Looking for a quick, satisfying dinner the whole family will enjoy? This Cheesy Mexican Instant Pot Ground Beef and Rice is a flavorful, one-pot comfort meal that comes together in about 30 minutes—perfect for busy weeknights.
Why You’ll Love It
Fast weeknight meal – This recipe is designed for evenings when time is limited. Using the Instant Pot keeps the process quick while delivering a filling, crowd-pleasing dish.
One-pot cooking, less cleanup – Everything cooks in the Instant Pot, so there are fewer pans to wash. The pressure cooker locks in flavor and cooks beef and rice evenly.
Customizable – Spice levels, vegetables, beans, or rice variety can be adjusted to your taste. Swap in brown rice, jasmine, or basmati, or add corn, bell peppers, or chorizo for variation.
Equipment
- Instant Pot – any 6-quart pressure cooker will work well.
- Airtight containers for storing leftovers.
Ingredients
See the recipe card below for exact amounts and a printable version.
Oil or non-stick cooking spray – a mild oil such as olive or avocado.
Ground beef – 90% lean (ground sirloin) is recommended to avoid excess grease. Ground turkey or chicken work for a leaner option.
Onion – chopped.
Garlic – fresh minced is best, but garlic powder can be substituted.
Salt and black pepper
Paprika – smoked paprika is a tasty alternative.
Cumin
Chili powder
Cayenne pepper (optional) – add for heat; red pepper flakes or hot sauce are alternatives.
Black beans – canned, drained and rinsed. Pinto, kidney, or white beans also work.
Long-grain white rice – rinsed. Jasmine or basmati are fine substitutes; avoid short-grain that can become overly soft.
Rotel (diced tomatoes with green chiles) – about a 10-ounce can. Use mild or spicy depending on preference.
Beef broth – canned, boxed, or homemade.
Cheddar cheese – shredded; pepper jack or a Mexican blend can be used.
Optional toppings – lime wedges, fresh cilantro, sour cream, pico de gallo, and avocado slices.
Instructions
Step 1: Set the Instant Pot to SAUTE on medium. Add oil, then the ground beef, chopped onion, minced garlic, salt, pepper, paprika, cumin, and chili powder. Cook, breaking up the meat, until beef is no longer pink and onions are softened. If the pot sticks, deglaze with a splash of water or broth. Press CANCEL when done.
Step 2: Stir in drained black beans.
Step 3: Rinse the rice and spread it evenly over the bean and beef mixture without stirring.
Step 4: Pour beef broth over the rice, pressing the rice down so it is submerged, but do not stir.
Step 5: Pour the Rotel over the broth, again without stirring. Close and lock the lid, set the valve to sealing.
Step 6: Cook on HIGH PRESSURE for 4 minutes. The pot will take about 8 minutes to come to pressure.
Step 7: After cooking, allow a NATURAL RELEASE for 10 minutes, then QUICK RELEASE the remaining pressure. Open the lid when the pin drops.
Step 8: Stir the rice mixture to combine, then top with shredded cheddar and stir again until melted.
Garnish with extra cheese, sliced jalapeños, avocado, sour cream, pico de gallo, green onions, or cilantro to serve.
Kitchen Tips
- Variations: Substitute ground turkey, add corn, or toss in chorizo for a richer flavor.
- Follow liquid ratios: Use the recommended broth amount and pressure time for consistent results with the rice.
- Cheese options: Try queso fresco, Cotija, or a Mexican blend for different textures and flavors.
Storing and Reheating
Storage: Refrigerate leftovers in an airtight container for up to four days. Freeze for up to three months.
Microwave: Reheat single portions 1–2 minutes, stirring halfway, until heated through. Cover with a damp paper towel to retain moisture.
Oven: For larger batches, place in an oven-safe dish, cover with foil, and heat at 350°F for 15–20 minutes until hot. Add a splash of broth if the rice seems dry.
If reheating from frozen, thaw overnight in the refrigerator before reheating for best texture.
FAQ
Use lean ground beef or turkey, increase the amount of vegetables, and reduce the cheese. Swapping low-sodium broth and rinsing canned beans can also lower sodium.
Replace ground beef with crumbled tofu, textured vegetable protein (TVP), or extra beans. Use vegetable broth and load up on vegetables like mushrooms, zucchini, and bell peppers.
Yes. The Instant Pot is designed to cook raw meat safely. Ensure ground beef reaches 160°F internal temperature for food safety.
More instant pot recipe you’ll love
- Instant Pot Mexican Beans
- Instant Pot Beef Brisket
- Instant Pot French Dip
- Instant Pot Carne Guisada
📖 Recipe
Cheesy Mexican Instant Pot Ground Beef and Rice
This simple Instant Pot recipe cooks up in less than 30 minutes and is full of Tex-Mex flavor.
Ingredients
- 2 teaspoons oil or cooking spray
- 1 lb ground sirloin (or ground beef of choice)
- ½ cup chopped onion
- 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 15 oz can black beans, drained and rinsed
- 1 cup uncooked long-grain white rice, rinsed
- 1½ cups beef broth
- 10 oz can Rotel (diced tomatoes and green chiles)
- 2 cups shredded cheddar cheese (plus more for topping)
Toppings
Sour cream, chopped cilantro, avocado slices, jalapeño slices, lime wedges
Instructions
- Set Instant Pot to SAUTE on medium.
- Add oil, then brown the ground beef with onion, garlic, salt, pepper, paprika, cumin, and chili powder until beef is cooked and onions are softened. Press CANCEL.
- Stir in the drained black beans.
- Rinse the rice and pour it over the beans without stirring.
- Pour beef broth over the rice to submerge it, do not stir.
- Top with Rotel without stirring. Close and lock the lid, set to SEALING.
- Cook on HIGH PRESSURE for 4 minutes; it will take about 8 minutes to reach pressure.
- Allow a 10-minute NATURAL RELEASE, then QUICK RELEASE any remaining pressure. Open the lid once safe.
- Stir the rice mixture, add shredded cheese, and stir until melted. Garnish and serve.
Notes
- Variations: Swap ground turkey or add corn and chorizo for a different flavor profile.
- Liquid & timing: Follow the broth amount and pressure time for predictable rice texture.
- Cheese: Try queso fresco or Cotija for a different finish.
Nutrition
Calories: 668 kcal • Carbohydrates: 56 g • Protein: 39 g • Fat: 32 g • Sodium: 1105 mg • Fiber: 9 g