Looking for a comforting, hearty, and easy-to-make meal? This Instant Pot Cheesy Hamburger and Rice recipe is exactly what you need! It takes the classic hamburger and rice casserole but speeds up the process by using the Instant Pot for a quick and hassle-free cooking experience. This one-pot meal combines seasoned ground beef, tender rice, and gooey melted cheese for a dish that’s creamy, flavorful, and perfect for busy weeknights. With minimal prep and only one appliance to clean, it’s a no-brainer!
Let’s dive into this tasty and convenient Instant Pot recipe that’s bound to become a family favorite.
Ingredients:
- 1 lb (450g) ground beef
- 1 cup long-grain white rice (uncooked, rinsed)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 cup beef broth (or water)
- 1 can (10.5 oz) cream of mushroom soup (optional: can substitute with cream of chicken or cream of celery)
- 1 can (14.5 oz) diced tomatoes (drained)
- 1½ cups shredded cheddar cheese (divided)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper (to taste)
- 1 cup frozen peas (optional, or substitute with any frozen veggies like corn or carrots)
Preparation:
Step 1: Sauté the Ground Beef
Turn the Instant Pot to the “Sauté” setting and allow it to heat for a minute. Add the olive oil, diced onion, and garlic. Sauté for 2-3 minutes until softened and fragrant. Then, add the ground beef, breaking it up as it cooks. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
Step 2: Season the Beef
Once the beef is browned, stir in the garlic powder, onion powder, paprika, and a pinch of salt and pepper. This step adds a punch of flavor to your ground beef, making it rich and savory.
Step 3: Add Rice and Liquids
Turn off the sauté function. Add the rinsed rice to the Instant Pot, spreading it evenly over the beef mixture. Pour in the beef broth (or water), making sure the rice is fully submerged in the liquid. Be careful not to stir too much—just gently press the rice into the liquid.
Step 4: Add Tomatoes and Soup
Pour the can of diced tomatoes and the can of cream of mushroom soup over the rice. Do not stir—this helps prevent the rice from sticking to the bottom during pressure cooking. The soup will give the dish a creamy texture, while the tomatoes add a slight tanginess to balance the flavors.
Step 5: Pressure Cook
Close the Instant Pot lid and make sure the valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the time for 10 minutes on high pressure.
Step 6: Quick Release and Add Cheese
Once the cooking time is up, do a quick pressure release by carefully turning the valve to the “Venting” position. Open the Instant Pot once the pressure is fully released. Stir the mixture to combine all the ingredients.
Add 1 cup of shredded cheddar cheese to the Instant Pot and stir until the cheese melts into the rice mixture. This creates a creamy and cheesy base.
Step 7: Add Peas and Top with Cheese
If you’re using frozen peas (or any other veggies), stir them into the mixture now. They’ll heat up quickly in the hot rice. Sprinkle the remaining ½ cup of cheddar cheese over the top of the mixture.
Step 8: Serve Hot
Close the Instant Pot lid (no need to turn it on) and let the residual heat melt the cheese on top for about 2-3 minutes. Serve immediately and enjoy your comforting Instant Pot Cheesy Hamburger and Rice!
Cooking Notes:
- Rice Type: This recipe works best with long-grain white rice. If using brown rice, you’ll need to adjust the cooking time to 22 minutes and increase the liquid by ½ cup.
- Customize the Protein: You can substitute the ground beef with ground turkey, chicken, or pork, depending on your preference.
- Vegetables: Feel free to add different vegetables to the dish, such as bell peppers, carrots, or spinach. The frozen peas add a nice pop of color and extra nutrients.
- Cheese Options: While cheddar is classic for this dish, you can experiment with other cheeses like mozzarella, Monterey Jack, or even a Mexican blend for a slightly different flavor.
Serving Suggestions:
This Instant Pot Cheesy Hamburger and Rice dish is perfect as a complete meal on its own, but you can also pair it with a simple green salad, garlic bread, or roasted vegetables for a more rounded meal. For added freshness, sprinkle some chopped parsley or green onions on top before serving.
Tips:
- Instant Pot Tip: Make sure to deglaze the bottom of the pot after browning the beef by adding a bit of the broth and scraping any browned bits with a spatula. This helps prevent the dreaded “burn” message on your Instant Pot.
