Instant Pot Taco Rice with Zucchini and Black Beans -Vegan, Vegetarian

*Ding-ding-ding, let the Zucchini Games begin! We're officially into summer squash season and looking for more ways to use up what the garden gifts us. May I suggest this Taco Rice with Zucchini and Black Beans. This works well as a side dish, or a vegetarian or vegan burrito filling with the black beans adding some protein. Another thing to love, it's unattended cooking in the ♥Instant Pot pressure cooker. Serve this with some grilled chicken-dinner done:@) I also love that while the heat from the cooked rice will heat it up a bit, the squash gives the rice a nice little bite. 

Since my plants have already been generous, I did only use the colorful meaty part of the squash and discarded the seeded center.

Garden update:

My mismarked squash from The Depot, while not the square green griller... Did end up making a very nice yellow squash! A quick Google, looks like Golden Egg variety? We likey:@)

Instant Pot Taco Rice with Zucchini and Black Beans

1 envelope taco seasoning, your favorite brand

1 C long grain rice

1 1/2 C water

medium zucchini or summer squash 1/4" dice, mix and match

half a can of black beans, drained and rinsed

1. Add taco seasoning, rice, and water to pressure cooker. Stir well. Press rice setting.
2. Automatic release when done, stir and add squash and black beans.
3. Add S&P or seasoned salt to taste.

Eat well and have a happy day:@)