Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 medium green bell pepper, chopped
- •1 medium red bell pepper, chopped
- •1 medium onion, diced
- •1 pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
- •1 (14.5 ounce) can diced tomatoes
- •1 (8 ounce) can tomato sauce
- •1 tablespoon taco seasoning mix
- •2 teaspoons taco seasoning mix
- •1 ½ cups vegetable broth
- •1 cup white rice
- •¼ cup shredded Mexican cheese blend, or to taste (Optional)
- •¼ cup sour cream, or to taste (Optional)
- •1 tablespoon sliced black olives, or to taste (Optional)
- •1 avocado, diced, or to taste (Optional)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once hot; add bell peppers and onion. Saute until tender, about 5 minutes. Add beef substitute; stir and break into crumbles. Cook and stir until browned, 5 to 7 minutes. Stir in diced tomatoes, tomato sauce, and taco seasoning until combined.
- Pour chicken broth and rice into the pot. Hit Cancel. Seal and lock the lid into place.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately and garnish with Mexican cheese, sour cream, black olives, and avocado.
Nutritional Facts
Per 6 servings
- Calories: 393
- Carbohydrate: 44g
- Fat: 15g
- Fiber: 8g
- Protein: 20g
- Sugar: 8g
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