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A creamy ground beef and rice casserole covered in gooey cheese all made in an Instant Pot! You'll love Instant Pot Cheesy Ground Beef and Rice Casserole!
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3.74 from 104 votes

Ground Beef and Rice Instant Pot Casserole

This Ground Beef and Rice Instant Pot Casserole takes only 10 minutes from start to finish! Perfect for busy weeknight dinners!
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: Over 500 Family Dinner Recipes Ideas
Cuisine: American
Keyword: carrots, casserole, ground beef, instant pot, main dish, pressure cooker, recipe, rice
Servings: 5
Author: Carrian Cheney

Equipment

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)
US Customary - Metric

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

Video

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

Serving: 1cup | Calories: 558kcal | Carbohydrates: 26g | Protein: 24g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 663mg | Potassium: 502mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4838IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg