Step 1

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.

Step 2

Pour the broth into the pot and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Scoop onto plates and serve.