Instant Pot Cheesy Taco Ground Beef and Rice
Instant Pot Cheesy Taco Ground Beef and Rice is an easy pressure cooker ground beef dinner recipe made with long grain white rice, corn and black bean salsa and Heinz chili sauce, loaded with shredded mozzarella and cheddar cheese.
Instant Pot Cheesy Taco Ground Beef and Rice is an easy dinner recipe using hamburger meat that's perfect for weeknights.
This cheesy ground beef dish gets a bit of a kick from some gluten free taco seasoning and salsa.
This Instant Pot ground beef recipe takes less than forty minutes from start to finish and serves four people.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make this ground beef and rice dish, I started by setting my Instant Pot to Saute Less for seven minutes.
Then I added a dab of margarine to the pot, followed by a pound of lean ground beef.
I crumbled the ground beef well as it cooked.
When the Instant Pot turned off, the ground beef was still slightly pink.
I poured some water into the pot with the ground beef and then scraped the bottom of the pot well to make sure nothing was sticking.
I added some salt, pepper, onion powder, garlic powder and gluten free taco seasoning to the pot.
Then I poured some long grain white rice into the pot.
I gently pushed the rice around until it was all submerged in the liquid but did not stir.
Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.
Once the Instant Pot was done cooking, I immediately turned the steam release handle to the venting position and did a quick release.
Then I removed the lid from the Instant Pot.
I stirred the contents of the pot well.
Then I added some Heinz chili sauce and medium corn and black bean salsa to the pot.
I stirred well again and then set the Instant Pot to Saute Less for 3 minutes just to heat up the sauce and salsa.
Once the Instant Pot turned off, I added some shredded mozzarella and cheddar cheese to the pot.
I stirred well again and served immediately.
This cheesy ground beef and rice is a hearty dinner recipe perfect for cold weather.
The salsa and taco seasoing give this dish a bit of a kick but it is not overly spicy.
If you are looking for an easy ground beef dinner recipe for your Instant Pot, then you need to try this Instant Pot Cheesy Taco Ground Beef and Rice!
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
More Instant Pot Ground Beef Recipes You'll Love...
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You'll Need to Make this Instant Pot Cheesy Taco Ground Beef and Rice:
- 1 lb lean ground beef
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 oz gluten free taco seasoing
- 2 cups long grain white rice
- 2 cups Heinz chili sauce
- 1 ½ cups medium corn and black bean salsa
- 3 cups shredded mozzarella and cheddar cheese blend
How to Make Instant Pot Cheesy Taco Ground Beef and Rice:
- Set Instant Pot to Saute Less for 7 minutes.
- Add a dab of butter or margarine to the pot, followed by the ground beef.
- Crumble the ground beef well as it cooks.
- When the Instant Pot turns off, the ground beef will still be slightly pink.
- Add the water to the pot and scrape the bottom well to make sure nothing is sticking.
- Add the salt, pepper, onion powder, garlic powder and taco seasoning to the pot. Do not stir.
- Add the rice to the pot.
- Gently push the rice around so that it is all submerged in the liquid but do not stir.
- Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.
- When the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.
- Remove the lid and stir the contents well.
- Add the chili sauce and salsa to the pot.
- Stir well and then set the Instant Pot to Saute Less for 3 minutes.
- When the Instant Pot turns off, add the shredded cheese and stir well.
- Serve and enjoy!
Instant Pot Cheesy Taco Ground Beef and Rice
Instant Pot Cheesy Taco Ground Beef and Rice is an easy pressure cooker ground beef dinner recipe made with long grain white rice, corn and black bean salsa and Heinz chili sauce and loaded with shredded mozzarella and cheddar cheese.
Ingredients
- 1 lb lean ground beef
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 oz gluten free taco seasoing
- 2 cups long grain white rice
- 2 cups Heinz chili sauce
- 1 ½ cups medium corn and black bean salsa
- 3 cups shredded mozzarella and cheddar cheese blend
Instructions
- Set Instant Pot to Saute Less for 7 minutes.
- Add a dab of butter or margarine to the pot, followed by the ground beef.
- Crumble the ground beef well as it cooks.
- When the Instant Pot turns off, the ground beef will still be slightly pink.
- Add the water to the pot and scrape the bottom well to make sure nothing is sticking.
- Add the salt, pepper, onion powder, garlic powder and taco seasoning to the pot. Do not stir.
- Add the rice to the pot.
- Gently push the rice around so that it is all submerged in the liquid but do not stir.
- Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.
- When the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.
- Remove the lid and stir the contents well.
- Add the chili sauce and salsa to the pot.
- Stir well and then set the Instant Pot to Saute Less for 3 minutes.
- When the Instant Pot turns off, add the shredded cheese and stir well.
- Serve and enjoy!
Notes
* this recipe was tested in an 8 quart Instant Pot Duo
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 803Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 152mgSodium: 3291mgCarbohydrates: 71gFiber: 8gSugar: 22gProtein: 59g
Wondering why you don't stir the spices before cooking. Once I opened the lid, the spices were sticking to the bottom of the pot so luckily they broke up as I stirred. My rice was also not fully cooked after 6 minutes and was a tad crunchy
Hi Jodi,
When I am cooking rice or pasta I don't usually stir after I add the water. Also I am not sure what type of rice you used but you could do a natural release for a couple minutes before turning the steam release handle to the venting position. Hope this helps.
Thanks,
Kathleen
Any idea how much longer the cooking time would be if I wanted to use brown rice for the recipe?
Hi Brice,
Here is a response I made to another comment on a different recipe: Any recipe I have seen for brown rice in the Instant Pot says to cook for about 22 minutes and then do about a 10 minute natural release. I think that would be way too long for the other ingredients. You have peaked my interest though. I may try brown rice next time I do a roast because that would take a longer cook time... Hope that helps you.
