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Pressure Cooker Mexican Beef Rice

Rated as 4.43 out of 5 Stars
0

"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 6
  1. 7 Ratings

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    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. ...

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 ...

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

Very good. I used yellow onion because that's what I had. I left out the cilantro and served it on the side. So easy to make this morning to send with my husband for lunch.