shredded cheddar cheese (use dairy-free cheese for vegan)
jalapeno slices
Instructions
Saute aromatics: Preheat the Instant pot on SAUTE mode. When hot, add oil, onion, bell pepper, jalapeno and saute for 2 minutes. Add minced garlic and spices and saute another 30 seconds.
Add Ingredients: Add drained brown rice, beans, and broth. Stir well. Add the diced tomatoes on top and spread gently. Do not stir.
Pressure Cook: Close the lid and set the vent in sealing position. Select pressure cook/manual and set for 22 minutes at high pressure.
Release Pressure after 5 minutes: When the time is done, let the pressure release naturally for 5 minutes, followed by a manual pressure release. Open the lid once the pin drops.
Garnish and serve: Garnish with cilantro and fresh lime juice. Serve in bowls with your favorite toppings.
Notes
Substitute for Taco Seasoning: If you don't have taco seasoning, add the following instead: 1 teaspoon cumin powder + ½ teaspoon oregano 1 teaspoon + ½ teaspoon salt + 1 teaspoon Mexican chili powder + 1 teaspoon paprika
Beans and rice: You can also make this recipe with canned black beans and white long grain rice. Follow instructions, add drained black beans and rice and adjust the pressure cook time to 6 minutes on high pressure.
Serve as a side or main course: Add your favorite toppings and enjoy this as a burrito bowl. Or Serve it alongside Salsa chicken or Chicken Fajitas for a protein-balanced meal.
Note: The nutrition facts below are my estimates and do not include toppings. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.