Instant Pot Hamburger Casserole Recipes

INSTANT POT HAMBURGER CASSEROLE

Steps:

• Set pressure cooker to saute and add olive oil, ground beef and diced onions. Cook until meat is no longer pink. Then turn off pot.
• In a bowl whisk together cream of chicken soup, broth, garlic salt, pepper and milk so it is smooth. Pour this into your pot and stir.
• Drain your can of kernel corn and add into the pot, add can of chiles if you'd like to add them, then pour in your uncooked white rice and just gently press down so rice is submerged but do NOT stir!
• Close your pressure cooker lid and close steam valve. Set to high pressure for 8 minutes.
• Do a quick release and remove lid. If you are adding cheese stir contents, then add shredded cheese and stir so it melts. Then serve with a bit more cheese on top!

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.

MEXICAN GROUND BEEF CASSEROLE WITH RICE AND BEANS

Steps:

• Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and onions and break up as much as you can. Cook for 3-5 minutes. Add ¼ cup of water and deglaze thoroughly, allowing the water to evaporate.
• Add taco seasoning, salt, and rice and mix thoroughly.
• Add 1 cup water. Scatter the tomatoes, peppers, and kidney beans on top of the rice and meat mixture. Do not stir.
• Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes.
• When cook time is complete, let pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.
• Stir and serve.

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!