Street Tacos with White Queso and Jalapeno Rice

Preparation

1. Turn on the instant pot and select the “Sauté” function. Heat the olive oil.
2. Add the chopped onion and garlic to the instant pot and sauté until softened and fragrant, about 3-4 minutes.
3. Add the chicken or beef pieces to the instant pot and season with chili powder, ground cumin, smoked paprika, oregano, salt and pepper. Sauté for another 5-7 minutes until the meat is browned on all sides.
4. Pour in the chicken or beef broth and lime juice, scraping any browned bits from the bottom of the pot.
5. Cancel the “Sauté” function. Close the instant pot with its lid, ensuring the venting knob is set to the “Sealing” position.
6. Select the “Pressure Cook” or “Manual” setting and set the timer for 10 minutes at high pressure.
7. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick pressure release by turning the venting knob to the “Venting” position.
8. While the meat is cooking, prepare the Royal^® Microwavable White Queso and Jalapeno according to the package instructions. This typically involves squeezing the pouch to separate grains, tearing both sides to vent and microwaving for 90 seconds. Caution: Pouch will be hot. Careful when handling.
9. Once the meat is cooked and the pressure has been released, open the Instant Pot and stir the meat mixture.
10. Warm the corn tortillas on a hot skillet or directly over a gas flame until they are pliable and slightly charred.
11. Spoon the cooked meat mixture onto each tortilla.
12. Top with chopped fresh cilantro, white onion, and diced avocado.
13. Serve the warmed Royal^® Microwavable White Queso and Jalapeno rice on the side. Add some lime wedges too on the side.

Note: Serve the Street Tacos immediately while hot, allowing everyone to customize their toppings as desired.