Instant Pot Cheesy Ground Beef and Rice
A warm, hearty, and cheesy ground beef and rice casserole that's the perfect comfort food for your hungry family. This wonderful recipe uses simple ingredients that you likely have on hand and is ready in less than 30 minutes.
Ingredients
- 1 tablespoon avocado oil (or other vegetable oil)
- 2 pounds ground beef (90/10)
- 4 tablespoons dried minced onion (may substitute 1 medium yellow onion)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon garlic powder (may substitute for 4 minced garlic cloves)
- 2 cups unsalted chicken stock
- 2 cups long grain white rice (rinsed until water runs clear)
- 2 cans Rotel Original
- 3 cups sharp cheddar cheese (shredded, may substitute with any melty cheese)
- 1 cup sharp cheddar cheese (shredded, may substitute with any melty cheese)
- sour cream
- cilantro
Directions
- 1
Set to Sauté: Set the Instant Pot to 'Sauté', use the 'Adjust' button to set the heat level to 'More', and allow the pot to heat up.
- 2
Add the chicken stock to the meat and, using a wooden spoon or spatula, deglaze the bottom of the liner. Layer the rice on top of the ground beef and gently push it down into the stock so that it is submerged and damp. Add the Rotel evenly over the rice, do not mix it in.
- 3
5-Minute Cook Time: Close the Instant Pot and set the pressure release valve to 'Sealing' and then set the pot to cook on 'Manual' / 'Pressure Cook', 'High Pressure' for 5 minutes.
- 4
Once all the pressure has been released, open the pot and then mix in the cheese. Continue mixing until the cheese fully melts.
- 5
CrispLid Method: To make the melty cheesy topping, first turn off and unplug your pressure cooker. Next, spread 1 cup of shredded cheese evenly over the top of the casserole. Place the CrispLid on top of the pressure cooker, set it to 450° F, and cook until bubbling and melty. About 2 to 3 minutes.