Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time (about 22 minutes on high pressure) and may need additional liquid. I recommend adding an extra 1/2 cup of broth if using brown rice to ensure it cooks properly and doesn't absorb too much of the sauce.

What if I don't have condensed tomato soup?

You can substitute 1 cup of tomato sauce mixed with 1 tablespoon of tomato paste. This will give you a similar consistency and flavor profile. Alternatively, a can of diced tomatoes (drained) mixed with 1 tablespoon of tomato paste works well too.

Can I make this recipe dairy-free?

Absolutely! Replace the milk with additional broth or a plant-based milk (unflavored), and either skip the cheese or use a dairy-free cheese alternative that melts well. The dish won't be as creamy but will still have great flavor.

My Instant Pot gave me a burn notice. What went wrong?

This typically happens when the tomato soup settles on the bottom. Make sure you don't stir after adding the tomato soup and corn, and that you've properly deglazed the pot after browning the beef. Also ensure your rice is completely covered by liquid before pressure cooking.

Instant Pot Cheesy Ground Beef and Rice Recipe

Description

A delightful and comforting Instant Pot recipe of cheesy ground beef and rice, packed with flavors and easy to prepare for a quick meal. Perfect for weeknight dinners, combining savory beef, creamy cheese, and wholesome rice.

Ingredients

Units Scale

Main Ingredients

1 lb lean ground beef
10.5 oz condensed chicken broth
2 1/2 cups milk
1 1/2 tsp salt
1 1/2 tsp pepper
2 tsp onion powder
2 tsp garlic powder
2 cups long grain white rice
10.75 oz condensed tomato soup
8.75 oz canned corn
2 cups shredded mozzarella and cheddar blend

Cook Mode Prevent your screen from going dark

Instructions

Set Saute Mode: Set the Instant Pot to Saute Normal mode. Add a dab of butter or margarine to the pot and then add the ground beef.
Cook Ground Beef: Cook the ground beef until almost no pink remains, breaking it into small pieces as it cooks.
Add Base Ingredients: Add the chicken broth, milk, salt, pepper, onion powder, and garlic powder to the pot. Stir to combine.
Add Rice: Add the long-grain white rice, gently pushing it down so it is completely covered by the liquid.
Add Tomato Soup and Corn: Pour the condensed tomato soup and canned corn into the pot. Do not stir, just layer them on top.
Seal and Cook: Place the lid on the Instant Pot and turn the steam release handle to the sealing position. Set the Instant Pot to Pressure Cook High for 7 minutes.
Quick Release Steam: When the cooking time is completed, immediately turn the steam release handle to the venting position for a quick release of pressure.
Stir and Mix: Once safe to remove the lid, stir the mixture to combine all the ingredients evenly.
Add Cheese: Add the shredded mozzarella and cheddar cheese blend to the pot. Stir until the cheese has fully melted and combined into the dish.
Serve and Enjoy: Serve the dish hot and enjoy its creamy, cheesy goodness!

Notes

This recipe was tested in an 8-quart Instant Pot Duo.

Nutrition

Serving Size: 1/4 of recipe
Calories: 450
Sugar: 4g
Sodium: 850mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg