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pressure cooker Mexican Casserole with toppings
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Instant Pot Mexican Casserole

Instant Pot Mexican Casserole is a healthy, hearty and quick family dish made with budget friendly ingredients such as ground beef, rice, cheese, salsa, and beans.
Course Main Course
Cuisine American, Mexican
Keyword Instant Pot Mexican Casserole
Prep Time 23 minutes
Cook Time 7 minutes
NPR 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 448kcal
Author Catalina Castravet

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 small yellow onion diced
  • 1 teaspoon kosher salt
  • 1 red bell pepper cleaned and sliced or chopped
  • 1 green bell pepper cleaned and sliced or chopped
  • 2 jalapeño peppers seeds removed and chopped
  • 15 ounce can black beans drained and rinsed
  • 1 cup corn kernels drained from a can or frozen and thawed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 1/2 tablespoons taco seasoning
  • 1/2 cup water
  • 15 ounce can diced tomatoes
  • 2 cups salsa
  • 1 cup uncooked basmati rice
  • 1 cup shredded Mexican blend cheese divided

Toppings:

  • chopped fresh cilantro
  • diced avocado
  • chopped jalapeño
  • chopped green onion
  • sour cream

Instructions

  • Turn the Instant Pot to SAUTE mode and add the oil.
  • Once hot and shimmering, add the beef, onion, and salt and cook until; the beef is nicely browned and no longer pink, about 7-9 minutes.
  • Add the Worcestershire sauce, peppers, black beans, corn, chili powder, cumin, taco and garlic powder. Stir to combine.
  • Add the water and using a wooden spoon scrape any bits that stuck to the bottom of the pot. Make sure to get every bit to avoid a burn warning.
  • Pour in the diced tomatoes and salsa. Do NOT stir.
  • Rinse the rice and drain. Add it on top and do NOT stir, but using a wooden spoon gently distribute it in an even layer, press it slightly to submerge it under the liquid.
  • Cover and seal the Instant Pot.
  • Cook on high pressure for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then quick release any remaining pressure.
  • Remove the lid and stir for the rice to absorb any remaining liquid. Taste and adjust for any seasonings.
  • Stir in ½ cup of the shredded cheese, then sprinkle the remaining cheese on top. Cover with the lid for the cheese to melt from the remaining heat.
  • Serve with any desired toppings.

Video

Notes

  • Browning the beef will add some delicious flavor and texture, so if you can, do not skip this step.
  • Adding a blend of different veggies, adds flavor and heartiness to the dish. Use what you have on hand and what you like.
  • We like using white basmati rice or long grain brown rice for this recipe.
  • Use your favorite salsa and favorite cheese.
  • Keep in mind that the rice should NOT be pre-cooked for this recipe.

Nutrition

Calories: 448kcal | Carbohydrates: 58g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1746mg | Potassium: 1164mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2233IU | Vitamin C: 60mg | Calcium: 334mg | Iron: 6mg