Instant Pot Mexican Casserole
User Reviews
5
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Prep Time
23 mins
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Cook Time
7 mins
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Additional Time
20 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
448 kcal
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Course
Main Course
Instant Pot Mexican Casserole
Description
Instant Pot Mexican Casserole brings together lean ground beef sautéed with onion and peppers, combined with black beans, corn, and a blend of chili spices. Layered with rinsed basmati rice, diced tomatoes, and salsa without stirring, it cooks under pressure to develop flavors while avoiding the burn warning common in electric pressure cookers. The rice absorbs tomato and salsa liquids, creating a moist yet cohesive casserole. After cooking and resting, shredded Mexican blend cheese is folded in, adding creaminess.
The casserole features a combination of sweet corn, mildly spicy jalapeños, and savory beef that balance well with the cumin and chili powder seasoning. The texture varies from tender rice to softer beans and beef, finishing with a melted cheese topping. Fresh toppings like cilantro and avocado complement the warm casserole.
Serve this casserole as a main dish for lunch or dinner. It holds up well for leftovers and can be refreshed with extra cheese or fresh garnishes. Rinsing rice helps keep it fluffy, and not stirring the rice when adding ensures even cooking without sticking issues, crucial for success in the Instant Pot. Adjust fire level of chili powder or jalapeños based on taste preferences.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef lean
- 1 tablespoon Worcestershire sauce
- 1 yellow onion diced, small
- 1 teaspoon kosher salt
- 1 red bell pepper cleaned and sliced or chopped
- 1 green bell pepper cleaned and sliced or chopped
- 2 jalapeno pepper seeds removed and chopped
- 15 ounce black beans drained and rinsed, canned
- 1 cup corn kernels drained from a can or frozen and thawed
- 2 tablespoons chili powder
- 1 tablespoon cumin ground
- 1 teaspoon garlic powder
- 1 1/2 tablespoons taco seasoning
- 1/2 cup water
- 15 ounce diced tomatoes canned
- 2 cups salsa
- 1 cup basmati rice uncooked
- 1 cup Mexican blend cheese divided, shredded
Toppings:
- cilantro chopped, fresh
- avocado diced
- jalapeño chopped
- green onion chopped
- 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.
Notes
- Do not stir after adding tomatoes, salsa, and rice; this layering prevents burn warnings in the Instant Pot.
- Rinse rice under cold water before cooking to reduce starch and keep rice texture separate.
- Scrape the bottom of the pot with water after browning meat to avoid stuck bits that cause burn warnings.
- Frozen corn can be added directly without thawing.
- Adjust chili powder and jalapeño amount to control heat levels according to preference.
- Let the dish rest briefly after pressure cooking before adding cheese to allow flavors to settle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 448 kcal
% 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.
User Reviews
Overall Rating
5
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