Taco Rice Casserole Pressure Cooker Recipe
This easy Taco Rice Casserole combines seasoned ground beef, rice, and melty cheese in a satisfying one-pot meal. Perfect for busy days.
Equipment
- 1 Pressure cooker
- 1 Baking dish
Ingredients
Main ingredients
- 1 pound lean ground beef or ground chicken/turkey if you prefer
- 1 yellow onion diced
- 3 cloves garlic minced (can swap with 1 teaspoon garlic powder)
- 1 ½ tablespoons chili powder adjust spice level
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¼ cups uncooked long-grain white rice
- 14.5 ounces canned diced tomatoes undrained
- 4 ounce can chopped green chilies
- 3 cups beef broth you can use chicken broth instead
- 2 cups shredded Colby Jack cheese cheddar or Mexican blend works as well
Instructions
Instructions
- Heat your pressure cooker insert over medium and cook the ground beef until browned, breaking it apart as you go so it cooks evenly.
- Add the diced onion and minced garlic to the beef. Sauté till onions look translucent and soft.
- Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir about 1-2 mins till it smells real good.
- Pour in the uncooked rice and mix it into the beef and spices evenly so everything is coated.
- Add the canned diced tomatoes with their juices, chopped green chilies, and 3 cups beef broth. Give it a quick stir but don’t overmix.
- Secure the lid and make sure the sealing ring is set right. Cook on high pressure for 10 minutes with natural release for about 10 mins after that.
- When the pressure is down, open the lid carefully and fluff the rice gently with a fork to separate grains without mashing them.
- Transfer the content to a baking dish, sprinkle the shredded cheese over the top, then pop it into a 350°F oven for 10-15 minutes until cheese melts bubbly and golden.
Notes
Serve warm with optional toppings like shredded lettuce, sour cream, avocado, or chopped cilantro.