Rating: 4.5 stars
89 Ratings
  • 5 star values: 57
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0

Boston lettuce is optional for serving as lettuce wraps.

Recipe Summary

prep:
15 mins
cook:
26 mins
additional:
5 mins
total:
46 mins
Servings:
8
Yield:
8 servings
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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:

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

358 calories; protein 21.3g; carbohydrates 37.6g; fat 14g; cholesterol 54.3mg; sodium 929.2mg. Full Nutrition
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