Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 3 cloves minced garlic
  • 1 cup long-grain white rice, rinsed
  • 1 cup beef broth, low sodium
  • 2 tbsp taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • fresh cilantro for garnish
  • lime wedges for garnish

Instructions:

  1. Set the Instant Pot to Sauté (Normal). Add olive oil and ground beef. Cook, breaking the meat apart with a spatula, until the beef is mahogany-colored and no longer pink.
  2. Stir in the diced onions and minced garlic, sautéing for another 3 minutes until the onions are translucent and fragrant.
  3. Turn off the Sauté function. Pour in a splash of the beef broth and scrape the bottom of the pot thoroughly with a spatula to remove any browned bits to prevent the Burn warning.
  4. Stir in the taco seasoning, rinsed rice, remaining beef broth, black beans, and corn. Ensure the rice is fully submerged in the liquid.
  5. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook (High) for 8 minutes.
  6. Once the timer beeps, allow a Natural Release for 5 minutes, then quick-release the remaining pressure.
  7. Open the lid and fold in the shredded cheddar and Monterey Jack cheese. Stir gently until the cheese is fully melted and velvety.