Best 2 Pressure Cooker Mexican Beef Rice Recipes

Indulge in the vibrant flavors of Mexican cuisine with this delectable Pressure Cooker Mexican Beef and Rice recipe. This one-pot wonder combines tender beef, fluffy rice, and an array of Mexican spices to create a hearty and satisfying meal. The pressure cooker cooks the beef and rice to perfection, resulting in a tender and juicy texture that pairs perfectly with the aromatic Mexican flavors. Whether you're craving a quick and easy weeknight dinner or a flavorful dish for a special occasion, this Pressure Cooker Mexican Beef and Rice recipe is sure to hit the spot.

In addition to the main recipe, the article also includes several variations to cater to different tastes and preferences. For those who prefer a vegetarian option, there's a meatless version that uses black beans instead of beef. If you're looking for a spicier kick, the recipe provides suggestions for adding more heat. And for those who want to add more vegetables to their meal, there are instructions for incorporating a variety of fresh or frozen vegetables into the dish.

Here are our top 2 tried and tested recipes!

INSTANT POT MEXICAN BEEF RICE CASSEROLE (FOR NACHOS LOVERS!)

Instant Pot Mexican Beef Rice Casserole (For Nachos Lovers!) image

Learn how to make nachos-inspired Mexican rice and beef casserole in the Instant Pot. Topped with melted cheese and corn chips, this pressure cooker dinner recipe is perfect for the whole family. Gluten-free and can be made vegetarian by swapping meat with canned beans or lentils.

Provided by Instant Pot Eats

Categories Main

Time 35m

Number Of Ingredients 3

Ingredients

To cook in the Instant Pot 1 tablespoon olive oil 1 medium onion, finely chopped 1 lb (450 g) ground beef mince 1/2 teaspoons salt 3 large cloves of garlic, finely diced 1/2 long red chili (jalapeno), diced 1 tablespoon Mexican taco seasoning or spice blend 1 teaspoon smoked paprika (optional)
1.5 cups chicken stock 1 cup long-grain rice (e.g. Basmati, rinsed well) 1 cup canned tomato sauce (or diced tinned tomatoes) 1/3 cup canned sweet corn (frozen can also be used) 1/4 cup diced roasted red peppers (like these) To finish
1.5 cups grated cheese (e.g. cheddar or Mozzarella or a mix) 1 cup corn tortilla chips 1/4 cup chopped fresh cilantro For guacamole 1 large avocado, diced and scooped out Juice of 1/2 lime 1 small tomato, diced 1 small clove garlic, grated or minced A little chili if you wish 1/4 teaspoon salt Other toppings 1 cup light sour cream Extra corn chips Hot sauce or salsa

Steps:

Turn the Instant Pot on and press the Saute setting (it will say 30 mins, Normal - no need to change the time, it simply gives you a countdown clock). Once the bottom of the pot feels hot, add the olive oil and onions and cook for 1 minute to soften.
Add the beef and salt and cook with the onions for 1-2 minutes, breaking the meat apart with a spatula. Add the garlic and chili and stir through. Add the spices and stir, followed by chicken stock. Use the spatula to stir in the stock, scraping the bottom of the bottom from any bits that might have gotten stuck. This will prevent any potential burn errors. Press Cancel to stop the Saute process.
Rinse the rice under cold water (4-5 times to remove excess starch) and strain. Add to the beef and stock and stir through. Pour the tomato sauce over the top and spread over the top but do not stir into the rice. Spread the corn and roasted red peppers over the top. The reason we are not stirring the tomato sauce into the rice is that sometimes having tomato-based foods at the bottom of the pot (especially when the liquid gets absorbed during cooking) can also result in a burn notice.
At this stage, secure and lock and lid. Select Manual/Pressure Cook setting and adjust the time with - and + buttons to 5 minutes at HIGH pressure. In a few moments, the ON sign will come on indicating that the Instant Pot is building up the pressure, which will take about 5 minutes as well. The timer will start once the pressure is built up.
While the rice and beef are cooking, prepare the guacamole, cheese and any other condiments you want to use.
Once your 5 minutes are up, the display will change to a new timer indicating the depressurizing of the pot. Allow about 2-3 minutes for the pressure to release naturally and then use the steam releasing knob/handle on the top of the lid to manually let off the remaining pressure.
Open the lid. You will see that most of the liquid and tomato sauce have been absorbed into the rice. Sprinkle the cheese evenly on top and cover the pot with a regular glass lid or a towel to keep the heat inside. Leave for 3-4 minutes until the cheese has melted. Finish with scrunched corn chips and fresh cilantro on top and you're ready to serve.
From start to finish, the cooking time should be 5 minutes for Sauteing, 5-7 minutes to build up the pressure, 5 minutes cooking at pressure, 2-3 minutes natural release, 3-4 minutes for melting cheese on top.
Serve the casserole in bowls with a side of guacamole, sou cream (if using) and extra corn chips. You can also add fresh salsa, extra jalapenos, raw onions etc.

Nutrition Facts : ServingSize 1 bowl with guacamole + light sour cream, Calories 614 calories, Sugar 6.4 g, Sodium 730.1 mg, Fat 28.8 g, SaturatedFat 12.3 g, TransFat 0.4 g, Carbohydrate 53.4 g, Fiber 4.8 g, Protein 36.4 g, Cholesterol 106.4 mg

PRESSURE COOKER MEXICAN BEEF RICE

Pressure Cooker Mexican Beef Rice image

Boston lettuce is optional for serving as lettuce wraps.

Provided by Cori S.

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 46m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 cup diced red onion
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground cumin
2 cups water
2 cups chunky salsa
1 cup long-grain white rice, rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked corn kernels
2 tablespoons chopped fresh cilantro
1 cup shredded Cheddar cheese

Steps:

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.
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.

Nutrition Facts : Calories 358.3 calories, Carbohydrate 37.6 g, Cholesterol 54.3 mg, Fat 14 g, Fiber 5.9 g, Protein 21.3 g, SaturatedFat 6.1 g, Sodium 929.2 mg, Sugar 3.6 g

Tips:

Choose the right cut of beef: For this recipe, chuck roast or flank steak works well. These cuts are tough, but the pressure cooker will tenderize them perfectly.
Brown the beef before cooking: Browning the beef adds flavor and helps to create a richer sauce.
Use a good quality salsa: The salsa is a key ingredient in this dish, so make sure to use a good quality one. Look for a salsa that is made with fresh ingredients and has a good balance of flavors.
Add some spice: If you like your food spicy, you can add a jalapeño or serrano pepper to the pot. You can also add some chili powder or cumin to taste.
Serve with your favorite toppings: This dish is delicious served with sour cream, guacamole, and shredded cheese. You can also serve it with tortillas, rice, or beans.

Conclusion:

This pressure cooker Mexican beef and rice is a quick and easy meal that is perfect for a busy weeknight. It is also a great recipe for entertaining, as it can be easily doubled or tripled. The beef is tender and flavorful, the rice is fluffy and moist, and the sauce is rich and delicious. Serve this dish with your favorite toppings and enjoy!