1½ Tablespoons chili powder, 1½ teaspoons cumin, 1½ teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon turmeric, ¼ teaspoon cayenne, ¼ teaspoon black pepper
Turn the Instant Pot onto sauté and heat up. Once hot, cook the ground beef for about 2 minutes stirring well to break it into small pieces. Add the onions and sauté for another 3 minutes.
1 pound ground beef, 1 medium yellow onion
If the bottom of the inner pot has any pieces of beef or onion stuck to it, deglaze it by adding a little broth and gently scraping the bottom of the pot with a wood spoon to release anything stuck on it.
Add the broth, rice, seasoning mix and diced tomatoes to the Instant Pot.Stir well and set to high pressure for 6 minutes (see notes if not using basmati rice.)
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.
15 ounces black beans, 15.5 ounces corn
Serve with toppings of your choice at the table. We recommend tomatoes, avocado, cheese and the sour cream topping. Enjoy!
Notes
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.You can use a yellow, white or sweet onion. We prefer the yellow onion.For the broth - 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 broth here. If you rinse your rice, you can decrease the amount of broth by a quarter cup. If you prefer a firm rice, decrease your broth by half a cup. This is a soft textures cooked rice that wasn't rinsed as written. Here are the suggested modifications:Rinsed rice - 3 and 3 quarters cups broth.Firm rice without rinsing - 3 and a half cups of broth.Rinsed rice with a firm texture - 3 and 1 quarter cups broth.For the corn - You are using 1 can of corn drained. Some cans of corn are more or less then 15.5 ounces, but you want it to be close. If you use frozen corn, cook it separately before adding. For best flavor, do not add the corn before pressure cooking.