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Instant Pot Beef Taco Rice combines rice, cheddar, ground beef, corn and taco seasoning to make a flavorful, filling meal that comes together in 30 minutes.

Instant Pot Beef Taco Rice

Combine tender flavorful rice with sharp cheddar, ground beef, corn and taco seasoning and then you have Beef Taco Rice. It’s easily gluten-free just by using the appropriate seasoning. This one-pot comfort food dish is flavorful, filling and easy to prepare. Coming together in 30 minutes, this is a perfect recipe for a busy day. Here’s how I make Instant Pot Beef Taco Rice.

Equipment Needed

• electric pressure cooker (I used a 6 qt Instant Pot)
• measuring cups
• measuring spoons
• silicone cooking spoon

Ingredients

• 1.5 lbs ground beef
• 2 cups white rice
• 14 oz frozen corn
• 2 packets taco seasoning
• 1x 28 oz can diced tomatoes seasoned with basil, garlic and oregano
• 2 cups water

Instructions

Set the Instant Pot to saute.

Place the ground beef into the pot and then brown it.

Once the meat has finished browning, then you add in the rice, seasoning, water, corn and tomatoes (in that order).

Place the lid onto the Instant Pot and then close it to seal it.

Set the Instant Pot to cook on manual high pressure for 8 minutes.

Let pressure naturally release for 10 minutes and then do a quick pressure release.

Serve immediately with shredded cheese and sour cream.

If you’re looking for other Instant Pot rice recipes, be sure to check out my recipes for Instant Pot Bacon Cheddar Rice, Instant Pot Ham And Pineapple Rice, Gluten-free Instant Pot Cheesy Rice, Instant Pot Chicken Broccoli Rice, Instant Pot Chicken Bacon Ranch Rice, and Instant Pot Chicken Fried Rice.

Instant Pot Beef Taco Rice

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Ingredients

• 1.5 lbs ground beef
• 2 cups white rice
• 14 oz frozen corn
• 2 packets taco seasoning
• 1x 28 oz can diced tomatoes seasoned with basil, garlic and oregano
• 2 cups water

Instructions

1. Set the Instant Pot to saute.
2. Place the ground beef into the pot and then brown it.
3. Once the meat has finished browning, then you add in the rice, seasoning, water, corn and tomatoes (in that order).
4. Place the lid onto the Instant Pot and then close it to seal it.
5. Set the Instant Pot to cook on manual high pressure for 8 minutes.
6. Let pressure naturally release for 10 minutes and then do a quick pressure release.
7. Serve immediately with shredded cheese and sour cream.

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