Pressure Cooker Mexican Beef Rice

Quick and easy using an Instant Pot. I doubled the spices but next time will use more onion, and add garlic and green pepper to punch up the flavors. I also added about a teaspoon of Cajun seasoning because I like that little burn on the back of my tongue. It’s great as filling for burritos with the shredded cheese and adding some shredded lettuce or cabbage. I’ll definitely be making this recipe again.

This turned out pretty good. I’ll make it again.

My family really loved this recipe! It was very bland so I added a lot more of the spices than it specified. I used 1.5 Tbsp chili powder & 1.5 tsp cumiin and added 2 cloves of minced garlic, a half tsp cayenne pepper and 1 tsp Adobo powder. I also used brown rice instead of white rice and it came out perfectly! It is great served warm with shredded Mexican cheese and sour cream but is just as good cold! I served it as a main dish, but it would also be good wrapped in a flour tortilla, used as a topping for nachos or spread on a corn tortilla with melted cheese like a tostada.

Soooo yummy!! Xx

I really liked this easy and quick recipe. I substituted pinto beans for black and for the corn used a can of drained fiesta style. I increased the seasonings a bit b/c I used 1.5 lbs of beef but the same amount of rice and liquid. I did add some garlic powder too since other reviews commented on it being too bland. I might up the seasoning a bit more even. Topped with cheese, avocado, black olives, sour cream, chips, more cilantro. Basically anything you like. My teenage daughter especially liked it but my husband thought it was too mushy. He’s not a big fan of rice though.

I made this but, I added additional seasoning, and red, yellow and orange bell peppers, and a can of green chilies. With those additions it was more flavorful to me. Great recipe

My family really loved this dish. I added a pack of taco seasoning, in lieu of the other spices. Also, instead of water, I used beef broth. I am a new instant pot user, but have done a lot of research on what makes a recipe succeed in the pressure cooker. After browning the meat and onions, some liquid needs to go in next to deglaze the bottom of the pot well, to avoid the dreaded “burn” notice. Also, when you add the rice, dump it on top of the meat and liquid and gently press the rice down, so that it is completely covered in liquid. Then, very important, do NOT stir everything together. Dump the salsa in last on top of everything else. After the pressure was released, the recipe was “wet”, so turned on saute for just a few minutes, but we like it moist–works well with nachos. We also added the cheese when serving. It’s a five star recipe for us.

Pretty bland. I am hopeful that like many Mexican/Italian recipes that this will be better tomorrow. I used hot chili beans as I did not have black beans and I added a can of chili ready diced tomatoes. If you are trying to stretch a pound of ground beef, this is a good recipe for that.

This is my favorite pressure cooker recipe. The whole family lives it. Topped it with Sour Cream and some Tabasco. It was sooo good.

Made it as is and it was easy and delicious. You may think it is too watery when you finish the pressure cooking stage but it will thicken a bit while cooking the corn/beans.

My whole family loved it. I doubled the spices, and I served it in 3 options: alone, on tortilla chips, or in a spinach wrap.

Overall really good recipe. It was a little bland for me but my husband and son loved it. Went for two helpings. I didn’t have white rice so I used brown and increased the cooking time to 12 minutes. I also put in frozen corn. Very easy weeknight dinner with little clean up. It also really stretches your ground beef because of the rice, corn and beans.

Added a little taco seasoning added a little cheese along with corn and beans

It was fast and simple. If you have a craving for Mexican food, this can satisfy the need. I did increase the chili powder to 2 teaspoons because we like a little hotter flavor. I had a slight problem with my Instant Pot and it almost burned, but that was my fault. Just a reminder to watch the pot carefully.

Needs garlic and spices. I don’t eat rice (arsenic), so I riced some cauliflower. Texture was good.

It is marvelous way to get eight servings out of 1 pound of ground beef. I am cooking for two so we will have four meals from those. We both really enjoy it. I just hatched chili powder. I also use Paces chili lime salsa. That gave it a great flavor.

Used slightly less beef. Cooked the ground beef first, then drained fat before adding the remaining ingredients. Made enough to freeze for later- after we’re back to work in the post- Covid era!

For a bit of flavor and a bite, I added a small can of chilies. Instead of the salsa I used a can of petite diced tomatoes. This was delicious!!!

Made as written, but mine turned out really soupy and wet. Would not make again.

Good, but I had to spice it up a bit! Changes: – white instead of red onion – 1/2 tsp Chipotle seasoning – 1/2 tsp garlic powder – 1/2 tsp onion powder – 1 red pepper, chopped and sauteed separately in neutral oil, then added with the corn and beans. – I omit the cilantro because it tastes like soap to me!

So good! I used a whole can of corn instead of just 1 cup.