This Instant Pot Mexican Style Beef and Rice is a quick and easy one pot dinner that's perfect for busy nights when you want something comforting and flavorful. Made with ground beef and rice, this Tex Mex inspired casserole comes together fast in the pressure cooker and delivers bold, familiar flavors the whole family loves.
It's the kind of Instant Pot dinner recipe that feels hearty and satisfying without a lot of effort.
Designed as a gluten free Instant Pot recipe, this Mexican beef and rice casserole is ideal for weeknight dinners or a simple family supper. Everything cooks together in one pot, creating a cozy rice casserole with tender beef and classic Mexican style seasoning.
If you're looking for an easy ground beef dinner in the Instant Pot that's reliable, filling, and crowd pleasing, this recipe is a go to favorite.
For more Instant Pot recipes try: The Best Gluten Free Instant Pot Recipes
If you are looking for more beef recipes try: 10 Easy Gluten Free Beef Recipes
Instructions
Set your Instant Pot to saute. Add the olive oil and ground beef. Break up the ground beef and cook until almost done.
Add the spices and stir to combine. Add the onion, garlic and peppers. Cook about 4 minutes until they are tender.
Add the tomato paste, corn, and chicken broth. Stir to mix the ingredients completely. Then add the rice evenly on top, but do not stir so it doesn't burn on the bottom.
Place your lid on the pressure pot and set the manual setting to cook for 18 minutes.
Let the Instant Pot slow release the steam after the cook time to make sure your rice is completely cooked and the mixture isn't soupy.
After the steam has slow released take the lid off the Instant Pot and add half the cheeses. Stir the cheese into the rice mixture.
Dish up the Instant Pot Mexican Style Beef and Rice and serve with the rest of the cheese sprinkled on top.
Supplies
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Instant Pot Mexican Style Beef and Rice
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This one pot Instant Pot Mexican Beef and Rice recipe is gluten free and healthy. It is simple to make with ground beef for a weeknight dinner. This recipe is an easy way to get a complete meal with meat and rice quickly and inexpensively.
Ingredients
- 2 Tbsp. Olive Oil
- 1 pound Ground Beef
- 2 tsp. Dried Oregano
- 2 tsp. Ground Cumin
- 2 tsp. Ground Coriander
- 2 tsp. Smoked Paprika
- 2 tsp. Chili Powder
- 1 tsp. Sea Salt
- ½ tsp. Ground Black Pepper
- 1 medium Yellow Onion, chopped
- 2 Tbsp. Minced Garlic
- 1 Red Bell Pepper, chopped
- 1 Orange Bell Pepper, chopped
- 1 - 6 ounce can Tomato Paste
- 1 - 14.5 ounce can Corn
- 1 ½ cups Jasmine Rice
- 3 cups Chicken Broth
- 1 cup Cheddar Cheese, shredded
- 1 cup Mozzarella Cheese, shredded
Instructions
Set your Instant Pot to saute. Add the olive oil and ground beef. Break up the ground beef and cook until almost done.
Add the spices and stir to combine. Add the onion, garlic and peppers. Cook about 4 minutes until they are tender.
Add the tomato paste, corn, and chicken broth. Stir to mix the ingredients completely. Then add the rice evenly on top, but do not stir so it doesn't burn on the bottom.
Place your lid on the pressure pot and set the manual setting to cook for 18 minutes.
Let the Instant Pot slow release the steam after the cook time to make sure your rice is completely cooked and the mixture isn't soupy.
After the steam has slow released take the lid off the Instant Pot and add half the cheeses. Stir the cheese into the rice mixture.
Dish up the Instant Pot Mexican Style Beef and Rice and serve with the rest of the cheese sprinkled on top.
Notes
You may also want to serve with avocado slices, black olives, fresh tomatoes, salsa and/or sour cream.
You can also use beef broth in place of the chicken broth.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Meals
- Method: Instant Pot
- Cuisine: Gluten Free
Frequently Asked Questions
Yes! It is such a simple and quick weeknight meal. Make sure you defrost the meat the night before to save time defrosting. Then simply brown your meat, add your ingredients and cook for 15 minutes.
This recipe needs to slow release, so add another 10 minutes for that. You should have dinner ready to eat in 30 minutes. I love to set this recipe to cook and then get on the treadmill to get my exercise in while dinner is cooking.
Yes! I love to do this will the leftover the second night. We eat this plain with cheese and sour cream the first night and then the second night I serve it with tortillas, lettuce, fresh tomatoes, avocado and black olives to make burritos or a salad.
I love a recipe that can last for two nights at our house. We are serving two adults with generous servings, so this should also work for two adults with two small children.
