Description
This easy Instant Pot dinner has ground beef, chili beans, Rotel tomatoes, corn, rice and melty cheddar. It’s a Tex-Mex-style bowl that gets finished off with crunchy Chili Cheese Fritos and a dollop of sour cream.
Ingredients
Scale
- 8 oz lean ground beef
- 1/2 cup diced onion
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup beef broth
- 3/4 cup converted rice
- 1 tsp cumin
- 1 tsp chili powder
- 1 (14.5 oz) can chili beans
- 1 (10 oz) can Rotel diced tomatoes with green chiles
- 1 tsp Worcestershire sauce
- 1 tsp brown sugar
- 1/2 cup frozen sweet corn
- 1/2 cup shredded cheddar cheese
- Chili Cheese Fritos
- Diced green onions
- Sour cream
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions and brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice, cumin and chili powder. Dump chili beans, Rotel, worcestershire, brown sugar and corn into the pot. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook time to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the cheese.
- Scoop into bowls and top with Fritos, diced onions and sour cream.
- Category: Beef
- Method: Instant Pot