Description
Ground beef, potatoes and rice in a flavorful sauce of peppers, tomatoes and garlic. A one pot, Instant Pot version.
Ingredients
Scale
- 1 tsp canola or vegetable oil
- 1 jalapeno, halved and seeded
- 1 green bell pepper, halved and seeded
- 1 cup grape tomatoes
- 5 garlic cloves
- 1/4 cup water
- 1 cup diced onion
- 1 pound lean ground beef
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 cup chicken or beef broth
- 1/2 cup converted or white rice
- 2 medium Russet potatoes, peeled and cut into 1/2 inch cubes
Instructions
- Turn Instant Pot to saute setting. Add in the oil and swirl it around. Add in the jalapeno and green bell peppers (skin of peppers touching the bottom of the pot). Add in the tomatoes and garlic cloves. Let the vegetables roast in the pot until the skin is charred and blistered (about 10 minutes).
- While the vegetables are roasting prep the other ingredients. Once the vegetables are finished add them and the quarter cup of water into a blender. Blend until smooth. Set aside.
- Add the onions and ground beef into the Instant Pot and brown for about 5 minutes. Drain off excess grease. Stir in 1 teaspoon of the kosher salt, pepper and garlic powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice and dump in the potatoes. Sprinkle the potatoes with the remaining ½ teaspoon of kosher salt. Dump in contents of blender. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting.
- Stir and serve.
- Category: Beef
- Method: Instant Pot