canned. Served it with tortillas and YUM! It was more soup like when I first opened the insta-pot, but by the time we went back for seconds the rice absorbed all of the juice and it was still really good. I'm new to insta-pot cooking so it was probably something I did, but it was easy, fast and really good! Read More
(14)
Rating: 4 stars
11/16/2018
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. 2 cups was too much water, since there was liquid coming from the tomatoes - used 3/4 cup water instead. Made it 2x in a week! Read More
(11)
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Rating: 3 stars
09/26/2018
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 (Valentina) on top and added lime. Read More
(3)
Rating: 5 stars
10/20/2019
The first time I made this recipe I followed the instructions to the letter. It was very good. The second time I made it I used chicken breast instead of ground beef. I tossed the chicken breast in some taco seasoning before I browned it. I also added some diced green pepper. It was even better than the first time. 5 stars from my family. Read More
(3)
Rating: 5 stars
11/02/2018
Didn't have cheddar used mozz. Didn't have corn used red peppers. Bomb. Read More
(2)
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Rating: 5 stars
12/29/2018
I added queso sauce and put Doritos under and on top of it Read More
(2)
Rating: 4 stars
02/25/2019
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. Cooked on high pressure x 15 minutes natural release x 10 minutes then quick release. NEXT time I would decrease water by 1/4-1/2 C. We served with slotted spoon on warmed tortillas with low fat sour cream chopped lettuce and additional salsa. We added cheese and cilantro to individual servings. I think this would also be great on taco salad or served with tortilla strips or Fritos in top. Read More
(1)
Rating: 5 stars
12/30/2019
I was very weary of the amount of liquid to use after reading the other reviews. I decided too much liquid would be better than not enough (soupy is okay, dry isn't). I made this exactly as instructed per the recipe. It worked great! Very quick and easy-perfect to make while the baby naps! I topped with fresh jalapeños. Read More
(1)
Rating: 5 stars
12/09/2018
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 black olives and maybe a small can of green chiles. It is definitely savory!!! Read More
(1)