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Ground Beef Instant Pot Recipe

Ground Beef Instant Pot Recipe (Cozy Beef and Rice Casserole)

A cozy, family-friendly Instant Pot ground beef, rice, tomato, and veggie casserole that comes together in about 40–45 minutes with minimal hands-on time. Budget-friendly, high in protein, and great for meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 5 servings
Calories 450 kcal

Ingredients
  

  • 1 tablespoon olive oil or avocado oil, canola, or any neutral oil
  • 1 pound lean ground beef 90/10 or 93/7; drain extra fat if using 80/20
  • 1 medium yellow onion finely chopped (about 1 cup)
  • 3 cloves garlic minced (or 1 teaspoon garlic powder)
  • 1 cup long-grain white rice rinsed; jasmine or basmati both work
  • 1 1/2 cups low-sodium beef broth or chicken broth or vegetable broth
  • 1 can diced tomatoes 14.5 ounces, with juices; fire-roasted if desired
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika smoked paprika if you want a smoky note
  • 1 teaspoon dried Italian seasoning or a mix of dried basil and oregano
  • 1/2 teaspoon onion powder
  • 1 cup frozen mixed vegetables peas, carrots, corn, green beans; no need to thaw
  • 1 cup shredded cheddar cheese optional; use reduced-fat for a lighter version
  • 2 tablespoons fresh parsley or green onions chopped, for garnish (optional)

Instructions
 

  • Press Sauté on your Instant Pot and let it heat for 1–2 minutes. Add the olive oil, then the ground beef and chopped onion. Cook, breaking the meat up with a wooden spoon, for about 5–7 minutes until the beef is browned and the onion is softened. If using fattier beef, you can tilt the pot and spoon off some of the extra fat.
    1 tablespoon olive oil, 1 pound lean ground beef, 1 medium yellow onion
  • Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Add the salt, black pepper, paprika, Italian seasoning, and onion powder. Stir well so the spices coat the meat.
    3 cloves garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon dried Italian seasoning, 1/2 teaspoon onion powder
  • Pour in about 1/4 cup of the beef broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Continue scraping until the bottom feels smooth to help prevent a Burn warning.
    1 1/2 cups low-sodium beef broth
  • Stir in the rinsed white rice, making sure it is evenly distributed. Pour in the remaining beef broth. Add the diced tomatoes with their juices and the tomato paste. Gently stir everything together without packing the rice down. The rice should be mostly submerged in liquid.
    1 cup long-grain white rice, 1 1/2 cups low-sodium beef broth, 1 can diced tomatoes, 2 tablespoons tomato paste
  • Sprinkle the frozen mixed vegetables evenly over the top of the mixture and do not stir. This allows the rice to cook evenly on the bottom while the vegetables steam on top.
    1 cup frozen mixed vegetables
  • Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook, set to High Pressure for 8 minutes. The pot will take about 8–10 minutes to come to pressure before the cook time starts.
  • When the cook time ends, let the pressure naturally release for 5 minutes. Then carefully turn the valve to Venting to quick release the remaining pressure. Once the pin drops, open the lid away from your face.
  • Gently stir and fluff the beef and rice mixture with a fork or large spoon. If it looks slightly liquidy, let it sit for 3–5 minutes on Keep Warm to thicken. Sprinkle the shredded cheddar cheese over the top, then close the lid (no need to seal) for a couple of minutes to let the cheese melt.
    1 cup shredded cheddar cheese
  • Taste and adjust seasoning with additional salt, pepper, or paprika if desired. Garnish with chopped fresh parsley or green onions. Serve hot, straight from the Instant Pot.
    1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 2 tablespoons fresh parsley or green onions

Notes

For a healthier version, use 93% lean ground beef and reduce or omit the cheese. To use brown rice, use 1 cup brown rice and 2 cups broth, cook on High Pressure for 22 minutes with a 10-minute natural release. Leftovers keep up to 4 days in the fridge or 3 months in the freezer; add a splash of broth or water when reheating to keep the rice from drying out.

Nutrition

Calories: 450kcal
Keyword Beef and Rice Casserole, Gluten-Free, Ground Beef, Instant Pot, Meal prep, One-Pot Dinner, weeknight dinner
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