- Prep Ahead: You can prepare the ground beef and rice mixture ahead of time and store it in the fridge for up to a day before pressure cooking. Just add an extra minute or two to the cooking time if the mixture is cold when starting.
- Leftovers: This recipe stores well in the refrigerator for up to 3 days. Reheat it in the microwave, adding a splash of water or broth to bring back the creaminess.
- Freezing: To freeze, allow the mixture to cool completely, then transfer it to an airtight container and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in a skillet or microwave.
Prep Time:
10 minutes
Cooking Time:
10 minutes (plus pressure build-up and release time)
Total Time:
25-30 minutes
Nutritional Information (per serving):
- Calories: 470
- Protein: 24g
- Carbohydrates: 40g
- Fat: 25g
- Sodium: 720mg
- Fiber: 4g
Conclusion:
The Instant Pot Cheesy Hamburger and Rice recipe is a game-changer for busy nights when you need a quick, one-pot meal that’s still packed with flavor. The Instant Pot makes cooking fast and easy, while the combination of seasoned beef, tender rice, and creamy cheese creates a hearty and satisfying dinner. Plus, it’s easy to customize with your favorite vegetables and cheeses. Whether you’re making it for your family or meal prepping for the week, this cheesy, delicious casserole will have everyone asking for seconds!
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Instant Pot Cheesy Hamburger and Rice Recipe: Quick & Easy One-Pot Meal
- Total Time: 25-30 minutes
Ingredients
- 1 lb (450g) ground beef
- 1 cup long-grain white rice (uncooked, rinsed)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 cup beef broth (or water)
- 1 can (10.5 oz) cream of mushroom soup (optional: can substitute with cream of chicken or cream of celery)
- 1 can (14.5 oz) diced tomatoes (drained)
- 1½ cups shredded cheddar cheese (divided)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper (to taste)
- 1 cup frozen peas (optional, or substitute with any frozen veggies like corn or carrots)
Instructions
Step 1: Sauté the Ground Beef
Turn the Instant Pot to the “Sauté” setting and allow it to heat for a minute. Add the olive oil, diced onion, and garlic. Sauté for 2-3 minutes until softened and fragrant. Then, add the ground beef, breaking it up as it cooks. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
Step 2: Season the Beef
Once the beef is browned, stir in the garlic powder, onion powder, paprika, and a pinch of salt and pepper. This step adds a punch of flavor to your ground beef, making it rich and savory.
Step 3: Add Rice and Liquids
Turn off the sauté function. Add the rinsed rice to the Instant Pot, spreading it evenly over the beef mixture. Pour in the beef broth (or water), making sure the rice is fully submerged in the liquid. Be careful not to stir too much—just gently press the rice into the liquid.
Step 4: Add Tomatoes and Soup
Pour the can of diced tomatoes and the can of cream of mushroom soup over the rice. Do not stir—this helps prevent the rice from sticking to the bottom during pressure cooking. The soup will give the dish a creamy texture, while the tomatoes add a slight tanginess to balance the flavors.
Step 5: Pressure Cook
Close the Instant Pot lid and make sure the valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the time for 10 minutes on high pressure.
Step 6: Quick Release and Add Cheese
Once the cooking time is up, do a quick pressure release by carefully turning the valve to the “Venting” position. Open the Instant Pot once the pressure is fully released. Stir the mixture to combine all the ingredients.
Add 1 cup of shredded cheddar cheese to the Instant Pot and stir until the cheese melts into the rice mixture. This creates a creamy and cheesy base.
Step 7: Add Peas and Top with Cheese
If you’re using frozen peas (or any other veggies), stir them into the mixture now. They’ll heat up quickly in the hot rice. Sprinkle the remaining ½ cup of cheddar cheese over the top of the mixture.
Step 8: Serve Hot
Close the Instant Pot lid (no need to turn it on) and let the residual heat melt the cheese on top for about 2-3 minutes. Serve immediately and enjoy your comforting Instant Pot Cheesy Hamburger and Rice!
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus pressure build-up and release time)
Nutrition
- Calories: 470
- Sodium: 720mg
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 24g