Name: Instant Pot Mexican Style Beef and Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
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; 1/2 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 (drained); 1 1/2 cups Jasmine Rice; 3 cups Chicken Broth; 1 cup Cheddar Cheese, shredded; 1 cup Mozzarella Cheese, shredded

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Introduction

This Instant Pot Mexican Style Beef and Rice dish combines bold spices, tender ground beef, and fluffy jasmine rice for a satisfying meal that’s quick and easy to prepare. Perfect for busy weeknights, it brings vibrant flavors straight to your table with minimal effort.

A white bowl filled with a reddish mixture of chili with corn and melted cheese, garnished with fresh green cilantro leaves. On top, there is a dollop of smooth white sour cream, with three slices of light green avocado neatly placed over it. The bowl sits on a white marbled surface, beside a small white bowl of shredded cheddar cheese, a small wooden bowl of coarse salt, and another white bowl filled with more sour cream. A beige cloth napkin is under the bowl, with two silver forks resting nearby. Photo taken with an iphone --ar 4:5 --v 7

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
1/2 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 1/2 cups Jasmine Rice
3 cups Chicken Broth
1 cup Cheddar Cheese, shredded
1 cup Mozzarella Cheese, shredded

Instructions

Step 1: Set your Instant Pot to sauté mode. Add the olive oil and ground beef. Break up the beef with a spoon and cook until almost fully browned.
Step 2: Add the dried oregano, ground cumin, ground coriander, smoked paprika, chili powder, sea salt, and black pepper. Stir to combine.
Step 3: Add the chopped onion, minced garlic, and chopped red and orange bell peppers. Cook for about 4 minutes until the vegetables are tender.
Step 4: Stir in the tomato paste, canned corn (with liquid), and chicken broth. Mix the ingredients well. Then evenly spread the jasmine rice on top but do not stir to prevent it from sticking to the bottom.
Step 5: Secure the Instant Pot lid and set the manual pressure cook setting for 18 minutes.
Step 6: Once cooking is complete, allow the Instant Pot to release pressure naturally (slow release) to ensure the rice finishes cooking and the mixture is less soupy.
Step 7: After the pressure has fully released, open the lid and stir in half of the shredded cheddar and mozzarella cheeses until melted and combined.
Step 8: Serve the dish immediately, sprinkled with the remaining cheese for a cheesy finish.

Tips & Variations

For extra heat, add a chopped jalapeño or a pinch of cayenne pepper when cooking the vegetables.
Swap chicken broth for vegetable broth to make this dish vegetarian-friendly by substituting ground beef with plant-based crumbles.
Use different cheese blends like pepper jack or Monterey Jack for a different flavor profile.
If you like more veggies, add diced zucchini or black beans along with the corn.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water if the rice has dried out. This dish does not freeze well as the texture of the rice may change.

How to Serve

Two white bowls of thick chili are placed on a white marbled surface with a light beige cloth folded to the side. Each bowl holds a rich, textured mix of reddish-brown chili with visible corn kernels and green cilantro pieces scattered throughout. On top of each chili, there is a dollop of white sour cream, and neatly layered avocado slices arranged in a fan shape resting on the sour cream. Surrounding the bowls are small white bowls with fresh green cilantro, shredded orange cheddar cheese, and smooth white sour cream. Next to these is a small wooden bowl filled with coarse sea salt, and to the right of the bowls, two vintage silver spoons lie on the cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice, but cooking times may vary slightly. Avoid using brown rice as it requires much longer cooking, which is not ideal for this Instant Pot recipe.

Can I prepare this recipe without an Instant Pot?

Yes, you can cook this on the stovetop by browning the beef and vegetables, then simmering the rice with broth and other ingredients covered until the rice is tender, about 20 minutes. Stir frequently to prevent sticking.