Description
This Instant Pot Cheesy Ground Beef and Rice recipe combines tender ground beef, savory tomato soup, and a blend of mozzarella and cheddar cheeses for a comforting, easy-to-make meal. With minimal prep and a quick pressure cooking time, it delivers a creamy, flavorful dish perfect for busy weeknights.
Ingredients
Scale
Meat
- 1 lb lean ground beef
Liquids & Broth
- 1 (10.5 oz) can condensed chicken broth
- 2 ½ cups milk
- 1 (10.75 oz) can condensed tomato soup
Dry Seasonings
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Grains & Vegetables
- 2 cups long-grain white rice
- 1 (8.75 oz) can corn, drained
Dairy
- 2 cups shredded mozzarella and cheddar cheese blend
Fat
- Butter or oil for sautéing (quantity as needed)
Instructions
- Brown Beef: Set your Instant Pot to “Sauté Normal” mode, add butter or oil, and brown the ground beef thoroughly until no longer pink, breaking it apart as it cooks.
- Add Ingredients: Stir in the condensed chicken broth, milk, salt, pepper, onion powder, and garlic powder to the browned beef. Add the rice and press it down gently so it is submerged in the liquids.
- Top With Soup and Corn: Without stirring, spoon the condensed tomato soup evenly over the rice and then sprinkle the drained corn on top. This layering helps prevent the rice from sticking to the bottom.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the “Sealing” position. Select the High Pressure setting and cook for 7 minutes.
- Quick Release and Stir: Once the cooking time is complete, immediately perform a quick release by turning the steam release valve to “Venting.” Remove the lid carefully and stir the mixture thoroughly to combine all ingredients.
- Add Cheese: Stir in the shredded mozzarella and cheddar cheese blend until the cheese melts fully into the hot rice and beef mixture. Serve the dish immediately while warm and cheesy.
Notes
- Be sure to press the rice down so it is fully submerged in the liquids to ensure even cooking.
- Do not stir after adding tomato soup and corn to prevent burning and sticking to the bottom of the Instant Pot.
- For a lower fat version, use reduced-fat cheese and lean ground beef.
- Leftovers can be refrigerated and reheated, but the cheese may thicken slightly.
