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Pressure Cooker Mexican Beef Rice

Rated as 5 out of 5 Stars

"Boston lettuce is optional for serving as lettuce wraps."
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46 m servings 358
Original recipe yields 8 servings


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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.


  • 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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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...

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.