Pressure Cooker Mexican Beef Rice

Ingredients:

• 1 lb (450g) beef stew meat, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper (any color), diced
• 1 cup long-grain rice, rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1/2 cup tomato sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Sear the Beef:
   • Set your pressure cooker to the sauté mode and add the olive oil. Once hot, add the beef pieces and brown them on all sides. This should take about 5-7 minutes. Remove the beef and set aside.
2. Sauté Vegetables:
   • In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes, until the vegetables are softened and the onion is translucent.
3. Add Spices:
   • Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to let the spices bloom.
4. Add Liquid and Rice:
   • Return the browned beef to the pot. Add the rinsed rice, diced tomatoes (with their juice), beef broth, and tomato sauce. Stir to combine.
5. Cook Under Pressure:
   • Close the lid of the pressure cooker and set it to cook on high pressure for 10 minutes. Make sure the valve is set to sealing.
6. Release Pressure:
   • After the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to let out any remaining pressure.
7. Add Beans and Corn:
   • Open the lid and stir in the black beans and corn. Let it sit for a few minutes with the lid off to heat through.
8. Garnish and Serve:
   • Garnish with chopped cilantro and serve with lime wedges on the side.