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Turn your Instant Pot to saute mode, add the oil and the steak. Saute the beef, stirring occasionally, until it is browned, about 5 minutes.
Turn the saute mode off and add the carrots, onions and chili powder, cumin, garlic powder, oregano, onion powder, clove, and salt. Stir to coat the steak and veggies with the seasoning. Pour the beef broth into the pot.
Close and lock the lid on the Instant Pot. Seal the pressure vent on top. Set the pot to Meat/Stew mode for 20 minutes.
After the 20 minutes, let the pot do a 5 minute natural release. At the end of 5 minutes turn the pressure valve to "vent" and do a quick release.
Using a slotted spoon remove the steak chunks from the pot and set aside.
Pour the remaining liquid and veggies into a blender or food processor. Add the vinegar, sugar, and tomato paste. Blend until smooth, about 30 seconds.
Mix 1 cup of the blender sauce with the steak, stir to coat the beef. Set the remaining sauce aside for serving.
Heat the corn and black beans in the microwave or on the stove top.
In a large pot on the stove top add all the ingredients for the Mexican Rice and stir to combine. Bring to a boil over medium high heat. Once the pot comes to a boil lower the temp to low and cover the pot. Cook for 15-18 minutes until all the liquid is absorbed. Fluff with a fork for serving.
Add desired amount of Mexican Rice to the bottom of the bowl. Add one portion of the steak mixture, black beans, and corn to the bowl. Pour desired amount of the blender sauce to the bowl and any additional toppings you would like. Dig In!!!