Instant Pot Taco Rice
This Instant Pot Taco Rice is a hearty, one pot meal that’s bursting with flavor. Made with seasoned ground beef, fluffy rice, salsa, and melty cheese, this easy dinner recipe is perfect on its own your paired with your favorite taco toppings!
You should also try this Taco Egg Bake and Cheesy Taco Cups!
This Mexican rice recipe is the easiest dish to make in the Instant Pot.
Everything is made in the pressure cooker and ready in about 45 minutes. Yep, you’re just minutes away from an easy recipe that’s perfect for a quick dinner or meal prep.
Pressure cooking has never sound (or looked) so good!
If you’re on the hunt to make the easiest taco without all of the fuss, this Instant Pot cheesy taco rice hits the spot. It’s dump-and-go recipe that’s a current favorite in my dinner rotation.
And just incase you need more taco recipes, these taco pinwheels and baked chicken tacos make dinnertime simple and delicious.
Why You’ll Love This Recipe:
- Quick and Easy: Made with just a handful of simple ingredients, this taco rice recipe is a quick, no-fuss dish that will become a family favorite.
- Loaded with Flavor: The combination of seasoned taco beef, salsa, and cheese give you burst of zesty flavor in every bite.
- Customizable: Add your favorite toppings to this Instant Pot taco rice with ground beef, such as sour cream, fresh cilantro, diced tomatoes, etc. for a fun addition or swap the ground beef for ground chicken or turkey.
- Family-Friendly: This easy dinner recipe is a crowd-pleaser for all ages, including picky kiddos (and husbands!).
- Budget-Friendly: With just six main ingredients and some seasonings, this meal is cost-effective, without sacrificing flavor.
- Perfect for Meal Prep: This is a great dish to make ahead of time to serve for dinners during the week or as a perfect side dish for so many things.
Ingredients Needed:
- Ground Beef: Lean ground beef works best so that you don’t end up with a lot of grease.
- Seasonings: Garlic powder, salt, and black pepper help give the beef a touch of flavor.
- Beef Broth: This will give the beef that savory richness.
- Long-Grain Rice: Brown rice or another type of rice will also work in this recipe.
- Taco Seasoning: Just one packet is all you need to flavor this recipe.
- Shredded Cheese: I used sharp cheddar cheese, but any kind will work.
How to Make Taco Rice:
- Sauté the Ground Beef: Using the sauté function of your Instant Pot, brown and crumble the ground beef and seasonings until cooked through and no longer pink. Scrape the bottom of the pot to remove any burned bits that may be stuck, as this will prevent a ‘burn’ warning.
- Stir: Add the beef broth, salsa, taco seasoning, and stir to combine. Then add the rice on top, but do not stir, as this will help the rice from sticking to the bottom of the pot.
- Cook: Add the cover and place into the lock position. Cook on high pressure for 10 minutes and do a natural release for another 10 minutes. Push the seal to the ‘venting’ position to release the rest of the pressure, if needed.
- Add the Cheese: Remove the lid and add the cheese and stir until melted.
- Serve: Spoon the pressure cooker taco rice into bowls and garnish with your favorite toppings, if desired.
How to Store:
Leftovers will last in an airtight container in the refrigerator for up to four days.
- To Reheat in the Microwave: Place a portion in the microwave and heat for 1-2 minutes, or until warmed through. You can add a splash of beef broth or water if the rice seems too dry.
- To Reheat on the Stove: Add beef taco rice to a skillet and then add a splash of beef broth or water to keep the rice from sticking to the bottom of the skillet. Cook over medium heat until warmed through.
- To Freeze: Place rice into a freezer-safe container or bag in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator.
Topping Ideas:
This Instant Pot ground beef recipe is delicious when topped with so many things! Here are a few of my favorite topping suggestions:
- Sour cream
- Chopped cilantro
- Black olives
- Diced tomatoes
- Pico de gallo
- Green onions
- Diced avocado
Variations:
- Chicken Taco Rice: Swap the ground beef for ground chicken or cook your own chicken breasts and add to the rice.
- Vegetarian Taco Rice: Use black beans, pinto beans, or refried beans in place of the meat.
- Seafood Taco Rice: Shrimp, scallops, or a light fish would be a tasty swap for ground beef.
- Rice Alternatives: In place of white rice, use brown rice, jasmine rice, quinoa, or cauliflower rice.
- Broth: Instead of beef broth, use chicken broth or vegetable broth.
- Different Meats: Instead of ground beef, use ground turkey, ground pork, or steak bites in this easy Instant Pot taco rice no beans for a hearty flavor.
