Instant Pot Beef and Rice

How to Make Instant Pot Beef and Rice

1. 1

   Step 1: Sauté aromatics and brown beef

   Select Sauté on the Instant Pot and heat the olive oil until shimmering. Add the diced onion and cook 3–4 minutes until softened, then add the ground beef, breaking it up with a spoon. Stir in the minced garlic, chili powder, cumin and salt and cook until the beef is no longer pink and the mixture is fragrant, about 2 more minutes. Use a wooden spoon to scrape any browned bits from the bottom.

   For this step

   • 1 tbspolive oil
   • 1 lbground beef (80/20)
   • 1 mediumyellow onion, diced
   • 3 clovesgarlic, minced
   • 1 tbspchili powder
   • 1 tspground cumin
   • 1 tspkosher salt
   
2. 2

   Step 2: Add rice and liquids

   Pour the rinsed rice into the pot and stir to combine with the beef and aromatics so the grains are evenly coated. Add the tomato sauce and beef broth, stirring once to deglaze and make sure there are no stuck bits on the bottom. Level the mixture gently but do not over-stir; everything should be submerged in the liquid for even cooking.

   For this step

   • 1 cuplong-grain white rice, rinsed
   • 1/2 cuptomato sauce
   • 1 cupbeef broth
   
3. 3

   Step 3: Pressure cook

   Cancel Sauté, secure the lid and set the valve to sealing. Cook on High Pressure for 5 minutes, then allow a natural pressure release for 10 minutes to finish the rice gently. After the 10-minute natural release, carefully quick-release any remaining pressure and open the lid.
   
4. 4

   Step 4: Fluff and adjust seasoning

   Use a fork to fluff the rice and fold the beef mixture together, distributing liquid and solids evenly. Taste and adjust seasoning with additional salt or chili powder if desired. If the mixture seems too wet, let the pot sit uncovered a few minutes to mellow.
   
5. 5

   Step 5: Serve

   Scoop the beef and rice into bowls and serve hot. Garnish as desired with chopped cilantro, avocado, shredded cheese, salsa or lime wedges for a bright finish.
   

1. Select Sauté on the Instant Pot and heat the olive oil until shimmering. Add the diced onion and cook 3–4 minutes until softened, then add the ground beef, breaking it up with a spoon. Stir in the minced garlic, chili powder, cumin and salt and cook until the beef is no longer pink and the mixture is fragrant, about 2 more minutes. Use a wooden spoon to scrape any browned bits from the bottom.
2. Pour the rinsed rice into the pot and stir to combine with the beef and aromatics so the grains are evenly coated. Add the tomato sauce and beef broth, stirring once to deglaze and make sure there are no stuck bits on the bottom. Level the mixture gently but do not over-stir; everything should be submerged in the liquid for even cooking.
3. Cancel Sauté, secure the lid and set the valve to sealing. Cook on High Pressure for 5 minutes, then allow a natural pressure release for 10 minutes to finish the rice gently. After the 10-minute natural release, carefully quick-release any remaining pressure and open the lid.
4. Use a fork to fluff the rice and fold the beef mixture together, distributing liquid and solids evenly. Taste and adjust seasoning with additional salt or chili powder if desired. If the mixture seems too wet, let the pot sit uncovered a few minutes to mellow.
5. Scoop the beef and rice into bowls and serve hot. Garnish as desired with chopped cilantro, avocado, shredded cheese, salsa or lime wedges for a bright finish.