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Instant Pot Haystack Supper

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 6-8 servings 1x


Layers of rice, ground beef, refried beans, cheese, lettuce, olives, tomatoes, tortilla chips and more! Pile it all on your plate like a giant haystack. (This reminds me of a warm casserole version of 7 layer dip.)


  • 1 pound lean ground beef
  • 1 cup diced onions
  • 2 Tbsp taco seasoning (divided)
  • 1 1/2 cups beef broth
  • 1 cup long grain white rice
  • 2 (8 oz) cans tomato sauce
  • 1 (14 oz) can refried beans
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 roma tomato, diced
  • 1 small can sliced olives
  • 1/2 cup pickled jalapenos (loosely packed)
  • Other: tortilla chips or Fritos, sour cream and guacamole


  1. Turn Instant Pot to saute setting. When display says HOT add in the beef and onions. Break up the beef. Brown for about 5 minutes. If there is excess grease, drain it off. Stir in 1 Tbsp of the taco seasoning. 
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
  3. Sprinkle in the rice (don’t stir in, just sprinkle in). 
  4. In a medium bowl stir together 1 can of tomato sauce, the can of refried beans and 1 Tbsp of taco seasoning. Spoon the mixture evenly over the top of the rice. Pour the second can of tomato sauce over the top and spread evenly. 
  5. 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 the pot sit for 5-10 minutes and then move valve to venting. Turn off Instant Pot. Remove the lid.
  6. Sprinkle the cheese on top. Then layer the lettuce, tomatoes, olives and jalapenos on top. 
  7. Scoop onto plates and serve with tortilla chips. Spoon a dollop of sour cream and guacamole on each serving. 
  • Category: Beef
  • Method: Instant Pot