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Cooking Techniques
- Roast the peppers until their skins are slightly charred for added depth.
- Use a mix of different colored peppers to make the dish visually appealing.
- Add fresh herbs like basil or cilantro just before serving to enhance freshness.
Ingredients 0/14
Why This Recipe Is So Flavorful
Step 1
Turn on your pressure cooker and setting it to the sauté mode. Once it’s hot, drizzle in some oil and toss in the bell peppers and onion. Cook them for about 5 minutes until they’re soft and fragrant. Next, add the beef substitute, breaking it up as you stir, and cook until it’s nicely browned, which should take around 5 to 7 minutes. Then, mix in the diced tomatoes, tomato sauce, and taco seasoning, stirring everything together well.
Step 2
Pour in the chicken broth and add the rice, giving it a quick stir. Cancel the sauté function, seal the lid, and lock it in place. Set the cooker to high pressure and let it cook for 10 minutes. It might take another 10 to 15 minutes for the pressure to build up before the timer starts.
Step 3
When the cooking time is up, carefully release the pressure using the quick-release method. Once it’s safe to open, unlock and remove the lid. Serve everything right away, topping with Mexican cheese, sour cream, black olives, and slices of avocado for a tasty finish.
