Mexican Beef Rice (IP)

Mexican Beef Rice in the Instant Pot
1 Tbsp. olive oil
1 pound lean ground beef
1 cup diced onion
1 tsp. chili powder
½ tsp. ground cumin  (I used Pampered Chef Southwestern Seasoning blend)
½ tsp. salt
1 cup long grain white rice
2 cups water  (I used 2 cups water plus 1 tsp. Better Than Bouillon Beef)
2 cups chunky salsa  (I used a can of diced tomatoes with lime and cilantro plus about ½ cup of salsa)
15 oz. can black beans, rinsed and drained
1 cup corn kernels
2 Tbsp. chopped fresh cilantro
1 cup shredded cheese (cheddar, monterey jack, or mexican style)

Heat oil in Instant pot on Sauce.  Add ground beef and brown.  Drain if necessary.  Add onion, chili powder, cumin, and salt.  Stir and cook for a couple of minutes.

Add rice, water, salsa, black beans, and corn.  Stir to combine.  Press cancel, then close lid and sent vent to Seal.  Cook on Manual High pressure for 8 minutes.  Quick release pressure then remove lid.  Add cheese and cilantro and stir to combine.  Put lid back on and let the heat melt the cheese (takes about 3 minutes).  Serve as is in a bowl, or as a dip with tortilla chips, or rolled up in a tortilla, or on lettuce.