Ground Beef Taco Rice Bowl - Instant Pot Method
👨👧 Dad Log
Cooking used to feel like a chore.
Now it’s part of the rebuild — fuel, focus, and ritual. A small ceremony between father and daughter.
We eat from the same pan.
Same protein, same flavor, different texture. She doesn’t get “kid food.” She eats what I eat — meals built for growth, made by a man who trains, provides, and still shows up for dinner.
The Instant Pot made it simple.
Load, seal, lift. Fifteen minutes from chaos to calm. One machine, one cycle, and we’re fed — fast, clean, complete. Efficiency as affection.
🌮 Ingredients
1 lb lean ground beef (90/10 or better)
1 cup white or brown rice
2 cups low-sodium broth (chicken or beef)
1 cup bell peppers + onion (fresh or frozen)
1 cup corn
1 can black beans (rinsed and drained)
1 – 1½ tbsp mild taco seasoning — or your own blend: paprika, cumin, garlic, onion powder, oregano, salt, pepper
Optional finishers: Mexican shredded cheese, green guacamole salsa, or avocado slices
How to Make
Sauté.
On Sauté mode, brown the beef with peppers and onion until fragrant and crumbled.
Drain if needed.Build the Base.
Add rice, broth, and seasoning. Mix well.
Seal lid → High Pressure for 6 minutes → Natural Release 10 minutes.Finish.
Stir in black beans and corn. Leave on Keep Warm for 5 minutes to steam through.Plate.
Dad Version: Top with cheese and a spoon of green salsa or avocado. Protein-heavy, balanced, perfect post-lift fuel.
Kid Version: Serve mild, soft, and cooled. Mash beans lightly so she can scoop with a spoon.
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