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Rinse and drain rice and set aside. Set Instant pot to sauté on high heat (push sauté twice to switch to high heat) and add 4 Tbsp olive oil. Once oil is hot, add beef in a single layer and sauté until lightly browned about 5 min, stirring occasionally.
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Add 4 Tbsp butter, salt and chopped shallots and stir 3 minutes until softened.
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Spread rice evenly over the top (do not stir). Push garlic halves cut-side-down, halfway into the rice. Pour jar of Morelos cooking sauce and very warm (or hot) water directly over the garlic cloves so you don't disturb the rice. Use the back of a wooden spoon to poke 5-7 holes through the rice to the bottom of the pot to help distribute flavor.
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Cover and cook on high pressure 30 min. Let instant pot rest and naturally depressurize 10 min before switching to the venting position to release steam.
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Remove garlic and discard. Stir rice well to combine ingredients.
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Serve and garnish with fresh micro-greens. Provecho!