Pick a language from the box below

3-Ingredient Instant Pot Taco Rice

Unless you’ve been hiding under a rock, it’s likely that you have not only heard about but have been tempted to purchase an Instant Pot pressure cooker. I was lucky enough to be gifted with one a few years ago, and even now I haven’t even begun to scratch the surface of what can be done. However, I have come up with a huge meal prep win: 3 ingredient taco rice! 

While this taco rice makes a great base for taco bowls, the beauty of it is that it really does go with so many things. It works great as a side for enchiladas, in a burrito, or even served with some beans and a runny egg on top. The flavor is just perfect, and the texture is spot on.

Since I know you’re dying to find out, the 3 ingredients to make this Instant Pot miracle are Riceland long grain white rice, chicken or vegetable stock, and a full packet of store-bought taco seasoning. Not only does it come out to a delicious dish in the end, it’s also incredibly cost effective too!

A few cook's notes:

  1. I’m certainly a proponent of making homemade seasonings (like taco seasoning), but this recipe is built around using a store-bought mix. Store-bought mixes usually contain cornstarch or arrow root starch – a starch that binds the meat together and makes the sauce less runny. This recipe is created with that in mind.
  2. You could use water, but stock is always a good idea to create layers of flavor. I like vegetable stock myself, but chicken is great too! Make sure you use a lower sodium option since the taco seasoning will be salted.
  3. White rice is the best option for this due in large part to the cooking time. This recipe was not created to be used with brown rice.

3-INGREDIENT INSTANT POT TACO RICE

Serves 4

Ingredients:

  • 1 cup Riceland long grain white rice
  • 1-3/4 cup chicken or vegetable stock
  • 1 (1.25oz) package store bought taco seasoning of choice

Directions:

  1. Combine all ingredients in the insert of an Instant Pot.
  2. Place the insert into the Instant Pot.
  3. Place the lid on top, making sure the valve is shut.
  4. Set it for 3 minutes on the Manual setting.
  5. When the rice is cooked, allow to natural release for 20 minutes.
  6. Open the valve, then remove the lid. Be careful – it will still be hot!
  7. Stir the rice immediately, then remove from the Instant Pot insert.
  8. Serve immediately.
  9. Enjoy!

Blog post by Riceland blogger Heather Disarro of HeathersDish.com