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Ingredient
Burrito bowl instant pot ip
Introduce
Ingredient
2 TBSP
unsalted butter
1-1 1/2 pound
stew meat cut thin
1 (4 oz)
can chopped green chilis
1 (10 oz)
can Rotel
1/2 cup
white wine
1 1/2 cups
beef broth
1 packet
your favorite taco seasoning
9 oz
Packet Spanish rice
2 TBSP
corn starch
2 TBSP
water
Cooking instructions
* Step 1
Turn on instant pot saute to high. When pot reads hot add butter.
* Step 2
Once butter has melted. Add onion and meat and cook till meat is browned.
* Step 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.
* Step 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.
* Step 5
Turn off the keep warm function and turn back on the saute function to high.
* Step 6
Prepare rice. I use the ready 90 second rice.
* Step 7
Once the mixture starts bubbling, add in my/your taco seasoning (minus the cup of water).
* Step 8
If you wish a thicker mixture, mix the corn starch and water in a bowl and stir into the pot.
* Step 9
Ladle mixture into bowl top with the Spanish rice and garnishes.
* Step 10
Enjoy!!
Note: if there is a photo you can click to enlarge it
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