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Instant Pot Cheesy Ground Beef and Rice

An Easy and Delicious Family-Friendly Meal That’s Ready in No Time

This Instant Pot Cheesy Ground Beef and Rice is incredibly easy to make and requires only basic ingredients you probably already have on hand. It's a family-friendly meal that's ready in no time. You will love this flavorful and cheesy ground beef and rice!

a large serving of cheesy ground beef and rice on a plate
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This Instant Pot Cheesy Ground Beef and Rice has been a huge hit in my home. It requires very few ingredients and is ready in under 30 minutes. You can eat it as a casserole or use it to stuff tortillas and make some delicious burritos. Either way, it’s bound to be a new favorite in your home.

An Easy Family-Friendly Meal

In trying to make super easy recipes that are fast and require basic ingredients, I came up with this cheesy ground beef and rice casserole. Rice and ground beef are cooked together in your pressure cooker and then covered in delicious melted cheese.

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instant pot cheesy ground beef and rice casserole
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This recipe is very flavorful and requires no prep. It’ll be a perfect weeknight meal for those crazy nights when you just want to get dinner on the table fast. We love using the Mealthy CrispLid to melt some extra cheese on it after cooking it. This recipe makes a big batch, so you can use the leftovers for burritos to change things up.

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Prep Tools & Utensils

Here are some of the essential kitchen tools and utensils that I used when making this casserole.

Appliances & Cookware

I’ve made this recipe in both my 8-quart Instant Pot and 6-quart Mealthy MultiPot 2.0  pressure cookers.

Electric Pressure Cooker Accessories

Make sure to check out my post on Must-Have Electric Pressure Cooker Accessories. You’ll find a complete list of all the top accessories that can be used with your electric pressure cooker.

Ingredients for Instant Pot Cheesy Ground Beef and Rice

To make this cheesy ground beef and rice casserole you’ll need some long grain rice, like jasmine rice, and two pounds of ground beef. I like to use 90/10 so it doesn’t have to be drained. You will need two cans of Rotel and some chicken stock. I use chicken stock because store-bought chicken stock is a lot more flavorful than store-bought beef stock. You will also need a little bit of oil. I like using avocado oil.

two cups of chicken stock in a measuring cup along with the other ingredients for ground beef and rice casserole including a bowl with two pounds of ground beef, a bowl of shredded sharp cheddar cheese, a bowl of spices, and a bowl of white long-grained rice
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You’ll also need some salt, cumin, chili powder, garlic powder, and dry minced onions. You are welcome to use freshly chopped onions, but in the spirit of keeping things easy, I use dry minced onions. You would use one medium-sized yellow onion instead. Finally, you will need some shredded sharp cheddar cheese. Any other melty cheese will work as well.

a bowl of spices for making ground beef and rice including dry minced onions, cumin, chili powder, garlic powder, and salt
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How to Make Cheesy Ground Beef and Rice Casserole

I have made this recipe using my Mealthy MultiPot 2.0 and my Instant Pot Duo. It came out perfectly in both of them. One is a 6qt and one is an 8qt. You will start by setting your pot to sauté and adjusting it to the more setting. Once the pot is hot, you can add your oil. Let the oil heat up and then add your ground beef. Brown your beef and break it up into small pieces.

two pounds of seasoned cooked ground beef in the instant pot with a wooden spatula
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Once the ground beef is browned, add all the spices and mix them well. Continue cooking the beef for several minutes. Cancel out of Saute and add your chicken stock. Deglaze the pot by scraping the bottom with a wooden spoon. Make sure to get any bits that may be stuck at the bottom. Now it’s time to add your rice. Layer the rice on top of the ground beef and gently push it down until it’s mostly covered with liquid. Don’t mix. Next, layer the cans of Rotel on top. Do not mix.

adding a can of rotel to the instant pot layering it over ground beef and rice
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Close your pot and if you’re using the Instant Pot, set the vent to Sealing. If using the Mealthy, you just close the lid, as it is self-sealing. Cook on high pressure for 5 minutes. If using the MultiPot, you need to select natural release. You will allow for a 10-minute natural pressure release when the cooking time is up. After that, you can release the rest of the pressure and when the pin drops you can open it.

