Around the side of the wok, add 1 tsp of sesame oil and 1 tbs of Shaoxing wine. Add the remaining seasonings back into the wok. Add the beef back into the wok and toss for 1 minute. Add all the veggies into your wok and cook for 2 minutes. On your wok add garlic and black bean paste and onion to cook till fragrant. On your wok add 2 ladles of oil and velvet your meat for 2 mins or until cooked. Marinade your choice of protein overnight with the above ingredients 2. Marinate: 200g of beef 1 tsp of chicken powder 1 tsp of Yum Yum 1/2 tsp of salt 1/2 tsp of sugar 1/2 tsp baking powder A pinch of white pepper 1 tbs vegetable oil 2tbs water 1 tbs corn starch Black bean sauce: 1 tbs black bean paste 1 cup Chinese chicken stock (seasoned with Chicken powder, salt, sugar and white pepper) 1 tbs oyster sauce 1 tsp dark soy 1 tsp garlic minced 1 tbs potato starch slurry (1 tsp starch and 1 tbs water) Vegetables: 20g Capsicum 20g carrot slices 20g broccoli 5g bamboo shoots 10g brown onions Method: 1. Recipe down below! This recipe will feed 2 people or 1 hungry person. Shredded cheese, such as Cheddar, Monterey Jack, or Pepper Jack.Order number 8 BEEF AND BLACKBEAN.So plan on about 30 minutes from start to finish. The pot takes several minutes to reach pressure. This recipe requires only 10 minutes under pressure. Once you’ve scraped the bottom of the pot, go ahead and add the remaining ingredients. Using a wooden spoon, scrape the bottom of the pot to remove any cooked-on bits of meat or onions. To avoid getting a “burn” notice, add about 1/4 cup of chicken broth to the pot after you cook the onions. This step removes the sharpness from the onions and garlic. Cook the onions and garlic for about two minutes. (Using grease strainer is the easiest way to do this.) Use the saute setting to brown the meat right in your pressure cooker. If you follow a corn-free diet, skip the corn. Dried black beans would take too long to cook and the rice and meat would be overcooked by the time the beans were done.įrozen corn adds a nice flavor and texture to these bowls. Some folks wonder why I use canned beans in a pressure cooker recipe. You’ll notice the recipe calls for canned black beans. Just note, however, that if the salsa you use is thin, it can make the rice mushy. It’s a simple salsa that adds lots of flavor. If you want to add a spicy kick to the recipe, add a little chipotle powder or, for a really spicy kick, add a pinch of cayenne pepper.įor this recipe, I use the same Chi-Chi’s salsa as I did in my chicken burrito bowls. It’s loaded with flavor but not a lot of heat. They contain both salt and a thickener which adds an odd consistency to this recipe. And if you make homemade chicken stock, you can use it in this recipe! Simply replace the broth with your stock.Ĭhili powder brings a lot of flavor without bringing a lot of heat to this recipe. You get to control how much salt you add instead of leaving that up to the broth manufacturer. Some folks ask why I suggest a low sodium broth when I call for adding salt to the recipe. To serve, spoon beef mixture down the center of each tortilla. Cook, covered, for 5 minutes more, stirring occasionally. Stir in black beans, tomato, salt and black pepper. Stir in cumin, chili powder and coriander. Use low sodium or no-sodium chicken broth. In a large skillet cook ground beef, onion and garlic for 5 minutes or until meat is brown. Don’t replace it with either instant rice (you’ll get mushy rice) or brown rice (the brown rice won’t cook in five minutes).
Like my original burrito bowls, this recipe calls for long-grain white rice. (Want a chicken-based bowl? Use this recipe for Instant Pot Chicken Burrito Bowls!) Don’t want to use ground beef? No problem! Use ground turkey instead. Inspired by classic ground beef tacos, this recipe calls for lean ground beef. They’re loaded with flavor and only take 10 minutes to cook in the Instant Pot. Inspired by classic beef tacos, these tasty bowls are made with ground beef, black beans, rice, and salsa.
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