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Instant Pot Cherokee Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Total Time: 18 minutes
  • Yield: 4-6 servings 1x


A cheesy, creamy rice and beef casserole that is so fast and easy to make in your Instant Pot. 


  • 1 pound lean ground beef
  • 1 cup diced onion
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • 1 1/4 cup beef broth
  • 1 cup long grain white rice
  • 1 (14.5 oz) can diced tomatoes
  • 1 (10.75 oz) can Campbells Cream of Mushroom Soup
  • 1 cup shredded sharp cheddar cheese


  1. Turn Instant Pot to saute setting. When the display says HOT add in the beef and onions. Break up the beef. Brown for about 5 minutes. If there is excess grease you can drain it off. Stir in the kosher salt, pepper, garlic powder, thyme, Italian seasoning and bay leaf. 
  2. Pour the broth into the pot and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Evenly sprinkle in rice. Evenly dump tomatoes on top of rice. Take spoonfuls of cream of mushroom soup and plop it evenly on top of tomatoes. Don’t stir. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid and discard the bay leaf.
  5. Sprinkle the cheese on top and use an air fryer lid to melt the cheese for a couple of minutes or place pressure cook lid back on top for a few minutes (keep on warm setting) and let cheese melt. 
  6. Scoop onto plates and serve. 
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Category: Beef
  • Method: Instant Pot