Instant Pot Beef Empanadas

Are you looking for a delicious Instant Pot Beef Empanadas recipe? Look no further because this is your lucky day! Make this Empanada Rice Bowl, top with a green Chimichuri sauce and and toasted tortilla chips!

As a debt free life coach my #1 priority is to teach you ways to save money and get out of debt. One of the most important things when learning how to budget and get out of debt, is to learn how to lower your food costs. That is why I focus on meal planning and budget meal planning, because they help YOU get out of debt and save thousands per year!

Today I am going to share with you a new recipe that I am obsessed with! It is good – REALLY good!

Instant Pot Beef Empanadas:

First you want to combine all ingredients for the meat mixture together.

The Chimichurri sauce and tortilla strips are created after the meat mixture is cooked.

You can either combine all ingredients for the meat (see the recipe below) and put them in the Instant Pot directly, or you can combine all ingredients in a gallon freezer bag and freeze until ready to use.

To cook in the Instant Pot:

1. Place the frozenmeat and ¼ cup of water into the inner pot.
2. Cook on high (manual release) for 35 minutes. Quick release.
3. Drain out the extra liquid into a bowl.
4. Use a fork to crumble the meat and add back liquid as needed to create the texture you want.
5. Taste and add additional salt and pepper, as needed.

Once your meat mixture is in the Instant Pot you will want to start assembling the chimichurri sauce.

CHIMICHURRI SAUCE: 

Ingredients: 

• ½ cup minced fresh cilantro
• 1 jalapeno, seeded and minced
• 1 lime, juiced
• 1 clove of garlic, minced
• 1 tablespoon water
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Combine all ingredients and set aside.

CRISPY TORTILLA STRIPS:

Ingredients: 

• 8 corn tortillas
• Cooking spray
• Chili powder

Directions:

1. Preheat the oven to 375 degrees.
2. Use a pizza cutter or knife to cut the tortillas into strips and place the strips on a large baking sheet.
3. Spray the tortilla strips generously with cooking spray.
4. Sprinkle the tortilla strips with chili powder.
5. Bake for 8 minutes, turn the tortilla strips over and bake for an additional 5-6 minutes or until golden brown.
6. Cool on paper towels.

TO CREATE THE RICE BOWL:

1. Start the meat.
2. Begin cooking rice.
3. Prepare the tortilla strips and place them in the oven.
4. Mix up the chimichurri sauce, set aside.
5. When the tortilla strips are brown remove them from the oven and set them to cool on paper towels.
6. When rice is properly cooked, drain and rinse it. Set aside.
7. When done, release the pressure valve for the meat and finish according to instructions.
8. Layer prepared rice, meat mixture, chimichurri sauce, and tortilla strips.

Seriously you guys – this is an AMAZING meal! It takes VERY little prep work and you are going to love it!

I create meal plans to help you stretch your grocery dollars, and this recipe is a preview of the new meal plan coming soon! If you want to try one of my meal plans, here is a free mini plan for you to try.

Instant Pot Beef Empanadas

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Course: Instant Pot Recipe

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 4

Author: Lauren Cobello

Ingredients

• Ingredients:
• 1 lb. Ground beef
• 1 8 oz can Tomato Sauce
• 1 teaspoon chili powder
• ½ teaspoon cumin powder
• ½ teaspoon garlic powder
• ½ teaspoon oregano
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon cinnamon

Instructions

• Place the meat (frozen or fresh) and ¼ cup of water into the inner pot.
• Cook on high (manual release) for 35 minutes. Quick release.
• Drain out the extra liquid into a bowl.
• Use a fork to crumble the meat and add back liquid as needed to create the texture you want.
• Taste and add additional salt and pepper, as needed.

Nutrition

Serving: 4g