Instant Pot Hamburger Jazz–take some ground beef and jazz it up! This is an easy 6 ingredient recipe that has pantry ingredients you probably already have on hand. Rice, enchilada sauce, ground beef and mozzarella cheese are the stars of this one pot meal.
Instant Pot Hamburger Jazz
We all came home hungry, ready to eat and luckily I had put this ground beef and rice dinner in the pot before I left. We consumed it in about 5 minutes flat, scraping the pot clean. It’s a simple recipe but it tastes amazing! You may want to double it!
The name of this recipe is a little funny. I adapted this from another recipe and there was no reason for the name other than her that’s what her grandmother had named it. The best recipes do come from our grandmothers, don’t they?
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Salt and pepper
- Beef broth–or water and Better Than Bouillon Beef Base
- Brown rice–or white rice
- Green enchilada sauce–or red enchilada sauce
- Petite diced tomatoes–or salsa, crushed tomatoes or Rotel
- Shredded mozzarella cheese–or cheddar cheese, pepper jack or monterey jack
Steps to make hamburger jazz
- Brown the beef by using the sauté setting (“more”) on the Instant Pot.
- Deglaze the pot so that you don’t get the burn message.
- Layer in the ingredients…rice, enchilada sauce and tomatoes. Don’t stir, this will prevent the burn message.
- Pressure cook for the proper amount of time. Depending on what kind of rice you choose to use will affect the cooking time. See the green chart below for different types of rice.
- Cheese it up and serve!
Notes/Tips
- I used my 6 quart Instant Pot Duo 60 7 in 1*. You can make this in your 3 or 8 quart pot with no changes.
- Double the recipe by doubling all ingredients and keeping the cooking time the same. If you use brown rice only use 2 ½ cups of broth instead of 3 cups for doubled recipe.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Try using my hamburger chopping tool* for breaking up ground meats.
- This recipe can be gluten free. Make sure your broth and enchilada sauce are labeled gluten free.
- This recipe can be dairy free. Leave out the cheese.
- This recipe can be made with riced cauliflower for a lower carb option. If you choose this route I would not pressure cook the cauliflower or it will get too soft. Rather I would cook this as a skillet supper on the stove.
More Instant Pot Beef and Rice Recipes…
- Instant Pot Sour Cream Taco Rice Bake
- Porcupines in a Skillet (Instant Pot Recipe)
- Instant Pot Lazy Stuffed Cabbage
- Instant Pot Sour Cream Chili Bake
- Instant Pot Texas Hash
- Instant Pot Chili Cheese Rice
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Instant Pot Hamburger Jazz
- Prep Time: 15 minutes
- Cook Time: 22 minutes (plus 10 minute NPR)
- Total Time: 37 minutes
- Yield: 4 servings 1x
Description
An easy 6 ingredient recipe that has pantry ingredients you probably already have on hand. Rice, enchilada sauce, ground beef and mozzarella cheese are the stars of this one pot meal.
Ingredients
- 1 pound lean ground beef
- Salt and pepper
- 1 1/4 or 1 1/2 cups beef broth
- 1 cup uncooked brown rice or white rice
- 1 (10 oz) can green enchilada sauce
- 1 (14.5 oz) can petite diced tomatoes
- 1 1/2 cups (6 oz) shredded mozzarella cheese
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the beef into the pot and break it up. Brown for about 5 minutes. Drain off excess grease. Add in a pinch of salt and pepper.
- Pour broth into the Instant Pot (1 ¼ cups for brown rice and 1 ½ cups for white rice) and scrape bottom of pot with a wooden spoon so that nothing is sticking. Turn off Instant Pot.
- Sprinkle the rice into the pot (don’t stir). Dump the enchilada sauce evenly over the rice and then dump the tomatoes evenly over the top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes for brown rice and 5 minutes for white rice. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the mozzarella and serve.
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Great, easy recipe. I used pizza sauce instead of enchilada sauce, Rotel (undrained) and brown rice. I forgot to add salt and pepper to the beef after sautéing and it didn’t need it. Pure comfort food.
★★★★★
Glad to know pizza sauce was tasty! Thanks for the 5 stars!
Hi Karen, love your recipes! So does my husband and he’s a very fussy eater.
