Instant Pot Cheesy Beef Rice Casserole–taco seasoned ground beef is cooked with brown (or white) rice, picante sauce, black beans and corn. Then sour cream and grated cheese are added to create a creamy delicious dinner that everyone will love.
Instant Pot Cheesy Beef Rice Casserole
This is an extremely versatile dish that can be made just how you want it! My family LOVED it as is but you can make these changes if you’d like:
- To make this dairy free leave out the sour cream and cheese. It still tastes really good!
- This can be gluten free. Make sure you taco seasoning doesn’t contain gluten.
- I used brown rice but you can also use white rice. If it’s long grain white rice just increase the water to 1 1/2 cups and use 1 cup of white rice. Cook for 4 minutes instead of 22.
- Instead of black beans you can choose to use pinto beans or kidney beans.
- Instead of frozen corn you can use a can of corn that has been drained.
- Instead of ground beef you can use ground turkey.
- I haven’t tried this with jarred salsa (I used picante) but I bet it would work just fine!
More recipes you’ll love…
Instant Pot Rice Pilaf with Chicken Sausage
Instant Pot Cheesy Broccoli Rice
Instant Pot Mexican Rice Bowls
What Pressure Cooker Did You Use?
To make Instant Pot Cheesy Beef Rice Casserole I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Cheesy Beef Rice Casserole
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 6 servings 1x
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Pin RecipeDescription
Taco seasoned ground beef is cooked with brown rice, picante sauce, black beans and corn. Then sour cream and grated cheese are added to create a creamy delicious dinner that everyone will love.
Ingredients
- 1 pound lean ground beef
- 3 Tbsp taco seasoning (I use homemade)
- 1 1/3 cup water
- 1 cup uncooked brown rice (see note)
- 2 cups picante sauce (I use Pace’s mild)
- 1 (14.5 oz) can black beans, rinsed and drained
- 2 cups frozen corn
- 1 cup sour cream
- 1 cup grated sharp cheddar
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef. Break it up*. Add in the taco seasoning. Brown the beef for about 5 minutes.
- Deglaze the pot with the water.
- Add in the rice, picante sauce, beans and corn. (I layered the ingredients and did not stir)
- Cover the pot and secure the lid. Make sure the valve is set to “sealing.” Set the manual/pressure cook button to 22 minutes.
- When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Stir in the sour cream and the cheese.
- Scoop into bowls and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
To make this dairy free leave out the sour cream and cheese. It still tastes really good!
This recipe is gluten free. Just double check the taco seasoning for wheat. McCormick’s makes packets that say gluten free right on the front.
I used brown rice but you can also use white rice. If it’s long grain white rice just increase the water to 1 1/2 cups and use 1 cup of white rice. Cook for 4 minutes instead of 22.
Instead of black beans you can choose to use pinto beans or kidney beans.
Instead of frozen corn you can use a can of corn that has been drained.
Instead of ground beef you can use ground turkey.
- Category: Beef
- Method: Instant Pot
- Cuisine: Mexican
Keywords: gluten free, instant pot
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I have made this three times and have it ready to go again!
I have had to increase cook time and extend natural release time for all rice dishes with long grain WHITE rice. I use the rice setting on my 6 qt Instant Pot Duo.
It is wonderful as written, and substitions are so easy!
I love to use rotel, canned green chilis along with other ingredients and add fresh lime juise at the end.
Fresh lime for the win!
I made this with white rice and cooked for 4 min high pressure. Got distracted and did NPR for 12 min instead of the 5-10 you recommend. When I opened the pot to add the sour cream and cheese, my rice was not done. I had stirred it a little before I realized the rice was crunchy but I added another cup of water, closed the IP and added another 3 min, crossing my fingers that the dreaded ‘burn’ notice did not show up. Unfortunately, the IP gods were not with me today and I got the burn notice. I turned the pot off and let is sit for about 15 min. Luckily, this pretty much cooked the rice to edible stage. The flavor of the food is quite good, but so frustrating to have to deal with uncooked rice. So, not sure if others had success with cooking white rice for only 4 min? I have been having a lot of issues with rice in recipes in the IP. If I keep the rice off the bottom of the pot, it usually works. This time it did not. And then I am not sure how to re-cook a rice dish if it needs more time? Even adding more water usually gives me the burn notice. Any tips?
