Instant Pot Veggie Taco Chili with Brown Rice - Dump and Go Dinner
This Instant Pot Veggie Taco Chili with Brown Rice comes together with little effort for a simple yet filling meal. Rounded out with a touch of sour cream and chunks of ripe avocado this vegetarian dish aims to please a quite the array of palates.
Ingredients
- ½ cups dice Onion
- ½ cups dice Bell Pepper, Green
- ⅓ cups dice Bell Pepper, Red
- ¼ cups Salsa
- 8 ounces drain and rinse Black Beans, Canned
- 8 ounces Pinto Beans, Canned
- 5 ounces Corn, Frozen
- 14 ½ ounces Diced Tomatoes with Green Chiles
- 4 ounces Tomato Sauce
- ½ ounces Taco Seasoning
- ½ teaspoons Chili Powder
- ½ teaspoons Cumin
- ½ cups Water
- 3 cups cook Brown Rice, Long-Grain
- 1 cup peel, pit, and dice Avocado
- 4 ounces Sour Cream
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients in a bowl. Divide among indicated number of freezer containers. Label and freeze.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place all ingredients (except rice, avocado, and sour cream) in inner pot.
- Lock the lid in place and seal steam nozzle.
- Cook on high pressure for 4 minutes.
- Naturally release the pressure.
- Serve over rice, topped with fresh avocado chunks and sour cream.