Instant Pot Cheesy Ground Beef and Rice is a comforting and delicious one-pot meal that combines seasoned ground beef, fluffy rice, and melted cheese into a satisfying dish. Perfect for busy weeknights, this recipe is quick to prepare and sure to be a hit with the whole family.
The Instant Pot makes cooking a breeze, ensuring that the rice is perfectly cooked and the beef is tender and flavorful. The addition of melted cheese creates a creamy, indulgent dish that is both hearty and satisfying. This recipe is also incredibly versatile, allowing you to customize it with your favorite seasonings and add-ins.
Helpful Tips
- Brown the Beef First: Use the sauté function on your Instant Pot to brown the ground beef before adding the other ingredients. This step enhances the flavor by creating a caramelized crust on the meat and helps to build a richer base for the dish.
- Use the Right Rice: Choose long-grain white rice or jasmine rice for this recipe, as they cook evenly and absorb flavors well. Avoid using quick-cooking or instant rice, as they can become mushy when pressure-cooked.
- Add Cheese at the End: To achieve a creamy and cheesy texture, stir in the shredded cheese after the pressure cooking is complete and the Instant Pot has been depressurized. This prevents the cheese from separating or becoming grainy, ensuring a smooth and delicious result.
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Instant Pot Cheesy Ground Beef and Rice
Ingredients
- 1 pound ground beef
- 1 onion diced
- 2 cloves garlic minced
- 1 cup long-grain white rice
- 1 1/2 cups beef or chicken broth
- 14 ounces diced tomatoes drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup cheddar cheese shredded
- Fresh parsley for garnish
Instructions
- Set the Instant Pot to sauté mode and add the ground beef. Cook, breaking up the meat with a spoon, until browned. Drain any excess fat.
- Add the diced onion and minced garlic to the pot and sauté for a few minutes until the onion is softened.
- Stir in the long-grain white rice, beef or chicken broth, drained diced tomatoes, Italian seasoning, paprika, salt, and pepper.
- Close the Instant Pot lid and set to “Manual” or “Pressure Cook” mode for 5 minutes on high pressure.
- Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Open the Instant Pot and stir in the shredded cheddar cheese until melted and creamy.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.