Description
An Instant Pot or Crockpot recipe for seasoned ground beef with lentils, rice and tomatoes. It’s all topped off with cheddar and sour cream.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 1 tsp garlic powder
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 2 tsp chili powder
- 2 1/4 cups chicken or beef broth
- 1 cup brown lentils
- 1/4 cup converted rice
- 1 (4 oz) can diced green chiles
- 1 (14.5 oz) can petite diced tomatoes
- 2 Tbsp tomato paste
- 3/4 cup shredded cheddar cheese
- Diced tomato, sour cream, green onion, for topping
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain excess grease.
- Stir in the garlic powder, salt, pepper, cumin and chili powder. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the lentils and rice. Then dump the green chiles, tomatoes and tomato paste and don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir. Sprinkle the cheese on top and let it melt. Top with diced tomatoes, sour cream and green onion. Enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain excess grease. Stir in the garlic powder, salt, pepper, cumin and chili powder. Add to the slow cooker.
- Stir in the broth, lentils, rice, green chiles, tomatoes and tomato paste.
- Cover and cook on low for 4-6 hours, or until lentils are tender.
- Stir. Sprinkle the cheese on top and let it melt. Top with diced tomatoes, sour cream and green onion. Enjoy!
- Category: Beef
- Method: Instant Pot