Best 3 Pressure Cooker Mexican Beef Rice Recipes

PRESSURE COOKER MEXICAN BEEF RICE

Steps:

• Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.

PRESSURE COOKER MEXICAN RICE

Steps:

• Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
• Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
• Lock lid onto the pressure cooker and bring to pressure over high heat.
• Once pressure is reached, reduce the heat just enough to maintain the pressure.
• Cook white rice for 3 minutes, and brown rice for 22 minutes.
• Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
• Fluff rice with a fork, and serve hot.
• Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
• Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
• Lock lid onto the pressure cooker and select the High Pressure function.
• Cook white rice for 3 minutes, and brown rice for 22 minutes.
• Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
• Fluff rice with a fork, and serve hot.

PRESSURE COOKER STEW MEAT WITH SAUCE FOR MEXICAN RICE

Steps:

• Add all pressure cooker ingredients, stir so meat is coated.
• Put lid and seal on.Put gauge over steam vent.Turn heat to medium high to raise pressure to 15#, turn heat down so the pressure is regulated. Cook 15 minutes at 15 pounds pressure. Note: 20 minutes and the meat gets a little dry if there are no bones. Take off burner and let set until there is no more steam.
• Drain meat and save the juices.
• When meat is cool, freeze. You may use for stroganoff, stew, flour & season and braise for gravies with boiled noodles or chop for pulled beef sandwiches.
• Add water to the saved juice tomake four cups of sauce. Add the remaining sauce ingredients,salt, chili pepper, cumin, pepper, cayenne pepper, paprika & bay leaf to a four quart saucepan. Add the diced pepper and onions. Simmer for 10 minutes or the green pepper and onions are starting to get soft.Cool. Freeze.
• Note: This sauce is for 2 cups uncooked rice. When ready to make Mexican Rice, thaw the sauce in large saucepan low heat.When thawed, bring to a simmer, add rice, stir, then cover, on low heat for about 15 to 20 minutes. Remove bay leave before serving. Add more hot sauce if desired.