Minnesota Hamburger Rice Hotdish

Minnesota Hamburger Rice Hotdish–an easy one-pot dinner made with tender beef, rice, celery, onion and creamy mushroom soup.

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Minnesota Hamburger Rice Hotdish

I transformed this recipe into an Instant Pot dinner. The original recipe comes from Alcoves Home. The author says, “This typically Minnesotan hamburger rice hot dish, and for those who don’t know–’hot dish’ in the state of Minnesota is just a fancy name for casserole–is at the top of the list of midwestern comfort foods. Ingredients for this dish are cheap and easily on hand. Even if your celery is a little wilty, this hamburger rice hot dish will surely ‘hit the spot.’ Soy sauce, which most Minnesotans have on hand, is a key ingredient, as is cream of mushroom soup.” My version of the dish will come out a little different than a baked casserole but it’s still super tasty! Enjoy!

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Celery
• Onion
• Low sodium soy sauce
• Low sodium beef broth
• Converted rice–also called parboiled rice
• Black pepper
• Garlic powder–or use 1 Tbsp minced fresh garlic
• Cream of mushroom soup–or cream of chicken or cream of celery soup

Steps

Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the celery and onion. Brown for 5 minutes. Drain off excess grease. Stir in the soy sauce.

Pour in the broth and scrape bottom of pot so that nothing is sticking. 

Sprinkle in the rice, pepper and garlic powder. Scoop the condensed soup over the top.

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

Stir. Serve and enjoy!

Notes/Tips

• Serve with green salad, roasted broccoli, steamed green beans or asparagus.
• What is converted/parboiled 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.
• Fresh sliced mushrooms would be a great addition. Sauté them along with the beef, onion and celery. Another great addition would be peas. Stir in frozen peas after pressure cooking. The heat of the casserole should warm them through quickly.
• Don’t stir after adding the soup. Sprinkle the rice evenly into the broth and spoon the condensed cream of mushroom soup over the top. Keeping the thicker soup on top helps prevent scorching.
• This recipe can be gluten free if you use gluten free soy sauce and gluten free cream of mushroom soup.
• I used my pink 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for 4 days. Freeze leftovers for up to 3 months.
• Other recipes you can make with soy sauce are Easy Hawaiian Shoyu Chicken and Instant Pot Teriyaki Chicken.

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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*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.