mixing the ingredients of a casserole including ground beef, rice, and rotel using a wooden spatula in the instant pot
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Add 3 cups of the shredded cheese and mix until it’s all melted. You can stop here and eat it like this or you can use your CrispLid or the oven to melt more cheese on top. If using the CrispLid, unplug your pot, and set the CrsipLid for 2 minutes at 450 degrees. If doing it in the oven, you can bake for a couple of minutes at low-broil until the extra cheese melts. Serve and enjoy immediately. My family loves to eat it with a biscuit on the side.

melted cheese over a ground beef and rice casserole made in the instant pot
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I hope you love this Instant Pot Cheesy Ground Beef and Rice as much as my family does. Please let me know in the comments when you try it. Also, feel free to make suggestions about recipes that you’d like to see on this blog in the comments below.

a plate of cheesy ground beef and rice casserole
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If you’d like more recipes like this, check out my Easy Instant Pot Ground Beef Recipes or my Instant Pot Rice Recipes posts. If this Cheesy Ground Beef and Rice is the type of meal you love, then here are some more recipes that you may enjoy:

Instant Pot Cheesy Ground Beef and Rice

Ground Beef, Rice, Chicken Stock, Rotel, and Cheddar Cheese

4.07 from 60 votes
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot,
  • Pressure Cooker
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
5 minutes
Cook Time
13 minutes
Pressure Release
10 minute NPR
Total Time
28 minutes
Recipe by: Valerie Cooper
A warm, hearty, and cheesy ground beef and rice casserole that's the perfect comfort food for your hungry family. This wonderful recipe uses simple ingredients that you likely have on hand and is ready in less than 30 minutes.
Cuisine: American, Tex-Mex
Course: Main Course
Category: Beef, Casseroles, Rice
a large serving of cheesy ground beef and rice on a plate
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This is a list of the kitchen tools, utensils and appliances I used to make this recipe.


for the Meat

for the Rice

to add After Cooking

optional Toppings


prepare the Ground Beef

  • Set to Sauté: Set the Instant Pot to 'Sauté', use the 'Adjust' button to set the heat level to 'More', and allow the pot to heat up.
  • Cook the Ground Beef: As soon as the digital display reads 'Hot', add the oil to the pot and allow it to heat up. Add the ground beef and cook it, breaking it apart into smaller and smaller pieces as it cooks. Continue until the meat is cooked through, about 6 to 8 minutes.
  • Season the Ground Beef: Mix the dry minced onion, chili powder, cumin, salt, and garlic powder into the meat and cook for an additional 2 minutes tossing occasionally.
  • Cancel Sauté: Cancel out of the Sauté function.

add the Stock & Rice

  • Add the chicken stock to the meat and, using a wooden spoon or spatula, deglaze the bottom of the liner. Layer the rice on top of the ground beef and gently push it down into the stock so that it is submerged and damp. Add the Rotel evenly over the rice, do not mix it in.

set the Cook Time

  • 5-Minute Cook Time: Close the Instant Pot and set the pressure release valve to 'Sealing' and then set the pot to cook on 'Manual' / 'Pressure Cook', 'High Pressure' for 5 minutes.
  • 10-Minute NPR: Once the cooking time has completed, allow for a 10 minute NPR (natural pressure release). Release any remaining pressure after the ten minute NPR has completed.

add the Cheese

  • Once all the pressure has been released, open the pot and then mix in the cheese. Continue mixing until the cheese fully melts.

for a Cheesy Topping

  • CrispLid Method: To make the melty cheesy topping, first turn off and unplug your pressure cooker. Next, spread 1 cup of shredded cheese evenly over the top of the casserole. Place the CrispLid on top of the pressure cooker, set it to 450° F, and cook until bubbling and melty. About 2 to 3 minutes.
  • Baking Dish Method: Transfer the casserole to a baking dish. Spread 1 cup of cheese evenly over the top of the casserole. Set on the middle rack of an oven under 'Lo Broil' and cook until bubbling and melty, about 2 minutes.
  • Serve and enjoy.

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Calories: 698kcal | Carbohydrates: 46g | Protein: 41g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 136mg | Sodium: 1192mg | Potassium: 765mg | Fiber: 2g | Sugar: 4g | Vitamin A: 992IU | Vitamin C: 11mg | Calcium: 488mg | Iron: 5mg


Some things you should know about this Instant Pot Cheesy Ground Beef and Rice recipe.

