Description
An Instant Pot dinner with beef, rice, cabbage, and a touch of BBQ flavor. It’s super easy and cheesy comfort food in a bowl.
Ingredients
Scale
- 1/2 pound lean ground beef
- 1/2 cup diced onion
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 cup beef broth
- 3/4 cup converted rice
- 2 cups shredded cabbage
- 1/2 cup frozen sweet corn
- 1 (10.5 oz) can Campbell's Beefy Mushroom Soup
- 1 Tbsp BBQ sauce
- 1/2 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion, salt, pepper and garlic powder. Brown for 5 minutes. Drain off excess grease.
- Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Then dump in the cabbage, corn, soup and BBQ sauce. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes. Move valve to venting and remove the lid.
- Stir well. Sprinkle cheese on top and let it melt. Serve and enjoy!
Notes
This recipe is easy to double. Double all ingredients and keep cooking time the same.
- Category: Beef
- Method: Instant Pot