Instant Pot Veggie Taco Chili with Brown Rice - Dump and Go Dinner

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Instant Pot Veggie Taco Chili with Brown Rice - Dump and Go Dinner

Regan
The Cook
4 Servings
15 Ingredients
0 Comments

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.

4 Servings
15 Ingredients
0 Comments

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
Serving Day Ingredients
  • 3 cups cook Brown Rice, Long-Grain
  • 1 cup peel, pit, and dice Avocado
  • 4 ounces Sour Cream

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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?

  1. Combine all ingredients except rice, avocado, and sour cream in a bowl. Divide among indicated number of freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place frozen contents in inner pot.
  4. Saute for 5 minutes.
  5. Lock the lid in place and seal steam nozzle.
  6. Cook on high pressure for 4 minutes.
  7. Naturally release the pressure.
  8. Serve over rice, topped with fresh avocado chunks and sour cream.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Place all ingredients (except rice, avocado, and sour cream) in inner pot.
  3. Lock the lid in place and seal steam nozzle.
  4. Cook on high pressure for 4 minutes.
  5. Naturally release the pressure.
  6. Serve over rice, topped with fresh avocado chunks and sour cream.

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