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Pressure Cooker Beef & Rice Taco Bowls

With all the flavours of taco night, this fun and family-friendly recipe allows everyone to gather at the dinner table and assemble their rice bowl to suit their own personal taste.

MAKES 6 Servings - PREP TIME 15min - COOK TIME 1hr 10min - TOTAL TIME 1hr 25min



  • 1½ lb (750 kg) Beef Stew Cubes

  • ½ tsp (2 mL) EACH salt and fresh ground pepper

  • 2 tbsp (30 mL) vegetable oil, divided

  • 2 cloves garlic, minced

  • 2 tsp (10 mL) chili powder

  • 1½ tsp (7 mL) ground cumin

  • 1 cup (250 mL) reduced-sodium beef broth

  • ¾ cup (175 mL) barbecue sauce

  • 2 tbsp (30 mL) EACH tomato paste and fresh lime juice

  • 3 cups (750 mL) cooked long grain rice

  • Assorted toppings, such as shredded Cheddar cheese, black beans, corn kernels, chopped avocado, cherry tomatoes, sliced cucumber, diced red onion and tortilla chips

1. Preheat electric pressure cooker on the sear function. Pat stew cubes dry with paper towel and season all over with salt and pepper.

2. Heat 1 tbsp (15 mL) oil in pressure cooker pot. Brown beef, in batches and adding remaining oil as needed, turning until cubes are browned on all sides. Transfer to a bowl with a slotted spoon.

3. Add garlic, chili powder and cumin to pot. Cook, stirring, for 1 to 2 minutes or until fragrant. Return browned beef and any accumulated juices to the pot. Stir in broth, barbecue sauce, tomato paste and lime juice.

4. Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to High and set time for 35 minutes. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure.

5. Remove beef from pot with slotted spoon to a clean bowl and shred with 2 forks. Skim fat from sauce. Return beef to pot. Set electric pressure cooker on the sear function. Bring to a boil, stirring, for about 2 to 3 minutes or until thickened slightly and beef is warmed through.

6. Serve beef over rice on a platter or in individual warmed serving bowls. Place assorted toppings of cheese, beans, corn, avocado, tomatoes, cucumber, onion and tortilla chips in individual bowls and serve at the table so everyone can assemble their own taco bowls.


Save any leftovers to make burritos, quesadillas, nachos, sloppy joes or regular tacos.

For the original recipe, click here.


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