Description
This Instant Pot Cheesy Ground Beef and Rice recipe is a comforting and hearty one-pot meal perfect for busy weeknights. Combining lean ground beef, creamy cheeses, and flavorful seasonings with tender rice, it delivers rich flavors with minimal effort, thanks to the convenience of pressure cooking.
Ingredients
Scale
Meat
- 1 lb lean ground beef
Liquids & Broths
- 1 (10.5 oz) can condensed chicken broth
- 2 ½ cups milk
Seasonings
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Grains
- 2 cups long-grain white rice
Canned Goods
- 1 (10.75 oz) can condensed tomato soup
- 1 (8.75 oz) can corn, drained
Dairy
- 2 cups shredded mozzarella and cheddar cheese blend
Others
- Butter or oil for sautéing (quantity as needed)
Instructions
- Brown Beef: Set the Instant Pot to “Sauté Normal.” Add butter or oil to the pot and brown the ground beef thoroughly until no longer pink, breaking it up as it cooks.
- Add Ingredients: Stir in the condensed chicken broth, milk, salt, pepper, onion powder, and garlic powder. Then add the rice, pressing it down to submerge in the liquid mixture. Do not stir after this.
- AddToppings: Spoon the condensed tomato soup and drained corn on top of the rice mixture without stirring them in. This layering helps cook the rice evenly and adds flavor.
- Pressure Cook: Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on High for 7 minutes to cook the rice and blend the flavors.
- Quick Release and Stir: Perform an immediate quick release by turning the steam release handle to “Venting” to let out steam quickly. Remove the lid carefully and stir the contents to combine everything evenly.
- Add Cheese: Mix in the shredded mozzarella and cheddar cheese blend until melted and fully incorporated. Serve the dish immediately while hot and cheesy.
Notes
- Use lean ground beef to reduce excess grease and improve texture.
- Be careful not to stir after adding rice and toppings to ensure proper pressure cooking consistency.
- For extra flavor, you can add a pinch of crushed red pepper or fresh herbs like parsley or cilantro before serving.
- If you prefer, substitute the canned chicken broth with low sodium broth to control salt levels.
- This recipe is best served fresh but can be refrigerated and reheated the next day, adding a little milk to loosen the texture if thickened.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
