Instant Pot Beefy Mexican Rice

Top left: clockwise:  Browning beef and onions, ready to pressure cook, instant pot heating, after final cooking, ready for lunch.

Have you succumbed and purchased an instant pot yet? I finally did, because I like my stove-top pressure cooker and the idea of not even heating the stove in the summer has a certain appeal.   Also, Myrna's review and recipes for her instant pot made me think I would use one.  I especially like mine for cooking rice and making stock, as well as converting recipes I have used in my stovetop pressure cooker, like Swiss Steak.

If you have one, here’s another dish I like to make so I have extra meals for the freezer to use on those busy days.    You can make this a pantry meal by using home canned Hamburger Mix in place of browning the beef and onions.  I use my home canned black beans and home-canned tomatoes too and canned corn.  Use canned red beans or kidney beans instead of black beans if you like, any of them are good, and salsa is a good substitute for the canned tomatoes.  
Use the pantry version for a first day of camping, letting it cook while you set up your campsite.  Heat your dishwater in the pot for cleanup.  
The meal takes about 10 minutes to prep and 20 minutes total cooking time.  (Remember, you can be doing something else while the recipe is cooking, not stirring over a hot stove).   
Try serving with canned green beans, relishes and canned fruit for a 1950's meal like Grandma's.

                   

  Instant Pot Beefy Mexican Rice

  1         tablespoon  olive oil -- optional (depends on how lean your beef is)

  1         pound  ground beef

  1         cup  onion -- diced

  3         teaspoons  chili seasoning mix -- or 1 1/2 tsp. chili powder; 1/2 tsp cumin

  1         cup  long grain rice -- 6 1/2 ounces

  2         cups  water

  2         cups  Stewed tomatoes

  1         cup  black beans, canned -- rinsed and drained

  1         cup  frozen corn – thawed

  1         cup  shredded cheddar cheese -- or 4 Cheese Mexican blend

Heat oil in pressure cooker pot with cooker on Sauté setting.

Add ground beef, onion, seasonings. Cook, stirring and breaking up beef to crumble it, until beef has browned, about 5 minutes.   (Or substitute 2 pints of Hamburger Mix, using the drained liquid for part of the water).

Add rice, water, and tomatoes. Stir to combine. Close and lock lid. Set to high pressure for 8 minutes.

Quick release the pressure and remove lid.

Set cooker to Sauté setting. Add black beans, and corn. Stir to combine. Cook, stirring occasionally, about 3-5 minutes or until beans and corn are heated through.

Top with cheese and serve immediately.

Makes about 8 servings.
To Freeze: Cool, pack 2 servings in quart freezer bags, about 13.5-13.75 ounces each or about 7/8 cup servings per person.  Freeze flat.  
Microwave until hot in a partially covered dish or use plastic wrap with slits in it to cover the dish.  Top with cheese after reheating if desired.