Instant Pot Taco Bowls

Name: Instant Pot Taco Bowls
Total time: 95
Yield: 6
Ingredients: 2 tablespoons olive oil; 2 pounds beef stew meat; 0.5 onion, sliced; 0.33333334326744 cup taco seasoning mix (such as Savory Spice®); 0.25 cup water; 2 teaspoons garlic salt; 1 (10 ounce) bag yellow rice (such as Vigo®); 1 (15.25 ounce) can black beans, drained, or to taste; 1 (15.25 ounce) can corn kernels, drained, or to taste; 1 (8 ounce) package shredded Cheddar cheese, or to taste

Recipe by thedailygourmet from allrecipes.com

Lunch 2 Hr. 35 Mins.

Ingredients

6 servings

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2 tablespoons olive oil
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2 pounds beef stew meat
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0.5 onion, sliced
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0.33333334326744 cup taco seasoning mix (such as Savory Spice®)
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0.25 cup water

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2 teaspoons garlic salt
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1 (10 ounce) bag yellow rice (such as Vigo®)
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1 (15.25 ounce) can black beans, drained, or to taste
•

1 (15.25 ounce) can corn kernels, drained, or to taste
•

1 (8 ounce) package shredded Cheddar cheese, or to taste

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pressure cooker. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt; stir to combine.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, bring remaining 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover the saucepan tightly with a lid. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
Divide rice and beef among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.