Instant Pot Mexican Casserole Recipes

INSTANT POT MEXICAN CASSEROLE

Steps:

• Turn your Instant Pot on sauté mode. Brown your beef.
• Once the meat is browned, pour in the enchilada sauce. Mix well until fully incorporated.
• Pour in 1 1/2 cups of cheese, and all of the sliced tortillas.
• Stir everything well at this point until completely incorporated.
• Pour in the remaining cheese, and add the lid to the Instant Pot. Close the valve.
• Cook on "High" for 3 minutes to melt the cheese. Release the pressure manually.
• Once done, serve with more olives, sour cream, and/or cilantro as garnish! Enjoy!

INSTANT POT MEXICAN CASSEROLE

Steps:

• Turn the Instant Pot to SAUTE and add the oil. Once the oil is hot and shimmering, add the chicken, onion, and salt. Cook and stir, breaking up the chicken as you go, until the meat is no longer pink, about 7 minutes. Add the red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to combine.
• Splash in the water and scrape up all of the stuck on bits of food. Make sure to get every bit off so that you avoid a burn warning. Pour in the diced tomatoes in their juices and salsa. Do not stir. Rinse the brown rice and drain (this will help prevent a "burn" warning). Add the brown rice and once again do not stir (again, we are trying to avoid the burn warning here). With the back of a spoon or a spatula, gently push the rice down and spread it evenly so that it is submerged in liquid.
• Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure. Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits. Taste and adjust any seasonings as desired.
• Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. Serve hot with any desired toppings.

MEXICAN GROUND BEEF CASSEROLE WITH RICE AND BEANS

Steps:

• Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and onions and break up as much as you can. Cook for 3-5 minutes. Add ¼ cup of water and deglaze thoroughly, allowing the water to evaporate.
• Add taco seasoning, salt, and rice and mix thoroughly.
• Add 1 cup water. Scatter the tomatoes, peppers, and kidney beans on top of the rice and meat mixture. Do not stir.
• Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes.
• When cook time is complete, let pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.
• Stir and serve.

INSTANT POT MEXICAN BEEF RICE CASSEROLE (FOR NACHOS LOVERS!)

Steps:

• Turn the Instant Pot on and press the Saute setting (it will say 30 mins, Normal - no need to change the time, it simply gives you a countdown clock). Once the bottom of the pot feels hot, add the olive oil and onions and cook for 1 minute to soften.
• Add the beef and salt and cook with the onions for 1-2 minutes, breaking the meat apart with a spatula. Add the garlic and chili and stir through. Add the spices and stir, followed by chicken stock. Use the spatula to stir in the stock, scraping the bottom of the bottom from any bits that might have gotten stuck. This will prevent any potential burn errors. Press Cancel to stop the Saute process.
• Rinse the rice under cold water (4-5 times to remove excess starch) and strain. Add to the beef and stock and stir through. Pour the tomato sauce over the top and spread over the top but do not stir into the rice. Spread the corn and roasted red peppers over the top. The reason we are not stirring the tomato sauce into the rice is that sometimes having tomato-based foods at the bottom of the pot (especially when the liquid gets absorbed during cooking) can also result in a burn notice.
• At this stage, secure and lock and lid. Select Manual/Pressure Cook setting and adjust the time with - and + buttons to 5 minutes at HIGH pressure. In a few moments, the ON sign will come on indicating that the Instant Pot is building up the pressure, which will take about 5 minutes as well. The timer will start once the pressure is built up.
• While the rice and beef are cooking, prepare the guacamole, cheese and any other condiments you want to use.
• Once your 5 minutes are up, the display will change to a new timer indicating the depressurizing of the pot. Allow about 2-3 minutes for the pressure to release naturally and then use the steam releasing knob/handle on the top of the lid to manually let off the remaining pressure.
• Open the lid. You will see that most of the liquid and tomato sauce have been absorbed into the rice. Sprinkle the cheese evenly on top and cover the pot with a regular glass lid or a towel to keep the heat inside. Leave for 3-4 minutes until the cheese has melted. Finish with scrunched corn chips and fresh cilantro on top and you're ready to serve.
• From start to finish, the cooking time should be 5 minutes for Sauteing, 5-7 minutes to build up the pressure, 5 minutes cooking at pressure, 2-3 minutes natural release, 3-4 minutes for melting cheese on top.
• Serve the casserole in bowls with a side of guacamole, sou cream (if using) and extra corn chips. You can also add fresh salsa, extra jalapenos, raw onions etc.

INSTANT POT MEXICAN CASSEROLE

Steps:

• Turn your Instant Pot on sauté mode. Brown your beef. Once the meat is browned, pour in the enchilada sauce. Mix well until fully incorporated. Pour in 1.5 cups of cheese, and all of the sliced tortillas. You can also add black beans, corn, or black olives. Stir everything well at this point until completely incorporated. Pour in the remaining cheese, and add the lid to the Instant Pot. Close the valve. Cook on "High" for 3 minutes to melt the cheese. Release the pressure manually. Once done, serve with more olives, sour cream, and/or cilantro as garnish.