Instant Pot Western Meal in One–a one pot meal with a western flare! Rice, fire roasted tomatoes, beef, chili beans and olives come together quickly for a perfect weeknight meal.
Instant Pot Western Meal in One
I love when I come across recipes like this one I found on a Nebraska website. Why? Because I know it will make a perfect transition into an Instant Pot recipe. The Instant Pot is great for one pot rice meals like this one. It makes dinner a mostly hands off experience and keeps it warm until you’re ready to dig in. Plus this recipe is super fun served with diced avocados and Fritos. Yum!
You can choose if you want to use ground beef or ground turkey. You can also choose whether to use white or brown rice. Just note the different cooking times listed in the recipe card.
In order to prevent the burn error message make sure to follow the directions of sprinkling in the rice and not stirring! If you’re new to Instant Pot cooking layering and not stirring is one work around to getting food off the bottom of the pot that could potentially stick and burn.
You’ll also love these Instant Pot recipes…
Instant Pot Crack Chicken Chili
Instant Pot Cornbread Chili Casserole
Instant Pot Skyline Chili Cheese Coneys
Want more tried and true Instant Pot recipes?
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Instant Pot Western Meal in One
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
A one pot meal with a western flare! Rice, fire roasted tomatoes, beef, chili beans and olives come together quickly for a perfect weeknight meal.
Ingredients
- 1 pound ground beef or ground turkey
- 1 cup diced onion
- 1 tsp salt
- 1 tsp garlic powder
- 1 Tbsp chili powder
- 1 1/4–1/2 cups beef broth
- 1 cup uncooked long grain white rice or brown rice
- 1 (14.5 oz) can fire roasted tomatoes
- 1 (4 oz) can diced green chiles
- 1 (16 oz) can Bush’s Best Chili Beans (I used mild)
- 1 (8 oz) can tomato sauce
- 1/4 cup sliced ripe olives
- 1 green bell pepper, cored and diced
- 3/4 cup grated medium or sharp cheddar cheese
- Toppings: fritos, sour cream, diced avocado
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the ground beef and break it up. Add in the onion. Brown the beef for about 5 minutes. Drain excess grease.
- Stir in the salt, garlic powder, chili powder. Then pour in beef broth (1.5 cups for white rice or 1.25 cups for brown rice) and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice, do not stir it in. Dump tomatoes, green chiles, chili beans and tomato sauce on top (do not stir).
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes for white rice and 22 minutes for brown rice. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove lid.
- Stir in the green pepper. Sprinkle the top with olives and cheese. Scoop onto plates and serve with desired toppings.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
If you’d rather have softer green bell peppers you can sauté them before adding them in. I didn’t pressure cook them because they get way too mushy.
- 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.
Made this tonight. It was a smash hit!!! Another family face for the records!!! Thank you!!
★★★★
WOO HOO!
Thanks for another wonderful recipe. I made this tonight and it’s definitely a keeper! My instant pot is my favorite appliance and Your website has become the first place I look when searching for a recipe.
Ahhh, thanks Patty! I really appreciate that.
Fixed this last night for the wife and me. Only change in preparation was that I stirred the olives, 1/2 the cheese, and a chopped avocado right in at the same time with the pepper (I used a sweet Orange Pepper to add a slight touch of sweet and Chihuahua Shredded Mexican Cheese as we prefer it to Mild Cheddar). Stirred it all together and let warm through for about 10 minutes. We were both pleased with the meat/rice/bean ratio. Served with the rest of the cheese, sour cream, and crushed Fritos on top. TOTALLY AWESOME!!
We’ll take the leftovers and wrap it in warm flour tortillas, heat them through in the microwave — top with cheese, lettuce, and either chopped fresh tomato or salsa. Instant EVERYTHING Burritos!!
Can’t wait to make this for the kids and grandkids at one of our family get togethers!
Keep putting out your great recipes. You’re my Favorite go-to-girl!
★★★★★
“We’ll take the leftovers and wrap it in warm flour tortillas, heat them through in the microwave — top with cheese, lettuce, and either chopped fresh tomato or salsa. Instant EVERYTHING Burritos!!” I LOVE THIS IDEA! you just talked me into making it again.
I made this with a few changes (black beans for chili beans, 2 cans of Rotel for tomatoes and green chili’s) and it turned out yummy but too much rice to meat ratio. Can I half the rice and liquid or double the meat?
Of course! both those options would be wonderful.
Tried this last night with turkey and had to sub black beans for chili beans and 2 10 oz Rotels because that is what I has on hand. It was very yummy but heavy on the rice and light on the meat. Can I half the rice and liquid or double the meat?
★★★★
I’d like to make this in my crock pot, any suggestions?
I’d add the ingredients into the pot with boiling liquid and cook on high for 2-3 hours.
Do you drain chili beans?
Step 4 I believe no don’t drain
Thank you
Nope don’t drain them! Lots of flavor in the sauce.