Pressure Cooker Mexican Beef Rice

Ingredients

• tablespoon olive oil
• pound lean ground beef
• cup diced red onion
• teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• cup swater
• cup schunky salsa
• cup long-grain white rice, rinsed
• (15 ounce) can black beans, drained and rinsed
• cup cooked corn kernels
• tablespoon schopped fresh cilantro
• cup shredded Cheddar cheese

Instructions

1. Turn on a multi functional pressure cooker (such as Instant Pot) and select the Sauté function. Heat oil in Pot. Add beef, onion, chili powder, salt, and cumin (see Cook's Note); cook and stir, breaking up beef until crumbled and browned, about 5 minutes. Stir in water, salsa, and rice.
2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure carefully using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
4. Add black beans, corn, and cilantro; stir to combine. Select the Sauté function; cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with Cheddar cheese.

Tips

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Heat oil in Pot. Add beef, onion, chili powder, salt, and cumin (see Cook's Note); cook and stir, breaking up beef until crumbled and browned, about 5 minutes. Stir in water, salsa, and rice.