Instant Pot Taco Rice

taco rice on a white platter with avocado slices and diced jalapeños

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!

Course Main Course, Side Dish

Cuisine Mexican

Keyword instant pot taco rice

Prep Time 10

Cook Time 10

Coming to Pressure 10

Total Time 30

Servings

Calories 419

Author Gayle

Equipment

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)

Get Recipe Ingredients

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.

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