Instant Pot Hamburger and Rice Casserole

When you need a filling, family-friendly dinner without spending hours in the kitchen, this hamburger and rice casserole is an excellent choice. Made with ground beef, tender rice, sweet corn, creamy mushroom soup, and plenty of melted cheese, this comforting one-pot meal brings simple ingredients together in a delicious way.

The Instant Pot makes preparation quick and convenient, while the combination of savory beef, herbs, and creamy cheese creates the familiar flavors of a classic homemade casserole. It’s perfect for busy weeknights, casual family meals, or preparing ahead for another day.

Ingredients

Ingredient	Amount	Notes
Olive oil	1 tablespoon
Sweet onion	1 small	Diced
Lean ground beef	1 pound
Kosher salt	½ teaspoon
Black pepper	½ teaspoon
Garlic powder	2 teaspoons
Dried thyme leaves	½ teaspoon	Whole leaves, not ground
Chicken broth	2½ cups	Low-sodium
Long-grain white rice	1½ cups	Rinsed
Cream of mushroom soup	1 can (10.5 ounces)
Corn	2 cups frozen or 1 can	Drain canned corn
Mexican-blend cheese	2–3 cups	Shredded

Instructions

1. Sauté the onion: Select the Sauté function on your Instant Pot. Add the olive oil and diced onion, cooking until the onion softens and becomes translucent.
2. Brown the ground beef: Add the ground beef and break it into small pieces with a spoon. Cook until mostly browned, stirring occasionally. Drain any excess grease if necessary.
3. Season the mixture: Stir in the salt, black pepper, garlic powder, and dried thyme until the beef is evenly seasoned.
4. Add the broth and rice: Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits. Spread the rinsed rice evenly over the beef mixture without stirring it into the liquid. Make sure the rice is submerged as much as possible.
5. Layer the mushroom soup: Spoon the cream of mushroom soup over the rice, spreading it gently across the surface. Avoid stirring it into the other ingredients before pressure cooking.
6. Pressure cook: Cancel the Sauté function and secure the lid. Set the steam release valve to Sealing, then cook on High Pressure for 8 minutes.
7. Release the pressure: Once cooking is complete, carefully perform a quick pressure release according to your Instant Pot’s instructions. Keep your hands and face away from the steam valve, and wait until the pressure indicator drops before opening the lid.
8. Add the corn and cheese: Stir in the corn until evenly distributed. Gradually add the shredded Mexican-blend cheese, about 1 cup at a time, stirring until melted and creamy. Add more cheese according to your preference.
9. Let it rest: Leave the casserole uncovered for a few minutes to allow the sauce to settle and the flavors to come together. Serve hot.

Serving Suggestions

Pair this hearty casserole with steamed broccoli, roasted green beans, or a crisp garden salad. Garlic bread or warm dinner rolls also make a tasty addition if you want an even more filling meal.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for 3–4 days.
• Freeze: Cool completely, then portion into freezer-safe containers and freeze for up to 3 months for the best quality.
• Reheat: Warm individual portions in the microwave, adding a small splash of broth or water if the rice has thickened too much.

This Instant Pot hamburger and rice casserole is an easy, satisfying dinner that combines everyday pantry staples with creamy, cheesy goodness. It’s a practical recipe to keep on hand whenever you need a comforting meal with minimal fuss.