Can I use brown rice instead of white rice?

Yes, but you'll need to adjust the cooking time. Brown rice typically requires about 15 minutes at high pressure in the Instant Pot, and you may need to add an extra 1/4 cup of liquid to ensure it cooks properly.

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

This usually happens when there's not enough liquid or when ingredients with thicker consistency (like tomato soup) sink to the bottom. Make sure you're layering as instructed and not stirring after adding the rice, soup, and corn. Also, ensure you deglazed the pot well after browning the meat.

Can I make this recipe dairy-free?

Absolutely! You can substitute the milk with unsweetened almond milk or additional broth, and either omit the cheese or use a dairy-free cheese alternative. The dish won't be quite as creamy but will still be delicious.

Is there a way to make this dish spicier?

Definitely! Add a diced jalapeño when browning the beef, mix in a tablespoon of taco seasoning with your other spices, or stir in some red pepper flakes or hot sauce at the end. You could also serve with hot sauce on the side for those who like extra heat.

Instant Pot Cheesy Ground Beef and Rice Recipe

Name: Instant Pot Cheesy Ground Beef and Rice Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: American
Ingredients: Main Ingredients; 1 lb lean ground beef; 10.5 oz condensed chicken broth; 2 ½ cups milk; 1 ½ teaspoon salt; 1 ½ teaspoon pepper; 2 teaspoon onion powder; 2 teaspoon 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; 1 dab butter or margarine (for sautéing)

Description

This Instant Pot Cheesy Ground Beef and Rice recipe is a quick and hearty main course made by combining lean ground beef, tender long grain rice, canned corn, and a blend of mozzarella and cheddar cheeses, all cooked together in a creamy chicken broth and tomato soup base. Ready in just over 30 minutes, it’s a comforting meal perfect for busy weeknights, with minimal prep and maximum flavor.

Ingredients

Units Scale

Main Ingredients
1 lb lean ground beef
10.5 oz condensed chicken broth
2 1/2 cups milk
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
2 teaspoon onion powder
2 teaspoon 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
1 dab butter or margarine (for sautéing)

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Instructions

Prepare the Instant Pot: Set your Instant Pot to the Saute Normal setting. Add a dab of butter or margarine to coat the bottom of the pot.
Cook the Beef: Add the lean ground beef to the pot and cook, stirring occasionally, until almost no pink remains.
Add Seasonings and Liquids: Pour in the condensed chicken broth, milk, salt, pepper, onion powder, and garlic powder. Stir everything to combine well.
Add Rice: Add the long grain white rice to the pot. Gently push the rice down with a spatula or spoon so it is submerged in the liquid.
Layer Tomato Soup and Corn: Add the condensed tomato soup and the canned corn on top of the rice. Do not stir at this point.
Pressure Cook: Secure the Instant Pot lid and turn the steam release handle to the sealing position. Set the Instant Pot to Pressure Cook on High for 7 minutes.
Quick Release: Once the cooking time is up, immediately turn the steam release handle to the venting position for a quick release of pressure.
Finish and Add Cheese: Remove the lid and stir the mixture well. Add the shredded mozzarella and cheddar blend, stirring until the cheese is melted and incorporated.
Serve: Spoon the cheesy beef and rice mixture into bowls and enjoy while hot.

Notes

This recipe was tested in an 8 quart Instant Pot Duo; cook times may vary with different models.
For extra flavor, you can add diced bell peppers or jalapeños when sautéing the beef.
If the mixture seems too thick after cooking, add a little extra milk and stir until creamy.
Leftovers store well in the refrigerator and can be reheated in the microwave.

Nutrition

Serving Size: 1/4 of recipe
Calories: 650
Sugar: 8g
Sodium: 1600mg
Fat: 27g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 70g
Fiber: 3g
Protein: 33g
Cholesterol: 110mg