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This Ground Beef and Rice Instant Pot Casserole takes only 10 minutes from start to finish! Perfect for busy weeknight dinners! Check out the video tutorial for step-by-step instructions!
Table of Contents
- Easy Instant Pot Casserole Recipe
- What’s Needed for Instant Pot Ground Beef and Rice Casserole?
- How to Make the Quick Version of This Instant Pot Casserole
- How to Make This Instant Pot Casserole From Scratch
- Can I Use Brown Rice Instead of White?
- How to Store Leftover Instant Pot Casserole
- Can I Freeze Ground Beef and Rice Casserole?
- Tips for Making Instant Pot Ground Beef and Rice Casserole
- More Instant Pot Dinner Recipes:
- Watch How to Make Busy Day Casserole Instant Pot
- Ground Beef and Rice Instant Pot Casserole Recipe
Easy Instant Pot Casserole Recipe
Growing up, my mom called this “busy day casserole” because it was quick and easy to put together and throw in the oven to be ready at dinner time. With the Instant Pot, you can make this not only on a busy day, but on an ultra crazy insane day, which it seems like we are having more and more of here. Instant Pot Ground Beef and Rice Casserole for the win!!!!
Our original hamburger and rice casserole gets hundreds of pins every month. We just knew we had to create a recipe for the Instant Pot to make it an even quick and easier weeknight meal for your family.
Just like the original recipe, we have created two versions for this Instant Pot recipe. One is the super quick version, and one is the from scratch version. We like to make everything from scratch as often as possible, but sometimes life is crazy and you just need to open a can and pour it in to get dinner on the table.
I’ve mentioned several times that I was a picky eater growing up — sorry, Mom! Now my pickiness has come full circle and I have picky eaters of my own. Bless them! They love this Instant Pot casserole just like I did growing up. The flavors are kid-friendly and loved by everyone. It is the cure to picky eater syndrome, and it even is getting vegetables in their bodies! Woop woop! I only wish I could find 10 more recipes they all will eat! A girl can dream!
What’s Needed for Instant Pot Ground Beef and Rice Casserole?
As I mentioned above, we created two versions of this Instant Pot hamburger casserole recipe — one version uses some ingredient shortcuts, and one version is totally from scratch. For the quick and easy version, you’ll need:
- Ground Beef
- Onion
- Garlic Salt
- Cream of Mushroom Soup
- Long Grain White Rice
- Water
- Carrots
- Colby Jack or Cheddar Cheese
If making the from scratch version of this Instant Pot casserole recipe with ground beef, you’ll need to swap out the canned cream of mushroom soup for the following:
- Unsalted Butter
- Garlic
- Mushrooms
- All-Purpose Flour
- Chicken Broth
- Heavy Cream
- Salt and Pepper
The measurements for all the ingredients can be found in the recipe card down below so keep scrolling for all the details.
How to Make the Quick Version of This Instant Pot Casserole
I love using the Instant Pot to feed my family quick dinners, and the fact that we can now have this family favorite recipe in less than 30 minutes has me so giddy! Here are the basic steps:
- Start by turning your Instant Pot to “more” on the Sauté mode.
- Sauté the ground beef until it is mostly cooked through and then add the onion and garlic salt. Cook that for a few minutes and then drain any excess grease.
- Then add the cream of mushroom soup, water and carrots and stir everything together well.
- Add the rice to the top and push it down slightly so it is just submerged under the liquid.
- Place the lid on the Instant Pot and set the valve to “Seal.”
- Set the Instant Pot to high pressure and pressure cook for 6 minutes and then allow a quick release by turning the valve to open it. Give everything a good stir.
- You can add the cheese to the top then or we really like to place everything into an oven safe pan and then top with cheese and stick it unto the oven on broil to melt the cheese.
Read More: Be sure to check out our Instant Pot Cheat Sheet for all the info you need on cooking with your Instant Pot!
