If you’d like to change up your usual taco routine, try this quick casserole for a nutrient-rich alternative. When shopping for ground beef, look for an organic brand (from cows raised without the use of antibiotics or hormones) that is 85 to 90 percent lean. Grass-fed beef is naturally lower in fat than its conventional counterpart, and contains more vitamins, antioxidants, and omega-3 fatty acids, but you can also use ground turkey in this dish with similar results.
Prep: 10 minutes
Pressurize: 8 minutes
Cook: 10 minutes
Natural Release: 10 minutes
Total: 38 minutes
1 tablespoon extra-virgin olive oil
1 pound lean ground beef or turkey
1 red onion, chopped
1 teaspoon fine sea salt
1 clove garlic, minced
1 teaspoon chili powder
1½ teaspoons ground cumin
1 cup water
1½ cups prepared salsa
¾ cup bulgur (or quinoa, to make it gluten-free)
1 green bell pepper, seeded and chopped
1½ cups cooked black beans, or one 15-ounce can black beans, rinsed and drained
Avocado slices, chopped fresh cilantro, chopped lettuce, chopped tomatoes, chopped green onions, and shredded Cheddar cheese, for topping (optional)
1 Press Sauté and add the olive oil, beef, onion, and salt to the Instant Pot. Sauté until the meat is browned and cooked through, breaking it up with a wooden spoon as you stir, about 8 minutes. Add the garlic, chili powder, and cumin and stir until fragrant, about 1 minute. Press Cancel to stop the cooking cycle.

Add the water and salsa and stir well, making sure that nothing is stuck on the bottom of the pot. Without stirring, sprinkle the bulgur over the top, making sure it doesn’t touch the bottom of the pot (which might give you a “Burn” error). Scatter the bell pepper and black beans over the bulgur to help it cook evenly, then secure the lid and move the steam release valve to Sealing . Select Manual/Pressure Cook to cook on high pressure for 1 minute.
3 When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Stir the mixture well, then taste and adjust the seasonings as needed.
4 To serve, transfer the mixture to a serving platter and top as desired. Serve warm. Store leftovers in an airtight container in the fridge for 3 or 4 days.
MAKE IT VEGAN Omit the beef and salt in step 1, and add 1 pound sweet potatoes cut into 1-inch chunks and ½ teaspoon salt in step 2. Cook on high pressure for 3 minutes, then continue as directed above. Serve without cheese.
NOTE If you get a “Burn” error while making this, the final dish may still turn out well if the floating valve has already popped up, signaling that the pot has come to pressure. Let the pressure remain in the pot for 10 minutes, to finish cooking the bulgur. Then release the pressure and stir to make sure everything has cooked through.