Easily prepared spaghetti squash that pairs well with anything!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium onion, diced
- 1 pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 tablespoon taco seasoning mix
- 2 teaspoons taco seasoning mix
- 1 ½ cups vegetable broth
- 1 cup white rice
- ¼ cup shredded Mexican cheese blend, or to taste (Optional)
- ¼ cup sour cream, or to taste (Optional)
- 1 tablespoon sliced black olives, or to taste (Optional)
- 1 avocado, diced, or to taste (Optional)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once hot; add bell peppers and onion. Saute until tender, about 5 minutes. Add beef substitute; stir and break into crumbles. Cook and stir until browned, 5 to 7 minutes. Stir in diced tomatoes, tomato sauce, and taco seasoning until combined.
- Pour chicken broth and rice into the pot. Hit Cancel. Seal and lock the lid into place.
- Select high pressure according to manufacturer’s instructions; set timer for 10 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 the lid. Serve immediately and garnish with Mexican cheese, sour cream, black olives, and avocado.
Nutrition Facts
| Calories | 393 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 8 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 1130 mg |
| Sugars | 8 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t normally use a pressure cooker so I used the ingredients as follows : in a large saute pan that can be heated in the oven, saute peppers and onions in olive oil(I always keep a bag of sliced onions and peppers in the freezer). When soft, add impossible beef, break up with spatula and cook for 10-15 minutes. Add sea salt pepper, red pepper, and minced garlic along with a large can crushed tomatoes. Cover and simmer for 60 minutes. I found the rice was too dry, so I substituted orzo which seems to retain the right amount of moisture. Mix orzo and beef mixture, top with cheese and bake at 325 deg for 20 minutes or until cheese melts. Top with remaining ingredients and enjoy. You can easily make an Italian version with the orzo by substituting half of the impossible beef with hot plant based sausage and basil and oregano. I like to add sauted mushrooms or diced eggplant (skinned, sliced in half, broiled and diced) to the mixtures, and top with mozzarella cheese.