Ingredients

The following ingredients have 6 Servings
  • 1 pound lean ground beef
  • 1 cup diced onion
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • 1 ¼ cup beef broth
  • 1 cup long grain white rice
  • 1 (14.5 oz) can diced tomatoes
  • 1 (10.75 oz) can Campbells Cream of Mushroom Soup
  • 1 cup shredded sharp cheddar cheese

Instruction

  • Turn Instant Pot to saute setting. When the display says HOT add in the beef and onions. Break up the beef. Brown for about 5 minutes. If there is excess grease you can drain it off. Stir in the kosher salt, pepper, garlic powder, thyme, Italian seasoning and bay leaf. 
  • Pour the broth into the pot and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  • Evenly sprinkle in rice. Evenly dump tomatoes on top of rice. Take spoonfuls of cream of mushroom soup and plop it evenly on top of tomatoes. Don’t stir. 
  • Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid and discard the bay leaf.
  • Sprinkle the cheese on top and use an air fryer lid to melt the cheese for a couple of minutes or place pressure cook lid back on top for a few minutes (keep on warm setting) and let cheese melt. 
  • Scoop onto plates and serve.