Instant Pot Spanish Rice with Beef Sirloin or Flank Steak Recipe

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1 Tbsp Extra-virgin olive oil
1 pound frozen sirloin or flank steak
1/2 medium onion, chopped
2 cloves garlic, minced
1 tsp chipotle chile powder , or regular chili powder
1/2 tsp ground cumin
1 cup long-grain white rice, rinsed (if you prefer brown rice, add 5-7 minutes of additional cooking time)
2 cups low-sodium beef broth
16 oz red salsa, store-bought or 2 cups homemade salsa
15 oz canned black beans , or 2 cups cooked black beans
14.5 oz canned fire-roasted corn, drained (I use 1 3/4 cups frozen)
14.5 oz canned fire-roasted diced tomatoes with liquid, or 1 3/4 cups homemade tomato sauce
Coarse salt and freshly ground black pepper

Press “saute” to preheat the Instant Pot. When the word “Hot” appears on the display, add the olive oil. When the oil is shimmering, add the frozen sirloin. Brown it well on both sides, 3 to 4 minutes per side, then set it aside.
Add the onion and cook about 5 minutes, until it’s soft. Add the garlic, chili powder and cumin and cook for 1 minute. Turn off the Instant Pot.
Add the rice, reserved sirloin and beef broth to the pot, stirring well to scrape up any browned bits from the bottom. Add the salsa, black beans, corn and tomatoes. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 10 minutes. Check that the cooking pressure is set to “High” and that the release valve is set to “Sealing”.
When the time is up, open the Instant Pot using “Quick Pressure Release”. Remove the sirloin and shred it with two forks, then return it to the pot and mix to combine.
Taste, then season with salt and pepper and serve.

Recipe source: itsyummi

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