Ingredients

The following ingredients have 6 Servings
  • 1 pound lean or extra lean ground beef
  • 1 cup chopped onion
  • 1 ½ tsp seasoned salt, divided
  • 1 ½ tsp onion powder, divided
  • 1 ½ tsp garlic powder, divided
  • 1 tsp black pepper, divided
  • 4 Tbsp Worcestershire sauce, divided
  • 1 ½ cups beef broth (or 1 ½ cups water with 1 ½ tsp Better than Bouillon Beef Base)
  • ¾ cup long grain white rice, converted rice or jasmine rice
  • 2 cups sliced carrots
  • 1 cup chopped celery
  • 1 pound potatoes, cubed (peeled or unpeeled)
  • 1 (10 oz) can Campbells condensed tomato soup
  • 1 heaping cup of grated cheddar cheese
  • Salt and pepper, to taste

Instruction

  • Prepare all your vegetables and ingredients.
  • Turn Instant Pot to sauté. When the display says HOT add in the beef. Break it up*. Add in the onions. Brown the beef and sauté onions for about 5 minutes. Stir in half seasoned salt, onion powder, garlic powder, pepper and Worcestershire. 
  • Deglaze the pot with the beef broth. Turn off the Instant Pot. 
  • Sprinkle in the rice. Gently press to submerge.
  • Layer the carrots, celery and potatoes on top. 
  • Sprinkle the potatoes with the remaining half of seasoned salt, onion powder, garlic powder, pepper and Worcestershire. 
  • Scoop spoonfuls of the tomato soup on top of the potatoes. 
  • 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 the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. 
  • Stir in the cheese. Salt and pepper to taste. Scoop onto plates and enjoy!