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Ground Beef Instant Pot Recipe

Ground Beef Instant Pot Recipe (Beef & Rice Casserole-Style)

A cozy, one-pot ground beef and rice Instant Pot dinner with tomatoes, corn, black beans, and melty cheese. Budget-friendly, family-approved, and on the table in about 30–35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 5 servings
Calories 500 kcal

Ingredients
  

  • 1 lb ground beef 90/10 or 85/15; drain excess fat if needed
  • 1 medium yellow onion diced (about 1 cup)
  • 3 cloves garlic minced; or 1 teaspoon garlic powder
  • 1 cup long-grain white rice rinsed; jasmine or basmati OK, white rice only for timing
  • 1 3/4 cups low-sodium beef broth or chicken or vegetable broth
  • 14.5 oz diced tomatoes canned, with juices; fire-roasted if possible
  • 1 cup bell pepper diced; any color; frozen pepper strips OK
  • 1 cup frozen corn kernels no need to thaw
  • 15 oz black beans canned, drained and rinsed; optional
  • 1 1/2 teaspoons kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons chili powder mild
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika or regular paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes optional, for gentle heat
  • 1 1/2 cups shredded cheese cheddar, Colby Jack, or Mexican blend
  • 1/4 cup fresh cilantro or parsley chopped, optional for garnish
  • sour cream or Greek yogurt for serving, optional

Instructions
 

  • Turn the Instant Pot to Sauté (Normal/Medium). Add the ground beef and cook, breaking it up with a wooden spoon, for 4–5 minutes, until mostly browned.
    1 lb ground beef
  • Stir in the diced onion and minced garlic. Cook for another 2–3 minutes, until the onion is softened and fragrant. If there is a lot of grease, carefully spoon out some, leaving about 1–2 tablespoons in the pot.
    1 medium yellow onion, 3 cloves garlic
  • Pour in about 1/4 cup of the beef broth and scrape up any browned bits stuck to the bottom of the pot with a wooden spoon to prevent a Burn warning.
    1 3/4 cups low-sodium beef broth
  • Stir in the diced bell pepper, frozen corn, and black beans (if using), distributing them evenly through the beef mixture.
    1 cup bell pepper, 1 cup frozen corn kernels, 15 oz black beans
  • Sprinkle in the salt, black pepper, chili powder, cumin, smoked paprika, oregano, and red pepper flakes (if using). Stir until the mixture is well coated and fragrant.
    1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 1/2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes
  • Sprinkle the rinsed rice evenly over the beef and vegetable mixture, but do not stir. Gently pour the remaining beef broth over the rice, making sure all the grains are moistened while keeping the rice mostly on top.
    1 cup long-grain white rice, 1 3/4 cups low-sodium beef broth
  • Pour the canned diced tomatoes with their juices over the rice, spreading them lightly across the surface. Do not stir; keeping the tomatoes on top helps prevent scorching.
    14.5 oz diced tomatoes
  • Secure the Instant Pot lid and set the valve to Sealing. Select Manual or Pressure Cook on High pressure for 8 minutes.
  • When the cook time is complete, let the pressure release naturally for 5 minutes. Then carefully switch the valve to Venting to quick release the remaining steam. Open the lid. Some liquid on top is normal.
  • Gently fluff the rice and stir everything together until well combined. Taste and adjust salt and pepper if needed.
    1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
  • Sprinkle the shredded cheese evenly over the top of the hot mixture. Close the lid (no need to seal or cook) and let it sit for 2–3 minutes, until the cheese is melted.
    1 1/2 cups shredded cheese
  • Top with chopped cilantro or parsley if desired. Serve hot, with sour cream or Greek yogurt on the side for added creaminess.
    1/4 cup fresh cilantro or parsley, sour cream or Greek yogurt

Notes

For a milder dish, omit the red pepper flakes and use a mild chili powder. This recipe is written for long-grain white rice; using brown rice will require more liquid and a longer cook time. To avoid Burn warnings, deglaze thoroughly and keep the rice and tomatoes layered on top instead of stirring them into the bottom. Leftovers keep 3–4 days in the fridge or up to 2–3 months in the freezer; add a splash of broth when reheating if the mixture looks dry.

Nutrition

Calories: 500kcal
Keyword Beef and Rice, Easy Weeknight Meal, Gluten-Free, Ground Beef Instant Pot, One Pot Dinner, Pressure Cooker Ground Beef
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