This is a one-pot ground beef and rice dinner made entirely in the Instant Pot — sautéed onion, garlic, and tomato paste build the base, then rice, carrots, and peas pressure-cook right alongside the beef. The honest reason to make it: it’s ready in just over 30 minutes, uses ingredients most people already have, and produces almost no dishes.
About the ingredients
- Tomato paste: If you only have a partial can, use what you have and add a splash of Worcestershire sauce to compensate for depth. Canned diced tomatoes (drained) work in a pinch but will add moisture — reduce your broth by about 2 tablespoons.
- Smoked paprika: Regular sweet paprika is a fine substitute. If you have neither, a small amount of chipotle powder adds smoke but also heat, so use half the amount.
- Jasmine or basmati rice: These are called for because they stay separate under pressure. Long-grain white rice works the same way. Do not use short-grain or sushi rice — it turns gluey under pressure.
- Frozen peas: Stirred in at the end, so any frozen vegetable that needs no cooking works here — corn, edamame, or chopped spinach all fit the same role.
- Ground beef: 80/20 gives the best flavor. Leaner ground beef (90/10 or higher) can stick to the pot during the sauté step, so add a small drizzle of oil if you go that route.
What makes this version work
The key move is toasting the tomato paste directly in the pot with the sautéed onion and garlic before any liquid goes in. Thirty seconds of stirring it over heat drives off the raw, acidic edge and pushes it toward something richer and slightly sweet — that’s what gives the broth its depth without any fancy additions. The second thing that matters is deglazing thoroughly after browning the beef. Any browned bits stuck to the bottom will trigger the Instant Pot’s burn warning mid-cook. Scrape the bottom completely before you seal the lid, and you won’t have a problem.
What can go wrong
- Burn warning mid-cook: This almost always means the pot bottom wasn’t fully deglazed before sealing. If it happens, release pressure carefully, scrape the bottom, add 2 tablespoons of water, and restart. The food is usually fine.
- Rice comes out mushy: Too much liquid or too long under pressure. Measure your broth carefully — even a quarter cup extra makes a difference with rice in a sealed pot.
- Rice comes out crunchy in spots: The rice wasn’t fully submerged before cooking. Stir everything so the rice is covered by liquid, not sitting on top of the beef.
- Dish tastes flat: Ground beef releases fat during cooking, which can mute seasoning. Taste after pressure-cooking and adjust salt before serving. A small squeeze of lemon juice or a dash of soy sauce can also sharpen the whole thing quickly.
- Carrots still firm after cooking: Cut them small — no larger than half-inch dice. Larger chunks won’t fully soften in the pressure-cook time set for the rice.
Keeping and reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. The rice will absorb remaining liquid as it sits, so add a tablespoon or two of water or broth before reheating to loosen it up — microwave covered on medium power for 2 minutes, stir, then another minute if needed. For freezing, portion into individual containers and freeze for up to 2 months. Thaw overnight in the fridge rather than on the counter. Frozen-and-thawed rice can get slightly grainy in texture, but it’s still perfectly good for a weekday lunch.
Instant Pot Savory Hamburger Meat and Rice Bowl
Ingredients
- 1 pound ground beef (80/20) look for fresh, preferably grass-fed
- 1 tablespoon olive oil extra virgin preferred
- 1 cup yellow onion, diced about 1 medium onion
- 3 cloves garlic, minced freshly minced for best flavor
- 1 cup carrots, peeled and diced or shredded for faster cook time
- 1 cup white rice rinsed; jasmine or basmati work well
- 2 cups beef broth low sodium, preferably homemade or high quality boxed
- 2 tablespoons tomato paste adds depth of flavor
- 1 teaspoon smoked paprika or regular paprika if preferred
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper fresh cracked preferred
- ½ teaspoon kosher salt adjust to taste
- ½ cup frozen peas optional but adds sweetness and color
Instructions
- Set the Instant Pot to 'Sauté' mode. Add olive oil and let it heat up until shimmering.
- Add diced onion and cook for 3–4 minutes, stirring occasionally, until soft and translucent. Add garlic and sauté 1 more minute until fragrant.
- Add ground beef. Cook, breaking up with a wooden spoon, until browned—about 6–7 minutes. Drain any excess fat if needed.
- Stir in tomato paste, paprika, oregano, salt, and black pepper. Toast spices for 30 seconds to deepen flavor.
- Turn off 'Sauté' mode. Add rice, carrots, and beef broth. Stir well, scraping any browned bits off the bottom with a wooden spoon.
- Close the lid, set to 'Sealing'. Select 'Pressure Cook' or 'Manual' on high for 8 minutes. Let pressure release naturally for 10 minutes, then quick release remaining pressure.
- Open lid carefully. Stir in frozen peas and replace the lid (no need to seal) for 2–3 minutes until peas are warmed through.
- Fluff rice gently with a fork and taste for seasoning. Add salt or pepper if necessary before serving.
Notes
- Swap white rice with brown rice, but increase cook time to 22 minutes and use 2 ½ cups broth.
- For a cheesy twist, stir in ½ cup of shredded cheddar after pressure release.
- Use turkey or ground chicken for a leaner version, but flavor may be milder.
Nutrition
Common questions
Can I use brown rice instead of white rice?
Brown rice needs significantly longer under pressure — around 22 minutes versus the roughly 5 minutes used for white rice here, so it won’t work as a straight swap without adjusting the cook time and liquid. If you want to use brown rice, increase the pressure-cook time to 22 minutes and add an extra quarter cup of broth, but check that your other ingredients can handle that extended time without overcooking.
Do I need to drain the fat after browning the beef?
Yes, if you’re using 80/20 ground beef, tipping out the excess fat before adding your other ingredients is worth doing — it prevents the finished dish from being greasy. Spoon or carefully tilt the pot and blot with a paper towel, leaving just a thin coating behind for flavor.
Can I double the recipe?
You can double it as long as you don’t exceed the two-thirds fill line on your Instant Pot. Keep the pressure-cook time the same — doubling the volume doesn’t change how long the rice takes to cook under pressure.
Is it safe to substitute ground turkey for the beef?
Yes, ground turkey works as a substitute, but it must reach an internal temperature of 165°F (74°C) — do not serve it pink. Turkey is leaner and milder, so bump up the smoked paprika and consider adding a teaspoon of soy sauce for extra savory flavor.
My Instant Pot is a 3-quart. Does anything change?
Use the same ingredient amounts but know you’re close to the fill limit, so don’t try to scale up. The cook time stays the same, but a smaller pot may take slightly less time to come to pressure, so your total time will be a few minutes shorter.
What to cook next
- Korean Rice Bulgogi Burger
- BBQ Cheeseburger Recipe
- Copycat Quarter Pounder Recipe
- Red Robin Chili Cheeseburger