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Barbara Walters Western Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 10 minute NPR)
  • Total Time: 24 minutes
  • Yield: 6 servings 1x


A delicious, easy weeknight meal with rice, ground beef, tomatoes and green peppers.


  • 1 pound lean ground beef
  • 1 cup diced onion
  • 1 tsp seasoned salt
  • 2 1/4 cups beef or chicken broth
  • 1 1/2 cups converted rice (or white rice)
  • 1 Tbsp chili powder
  • 1/2 tsp pepper
  • 1 Tbsp Worcestershire sauce
  • 1 (14.5 oz) can diced tomatoes
  • 1 green bell pepper, cored and diced
  • Optional: 1 small can of sliced olives, drained
  • 1 (8 oz) can tomato sauce
  • 1/2 cup shredded cheddar cheese


  1. Brown: Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the seasoned salt.
  2. Deglaze: Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Add ingredients: Sprinkle in the rice, chili powder, pepper, Worcestershire, tomatoes, peppers and olives. Don’t stir.
  4. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  5. Finishing touches: Stir in tomato sauce and cheddar. Scoop onto plates or bowls and serve. 
  • Category: Beef
  • Method: Instant Pot