Pressure Cooker Mexican Beef Rice Recipes

INSTANT POT AUTHENTIC MEXICAN RICE

Steps:

• Rinse the rice until the water runs clear. Drain well.
• Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
• Add rice and saute, stirring often, until lightly golden, about 5 minutes.
• Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
• Add water and stir well, making sure the bullion cubes are dissolved.
• Turn instant pot off. Secure lid and turn valve to sealed position.
• Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
• When timer beeps, allow pressure to naturally release for 10 minutes.
• Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
• Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.

PRESSURE COOKER MEXICAN RICE

Steps:

• Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
• Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
• Lock lid onto the pressure cooker and bring to pressure over high heat.
• Once pressure is reached, reduce the heat just enough to maintain the pressure.
• Cook white rice for 3 minutes, and brown rice for 22 minutes.
• Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
• Fluff rice with a fork, and serve hot.
• Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
• Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
• Lock lid onto the pressure cooker and select the High Pressure function.
• Cook white rice for 3 minutes, and brown rice for 22 minutes.
• Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
• Fluff rice with a fork, and serve hot.

PRESSURE COOKER MEXICAN BEEF RICE

Steps:

• Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
• 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.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.