Looking for a quick and easy recipe that your whole family will love? Look no further than Instant Pot Ground Beef and Rice! This comfort food classic is perfect for busy weeknights when you don't have a lot of time to spend in the kitchen. Ready in 30 minutes!
Love cooking under pressure? Try my Instant Pot Mexican Rice!
Don't Lose This Recipe!
Enter your email below and we'll send it straight to your inbox! Plus, you'll get all our delicious new recipes.
By submitting this form, you consent to receive emails from The Travel Palate.
Why You'll Love It
Weeknight meal - If you're looking for an easy dinner recipe that requires minimal effort and time, then this recipe is the perfect weeknight meal for you. This one-pot dinner is a hearty meal that's a great option for busy weekdays when you don't have much time to cook.
Less clean up - By using an Instant Pot, you can cook everything together in one pot, which means less clean-up and more time to relax after dinner. Plus, the Instant Pot cooks the beef and rice quickly and evenly, so you don't have to worry about overcooking or undercooking either of them.
Versatile - It's a versatile dish that you can customize to your liking. You can add different spices, vegetables, or sauces to the recipe to make it your own. You can also use different types of rice, such as brown rice or jasmine rice, depending on your preference.
Equipment
- Instant Pot - this is the model I use for perfect results.
- Airtight Containers for storage
Ingredients
Scroll to the bottom of the post for precise amounts and printable recipe card.
Oil or non-stick cooking spray - any mild flavored oil like olive oil, or avocado oil.
Ground beef - we like to cook with ground sirloin, which is 90% lean. I don't recommend something fattier because it will render excess grease. If you do, it's best to remove some of the rendered fat. Ground turkey or ground chicken can be used if you prefer something leaner.
Onions
Garlic- we like to use fresh garlic but garlic powder can be subbed.
Salt and black pepper
Paprika - or smoked paprika
Cumin
Chili powder
Cayenne pepper - this is optional if you want to add some heat. Red pepper flakes will also work, or maybe some hot pepper sauce. Use sparingly.
Black beans - canned or homemade. Use pinto beans, kidney beans, or white beans if that's what you have on hand.
Long grain white rice - I get good results with long grain rice, but another type of rice such as jasmine or basmati will also work. Medium grain rice is also an option, but tends to get mushy, as does short grain.
Rotel - or another brand of canned diced tomato and green chile. A can of Rotel is 10.5 ounces, so keep that in mind if you substitute with salsa or regular canned diced tomatoes. Rotel comes in different spice levels, so pick what's right for you and your taste.
Beef broth - or chicken broth that is canned, from a carton or homemade.
Cheddar cheese - we like shredded cheddar cheese, but you can opt for something else like pepper Jack or a Mexican blend depending on your personal taste.
Optional toppings - a squeeze of lime, fresh cilantro, sour cream, salsa/pico de gallo, and sliced avocado.
Instructions
STEP ONE: Set the Instant Pot to SAUTE, being sure it's at medium heat. Add oil or cooking spray and once heated, add ground beef, onions, garlic, salt and pepper, paprika, cumin, and chili powder. Cook, breaking up the meat and combining it well until it's no longer pink and the onions have softened. Stir the mixture often to keep it from sticking to the bottom of the pot. If you do get sticking, use some water or broth to deglaze the pot before going to the next step. When meat is cooked through, press CANCEL.
STEP TWO: Add the black beans and stir to combine with the meat mixture.
STEP THREE: Rinse the rice, then pour it over the beans, without stirring.
STEP FOUR: Add the beef broth over the rice layer, pressing the rice down to submerge it, without stirring.
STEP FIVE: Add the Rotel over the broth, without stirring. Close and lock the lid in the sealing position.
STEP SIX: Select HIGH PRESSURE for 4 minutes. Pot will come to pressure in about 8 minutes.
STEP SEVEN: When the cooking cycle is complete, allow a NATURAL RELEASE for 10 minutes. QUICK RELEASE the remaining pressure. When the pin drops it's safe to open the lid.
STEP EIGHT: Top with shredded cheese and stir to combine.
Garnish with more cheese, sliced jalapeños, sliced avocados, sour cream, pico de gallo or sliced green onions or chopped cilantro.
Kitchen Tips
Cooking with an Instant Pot is a breeze, but there are a few tips and tricks that can make your experience even better. Here are some things to keep in mind when making Instant Pot Ground Beef and Rice:
- Variations: Don't be afraid to mix things up! Try using ground turkey instead of beef, or add some corn and chorizo for an authentic flavor.
- Cooking: When cooking ground beef and rice in an Instant Pot, it's important to follow the recipe closely. Use the recommended amount of liquid and cooking time to ensure that your dish turns out perfectly every time.
- Cheese: If you're a cheese lover, consider adding a sprinkle of Mexican cheese like queso fresco or Cotija. It's a delicious way to add some extra flavor and texture.
Storing and Reheating
Storing Leftovers - If you have any leftovers, store them in an airtight container in the refrigerator. They will last for up to four days. You can also freeze the leftovers for up to three months.
Reheat with microwave - The easiest way to reheat the leftovers is in the microwave. Simply place the desired amount in a microwave-safe dish and heat for 1-2 minutes, stirring occasionally, until heated through.
