Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup long-grain white rice, rinsed and drained
1 1/2 cups beef broth
1 can (10.5 oz) condensed cream of mushroom soup
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish)
Instructions
Sauté the Beef and Onions: Set the Instant Pot to “Sauté” mode. Add the ground beef and cook until browned, breaking it up as it cooks. Add the diced onion and minced garlic, and sauté for an additional 2-3 minutes until the onion is soft. Drain any excess fat if necessary.
Add Remaining Ingredients: Turn off “Sauté” mode. Add the rinsed rice, beef broth, cream of mushroom soup, salt, pepper, and paprika to the pot. Stir well to combine.
Pressure Cook: Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 10 minutes. Ensure the valve is set to “Sealing.”
Release Pressure: After the cooking time is up, allow a natural release for 5 minutes, then carefully switch to a quick release to release any remaining pressure. Open the lid when safe.
Add the Cheese: Stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning if needed.
Serve: Spoon the cheesy beef and rice mixture onto plates and garnish with fresh parsley.
Additional Details
Prep Time: 10 minutes
Cook Time: 10 minutes (plus pressure build and release time)
Total Time: 30 minutes
Yield: 4 servings
Calories per Serving: Approximately 400 calories
This Instant Pot Cheesy Ground Beef and Rice is a quick, comforting meal packed with flavor and creamy, cheesy goodness – perfect for a satisfying weeknight dinner
