Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select “High Pressure and 5 minutes cook time.
Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.
Serve and enjoy hot!
Notes
We tested this recipe using a 6 quart Instant Pot.
Feel free to use frozen green peppers and onion. Since we cook the vegetables to soften them, this is a great place to use frozen veggies.
No need to cook the rice first, as it will cook during the pressure cooking process.
Want to serve it in a pretty dish? I get it. Not everyone loves serving dinner from the pot. Transfer the cooked casserole to a serving dish BEFORE adding the cheese. Top with cheese and let it melt naturally (or place in oven to melt cheese).
Store leftovers in refrigerator for up to 3 days. Reheat in microwave until warm.
See blog post for more recipe tips and tricks.
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