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

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

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.

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.

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

Prepare rice. I use the ready 90 second rice.

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

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

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

Enjoy!!