Question: Could this be made as a pot in pot recipe? Thank you!
yes I think that would be fine. You’ll probably want to increase cooking time for pot in pot by 30%
I made this to take to my convalescing sister and it was a MAJOR hit!
I did use Original Ro-Tel and threw in a small can of fire roasted diced peppers!
Next I am going to try it with chicken!
★★★★★
We loved this one too! Thank you for the 5 star review!
Jeff is a prick. Someone had to say it.
I think he must be hangry 🙂
👍🏼Love your recipes. This one sounds like it would make a great easy meat mixture for stuffed peppers. How could I make this into stuffed peppers?
★★★★★
I guess you could make the recipe as is. Then stuff the peppers with it. Put them on a trivet with water below it and pressure cook for just 5 minutes
Sounds good! Will definitely give this a try! Thanks 😊
★★★★★
What about chicken or turkey and using chicken broth instead of beef?
Sure you could try that. Will you use already cooked chicken?
Hi Karen,
Many many thanks for all your 5 star recipes! Can you suggest a substitute for the enchilada sauce?
Try salsa
Did this for dinner tonight. Absolutely one of, if not the, easiest & BEST ones you’ve ever shared with us!! I didn’t have the green enchilada sauce, but did have the red, so that’s what I used. Was so delicious. Am sending the leftovers up to the Peeps (Ppa & Mma) tomorrow. Will make their day.
Girl, you never fail to amaze me. Thanks & keep up the good work!!
★★★★★
Yay! Kim this is saying a lot since you make so many of my recipes! Thanks for your 5 star review!
Do I drain the tomatoes or put liquid and all?
I did not drain the tomatoes
I added a can of white beans. Some are hard to find after the full cook time, but it did add to it nicely.
★★★★★
Thanks for the 5 stars Jim!
Delicious addition to our dinner rotation. We used this as filling to our burritos and served with salsa and sour cream. It was great.
★★★★★
I love that idea!
Brown rice 1 1/4 C and white rice needs 1 1/2 C. Those measurements are also found on your IP Rice Cooking Cheat Sheet
But your instructions on doubling the recipe says “when you double the recipe for brown rice, use nly 2 1/2 C instead of the 3 C.” That doesn’t compute????
Because you’re using the can of enchilada sauce which soaks into the rice you don’t need as much liquid
Lol
You could lighten it up by using lower calorie/fat/carb/whatever versions of the ingredients. For example low fat cheese in place of full fat, cauliflower rice instead of regular. Or try adding more vegetables to increase the volume of a serving without drastically changing the calorie count. Or simply reducing the size of your serving to better meet the requirements of your specific diet.
I see you cooked this before you went somewhere and came home to it…I didn’t know you can do that!
How long can it sit on “keep warm”?
And, I imagine you can’t do this with every recipe? Maybe some will overcook?
It’s nice because the pot automatically switches to warm. So any recipe that uses a natural pressure release usually can wait to eat. The only thing it wouldn’t work with is something that needs to immediately stop cooking
Thank you Karen,
I made this last night and it was delicious!
★★★★★
Thanks Kim for the 5 stars!
Is it really less broth for brown rice than white? I didn’t know that.
I usually use 1.25 cups of liquid to 1 cup of brown rice and 1.5 cups liquid to 1 cup of white rice
Just so you know, if I see any recipes that are very much over 300 to 350 calories per serving, I delete them.
Not sure what your point is. Maybe ask please post more low carb recipes? Most of her recipes can be modified, for example substitute the rice for frozen cauliflower and use ground turkey. I have to delete every recipe that has tomatoes in it but I don’t complain.
And what’s your point Jeff. Move on then.. No need to bother anyone with your personal preferences. To each their own. Move on
Great recipe. Thank you
★★★★★
Just so you know, if there’s a recipe over a certain number of calories, if it sounds like a good recipe and I want to lessen the calories, I find ways to modify it or….I just move on and figure I don’t need to announce it to anyone my personal preferences for recipes. 🤷🏼♀️
Good for you Jeff…..move to a sight that meets your needs!
We don’t want or need to hear your unnecessary comments!
Thank you Karen for all your great recipes!!!