Sauté the Ground Beef:

1. Set your Instant Pot to “Sauté Less” for 7 minutes.
2. Add a dab of butter or margarine to the pot, followed by the ground beef. Crumble the beef as it cooks.
3. When the cooking cycle ends, the beef may still be slightly pink.

Add Water and Seasonings:

1. Pour in the 3 cups of water and scrape the bottom of the pot to ensure nothing is sticking.
2. Sprinkle the salt, pepper, onion powder, garlic powder, and taco seasoning over the beef. Do not stir.

Add the Rice:

1. Add the 2 cups of long grain white rice to the pot. Gently press the rice into the liquid so it is submerged, but avoid stirring.

Pressure Cook:

1. Place the lid on the Instant Pot, set the steam release handle to “Sealing,” and select “Pressure Cook High” for 6 minutes.
2. Once the cooking time is complete, immediately turn the steam release handle to the “Venting” position for a quick release of pressure.

Mix in the Chili Sauce and Salsa:

1. After releasing the pressure and removing the lid, stir the contents well.
2. Add the 2 cups of chili sauce and 1 1/2 cups of salsa, and stir to combine.
3. Set the Instant Pot to “Sauté Less” for 3 minutes, stirring occasionally.

Add the Cheese:

1. When the Instant Pot turns off, stir in the 3 cups of shredded mozzarella and cheddar cheese blend until melted and fully combined.

Serve:

1. Serve the cheesy taco ground beef and rice hot, and enjoy!