Burrito bowl instant pot ip

Name: Burrito bowl instant pot ip
Cuisine: American
Ingredients: 2 TBSP unsalted butter; 1-1 1/2 pound stew meat cut thin; 1 med white onion diced; 1 (4 oz) can chopped green chilis; 1 (10 oz) can Rotel; 1/2 cup white wine; 1 1/2 cups beef broth; 1 helping of my taco seasoning previously posted or; 1 packet your favorite taco seasoning; 9 oz Packet Spanish rice; 2 TBSP corn starch; 2 TBSP water; Diced tomatoe; Diced green onion; Shredded Mexican blend cheese

Aaron Anderson @aanderson

Sioux Falls

Burrito bowl instant pot ip

Aaron Anderson @aanderson

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Ingredients

2 TBSPunsalted butter
1-1 1/2 poundstew meat cut thin
1med white onion diced
1 (4 oz)can chopped green chilis
1 (10 oz)can Rotel
1/2 cupwhite wine
1 1/2 cupsbeef broth
1helping of my taco seasoning previously posted or
1 packetyour favorite taco seasoning
9 ozPacket Spanish rice
2 TBSPcorn starch
2 TBSPwater
Garnishes
Diced tomatoe
Diced green onion
Shredded Mexican blend cheese

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Steps

1

Turn on instant pot saute to high. When pot reads hot add butter.
2

Once butter has melted. Add onion and meat and cook till meat is browned.
3

Add in Rotel, green chilies, white wine, and broth. Stir and scape bottom of pot to remove any bits that may be stuck to the bottom.
4

Seal instant pot and cook on high pressure for 10 minutes, then allow a 10 minute natural release. Quick release the rest of the pressure. Remove lid.
5

Turn off the keep warm function and turn back on the saute function to high.
6

Prepare rice. I use the ready 90 second rice.
7

Once the mixture starts bubbling, add in my/your taco seasoning (minus the cup of water).
8

If you wish a thicker mixture, mix the corn starch and water in a bowl and stir into the pot.
9

Ladle mixture into bowl top with the Spanish rice and garnishes.
10

Enjoy!!