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Instant Pot Taco Bowls with Air-Fried Beef

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PREP TIME
10 min
COOKING TIME
75 min
TOTAL TIME
95 min
SERVINGS
6 servings
Lunch Mexican
Instant Pot Taco Bowls with Air-Fried Beef
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds beef stew meat
  • 1/2 onion, sliced
  • 1/3 cup taco seasoning mix (such as Savory Spice®)
  • 1/4 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
Instructions
1
Begin by activating your pressure cooker, choosing the Sauté mode to heat oil within its confines. Once hot, add beef and cook until it reaches a browned state on both sides, approximately 3 minutes per side. Next, add the onion, taco seasoning, a quarter cup of water, and garlic salt; thoroughly mix these ingredients together.
2
Securely close the lid and lock it in place. According to the manufacturer's guidelines, set the pressure cooker for high pressure and schedule a 30-minute timer. Allow an additional 10 to 15 minutes for the internal pressure to build up.
3
In a separate, larger saucepan, bring the remaining 2 1/2 cups of water to a rolling boil. Add rice and stir it gently for one minute, ensuring everything is well combined. Cover the saucepan tightly with a lid and reduce heat to a low simmer. Continue cooking until the rice is tender, taking around 20 to 25 minutes. Remove from heat and let it cool down completely.
4
After the pressure has been released naturally, as instructed by the manufacturer for 10 to 40 minutes, let it cool down completely.
5
Divide the cooked rice and beef among six reusable containers. Add equal amounts of black beans, corn, and Cheddar cheese on top. Cover the containers securely and refrigerate them.