Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and onions and break up as much as you can. Cook for 3-5 minutes. Add ¼ cup of water and deglaze thoroughly, allowing the water to evaporate.
Add taco seasoning, salt, and rice and mix thoroughly.
Add 1 cup water. Scatter the tomatoes, peppers, and kidney beans on top of the rice and meat mixture. Do not stir.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes.
When cook time is complete, let pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.
Stir and serve.
You can garnish with cheese, cilantro, avocados, sour cream—whatever your taste buds and dietary considerations allow.
This dish is perfect with a fried egg on two on top of the rice.
If you double the recipe, use only 1.75 cups of water, otherwise, your rice will be quite mushy.
Do not forget to deglaze the Instant Pot if you have any meat or onions stuck to the bottom. I often use an extra 1/4 cup of water to deglaze, and I allow it all to evaporate before adding the rest of the ingredients.
Mexican Ground Beef Casserole With Rice And Beans https://twosleevers.com/mexican-ground-beef-casserole/