Instant Pot Zucchini & Beef with Rice is the perfect one pot meal as the cooler weather starts to arrive.  This gluten free dinner is a great way to incorporate zucchini which are so abundant at this time of year.

Loaded with vegetables this healthy dish is served with some Pot in Pot rice cooked at the same time.

This hearty pressure cooker meal yields 8 – 10 servings.

Stir in your rice or add a bit to each mouthful of this beef and zucchini stew.

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!

The first step to preparing Instant Pot Zucchini & Beef with Rice was to rinse some long grain white rice and let it drain in a strainer.

While the rice was draining I cut up some stewing beef into bite size pieces along with a large yellow onion.

I used pre-sliced mushrooms but if not using them slice up your mushrooms at this time as well.

Then I turned the Instant Pot to Saute Normal for 5 minutes and added olive oil. 

When the oil was hot I added in the cut up beef, onions and mushrooms.

While these ingredients were cooking I sliced up 3 small zucchini into about 1/2 inch thick slices.

When the Instant Pot is done on Saute mode the beef will still be slightly pink.

I poured in some beef broth and used it to deglaze the Pot making sure to scrape any brown bits off the bottom to avoid the Burn message later on.

After deglazing the Pot I dumped in a can of diced tomatoes.  I did not stir.

Then I poured in a jar of pasta sauce.  I did not stir.

Next I spread the sliced zucchini over the sauce but I did not stir.

Sprinkle a bit of salt and pepper on top.

I placed my egg holder in my Pot (or use can use any trivet) to create a ledge for the rice pan.

I made Pot in Pot rice by pouring the drained rice into a round cake pan and adding the water required.

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 4 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

I removed the lid and carefully lifted out the rice and covered it with tinfoil to keep warm.

If you want a thicker sauce for your Instant Pot Zucchini & Beef with Rice, make a corn starch slurry and turn the Pot to Saute mode again and stir in the slurry until it boils and thickens.

Serve it up in bowls alongside some PIP rice and you have a complete meal.  Maybe just add a few chunks of gluten free bread for soaking up any leftover sauce.

Enjoy every bite of this wholesome dinner recipe as the air turns crisp and we search out some new comfort foods.

More Instant Pot Beef Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Instant Pot Zucchini & Beef with Rice:

• 2 cups long grain white rice
• 2 cups water
• 2 lbs stewing beef
• 1 large yellow onion
• 8 oz sliced mushrooms
• 2 tbsp olive oil
• 1 cup beef broth
• pinch salt
• pinch pepper
• 28 oz can diced tomatoes (796ml)
• 547ml pasta sauce
• 3 small zucchini
• Optional after cooking:
• 2 tbsp corn starch
• water to make slurry

How to Make Zucchini & Beef with Rice:

1. Rinse and drain the rice.
2. Cut the stewing beef into bite size pieces.
3. Slice the onion and mushrooms if not using presliced.
4. Turn the Instant Pot to Saute Normal for 5 minutes and add the olive oil.
5. Dump in the meat and cut vegetables.
6. When Instant Pot shuts off beef will still be slightly pink.
7. Add the beef broth and use it to deglaze the Pot.
8. Dump in the diced tomatoes and Do Not Stir.
9. Pour in the pasta sauce and Do Not Stir.
10. Slice the zucchini into 1/2 inch slices and add them to the pot on top of the pasta sauce. Do not stir.
11. Sprinkle with salt and pepper.
12. Add a trivet or egg holder to the Pot to create a shelf for the rice pan.
13. Put the rice into a pressure cooker safe pan (I use a round cake pan) and add the 2 cups of water.
14. Place the rice pan on the trivet.
15. 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 4 minutes.
16. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
17. Remove the lid, carefully lift out the rice and cover it with tinfoil to keep warm.
18. Stir contents of Pot and if you want a thicker sauce make your corn starch slurry and turn Pot back to Saute mode until liquid boils and thickens.
19. Fluff up rice with a fork before serving.
20. Serve on top of rice or side by side in a bowl.
21. Enjoy!