If you haven’t gotten into the Electric Pressure Cooker rave yet…you NEED to. I’ve been using mine for over two years and absolutely love it. We are going to be doing a pressure cooker series on here because it is such a part of our cooking and lifestyle. Next week we will do a more detailed post on pressure cookers, types and what to look for.
This recipe though I originally tried out of a cook book specific for Electric Pressure Cookers. And It was okay. I played around with it and got it to a point where it is one of our favorite meals now. It is a one dish meal which I love on the clean up side and on the eating side.
I love that this recipe calls for things that I almost always have on hand anyway so if I’m in a pinch or running out of groceries and need something I can make without making the trek to the store, this is my answer. It has beef which my husband isn’t complaining about. You could easily use ground turkey though if you are trying to eat less red meat or whatever it may be. ”
- 1 tbsp oil (olive or canola)
- 1 onion (red or yellow), diced
- 1 lb ground beef
- 1 tsp chili powder
- ½ tsp salt
- ½ cup brown rice
- 2½ cups water
- 1½ cups salsa
- 1 can beans (black or kidney) drained
- 1 can green chilies
- 1 cup shredded Mexican Cheese
- Heat oil in pressure cooker on High or "brown" with off. Add meat once oil is sizzling.
- Brown meat for about 3 minutes and then add onion, chili powder and salt. Continue to cook until meat is barely browned.
- Add water, rice and salsa. Place lid on pressure cooker (in lock position with steam valve closed). Set cook time for 15 minutes on High.
- Quick release and set cooker to HIGH or brown again. Add beans, corn, and green chilies and let cook for about 5 minutes or until heated through (and some of the liquid has cooked down).
- Sprinkle with cheese and serve warm.