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Instant Pot Mexican Casserole

This Instant Pot Mexican Casserole is a comforting Tex-Mex meal I absolutely love making for my family. I use budget friendly ingredients like ground beef, rice, cheese, salsa, and beans to create a hearty and satisfying dish that’s easy to prepare in just 50 minutes from start to finish.

Prep Time
23 mins
Cook Time
23 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 448 kcal
Course: Main Course
Cuisine: American , Mexican

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 Jalapeno 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 jalapeno
  • chopped green onion
  • sour cream

Instructions

    Cup of Yum
  1. Turn the Instant Pot to SAUTE mode and add the oil.
  2. 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.
  3. Add the Worcestershire sauce, peppers, black beans, corn, chili powder, cumin, taco and garlic powder. Stir to combine.
  4. 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.
  5. Pour in the diced tomatoes and salsa. Do NOT stir.
  6. 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.
  7. Cover and seal the Instant Pot.
  8. Cook on high pressure for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then quick release any remaining pressure.
  9. Remove the lid and stir for the rice to absorb any remaining liquid. Taste and adjust for any seasonings.
  10. 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.
  11. Serve with any desired toppings.

Notes

  • Since I’ve made this recipe many times and tested every step, I have to advise you not to stir after adding the tomatoes, salsa, and rice. Keeping the layers just as they are helps avoid that dreaded burn notice on the Instant Pot. It might seem odd not to mix it all, but the rice cooks through just fine and still absorbs all the flavor as it simmers.
  • I always rinse the rice under cold water before adding it. It helps remove excess starch so the rice doesn’t clump or get too sticky.
  • After browning the meat, I use a wooden spoon to scrape the bottom of the pot when I add the water. This helps prevent any stuck-on bits from triggering a burn warning later.
  • I often use frozen corn straight from the freezer, no need to thaw it.
  • If I’m making this for kids or guests who don’t like heat, I cut back on the chili powder or skip the jalapeños. It’s easy to adjust to your taste.
  • Once the lid comes off, I give it a quick stir and let it sit for a few minutes before adding the cheese. That little rest helps the flavors settle and makes it easier to serve.

Nutrition Information

Calories 448kcal (22%) Carbohydrates 58g (19%) Protein 31g (62%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 58mg (19%) Sodium 1746mg (73%) Potassium 1164mg (33%) Fiber 10g (40%) Sugar 9g (18%) Vitamin A 2233IU (45%) Vitamin C 60mg (67%) Calcium 334mg (33%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 448

% Daily Value*

Calories 448kcal 22%
Carbohydrates 58g 19%
Protein 31g 62%
Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 58mg 19%
Sodium 1746mg 73%
Potassium 1164mg 25%
Fiber 10g 40%
Sugar 9g 18%
Vitamin A 2233IU 45%
Vitamin C 60mg 67%
Calcium 334mg 33%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.