Instant Pot Taco Rice Bowls are an easy one-pot dinner made with seasoned ground turkey, fluffy rice, black beans, salsa, and melted Monterey Jack cheese. Everything cooks together in the pressure cooker for a flavorful, filling meal with a little spicy kick.
I love how easy these taco bowls are to make on busy nights. Everyone can add their favorite toppings, like sour cream, green onions, or black olives. It’s one of those simple dinners that doesn’t leave me with a sink full of dishes!
Why I Love This Recipe
About the Ingredients
- Ground Turkey: Lean ground turkey makes a great base for these taco bowls. Ground beef works too.
- White Rice: Use regular long-grain white rice, not instant rice.
- Hot Salsa: Adds tomato flavor and a spicy kick. Use mild salsa for less heat.
- Hot Taco Seasoning: Two packets give the turkey and rice plenty of bold taco flavor.
- Black Beans: Drain and rinse before adding them to the pot.
- Monterey Jack Cheese: Melts beautifully over the taco rice mixture.
- Sour Cream: Adds a cool, creamy finish that balances the spice.
- Green Onions: Add fresh flavor and a little crunch.
- Black Olives: An optional topping for extra flavor.
- Water: Provides the liquid needed to pressure cook the rice.
Be sure to check out the full recipe and ingredient list below
How To Make Instant Pot Taco Rice Bowls
Step 1: Brown the Turkey
Set the Instant Pot to Sauté and cook the ground turkey until browned, breaking it apart as it cooks.
Step 2: Add the Ingredients
Stir in the taco seasoning and water, scraping the bottom of the pot. Add the black beans and rice, then spoon the salsa evenly over the top without stirring.
Step 3: Pressure Cook
Secure the lid and cook on Low Pressure for 12 minutes using the manual setting or the Rice setting if appropriate for your model.
Step 4: Add the Cheese
Perform a quick pressure release. Check that the rice is fully cooked, then stir in the Monterey Jack cheese until melted.
Step 5: Add Your Toppings
Top with sour cream, green onions, and black olives. Add tortilla chips for a little crunch.
Tips I Found Helpful
- Use Long-Grain Rice: Regular white rice works best. Avoid instant rice.
- Scrape the Bottom: After browning the turkey, scrape up any browned bits to help prevent a burn warning.
- Layer the Salsa: Spoon the salsa over the rice without stirring to help prevent sticking.
- Adjust the Heat: Use mild, medium, or hot salsa and taco seasoning to control the spice.
- Add Cheese Last: Stir in the Monterey Jack after pressure cooking so it melts into the rice.
How to Store Instant Pot Taco Rice Bowls
Store leftover taco rice in an airtight container in the refrigerator for up to 3–4 days. Keep the sour cream and fresh toppings separate.
Freezing: Freeze the cooled taco rice in a freezer-safe container for up to 3 months.
Reheating: Add a splash of water and reheat in the microwave or on the stovetop until heated through.
More Rice Recipes You Will Love
Instant Pot Taco Rice Bowl
Instant Pot Taco Rice Bowls are made with seasoned ground turkey, rice, black beans, salsa, and melted cheese for an easy one-pot dinner.
Ingredients
- 1 pound ground turkey
- 2 cups white rice
- 1½ cups hot salsa
- 2 packets hot taco seasoning
- 1 can (15 ounces) black beans, drained and rinsed
- 16 ounces Monterey Jack cheese, shredded
- 8 ounces sour cream
- Green onions, for garnish
- Black olives, optional
- 2 cups water
Instructions
- Set the Instant Pot to Sauté and cook the ground turkey until browned, breaking it apart as it cooks.
- Add the taco seasoning and water. Stir and scrape the bottom of the pot to loosen any browned bits.
- Add the black beans and rice. Spoon the salsa evenly over the top without stirring.
- Secure the lid and set to Low Pressure for 12 minutes.
- When cooking is complete, perform a quick pressure release.
- Remove the lid and stir in the Monterey Jack cheese until melted.
- Top with sour cream, green onions, and black olives, if desired. Serve with tortilla chips.
Notes
Instant Pot Taco Rice Bowls are packed with seasoned ground turkey, rice, black beans, salsa, and melted cheese for an easy one-pot dinner.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 699Total Fat: 44gSaturated Fat: 22gUnsaturated Fat: 22gCholesterol: 170mgSodium: 1118mgCarbohydrates: 32gFiber: 6gSugar: 5gProtein: 44g
We love this spicy taco bowl!!! I didn’t have any ground turkey, so I used ground chicken and it was so yummy!
Loved the taste! Rice wasn’t quiet done but also managed to stick to the pan.
I know it’s been almost a year, but I’ve found that soaking the rice first stops that from happening for anyone who’s concerned about it.
I made this tonight, but no pressure from pot. Got top off, but rice was semi done and stuck some on button. I continued on with half cheese, stay on warm mode with a lid on. Waiting to see if rice softens up. Got stuck rice off bottom and rice is starting to soften. One question? Does the beans need draining or add the whole can with juices?