How to Make This Instant Pot Casserole From Scratch
For the from scratch version, we are going to make our own cream of mushroom soup.
- We start with the same steps of sautéing the ground beef and onions and removing it and draining the excess grease.
- Then, it is time to make the cream of mushroom soup. With the Instant Pot still on sauté, add the butter, onion, garlic and mushrooms and sauté it until everything is tender.
- Whisk everything with the flour for about 30 seconds.
- Add the cream, chicken broth, and seasonings and whisk until it all comes together and thickens.
- Then you can add the rest of the ingredients except the rice (water, garlic salt, carrots, previously cooked ground beef and onions) and stir everything thoroughly.
- Add the rice on top and push it down slightly so it is submerged in the liquid.
- Place the lid on the Instant Pot, set the valve to “Seal” and set it to high pressure for 6 minutes and then quick release when it has finished cooking.
- From there you can follow the instructions given in the quick version for melting the cheese.
Both versions of this recipe can be found in the recipe card at the end of this post.
Can I Use Brown Rice Instead of White?
Absolutely! If using brown rice in this ground beef Instant Pot casserole recipe, add an extra 1/2 cup of water. Note that it will need to cook for 20 minutes in the Instant Pot.
How to Store Leftover Instant Pot Casserole
Store leftover Instant Pot ground beef casserole in an airtight container in the fridge for up to 4 days.
Can I Freeze Ground Beef and Rice Casserole?
Yes! Cook the Instant Pot casserole without the cheese, and then allow it to cool completely. Then, freeze it in a freezer-safe container or freezer bag.
When you’re ready to eat the Instant Pot ground beef and rice casserole, put the cheese on it and warm up the leftovers in the oven (350 degrees F for about 30 minutes if you’re cooking from frozen). You could also let it thaw in the fridge overnight, then add the cheese and warm it up in the oven for about 10 minutes.
Tips for Making Instant Pot Ground Beef and Rice Casserole
One of the things I love about casseroles is that you can totally change things up to fit your family’s likes. You can:
- Add different vegetables (broccoli, green beans, corn, etc)
- Use cooked, shredded chicken instead of beef
- Use different cheeses for the top (pepper jack for some heat maybe?).
This ground beef Instant Pot recipe is so versatile! Get dinner on the table in no time with this easy dinner and crowd-pleasing Instant Pot casserole recipe. Made with ground beef, rice, and cheese, it’s a delicious and comforting meal that the whole family will love.
More Instant Pot Dinner Recipes:
Looking for a few different Instant Pot dinner recipes other than our Ground Beef and Rice Casserole? Here are just a few to get you started:
- Easy Instant Pot Beef Stroganoff
- Instant Pot Taco Soup
- Classic Instant Pot Chili
- Healthy Turkey Instant Pot Chili
- Instant Pot Smothered BBQ Beef Burritos
- Easy Instant Pot Honey Chicken
- Smoky BBQ Instant Pot Ribs
- BBQ Instant Pot Whole Chicken
- Award Winning Instant Pot Turkey
- All of our Instant Pot recipes!
Watch How to Make Busy Day Casserole Instant Pot
Ground Beef and Rice Instant Pot Casserole
Ingredients
Quick Version:
- 1.3 Pounds Ground Beef
- ⅓ Cup Onion, minced
- 1 teaspoon Garlic Salt
- 1 Can Soup, Roasted Garlic Cream of Mushroom or regular cream of mushroom soup
- 2 Cups Water
- 1 Cup Carrots, sliced
- 1 Cup Long Grain White Rice, uncooked
- 1 ½ Cups Cheese, sliced or shredded (Cheddar or Colby Jack)
From Scratch Version:
- 1.3 lbs Ground Beef, cooked
- 3 Tablespoons Unsalted Butter
- ¼ Cup Onion, minced
- 1 Clove Garlic, minced
- ½ Cup White Button Mushrooms, minced
- 3 Tablespoons All-Purpose Flour
- ½ Cup Heavy Cream
- ½ Cup Chicken Broth
- ¼ teaspoon Black Pepper, freshly ground
- Salt, to taste
- 2 Cups Water
- 1 teaspoon Garlic Salt
- 1 Cup Carrots, sliced
- 1 Cup Long Grain White Rice, (uncooked)
- Cheese, sliced or shredded (Cheddar or Colby Jack)
Instructions
Quick Version:
- 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.1.3 Pounds Ground Beef, ⅓ Cup Onion, 1 teaspoon Garlic Salt
- Drain excess grease and deglaze the pot with little of the water.
