White bowl filled with cooked rice, black beans, corn, and ground beef. Topped with sour cream and salsa.

Instant Pot Beef and Black Bean Taco Bowls

Instant Pot Beef and Black Bean Taco Bowls. Cooks in 10 minutes under pressure. Loaded with flavor! 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6


  • 1 tablespoon olive oil
  • 1 pound lean ground beef or ground turkey
  • 1 small onion, finely diced
  • 1 clove garlic minced or put through a garlic press
  • 1 1/2 cups chicken broth, low or no salt added
  • 2 teaspoons chili powder I used Penzey's Regular Chili Powder
  • 1/2 teaspoon Kosher salt
  • 1 (15.5 ounce) can black beans, rinsed (preferably low or no salt added)
  • 1 cup long grain white rice uncooked
  • 1 cup salsa I used Chi-Chi's Thick and Chunky Medium Salsa
  • 1 cup frozen or canned corn

Topping Suggestions

  • grated cheese
  • shredded lettuce
  • sour cream
  • salsa
  • black olives
  • tortilla chips


  1. Set electric pressure cooker to the high saute setting. Heat olive oil until it shimmers but doesn't smoke. Add the ground beef. Cook, breaking up meat as it cooks until no pink spots remain. Drain excess fat.
  2. Add the onion and cook until soft, about two minutes. Add the garlic and cook an additional minute. Turn off the saute setting. Add 1/4 cup of the chicken broth. Deglaze the bottom of the pot, scraping off any cooked on bits of beef or onions/garlic with a wooden spoon.
  3. Add chili powder and salt. Stir to combine. Add black beans, rice, salsa, and corn. Stir. Pour remaining chicken broth over the mixture. Stir to combine.
  4. Lock the lid in place. Set a 10-minute cook time on high pressure.
  5. Once the cook time completes, quickly release the pressure.
  6. Open the lid away from your face. Stir with a wooden spoon or rubber spatula.
  7. Serve with your preferred toppings.