Description
Boston lettuce is optional for serving as lettuce wraps.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup diced red onion
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 2 cups water
- 2 cups chunky salsa
- 1 cup long-grain white rice, rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup cooked corn kernels
- 2 tablespoons chopped fresh cilantro
- 1 cup shredded Cheddar cheese
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 26 mins
Total Time: 46 mins
Servings: 8