- Add the soup, water and carrots and stir well to combine.1 Can Soup, 2 Cups Water, 1 Cup Carrots
- Add the rice on top and push it down so it is just submerged under the liquid.1 Cup Long Grain White Rice
- 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.1 ½ Cups Cheese
From Scratch Version:
- Heat the instant pot to saute and add the ground beef.1.3 lbs Ground Beef
- Remove the meat to a plate and drain off grease and deglaze with a little of the water.
- 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.3 Tablespoons Unsalted Butter, ¼ Cup Onion, 1 Clove Garlic, ½ Cup White Button Mushrooms
- Add the cream, broth and seasoning and continue to cook on saute until bubbling and thick.½ Cup Heavy Cream, ½ Cup Chicken Broth, ¼ teaspoon Black Pepper, Salt
- Quickly add all ingredients into the pot, stir well and add the lid.3 Tablespoons All-Purpose Flour, 2 Cups Water, 1 teaspoon Garlic Salt, 1 Cup Carrots, 1 Cup Long Grain White Rice
- Set the valve to seal and cook on high pressure for 6 minutes.
- Follow remaining instructions above.Cheese
Recipe Notes
- You can add any additional seasonings or veggies.
- You can also use shredded, cooked chicken instead of beef.
- Store in the refrigerator for up to 4 days.
- Nutritional info is based on the from scratch version
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this a month ago. The whole family LOVED it and has been asking for me to make it again. Problem is, I forgot to save the recipe. I just spent HOURS searching for this again. So happy to find it back and look forward to making it again!
Hi Dawn! I’m so glad you found it again! Enjoy! Thank you for taking time to leave a comment!
I would now like to double the recipe. I’m fairly new to instant pot use, so I’m curious how I should adjust my cooking time with double the recipe. Thoughts?
Hi Dawn! Your cooking time shouldn’t change.
Would I need to double every ingredient (including the water or broth I’m using) when doubling this recipe?
Thanks
Hi Kim! Yes, double every ingredient.
Hi! Did you notice you needed to adjust your cook time when you doubled the recipe? I just doubled, and after the 5 mins on high pressure, my rice was not cooked enough.
Thanks for the feedback Mandy!
I cooked this last night, it was so super greasy. Are you not supposed to put the meat back into the pot when cooking the rice? I put it all back into the pot, mixed all together & cooked rice. Thank you!
Hi Crystal! I’m so sorry it was greasy. Did you drain all the grease after you cooked the meat? Yes, the meat goes back in when you cook the rice.
Yes of course I drained the grease from the burger. Then I put the rice & things, along with the drained meat back into the InstaPot and it was greasy upon completition
I’m so sorry Crystal! We haven’t run into that problem before. You could try browning the meat on the stove top first and then cooking everything in the Instant Pot.
Where does it say to add yhe rice and not stir it in? I am an accomplished cook and just got an instant pot. Wonder how much food I have to waste figuring out how to make it work? Or I may just return it.
Hi Dawn! I was skeptical of the Instant Pot too and took forever to buy one. We love it now! That instruction is in step 5 of the instructions. Please let me know if you have any other questions!
This is a magic unicorn of dishes: both my kids love it and happily clean their plates, plus it’s super easy to make! Instead of the cream of mushroom, I prefer to make it with a few tablespoons of butter and an onion soup mix packet.