Thanks for checking out my website!
Kathleen
Just wanted to pop in about using brown rice. I just made this today with brown rice and it came out great! I cooked the brown rice first. 2c. rice to 2³/⁴ water for 22 minutes. Took it out and added all the seasonings while browning the meat. Added rice back in a stired. Cooked for 4 minutes, added chili sauce, salsa and cheese and served. Wonderful!
Hi Gwendolyn,
Thank you so much for sharing the method, and the results, if brown rice is used!! I think I will try it myself next time.
Take care,
Kathleen
I just made this and my rice is crunchy as well . Do I cook it for a bit longer?
Hi Tanya,
You could let it do a natural release for a couple of minutes. In a newer recipe I use High Pressure for 4 minutes and natural release for 5 minutes. This worked well. Hope this helps.
Kathleen
If I don’t have that kind of salsa, will any kind work?
Hi Melissa,
Any kind of salsa should work.
Enjoy,
Kathleen
What if you want to do this in a slow cooker/crock pot
Hi Ciarra,
I have not tried it in the slow cooker/crock pot. I would think you would have to brown the meat on the stove first and I am not sure if you would have to cook the rice ahead of time as well. If you do attempt some variation for the slow cooker please let me know how it turns out.
Thanks,
Kathleen
Can this recipe be made without rice?
Hi,
If you leave out the rice you would probably need to adjust the amount of water. When I cook rice in the Instant Pot I use a 1:1 ratio. So 2 cups of the water are for cooking the rice. Hope this helps.
Thanks,
Kathleen
What if I don’t have chili sauce? Can it be left out?
Hi Jamie,
The chili sauce and salsa are added after cooking. You could try adding in more salsa, give a stir and repeat until you feel you have the desired consistency. If you have an immersion blender you could blend some salsa to make a thicker consistency before adding. That might work too for the extra.
Hope this helps,
Kathleen
Do you see any reason why a person couldn’t use a regular salsa?
Hi Liz,
You can substitute the salsa for one that suits your preference. I chose this because I felt it suited a taco recipe and added in some vegetables.
Enjoy,
Kathleen
My family loves this recipe. I make it with basmati rice and any salsa I have on hand. I’ve also looked up a recipe on Pinterest to make my own chilli sauce with pantry ingredients when I don’t have it in the house. Thank you for posting this recipe my kids LOVE IT!
Hi Krista,
Thank you so much for sharing your results. I am so glad that your family loves the recipe! I might have to try your variations too!!
Take care,
Kathleen
Would I halve the ingredients for a 3qt?
Hi Justin,
Anything that I have read says to halve the ingredients for the 3 quart and keep the cooking time the same. If you try it in the 3qt please share your results.
Thanks,
Kathleen
Where can I find the nutritional facts for this recipe?
Hi Misty,
I just put it through Nutritionix so you should see it now to get an idea.
Take care,
Kathleen
So I have the Ninja Foodi and decided to try this recipe but after reading the comments about the rice being crunchy, I decided to up the cook time to 10 mins under high pressure then natural release for 2 1/2 mins then quick release. It’s perfect! I was short on chili sauce so I added extra salsa. But it’s delicious! Will definitely make it again!
Hi Laura,
So glad you enjoyed the recipe! Thank you so much for sharing your modifications and results with all of us.
Take care,
Kathleen
Kathleen, this was delicious! I had some issues with the IP that were my own fault but everything was cooked and very tast!!
Hi Kathryn,
I am so glad that you enjoyed the recipe. Thank you for taking the time to share your results!
Take care,
Kathleen
Do you not have to drain the ground beef?
Hi Melody,
I used lean ground beef so there was no need to drain it.
Thanks,
Kathleen
What brand or recipe do you use for the corn and black bean salsa?
Hi Heather,
I do not use my own recipe for corn and black bean salsa. I used a jar of salsa. In the past I have used the Compliments brand from our local grocery store. I just read labels and check online for information in my area.
Take care,
Kathleen
Tried this tonight. It was super easy and yummy
Hi Angie,
I am glad you enjoyed the recipe. Thank you for taking the time to write your review.
Take care,
Kathleen
Tried this tonight it was delicious! I got scared though I didn’t have salsa and I don’t think my daughter would like the chili sauce so I improvised and used some enchilada sauce instead and tiny bit of minced garlic it was a hit! I cooked for 10 minutes rather then 6 and the rice was a little crunchy not enough to really notice though lol. I put sour cream on a plate and tried that and it’s yummy! I have Crohn’s disease and everything messes up my stomach but not this! So anyone with similar issues I hope it’s the same for you (wish more people with my condition mentioned stuff like this) oh I didn’t use corn husband hates corn and no beans daughter is picky haha
Hi Linda,
Thank uou so much for sharing your modifications with us! I am glad it did not bother your stomach. Digestive issues are not fun!!
Take care,
Kathleen
Where and when do you add the Coen and salsa?
Hi Tina,
You add the sauces in step 12 after you have actually cooked the beef and rice. The salsa I used already had the corn in it...
Take care,
Kathleen
Made this tonight! It came out pretty good. I added a can of black beans and corn when I added the salsa at the end just to beef it up and stretch it a little further!
Hi Caley,
I am glad you enjoyed the recipe. Thanks for taking the time to share your results and additions with us!
Take care,
Kathleen
I actually made this tonight in my ninja foodi 6.5 qt pot. Turned out great and will be delicious for taco Tuesday In the morning when hubby gets home.
Hi,
I am so glad you enjoyed the recipe! Thank you for taking the time to share your review with us.
Take care,
Kathleen