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Instant Pot Cheesy Ground Beef and Rice
With meat, vegetables, rice, and loads of cheese, Instant Pot Cheesy Ground Beef and Rice can be cooked in a matter of minutes. The quick dinner is suitable for both lunch and game day.
Given how simple it is, this is ideal for people who have never used an instant cooker. It is also ideal if you want to prepare a quick dinner using one pound of lean ground beef.
Recipe variations:
- Turkey: Feel free to substitute the beef for ground turkey.
- Beans: Add black beans for a heartier dish.
- Rice: You can also switch out the white rice for brown rice. Or try jasmine rice.
- Cheese: You can try other cheeses like Colby, mozzarella, or Swiss.
- Peppers: Instead of red peppers, you can use green, orange, or yellow.
- Hot: Spice it up with some red pepper flakes.
- Taco night: Add a packet of taco seasoning for instant pot cheesy taco ground beef.
How to serve:
Perfect for busy weeknights, the whole family will love this rice recipe on its own or with a bowl of tortilla chips for dipping. Or try one of these ideas:
- This comfort food goes great with Italian bread with a dab of butter.
- Mix in a can of cream of mushroom sauce before serving for a creamy meal.
- Sprinkle with Italian seasoning for a unique taste.
- Similarly, you could add chili powder for a robust flavor.
- Pour a little soy sauce on top for an oriental flavor.
- This rice dish goes great with a salad like this easy Cucumber Tomato Avocado Salad
- Feel free to top this with Romano or parmesan cheese.
Servings: 4 servings
Calories: 771kcal
Catalina Castravet
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef
- 1 14-ounce can chicken broth (low-sodium)
- 1 8-ounce can tomato sauce
- 2 tablespoons tomato paste
- 1 3/4 cups milk (skim milk or regular)
- 1/2 cup heavy cream (or half and half)
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 2 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoon smoked paprika.
- 1 cup corn (canned or frozen and defrosted – drained of extra liquid)
- 1 cup frozen peas
- 1 red bell pepper (seeds removed and cubed)
- 2 cups long grain rice (uncooked)
- 2 cups cheddar cheese (Colby cheesy or Pepper Jack cheese)
Instructions
- Turn Instant Pot to “Sauté on High and when hot, add the oil. Add the ground beef and cook it until no longer pink, breaking it into crumbs with a wooden spoon. Turn Instant Pot off.
- In a medium bowl, combine chicken broth, tomato sauce, tomato paste, milk, heavy cream, salt, pepper, garlic powder, paprika, and onion powder.
- Pour the mixture into the Instant Pot over the beef and add the corn, peas, and bell pepper. Stir very well to mix, scraping any bits of meat that stuck to the bottom.
- Add. the rice. and DO NOT stir. Use a spoon to lightly press it until submerged in the liquid.
- Place the lid and lock it and set to “Pressure Cook” for 8 minutes on High Pressure. The valve should be in a sealing position.
- Once done pressure cooking, do a quick pressure release and then remove the lid.
- Add the shredded cheese, and gently stir it in. Cover with the lid for a few minutes to melt the cheese.
- Taste for salt and pepper and serve.
Nutrition
Calories: 771kcal | Carbohydrates: 100g | Protein: 66g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1167mg | Potassium: 1291mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2019IU | Vitamin C: 57mg | Calcium: 465mg | Iron: 6mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
