Instant Pot Ground Beef And Rice Recipes

INSTANT POT GROUND BEEF & RICE

Steps:

• Using Saute function on your Instant Pot, brown ground beef. Drain.
• Add garlic powder, salt, pepper, tomato sauce, onion, rice, chicken broth and water to Instant Pot.
• Put lid on Instant pot and close valve.
• Set the Instant Pot to cook on Manual/Pressure Cook, High Pressure for 4 minutes.
• Natural release for 10 minutes, then quick release.
• Stir, and add 1 cup of sour cream and one package of frozen peas.
• Warm a few more minutes until peas have a chance to warm up .
• Top with shredded cheddar cheese and Serve once cheese is melted.

INSTANT POT CHEESY GROUND BEEF AND RICE

Steps:

• Set Instant Pot to Saute Normal.
• Add a dab of butter or margarine to the pot and then add the ground beef.
• Cook the ground beef until almost no pink remains.
• Add the chicken broth, milk, salt, pepper, onion powder and garlic powder to the pot. Stir.
• Add the long grain rice and gently push it down until it is covered by the liquid.
• Add the tomato soup and corn. Do not stir.
• Place the lid on the Instant Pot and turn the steam release handle to the sealing position.
• Set the Instant Pot to Pressure Cook High for 7 minutes.
• When the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.
• Remove the lid from the Instant Pot and stir.
• Add the shredded cheese and stir until the cheese is melted.
• Serve and enjoy!

PRESSURE COOKER MEXICAN BEEF RICE

Steps:

• Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.

INSTANT POT KOREAN BEEF AND RICE

Steps:

• Push the SAUTE button and wait for the pot to heat up. Add in the sesame oil.
• Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.
• Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.Mix well. Scrape the bottom of the pot so that you don't get a BURN error.
• Pour the beef broth on top, but don't mix it in.
• Cancel the SAUTE function.
• Place the trivet in the pot, right over the beef.
• Rinse rice under cold running water until the water runs clear.
• In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.
• Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 7 minutes.
• Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
• Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.
• Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.
• Mix the Korean beef. Serve over rice topped with diced green onions and sesame seeds.