Instant Pot Cheesy Ground Beef and Rice
User Reviews
5
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Prep Time
22 mins
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Cook Time
8 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
771 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Cheesy Ground Beef and Rice
Description
Instant Pot Cheesy Ground Beef and Rice features ground beef sautéed and combined with a mixture of chicken broth, tomato sauce, tomato paste, milk, and spices for a rich and creamy base. Mixed with corn, peas, and diced red bell pepper, the raw rice is gently pressed into the liquid before pressure cooking for 8 minutes, allowing the rice to absorb the flavors and cook to tenderness. After cooking, shredded cheddar cheese is stirred in, melting into the mixture to create a cheesy finish that adds depth and creaminess to the dish.
The dish offers a combination of savory beef flavor with subtle tomato notes and spice from garlic powder, onion powder, and smoked paprika, balanced by the sweetness of the vegetables. The method keeps the rice intact and avoids stirring before cooking, preventing mushiness. After pressure cooking, the cheese melting step adds a comforting texture as it blends into the dish.
This recipe serves as a filling main course, convenient for weeknight dinners since it cooks entirely in one pot with minimal cleanup. It pairs well with a side salad or steamed greens for added freshness and can be adjusted in seasoning to taste after cooking.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef lean
- 1 ounce can chicken broth low-sodium
- 1 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 black pepper or to taste, ground
- 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 peas frozen
- 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 "Saute" 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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 100g | 33% |
| Protein | 66g | 132% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 1167mg | 49% |
| Potassium | 1291mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 2019IU | 40% |
| Vitamin C | 57mg | 63% |
| Calcium | 465mg | 47% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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