Loaded Cheddar Burger Rice Casserole–an easy Instant Pot dinner made with seasoned ground beef, rice, cheddar cheese, ketchup, mustard and dill pickle flavor.

Loaded Cheddar Burger Rice Casserole
Greg and I both loved this one! He went back for seconds and gave me multiple compliments, which is always a good sign. The recipe is made with pretty basic ingredients that you probably already have at home, but somehow when they all come together it just tastes so good. I really think the dill pickle juice and those crunchy dill pickles are what take it over the top. Enjoy!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Diced onion
- Garlic powder–you can use 1 Tbsp fresh minced garlic instead
- Kosher salt
- Black pepper
- Smoked paprika
- Beef broth–or water and Better than Bouillon
- Dill pickle juice
- Converted rice–also called parboiled rice, I buy it in the bulk bins at Winco
- Ketchup
- Mustard
- Worcestershire sauce
- Shredded cheddar cheese–or another kind of cheese you like (colby)
- Diced dill pickles–for some crunch and tang
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper and smoked paprika.

Pour in the broth and pickle juice and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Sprinkle in the rice. Dump the ketchup, mustard and Worcestershire into the pot. Don’t stir.

Cover Instant Pot and secure the lid. Make sure the valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.

Stir in the cheddar and pickles.

Serve and enjoy!

Notes/Tips
- Don’t stir after adding the rice and sauces. Sprinkle the rice evenly over the liquid, then add the ketchup, mustard and Worcestershire on top. Leaving those thicker sauces on top helps reduce the chance of getting the burn message.
- Use converted rice. Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
- Try burger toppings. Chopped tomatoes, shredded lettuce, extra cheddar or even a little burger sauce would be fun on top.
- Make it spicy. Stir in diced pickled jalapeños or use pepper Jack cheese.
- Gluten free: This recipe can be gluten free if you use gluten free Worcestershire sauce.
- What to serve with it: Serve with raw veggies and dip.
- Storing leftovers: Store leftovers in an airtight container* in the refrigerator for up to 4 days. Cool completely and freeze in an airtight container for up to about 2–3 months.
- Other recipes you can make with pickle juice are Instant Pot Dill Pickle Pasta Salad and What’s The Dill Soup.
- Tools:
- I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
- Wooden saute paddle*
- Knife*
- Cutting board*
- Magnetic measuring cups*
- Magnetic measuring spoons*
- Glass measuring cup*
- Cheese grater*
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.


Loaded Cheddar Burger Rice Casserole
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
An easy Instant Pot dinner made with seasoned ground beef, rice, cheddar cheese, ketchup, mustard and dill pickle flavor.
Ingredients
- 16 oz lean ground beef
- 1/2 cup diced onion
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp smoked paprika
- 2 cups beef broth
- 1/4 cup dill pickle juice
- 1 1/2 cups converted rice
- 1/4 cup ketchup
- 2 Tbsp mustard
- 1 Tbsp Worcestershire sauce
- 1 cup shredded cheddar cheese
- 1/2 cup diced dill pickles
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper and smoked paprika.
- Pour in the broth and pickle juice and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Dump the ketchup, mustard and Worcestershire into the pot. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure the valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the cheddar and pickles.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot
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*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.





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