Oh that sounds yummy! I love it…magic unicorn of dishes! I totally get it…finding someone all the kids will eat is miraculous! Thank you so much for the feedback!
FABULOUS!
Thank you so much for sharing the wonderful recipe! I made your shortcut version exactly as you said, with a few additions for seasoning, as you suggested.
I was careful to measure my water and rice and added the rice last, did not stir it in, but made sure it was submerged or very close, knowing when it got to pressure, the boiling action would cook all of it.
I did NOT get a burn notice. I also was very careful to scrape every bit of browned bits of meat off the bottom of the pot before adding the other ingredients. I did the quick release at 6 minutes, and questioned the large amount of liquid still visible, and the rice wasn’t quite done. Not to worry! In a matter of minutes, even before I transferred it to a pan to add the cheese and broil, the rice finished absorbing the liquid and finished cooking. PERFECT!
I am married to a Cajun, and rice is a staple here. I am so thrilled to find another recipe that we both love. The fact it is one pot, and so easy, inexpensive, with all handy ingredients, what’s NOT to love? It is delicious even without the cheese and broiling.
I appreciate all of the effort you went to to perfect the recipe and post it. To anyone hesitant to make this, follow the directions to the tee. You will not be disappointed.
THANKS AGAIN FOR A WONDERFUL RECIPE!
Wow! Thank you so much for the feedback Mary Jane! You’re review will be so helpful to our other readers! So glad you enjoyed this recipe!
Fast, easy & delicious! No issues, just followed the directions step by step!!!
Thank you so much Sonja!
Hello! Can this be made in a crock pot?
Hi Angel! I don’t see why it wouldn’t work in the crock pot, but we haven’t tested the recipe yet to know specific instruction. Here is a link to our original recipe which cooks it in the oven if that helps: https://ohsweetbasil.com/quick-and-easy-dinner-idea-rice-casserole/
Tried the from scratch without the mushrooms. The directions say to add the onion in step 1 and step 3. I added them to the sautee meat and then added some more for step 3. Should you really mix all the ingredients? I got the burn notice twice….I should have read these comments. I dished it into a glass dish and it is in the oven now at 425 for 15 minutes. We will see if this is can be saved.
Hey Amy! Sorry for the confusion. It shouldn’t matter if you add the onion in step 1 or 3, but I changed it to just be added in step 3. Did you follow the instructions to pour the rice on top and just push it down enough to be submerged? It shouldn’t be completely stirred in. That will cause the burn notice.
I had to adjust my meal plan today when I realized my potatoes went bad. I came across this recipe based on things i had in the house. I had jasmine rice, so I reduced the cooking time 1 minute. We don’t care for cream of mushroom, but I had cream of chicken. It would’ve been just as good with cream of celery or onion, which I often have on hand. I did not have the burnt food issue others have mentioned. Everyone here loves it! Will be cooking this a lot!
Yay! Thank you so much for the feedback Julie! Thanks for sharing all your tips for substitute too!
Just got my IP Nova Plus for Christmas and have been trying lots of different recipes. I too received the burn notice and the IP never pressurized. I followed the directions exactly. Very disappointed, this dish looks wonderful.
Were you doing the quick version or from scratch version? I am so sorry for the frustration! We have made this multiple times and have never had a problem so I’m trying to figure out what is going wrong for people.
Do you think you could freeze this recipe? Would you freeze, thaw and then cook? Or cook and then freeze and reheat?
Hi Linda! Yes, it can totally be frozen and then reheated. Cook it as stated in the instructions minus adding the cheese on top. Let it cool to room temperature and place it into a freezer safe container. It will be good for up to 3 months. When you’re ready to eat it, let it thaw in the fridge overnight. Place it in a baking dish and add the cheese on top. Warm it up in the oven on 350 for about 20-25 minutes or until heated through.
Can I do this in a 3qt instant pot duo?
Hi Richard! That’s a great question! We use a 6qt Instant Pot and I would say it is more than half way full when it is cooked. It would probably be safest to half the recipe.