Instant Pot Loco Moco–a Hawaiian comfort food classic. It starts with a bed of sticky white rice and is topped with, a hamburger patty, brown gravy and a sunny-side-up egg.
Instant Pot Loco Moco
For this recipe simple ingredients are put together to make an incredible meal. Loco Moco is a Hawaiian comfort food that comes together in less than half an hour. I loved this meal to pieces and so did my family. We all agreed that this should become a staple at our house.
According to Wikipedia this dish originated, “at the Lincoln Grill restaurants in Hilo, Hawaii, in 1949 by its proprietors, Richard Inouye and his wife, Nancy, at the request of teenagers from the Lincoln Wreckers Sports club seeking something that differed from a sandwich, was inexpensive, and yet could be quickly prepared and served. They asked Nancy to put some rice in a bowl, a hamburger patty over the rice, and then top it with brown gravy. The egg came later. The teenagers named the dish Loco Moco after one of their members, George Okimoto, whose nickname was ‘Crazy’. George Takahashi, who was studying Spanish at Hilo High School, suggested using Loco, which is Spanish for crazy. They tacked on ‘moco’ which ‘rhymed with loco and sounded good.'”
You might be wondering where the Instant Pot comes into play. Well it does play a part. You add the rice and water into the Instant Pot and by the time the rice is done cooking with a 10-15 minutes natural pressure release the burgers are cooked, gravy is made and eggs are fried. It really does come together quickly.
In the recipe card I noted that I used long grain white rice. However, you can really use whatever rice you want. Just follow the rice to water ratios and cooking times listed in the green chart.
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A Hawaiian comfort food classic. It starts with a bed of sticky white rice and is topped with, a hamburger patty, brown gravy and a sunny-side-up egg.
- 2 ¼ cups water
- 1 ½ cups long grain white rice
- 1 pound lean ground beef
- Kosher salt and pepper
- 1 Tbsp olive oil
- 2 Tbsp flour
- 1 ½ cups beef broth, divided (or 1 ½ cups water + 1 ½ tsp better than bouillon)
- 1 Tbsp low sodium soy sauce
- 1 Tbsp butter
- 4 eggs
- ¼ cup diced green onions
- Pour water and rice into Instant Pot. Cover and secure lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes.
- Meanwhile, divide the beef into 4 equal balls. Form into hamburger patties. Season with kosher salt and pepper.
- Heat a large pan over medium heat. Add in the olive oil. Place the patties into the pan and sear on one side for 4 minutes. Flip and sear on the other side for 4 minutes. Move cooked patties to a plate.
- Use the fat and oil left in the pan to make a gravy. Sprinkle in the flour and stir into the oil until smooth and creamy and there are no lumps. Pour in ½ cup of the broth and stir well. Reduce heat to low. Stir in the remaining broth and soy sauce. Let simmer until thickened a bit. Then stir in the butter and let melt. Remove the pan from the heat.
- At this point the rice will probably be done. Leave it in the Instant Pot for at least a 10 minute natural pressure release. Heat a pan over medium high heat. Spray with non-stick cooking spray. Crack the four eggs into the pan and cook as desired (I like mine sunny side up).
- To serve set out 4 plates. Scoop almost a cup of rice into the middle of eat plate. Top with the burger patty, drizzle with gravy and then finally place the egg on top. Sprinkle each portion with a tablespoon of green onions.
- Category: Beef
*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.