Pressure Cooker Cheesy Hamburger Rice Casserole

Serves 6 in about 28 minutes. The pot starts with ground beef, then mexican blend cheese.

Ingredients

• 1 tbsp olive oil
• 1 sm sweet onion, diced
• 1 lb lean ground beef
• ½ tsp kosher salt
• ½ tsp pepper
• 2 tsp garlic powder
• ½ tsp dried thyme leaves (not ground)
• 2 ½ cups low sodium chicken broth
• 1 ½ cups long grain white rice, rinsed
• 1 (10.5 oz) can cream of mushroom soup
• 2 cups frozen corn kernels*, or 1 can of corn, drained
• 2-3 cups shredded mexican blend cheese

Method

1. Turn on the Sauté setting. When hot, add the oil and the onion. Simmer until starting to turn translucent.
2. Stir in the ground beef, cook, breaking up the chunks, until just a little pink is still visible.
3. Tip in the salt, pepper, garlic powder, and thyme. Mix well to combine. Then continue to cook until meat is done. If there is too much grease for your liking, drain it.
4. Stir in he broth and stir.
5. Tip in the rice evenly over the top of the meat and do not stir. Just make sure the rice is submerged.
6. Tip in the mushroom soup over the top and spread out, but do not stir.
7. Cancel the sauté setting. Then close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 8 minutes. High Pressure. The pot will take several minutes to come to pressure.
8. When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure.
9. When the pin in the lid drops back down, open the lid and turn off the pot.
10. Mix in the corn. Then stir in the cheese, one cup at a time. Stir in the 3rd cup of cheese only if you like it pretty cheesy.
11. Leave it to the pot sit for a couple of minutes without a lid so the cheese can melt.
12. Plate immediately. Garnish as desired.

More instant pot ideas are in the instant pot collection.