Reheat with oven - If you want to reheat a larger amount of leftovers, you can use the oven. Preheat the oven to 350°F. Place the leftovers in an oven-safe dish and cover with foil. Heat for 15-20 minutes, or until heated through.
If you have frozen the leftovers, you can reheat them in the microwave or oven. Make sure to thaw them in the refrigerator overnight before reheating.
- When reheating in the microwave, cover the dish with a damp paper towel to prevent the food from drying out.
- If the leftovers are too dry, add a little bit of water or broth to the dish before reheating.
- Make sure to stir the leftovers occasionally while reheating to ensure even heating.
FAQ
If you're looking to make your Instant Pot Ground Beef and Rice healthier, there are a few things you can do. Here are some tips:
Use the leanest ground beef: Instead of using regular ground beef, opt for lean ground beef. This will reduce the amount of fat and calories in your dish. Add more vegetables: You can add more vegetables to your dish to increase the nutritional value. Some great options include bell peppers, onions, and carrots.
If you're a vegetarian, you can still enjoy a delicious Instant Pot Ground Beef and Rice dish. Use a meat substitute: Instead of using ground beef, you can use a meat substitute such as crumbled tofu or textured vegetable protein (TVP). Add more vegetables: As mentioned earlier, adding more vegetables is a great way to increase the nutritional value of your dish. You can add vegetables such as mushrooms, zucchini, and eggplant. Add more beans: Replace ground meat with more of your favorite bean. Use vegetable broth: Instead of using beef broth, use vegetable broth to give your dish flavor.
Yes, you can put raw meat in the Instant Pot/pressure cooker. However, it's important to make sure that the meat is cooked to a safe temperature. The USDA recommends cooking ground beef to an internal temperature of 160°F. To ensure that your Instant Pot Ground Beef and Rice is safe to eat, use a meat thermometer to check the internal temperature of the meat.
More instant pot recipe you'll love
📖 Recipe
Cheesy Mexican Instant Pot Ground Beef and Rice
Ingredients
- 2 teaspoon oil or cooking spray
- 1 lb ground sirloin
- ½ cup onions, chopped
- 2 teaspoon garlic, minced 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 15 ounce can black beans drained and rinsed
- 1 cup uncooked long grain white rice rinsed
- 1.5 cups beef broth or stock
- 10 ounce can Rotel diced tomatoes and green chile
- 2 cups cheddar cheese shredded, more if desired
Toppings
- Sour cream, chopped cilantro, avocado slices, jalapeño slices, squeeze of fresh lime
Instructions
- Set the Instant Pot to SAUTE, being sure it's at medium heat.
- Add oil or cooking spray and once heated, add ground beef, onions, garlic, salt and pepper, paprika, cumin, and chili powder. Cook, breaking up the meat and combining it well until it's no longer pink and the onions have softened. Stir the mixture often to keep it from sticking to the bottom of the pot. If you do get sticking, use some water or broth to deglaze the pot before going to the next step. When meat is cooked through, press CANCEL.
- Add the black beans and stir to combine with the meat mixture.
- Rinse the rice, then pour it over the beans, without stirring.
- Add the beef broth, pressing the rice down to submerge it, without stirring.
- Add the Rotel over the broth, without stirring. Close and lock the lid in the sealing position.
- Select HIGH PRESSURE for 4 minutes. Pot will come to pressure in about 8 minutes.
- When the cooking cycle is complete, allow a NATURAL RELEASE for 10 minutes. QUICK RELEASE the remaining pressure. When the pin drops it's safe to open the lid.
- Give the rice mixture a stir with rubber or silicone spatula. Stir in the shredded cheese.
- Garnish with more cheese, sliced jalapeños, sliced avocados, sour cream, pico de gallo or sliced green onions or chopped cilantro.
Notes
- Variations: Don't be afraid to mix things up! Try using ground turkey instead of beef, or add some corn and chorizo for an authentic flavor.
- Cooking: When cooking ground beef and rice in an Instant Pot, it's important to follow the recipe closely. Use the recommended amount of liquid and cooking time to ensure that your dish turns out perfectly every time.
- Cheese: If you're a cheese lover, consider adding a sprinkle of Mexican cheese like queso fresco or Cotija. It's a delicious way to add some extra flavor and texture.
Pascale Colucci
It was delicious and turned out much better than I had expected because i didn’t see too many ratings for this recipe! 🤩
And I even replaced the broth with water as I didn’t have any broth. I did use some seasonings from Mexico, so I’m sure it contributed to the success of this dish!!! 😋😋😋
Nikole Berg
Thank you so much for your comment and rating Pascale! I do appreciate you taking the time and for leaving some great tips! I hope you try some more recipes out!
Genevieve
Made this exactly as you suggested and it was easy and delicious. Good instructions and clearly explained for each step. I used avocado oil, fresh garlic and ground sirloin. It was so good that I made it again the same week. This time I used what was on hand and it still was delicious. For example had to sub low sodium chicken broth, powdered garlic, and petite diced tomatoes for the Rotel. I also used canned pinto beans and a little less cumin (my preference) and added a dash of turmeric. Rather than presenting my own recipe here I’m suggesting what a great recipe yours is as it works great with very slight modifications based on what’s available or preference. Thanks for this great recipe!