Deglaze the liner: If you do not deglaze the bottom of the liner after cooking the ground beef, the pot may not come to pressure which will prevent the rice from fully cooking. So, once you’ve added the chicken stock to the pot after cooking the ground beef, fully deglaze the liner by scraping off any bits stuck to the bottom.

instant pot cheesy ground beef and rice casserole
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  • Lisa says:

    Hi, I make this often since I found the recipe. It’s my fiancé’s favorite dish now. My question is about the nutrients. What is listed, is that for the whole thing or is that per serving? I’m currently tracking macros and I’m not sure what I should put for this meal. And since it’s a favorite it’s eaten more often than others. Thanks

    • Hi Lisa! It’s per serving. It’s definitely not diet food, haha! So cheesy and delicious. I’m glad to hear it’s your fiance’s favorite! Thanks for stopping by.

  • Dina says:

    I followed the recipe, but I did not have the canned tomatoes. I used a pint jar of salsa that I canned myself. I also used par-boiled rice. The rice could of cooked 2 more minutes. Otherwise this recipe was a hit with my husband.

  • Lisa says:

    Hello! Absolutely loved this dinner. I wouldn’t change anything. As a mom of five kiddos, this was easy and fast to make. Plus it was a huge hit. Question about nutrition facts, is that for the whole thing or is it per serving? I track calories and I’m not sure what to put? Thank you for sharing and helping make my life so much easier. Will be using so many more of your recipes.

    • Hi Lisa! I’m happy to hear everyone loved it! As far as nutrition facts, yes it’s per serving. Lots of cheese in this one! Thanks for stopping by and sharing your results!

  • Janet says:

    What adjustments would need to be made if white rice were used? I have had several bad experiences with jasmine rice in my IP, not going there again.

  • Jacke says:

    What about cauliflower rice? How much stock should I use and how many mins cooking time?

    • Hi Jacke! I have not made cauliflower rice in the Instant Pot so I couldn’t give you a time. I would assume it cooks much faster than rice since it’s a veggie. Let me know if you try it!

  • Debbie Chandler says:

    I made this for dinner tonight for my husband and mother-in-love. We all LOVED IT!! I made it like the recipe was written except for a couple of things. I only had about a 1/4 C of rice left so I just added it along with another 1/4 C of chicken stock. I let the pot do the NPR for 15 min instead of 10 min. And lastly, I added the rest of the chicken stock after mixing in the cheese. Next time I make it, because I’m on WW blue plan, I’m going to use venison, fat free sour cream fat cheese to cut down in the points. Made as is equals 11 points by making it into 10 servings instead of 8.

  • Jim says:

    I made a half recipe but used plain diced tomatoes and added a can of corn. I think it could use a little more seasoning, but it was very good.

  • Amy says:

    Has anyone made this with veggies mixed in? I was thinking peas or broccoli? Any recommendations?

  • AndeeS says:

    Just what I was looking for! I made half a recipe since it is only my husband and me. I used ground turkey, brown rice, fresh onion, fresh poblano pepper, and fresh garlic. (I always need to use up my fresh veggies as I buy too much.) As we’re using an Instant Pot, we don’t need to change the quantity of broth when using brown rice – 1 to 1 ratio. I cooked for 23 minutes. Topped with my IP strained whole milk yogurt. (I was a little neglectful with the yogurt and strained it for 2 days. It was almost as thick as cream cheese! LOL) Highly recommend this recipe. We’ll have it again!

  • Melissa says:

    Haven’t made this yet but when I printed the recipe the measurements were off, like downscaled. For example it says .13 Tbs avocado oil & .25 lbs ground sirloin. Didn’t see why it did that or how I could correct it.

  • Kim says:

    Loved it. New item for the dinner rotation.

  • Alisha Sheppard says:

    I’m glad I read the comments. I had to use brown rice as well, as the only white rice we have is sushi rice. I changed the timer before it started (It was still on the ‘on’ setting) from 5 mins to 22 mins. I’ll let you know how it turns out! I’m so excited to feed this to my husband, and our roomate. Both those men are bottomless pits so I’m excited to see how well it fills them up. Unfortunately I don’t have cheese to top it with, but I’m gonna use a little nutritional yeast mixed in to give it a cheesey flavor. Fingers crossed it turns out good.

  • Tina says:

    I really wanted to love this but following the directions exactly, my Instant Pot kept kicking off saying “FOOD BURN” and the rice never got done. It was a huge disaster and we ended up throwing it all away. I’ve never had any issues with my Instant Pot until trying this. Just a bad day to cook I suppose.