- Spice Level: Use a mild or spicy taco seasoning, depending on your tastes. You could also add some chili powder and cumin for a spicy kick.
- Add-Ins: Diced bell peppers, corn, zucchini, beans, or farro would work well.
- Crunch: Add some crunch by sprinkling in some crushed tortilla chips or fried onions just before serving.
How to Serve:
- As a Burrito Bowl: Serve over lettuce and add your favorite burrito toppings.
- Stuffed Peppers: Use the filling from the Instant Pot Mexican rice fill bell peppers and then bake.
- Taco Rice Casserole: Add the taco rice instant pot to a casserole dish, sprinkle with cheese, and bake until melted and bubbly.
Tips and Tricks:
- Use the Correct Rice to Liquid Ratio: We’re using long-grain rice in this Instant Pot taco recipe, so you will use 1 ½ cups of rice and 2 cups of beef broth (or 1.5:2 ratio of rice to liquid). If there isn’t enough liquid, the rice will not cook all the way through. If you want to use brown rice, increase the liquid slightly to about a 1:1.5 ration and adjust the cooking time as needed.
- Layer Ingredients: Add the rice on top of the ground beef and broth, but do not stir. This will prevent the rice from sticking to the bottom of the pot, which may result in a ‘burn’ warning.
- Sauté the Meat First: Be sure to cook and crumble the Instant Pot taco meat first, otherwise it will not cook through once cooking on high pressure.
- Deglaze the Pot: After the ground beef is cooked, add the beef broth and scrape the bottom of the pan to remove any bits that may be stuck on.
Looking for More Taco-Inspired Recipes? I’ve Got You Covered!
- Easy Breakfast Tacos
- Black Bean Taco Quinoa Skillet
- Easy Taco Pasta
- Honey BBQ Pork Tacos
- Cilantro Lime Popcorn Shrimp Tacos
- One Pan Chicken Enchilada Bake
Instant Pot Taco Rice
This Instant Pot Taco Rice is a hearty, one pot meal that's bursting with flavor. Made with seasoned ground beef, fluffy rice, salsa, and melty cheese, this easy dinner recipe is perfect on its own your paired with your favorite taco toppings!
Ingredients
- 1 pound ground beef
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups beef broth
- 1 cup salsa, (any kind)
- 1 (1.25 ounce) package taco seasoning
- 1½ cups long-grain rice
- 1½ cups shredded sharp cheddar cheese
- Your favorite toppings, such as cilantro, chopped tomatoes, black olives, sour cream, etc., (if desired)
Equipment
Instructions
- Set Instant Pot to 'sauté' setting. Once the pot is hot, add the ground beef and season with garlic powder, salt, and pepper. Brown and crumble beef until no longer pink. Drain (if needed) and return ground beef to pot.
- Add beef broth, salsa, and taco seasoning to the Instant Pot and stir well to combine. Scrape the bottom of the pot slightly to remove any browned bits that may be stuck (this may be helpful so you don't receive a 'burn' warning on your IP). Then add rice on top, but do not stir. *This will help prevent the rice from sticking to the bottom of the pot.
- Cover, place the lid into the lock position and make sure the valve is in the 'sealing' position. Press the 'manual' button and set the timer for 10 minutes on high pressure. **Remember that it will take the IP about 10 minutes to come to pressure and then will count down from 10 minutes**
- When the timer goes off, let the pot do a natural release for 10 minutes. Then, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. Add the shredded cheese to the rice mixture and stir well to combine until melted. Serve immediately with your favorite toppings, if desired.
Notes
- This recipe was tested and made in a 6-quart Instant Pot.
- Leftovers will last in an airtight container in the refrigerator for up to four days.
- To Reheat in the Microwave: Place a portion in the microwave and heat for 1-2 minutes, or until warmed through. You can add a splash of beef broth or water if the rice seems too dry.
- To Reheat on the Stove: Add rice to a skillet and then add a splash of beef broth or water to keep the rice from sticking to the bottom of the skillet. Cook over medium heat until warmed through.
- To Freeze: Place rice into a freezer-safe container or bag in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator.
- You can use diced tomatoes and/or Rotel diced tomatoes in place of salsa, if desired.
- See my tips and tricks for making this Instant Pot Taco Rice above the recipe box.
Serving: 1serving, Calories: 419kcal, Carbohydrates: 42g, Protein: 23g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 764mg, Potassium: 452mg, Fiber: 2g, Sugar: 3g, Vitamin A: 263IU, Vitamin C: 2mg, Calcium: 126mg, Iron: 2mg
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.
