2½cupsbasmati ricerinsed until water is clear, see notes
4cupsbeef brothno salt or low sodium - see notes
15ozblack beanscanned, drained
¼tspcayennemore if you want it spicy
1½tspsaltwe like sea salt, but regular is good too
Sour cream topping (optional but delicious!)
1TBSPfresh lime juiceabout half of a lime
8fresh cilantro leavessee notes
1tomatocut into small chunks
1cupshredded cheeseestimated - we use more
1avocadocut into chunks
Sour cream topping
Mix together salt and cilantro. We use a mortar but you can finely chop the cilantro. Add in the lime juice, stir well before adding to the sour cream. Stir well and set aside to let flavors combine.
In a small bowl, combine seasoning ingredients.Rinse rice and chop onion.
Turn the Instant Pot onto saute and heat up. Once hot, cook the ground beef for about 3 minutes stirring well to break it into small pieces. Add the onions and saute for another 3 minutes.Hit cancel
Add the broth, rice, seasoning mix and diced tomatoes to the Instant Pot.Stir well and set to high pressure for 6 minutes.
After it is done, allow to naturally release for 10 minutes before manually releasing the remaining pressure.
Once the pin drops, carefully remove lid. Stir in the corn and black beans. Allow to sit for about 5 minutes before serving to let the corn and beans heat through.
Serve with toppings of your choice at the table. We recommend tomatoes, avocado, cheese and the sour cream topping above. Enjoy!
Nutritional values are estimated and so are the servings.We recommend basmati rice and if you use a different rice, you will need to adjust cooking times. Jasmine would be 4 minutes high pressure and brown rice would be 23 minutes high pressure.For best cooking results, the rice should be rinsed until water runs clear. Brown rice should be soaked for about 10 minutes before cooking.If using regular full salt broth, you may want to reduce the amount of salt added or even leave it out and add it at the table. This was cooked with no salt beef stock here. Cilantro can be overpowering if you use too much. We wanted to make it easy to get the right amount so between 8-10 leaves will be good. Each bunch of cilantro has stems with various amounts of leaves but you will use the leaves off of 2-3 stems in the bunch.