★★★★★
What kind of white rice are you use? Long grain?
Yes, long grain white rice. Used 4 min pressure cook time and NPR for 12 min. I am unsure how to recook rice in the IP if it is not done in the recommended time. Every time I add more liquid (sometimes as much as a cup and a half) and try to do more pressure cook time, I get the burn notice. Soooooo frustrating!
Made this tonight but totally missed the direction to lower the cooking time for white rice! I used white jasmine rice. It wasn’t over cooked, but next time I’d try a shorter cook time for sure! Great meal for pantry ingredients…I used regular salsa, a packet of taco seasoning, canned corn and canned black beans. Super easy and yummy.
★★★★★
Oh I’m glad it wasn’t totally ruined!
I made this today. The flavor was excellent. My brown rice was not quite done yet after 22 minutes and was a little crunchy, but I should have checked it before adding the sour cream and cheese. I used a 6 quart Instant Pot Duo Plus to make it. I will make this again and just cook my it a little longer. Thanks for a great recipe!
★★★★★
Glad you liked it! Weird about the crunchy rice! Did you halve the recipe?
So…using long grain white rice; cook for ONLY 4 minutes?
yes it cooks very quickly.
We loved this recipe and it was very easy! Used jarred salsa and doubles easily.
★★★★★
Awesome! Glad to hear.
What about instant brown rice? That’s what’s currently in my cupboard. Thanks for this recipe!
I haven’t experimented with minute brown rice in the instant pot yet! I’m sure it would take only 1 or 2 minutes of pressure cook time but I’m not sure on how the water to rice ratio would work.
Can you completely leave out salsa? My husband will not eat anything in which you can see a tomato. Even though he eats tons of pizza, ketchup, and spaghetti. SMH
could you substitute it with salsa verde?
I have an 8 qt duo is there a certain amount of water for a bigger pot
I am pretty sure the 8 quart manual states you need 18 ounces of liquid.
Is this cooked at high pressure? Is that correct that brow rice takes 22 minutes and white takes 4?
yes high pressure and yes that’s right!
All of your recipes are wonderful. I get excited when I see your emails. You are a wonderful cook. I like the fact that you do up and slow cooker. Thank you so much. Do you serve this with chips as a dip?
★★★★★
not as a dip usually just crunched up on top 🙂
Made this last night with a few adjustments – so very good!!
I reduced rice and water by half. Did not have sour cream- did have cream cheese so used 4 Oz. Love my IP and your recipes!!
★★★★★
cream cheese saves the day!
This recipe sounds good. Is there a rule for timing rice? I use brown jasmine rice that cooks on the stove for 25 minutes in 1 3/4 cups water. I cannot find any IP recipes using this rice. I see you bought an 8 quart instant pot today. I did too. I hope you will start showing recipes and accessories for the 8 quart soon.
Hi Vesta, here is info on how to cook brown jasmine rice:
2 cups brown jasmine rice (Or long grain brown rice, or brown basmati rice)
2 1/2 cups water
20 minutes pressure cook time, 15 minute natural release
I’m so excited to try out my 8 quart!
Do you have this recipe for the slow cooker? It sounds amazing!
Nope! I haven’t tried this one yet in the slow cooker!
This looks really yummy…except I can’t have tomatoes (sorry, picante sauce!)
Any idea if I could make this without the picante or a substitution? If I made it without, I could take out my part and then add in the picante for the rest of the family.
My husband got me the Instant Pot for my birthday and it’s one of the most used presents he’s ever given me…he won with this appliance!
I would use a salsa verde!