Instant Pot Taco Bowls Food

INSTANT POT® TACO BOWLS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt. Stir to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, bring 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover saucepan tightly. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
• Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
• Divide beef and rice among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.

INSTANT POT TACOS

Steps:

• Put 1 cup of water and the beef into a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high pressure for 10 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Turn the pot to the saute function and stir in the onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt and 2 teaspoons pepper until combined and the meat is broken up. Let simmer until thickened and the onions are softened, about 8 minutes.
• Serve with the taco shells and toppings.

INSTANT POT CHICKEN TACO BOWLS

Steps:

• Spray bottom of IP with non-stick cooking spray.
• Add 1/2 cup chicken broth to bottom of IP.
• Add chicken breasts.
• Sprinkle chicken with taco seasoning.
• Add black beans and corn.
• Add salsa.
• Add rice.
• Add remaining 1 cup chicken broth.
• Press rice into the liquid to make sure it's fully submerged.
• Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.
• Allow pressure to naturally release for 12 minutes, then turn to quick release.
• Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).
• Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
• Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken.
• Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.

INSTANT POT® CHICKEN TACO BOWL

Steps:

• Spray the inside of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Pour in 1/2 the chicken broth. Add chicken breasts; sprinkle with taco seasoning. Add beans, corn, salsa, and rice.
• Pour remaining broth into the pot, making sure rice is submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes.
• Carefully pull out chicken breasts; let rest on a cutting board. Fluff rice lightly to keep it from clumping together and cover with lid for 5 minutes more. Shred chicken with 2 forks in the meantime.
• Serve rice in bowls topped with shredded chicken.