• 2T veggie oil
  • 1 yellow onion, diced
  • 2 cups low-sodium organic beef broth, divided
  • Sea salt and fresh ground pepper to taste
  • 3 cloves garlic, minced
  • 1T chili powder
  • 2 tsp ground cumin
  • 1 pound lean ground organic beef
  • 1 can (15-ounces) black beans, drained and rinsed
  • 1 can (15-ounces) 15-ounces corn kernels, drained and rinsed
  • 1 can (16-ounces) diced tomatoes, undrained
  • 1 cup Jasmine rice
  • Low carb whole wheat flour tortillas (or your favorite tortillas)
  • Your favorite toppings (hot sauce, sour cream, cheese, guacamole, lettuce, etc)


  • Turn the Instant Pot on saute setting and add the oil; once the oil is hot, add in the diced onions and cook for 1 minute.
  • Add in the ground beef, break it up with a wooden spoon, and season with salt and pepper; cook until browned.
  • Stir in the garlic and cook for 30 seconds.
  • Season with chili powder and cumin; stir around. Add in 1/4 cup of beef broth, stir and simmer for 1 minute.
  • Stir in the beans, corn, and tomatoes; stir until combined.
  • Add the rice on top of the mixture, but don’t stir.
  • Add remaining broth over the rice.
  • On manual setting, set the pressure to HIGH for 10 minutes.
  • Close and lock the lid. Instant Pot will take about 10 minutes to pre-heat and then the 10 minutes to cook.
  • Allow pressure to naturally release for 12 minutes, then turn to quick release.
  • Remove the lid and stir. Place the lid back on (powered off) and let stand for 5 minutes.
  • Remove lid and divide mixture between low carb tortillas and top with your choice of toppings.
  • Makes 8 servings.


Calories 301, Fat 8g, Sat Fat 4g, Chol 35mg, Sodium 318mg, Carbohydrates 26g, Fiber 1g, Sugar 2g, Protein 17g