Go Back

Taco Rice Bowl in the Pressure Cooker

This Taco Rice Bowl will be your new favorite healthy dinner. Chipotle flavored ground meat, veggies and rice of choice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 536 kcal

Equipment

  • 1 Pressure cooker with sauté function

Ingredients
  

Main ingredients

  • 1 cup white rice uncooked
  • 1 tablespoon olive oil for that nice sear and flavor kick
  • ⅓ cup onion chopped
  • 1 small jalapeño optional if you like a bit of heat
  • 3 cloves garlic chopped
  • 1 lb lean ground beef as the protein base
  • 1 15oz can black beans to add texture and heartiness
  • 1 tablespoon tomato paste thickens and deepens the sauce
  • ¼ cup chipotle peppers in adobo sauce for smokey heat
  • 4 tablespoon water to keep that broth depth right
  • Spices salt, pepper, cumin, chili powder, paprika, oregano, garlic powder for that perfect taco twist
  • Fresh cilantro and avocado for guac and topping
  • Salsa and shredded cheese to finish it up nice and melty

Instructions
 

Instructions

  • Cook your white rice by package directions and set aside so it’s ready for the bowl.
  • Set your pressure cooker to sauté and heat olive oil until it’s shimmering.
  • Add chopped onions and jalapeños, cooking till soft and smelling real good, about 3-4 minutes.
  • Toss in garlic and stir around for 1-2 minutes until the kitchen’s fragrant.
  • Add the ground beef, cook it thoroughly, breaking apart with a spoon, making sure all browned up well, around 5-7 minutes.
  • Drain excess fat if you notice it pooling, you want lean and tasty.
  • Stir in black beans, tomato paste, salt, pepper, cumin, chili powder, paprika, oregano, garlic powder, chipotle peppers, and water to get all flavors mingling well.
  • Seal the lid, set to pressure cook high for about 10 minutes with natural release for that perfect tender pull.

Notes

Choose ingredients you like. This recipe is very forgiving. Use the rice and meat variety you enjoy. The seasonings and sauce go well with it all. Don’t overcook the meat! Make sure you let it cook to temp for the best texture. Make it low carb. You can use cauliflower rice in place of the rice to make it lower in carbs. Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze leftovers for up to 3 months.