  • Wendie McCorcle Williams says:

    Loved it!!!! I didn’t have Rotel so I used a can of diced tomatoes and chopped up 2 Jalapenos…I halved the recipe and my husband and I were able to reheat it for several days! We used small flour tortillas and made burritos!!

  • Barbara says:

    I made this last night and the flavor was outstanding! It was easy to make and hubby loved it. I did have it come out a little dry, so I added more chicken stock after it was done and it was perfect. I think next time adding 4 cups of chicken broth works better for me. It is a keeper!

  • Karla says:

    I made this tonight in my 8 qt instant pot. It was delicious!

  • Susan says:

    Delicious! Used long grain brown rice for this. High pressure for 12 min and 10 min npr- rice was uncooked. I brought it back up to pressure for another 10 min then, quick release and it was perfect. So I guess the brown rice does need the full 22 minutes.

    • HI Susan! I’m glad you enjoyed it! Definitely brown rice takes longer and should be cooked for the full time required. I appreciate you stopping by and sharing your results!

  • Kristin says:

    I made this for supper tonight and it was really good. I added more chicken broth than what it called for because it didn’t seem like enough liquid for the rice to cook, but the rice cooked beautifully. I could probably have added more liquid than what I did, but I’ll add more when it’s reheated. I halved the recipe and used tomatoes with lime and cilantro instead of the tomatoes with green chilies. My husband wants the tomatoes with the green chilies next time. Definitely making this again! Thank you for the recipe!

  • Erica says:

    What if all I have is salted chicken broth? Will that work?

  • Joann says:

    I read the comments before trying this recipe, so I added a 1/2 tsp of Chipotle powder, made sure the rice was submerged thoroughly, and bumped the cook time to 7 minutes (6 qt. Instant Pot). It had a nice amount of heat and the rice was nicely cooked. I also added about a cup of corn before the Ro-tel. It was a hit – everyone had seconds (5 adults and we still have leftovers), so this is definitely a keeper.
    Next time I make it, I think I’ll swap out 1/2 teaspoon of the garlic powder for garlic pepper.

    • Hi Joann! Thanks for trying the recipe, I’m really glad you and your family enjoyed it! After speaking to several other bloggers, we think the pot didn’t come to pressure for the people whose rice wasn’t cooked. This would’ve happened because it wasn’t deglazed. Thanks again for stopping by and commenting with your results!

  • K Nash says:

    Rice did not cook all the way, and I’d also add more flavor. I followed the recipe but it turned out bland

    • Hi! Thanks for your comment. Do you mind telling me what model and size Instant Pot you made this in? I’m trying to figure out why the rice isn’t cooking for a few of you. White rice should definitely cook fully with the 5 minute cook time plus the 10-minute natural release so I’m trying to get to the bottom of it. Thank you!

  • Cindy says:

    I made this in my mini instapot. About 1/2 the amount of ingredients. Worked out fine. Had to cook it about 20 vs,the 10 in the recipe. Rice was not soft but not crunchy either. Will make again, you bet.

  • Dina says:

    Hello. Thank you for the recipe. Just wanted to let you know that it takes longer than 5 minutes to make long grain white rice. Cooked it pressurized for 5 minutes plus 10 minutes natural release and the rice is still raw. Did not turn out very well.

  • JoLynn Ho says:

    Hello! This looks great! Can we use brown rice? And how would the recipe change? Thanks in advance 🙂

    • Hi Jolynn! I still haven’t made this with brown rice but it does take longer to cook. I make brown rice in the IP by cooking for 22 minutes and allow for a 10 minute natural release. You may be able to get away with a bit less time. Keep me posted if you try it!

  • Amanda says:

    I only have parBoiled rice. Can that be used instead of white rice?

    • Hi Amanda! Parboiled rice is partially cooked, so the time may be slightly different. I haven’t tried it though, so I couldn’t give you an exact time adjustment. Let me know if you try it!

      • Kenj says:

        What about brown rice? How much stock should i use and how many mins cooking time?

        • Hi Kenj! I haven’t made it with brown rice but brown rice definitely takes longer to cook. I cook my brown rice for 22 minutes and a 10 minute NPR. You may be able to get away with a bit less time. Let me know if you try it!

    • Lisa says:

      i just made this with parboiled rice only thing i did was add extra stock 1 cup and it turned out great!! just alot of it and its only me and my husband so might try to cut it down next time

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