My family is a big fan of Hawaiian Haystacks, so when I saw a version for Instant Pot Texas haystacks I figured they would also be a hit. My family loves just about any Tex-Mex meal and this version was basically a Tex-Mex version of the Hawaiian version we love.
The sauce for these haystacks is basically a chili. It comes together in no time because you cook it in the Instant Pot. It uses ground beef, onion, garlic salt, chili powder, beef broth, chili beans, tomato sauce, and tomato paste. You brown the beef and onion in the Instant Pot and the sauté mode. Once the beef is cooked, you drain off any excess grease. Then mix in the garlic salt and chili powder. After you combine that, you pour the remaining ingredients for the chili on top of the beef.
At this point you can put the lid on and cook the chili.
Alternately, if you want to do pot in pot cooking, you can cook the rice in the Instant Pot along with the chili. You need a tall trivet to put over the chili. Then you add the rice and 3 cups of water into a shallow pan that fits inside your Instant Pot. It will cook right along with the chili. I personally just prefer to cook my rice separate. I did include the instructions in the recipe if you want to cook the rice in your Instant Pot with the chili.
At this point, it’s time to serve these Instant Pot Texas Haystacks. You place some rice on the bottom, followed by some chili on top. Then this is where the fun comes in. You can top it all with your favorite toppings. You can use things like shredded cheddar cheese, Fritos, diced green onions, diced red onion, diced tomatoes, sour cream, diced avocados, guacamole, or sliced olives. Feel tree to include anything else that you think would be good.
- GROUND BEEF
- GARLIC SALT
- CHILI POWDER
- BEEF BROTH
- BUSH’S BEST CHILI BEANS (I USED MILD)
- TOMATO SAUCE
- TOMATO PASTE
- LONG GRAIN WHITE RICE
- DESIRED TOPPINGS: SHREDDED CHEDDAR CHEESE, FRITOS, DICED GREEN ONIONS, DICED RED ONION, DICED TOMATOES, SOUR CREAM, DICED AVOCADOS, SLICED OLIVES
- 1 lb ground beef
- 1 cup diced onion
- 1 tsp garlic salt
- 2 Tbsp chili powder
- 1 1/2 cups beef broth
- 2 (16 oz) cans Bush’s Best Chili Beans (I used mild)
- 2 (8 oz) cans tomato sauce
- 1 (6 oz) can tomato paste
- 2 cups uncooked long grain white rice
- 3 cups water
- 3 Tbsp cornstarch + 3 Tbsp water
- Topping ideas: shredded cheddar cheese, Fritos, diced green onions, diced red onion, diced tomatoes, sour cream, diced avocados, sliced olives
- Turn Instant Pot to the sauté setting. Add in the ground beef and onions. Cook until fully cooked. Drain off any excess grease.
- Stir in the garlic salt and chili powder.
- Deglaze the pot with the beef broth by scraping the bottom of the pot so that nothing is sticking. This will prevent getting a burn message.
- Add in the beans, tomato sauce and tomato paste. Don’t stir.
- I just cook my recipe separately. However, f you’d like to cook pot-in-pot rice at the same time add a tall trivet into the pot. Then pour the rice and 3 cups of water into a shallow pan that fits inside your Instant Pot. Put the lid on the pan. Place the pan on top of the trivet.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes.
- When time is up let pot sit for 5 minutes and then manually remove any excess pressure. Remove the lid.
- Carefully remove the rice dish.
- Turn Instant Pot to sauté setting. Stir cornstarch and water together in a small bowl. Stir the mixture into the Instant Pot. When contents are thickened turn off Instant Pot.
- To serve, scoop some rice into a bowl, top with chili mixture and desired toppings. Serves 6-8.
Recipe is adapted from 365 Days of Slow + Pressure Cooking.