Ingredients
Equipment
Method
- Set the Instant Pot to sauté and let it heat up for about a minute.
- Add the avocado oil.
- Add the onions and sea salt and sauté until the onions are translucent (about 2 minutes).
- Add the garlic and sauté until fragrant (about 30 seconds).
- Add the ground beef and season with sea salt, ground cumin, smoked paprika.
- Brown the beef, breaking it up with a wooden spoon as you go.
- Add the bell peppers, black beans, frozen corn, enchilada sauce, salsa, and chicken stock and stir to combine.
- Add the rice on top of the mixture. Do not stir.
- Seal the pressure cooker and cook on high for 10 minutes.
- Manually release the pressure.
- Stir in the shredded Mexican blend cheese. Stir until it melts.
- Serve in bowls with sliced avocado, sour cream, and chopped fresh cilantro.
Nutrition
Calories: 861kcalCarbohydrates: 95gProtein: 51gFat: 32gSaturated Fat: 12gCholesterol: 116mgSodium: 1891mgPotassium: 1608mgFiber: 18gSugar: 12gVitamin A: 2364IUVitamin C: 52mgCalcium: 309mgIron: 7mg
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