Ground Beef And Rice Instant Pot Casserole Recipes

INSTANT POT MEXICAN BEEF RICE CASSEROLE (FOR NACHOS LOVERS!)

Steps:

• Turn the Instant Pot on and press the Saute setting (it will say 30 mins, Normal - no need to change the time, it simply gives you a countdown clock). Once the bottom of the pot feels hot, add the olive oil and onions and cook for 1 minute to soften.
• Add the beef and salt and cook with the onions for 1-2 minutes, breaking the meat apart with a spatula. Add the garlic and chili and stir through. Add the spices and stir, followed by chicken stock. Use the spatula to stir in the stock, scraping the bottom of the bottom from any bits that might have gotten stuck. This will prevent any potential burn errors. Press Cancel to stop the Saute process.
• Rinse the rice under cold water (4-5 times to remove excess starch) and strain. Add to the beef and stock and stir through. Pour the tomato sauce over the top and spread over the top but do not stir into the rice. Spread the corn and roasted red peppers over the top. The reason we are not stirring the tomato sauce into the rice is that sometimes having tomato-based foods at the bottom of the pot (especially when the liquid gets absorbed during cooking) can also result in a burn notice.
• At this stage, secure and lock and lid. Select Manual/Pressure Cook setting and adjust the time with - and + buttons to 5 minutes at HIGH pressure. In a few moments, the ON sign will come on indicating that the Instant Pot is building up the pressure, which will take about 5 minutes as well. The timer will start once the pressure is built up.
• While the rice and beef are cooking, prepare the guacamole, cheese and any other condiments you want to use.
• Once your 5 minutes are up, the display will change to a new timer indicating the depressurizing of the pot. Allow about 2-3 minutes for the pressure to release naturally and then use the steam releasing knob/handle on the top of the lid to manually let off the remaining pressure.
• Open the lid. You will see that most of the liquid and tomato sauce have been absorbed into the rice. Sprinkle the cheese evenly on top and cover the pot with a regular glass lid or a towel to keep the heat inside. Leave for 3-4 minutes until the cheese has melted. Finish with scrunched corn chips and fresh cilantro on top and you're ready to serve.
• From start to finish, the cooking time should be 5 minutes for Sauteing, 5-7 minutes to build up the pressure, 5 minutes cooking at pressure, 2-3 minutes natural release, 3-4 minutes for melting cheese on top.
• Serve the casserole in bowls with a side of guacamole, sou cream (if using) and extra corn chips. You can also add fresh salsa, extra jalapenos, raw onions etc.

GROUND BEEF AND RICE INSTANT POT CASSEROLE

Steps:

• Heat the instant pot to "more" on the sauté mode.
• Add the ground beef and cook until almost cooked through, add the onion and garlic salt and sauté for a total of 3-5 minutes.
• Drain excess grease.
• Add the soup, water and carrots and stir well to combine.
• Add the rice on top and push it down so it is just submerged under the liquid.
• Add the lid and set the valve to seal.
• Cook on high pressure for 6 minutes. Allow a quick release by turning the valve, stir everything together and either add the cheese or we like to pop it in a dish and cover with cheese under the broiler.
• Heat the instant pot to saute and add the ground beef.
• Remove the meat to a plate and drain off grease.
• Keep the instant pot on sauté and add the butter, onion, garlic and mushrooms. Cook until tender and whisk in the flour for 30 seconds.
• Add the cream, broth and seasoning and continue to cook on saute until bubbling and thick.
• Quickly add all ingredients into the pot, stir well and add the lid.
• Set the valve to seal and cook on high pressure for 6 minutes.
• Follow remaining instructions above.

GROUND BEEF CASSEROLE WITH RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
• Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
• Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.