Instant Pot Spanish Rice With Ground Beef Recipes

GROUND BEEF AND RICE INSTANT POT CASSEROLE

Steps:

• 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.
• Drain excess grease.
• Add the soup, water and carrots and stir well to combine.
• Add the rice on top and push it down so it is just submerged under the liquid.
• 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.
• Heat the instant pot to saute and add the ground beef.
• Remove the meat to a plate and drain off grease.
• 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.
• Add the cream, broth and seasoning and continue to cook on saute until bubbling and thick.
• Quickly add all ingredients into the pot, stir well and add the lid.
• Set the valve to seal and cook on high pressure for 6 minutes.
• Follow remaining instructions above.

INSTANT POT® SPANISH RICE WITH GROUND BEEF

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain if necessary.
• Stir tomatoes, rice, bell pepper, onion, beef broth, garlic, chili powder, seasoning sauce, and thyme into the pot. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Unlock and remove the lid.

SPANISH RICE WITH GROUND BEEF

Steps:

• Place a deep 12-inch skillet over MEDIUM-HIGH heat. Add ground beef and cook, stirring to break it up, until browned and crumbly, about 5 minutes. Drain or blot excess grease if necessary. Add the bell pepper, onion, and garlic. Cook, stirring occasionally for 3 to 4 minutes, until the onion and bell pepper have softened slightly. Add the uncooked rice, Rotel tomatoes, tomato sauce, and taco seasoning mix and stir to combine well. Stir in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
• Remove the cover and stir the mixture well. Stir in the frozen corn, cover the skillet and continue to cook for another 5 minutes until the liquid has been absorbed and the rice is tender.
• Stir well and garnish with cilantro, if desired. Serve with any Mexican entrée, rolled in tortillas, or just add toppings and make it a meal!

INSTANT POT MEXICAN BEEF AND RICE

Steps:

• Hit SAUTE on the Instant Pot, and when it reads Hot, add the ground beef, dried onions, sea salt, garlic powder, cumin, smoked paprika, pepper, chili powder. Break meat up with spatula, and cook until no longer pink. Make sure nothing is stuck to the bottom of the pot. If it is, use water or broth to deglaze pot
• Stir in the black beans, then hit CANCEL
• Pour the jasmine rice over the beans, then add the beef broth, and pat down to make sure rice is covered
• Add the salsa (do not stir), then place the lid on the pot, and make sure valve is on Sealing position
• Hit PRESSURE COOK for 4 minutes. Pot will take a few minutes to reach pressure, then cook.
• When pot beeps, allow a 10 minute natural release, then quick release remaining pressure
• Carefully remove lid, then stir together. Stir in cheese, and add more if you want. Serve and enjoy!

INSTANT POT DIRTY RICE

Steps:

• Turn the Instant Pot and press the Saute function key. Once hot, add the oil, onions, celery, peppers and bacon and cook for 2 minutes, stirring a couple of times.
• Add garlic and beef and cook for 2 more minutes, breaking the meat apart with a spatula until its color turned from red/pink to greyish.
• Add 1.25 cups of well-rinsed rice, about 2 tablespoons of Cajun spice mix (see notes), a tablespoon of Worcestershire sauce and 350 ml of veggie or chicken stock. Mix through and press Cancel to stop the Saute function.
• Pop the lid on top, lock and make sure the top valve is pointing to Sealing. Press Manual/Pressure Cook and set the time to 4 minutes at HIGH pressure. The Instant Pot will take 5-8 minutes to build up the pressure first. Once the timer is finished, allow about 5 minutes for natural pressure release (NPR) but not much longer as the rice will keep cooking.
• Use the quick release (point the valve to Venting) to let off the remaining pressure and open the lid. Stir through the rice and serve garnished with chopped scallions and parsley. We topped our rice with some fried shallots as well.

INSTANT POT GROUND BEEF & RICE

Steps:

• Using Saute function on your Instant Pot, brown ground beef. Drain.
• Add garlic powder, salt, pepper, tomato sauce, onion, rice, chicken broth and water to Instant Pot.
• Put lid on Instant pot and close valve.
• Set the Instant Pot to cook on Manual/Pressure Cook, High Pressure for 4 minutes.
• Natural release for 10 minutes, then quick release.
• Stir, and add 1 cup of sour cream and one package of frozen peas.
• Warm a few more minutes until peas have a chance to warm up .
• Top with shredded cheddar cheese and Serve once cheese is melted.

INSTANT POT CHEESY GROUND BEEF AND RICE

Steps:

• Set Instant Pot to Saute Normal.
• Add a dab of butter or margarine to the pot and then add the ground beef.
• Cook the ground beef until almost no pink remains.
• Add the chicken broth, milk, salt, pepper, onion powder and garlic powder to the pot. Stir.
• Add the long grain rice and gently push it down until it is covered by the liquid.
• Add the tomato soup and corn. Do not stir.
• Place the lid on the Instant Pot and turn the steam release handle to the sealing position.
• Set the Instant Pot to Pressure Cook High for 7 minutes.
• When the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.
• Remove the lid from the Instant Pot and stir.
• Add the shredded cheese and stir until the cheese is melted.
• Serve and enjoy!

INSTANT POT CHEESY GROUND BEEF AND RICE

Steps:

• Turn Instant Pot to "saute" mode. When hot, add the butter or oil and coat the bottom. Add the ground beef and cook and crumble it until no pink remains. Turn Instant Pot off.
• While ground beef cooks, mix together the chicken broth, tomato sauce, tomato paste, milk, heavy cream, salt, pepper, garlic powder, and onion powder in a medium bowl.
• Pour chicken broth mixture into the Instant Pot and add the corn. Stir to mix and be sure there is nothing stuck to the bottom of the Instant Pot.
• Add rice. Do NOT stir. Use a spoon to make sure all the rice is submerged in the liquid.
• Cover and set to "Pressure Cook" for 8 minutes. Be sure valve is in sealing position.
• Do a quick pressure release and then remove the lid. Add cheese, stir it in. Replace the lid for a few minutes to melt the cheese.
• Check for seasoning and add more salt if desired.