Instant Pot® Beef and Bean Taco Bowls

Today I’m sharing my Instant Pot® beef and bean taco bowls recipe. Did any of you get an Instant Pot® for Christmas? I used to teach classes using a Fagor pressure cooker at a local kitchen store. That brand has now been sold to a company called Zavor.

I also have the 3-1/2-quart and 6-quart Instant Pot® units. Today I used the 6-quart to make this yummy recipe. Here’s the deal, boy do they save us time in the kitchen.

How to Make Instant Pot® Beef and Bean Taco Bowls

My favorite meals are always Mexican dishes. I love eating salsa on just about anything, literally. What I like about this recipe is that you can make it with almost everything you have in your pantry, freezer, or fridge right now.

Kitchen Items Needed

• Instant Pot® or a pressure cooker
• Silicone spoon (heat-proof)
• Measuring cups
• Measuring spoons

Instant Pot® Beef and Bean Taco Bowls

If you are going to make these, then know that they will be a big hit. When you make this meal, you can also freeze it for later or store it in the fridge for leftovers. You can make this as healthy or non-healthy as you like!

Step One

Start by turning the Instant Pot® to sauté and add hamburger, or ground turkey. Use a spoon to separate the meat and cook until brown.

Step Two

I love one-pot meals, this recipe is a keeper, I promise!

Step Three

Next add your water, taco seasoning, rice, corn, and black beans, and then stir until well combined and rice is covered with the water added. 

Step Four

Turn the pressure valve to sealing and pressure cook on High for 9 minutes. Let it pressure release naturally for about 13 minutes, then turn to quick release. GENTLY fluff your rice. Place the lid back on and turn the Instant Pot off until ready to serve.  

Step Five

Lay the lettuce leaves out on some salad size plates when ready to serve, and top with rice and hamburger mixture. Add cheese, salsa, and onions. Top with sour cream, if desired. Serve and Enjoy! 

Finished Product

Natural Release Vs Quick Release

Most recipes will tell you whether or not to use a natural release or the quick release on your Instant Pot®. However, if it doesn’t, here is how you can know which step to take:

Natural Release: This type of release is for tougher cuts of meat, recipes with high starch ingredients, like rice or grains, or recipes that require a lot of liquid. 

Quick Release: You will use the quick release for delicate cuts of meat, vegetables, seafood, chicken breasts, and steaming. 

If you are using the quick release on your Instant Pot®, you will want to place a towel over the valve and use a wooden spoon to manually turn the valve from seal to vent. The towel will help prevent you from getting steam in your face. 

What can I serve with this recipe?

• Tossed salad
• Guacamole
• Jalapenos
• Refried beans
• Pinto beans
• Black olives
• Corn tortilla chips
• Salsa

How do I store the leftovers?

You can store the meat, beans, and rice mixture in an airtight container for up to 3 days in your refrigerator.

Can I freeze the leftovers?

Yes, you can freeze for storage the cooked meat, beans, and rice mixture in an airtight container for up to one month. You may want to thaw the mixture in the refrigerator the day before you reheat it. It does taste better freshly made, but you can reheat the mixture in the microwave or in a frying pan.

Instant Pot® Beef and Bean Taco Bowls

Final Word

Did any of you receive an Instant Pot® for Christmas? My favorite pressure cooker is the Fagor® which has now been purchased by Zavor®. But both pressure cookers work great.

I’m still trying to teach the world to cook from scratch. I realize many of us have been doing this for years. But, I sure see those fast food places with cars lined up to buy breakfast, lunch, and dinner.

Thanks again for being prepared for the unexpected. May God bless this world, Linda

Other Posts to Check Out

• 4 Ingredient Pressure Cooker Meals
• Instant Pot® 101 for Beginners Guide
• Homemade Baked Beef Taquitos Recipe