This Instant Pot Mexican Casserole recipe is one of our favorite meals to make for ‘Taco Tuesday’.
It is full of flavor and the entire family loves it! And best of all, it takes little effort to prepare.
In fact, you can make this even in less time if you like to meal prep for the week like we do. For instance, every Sunday we make a Whole Chicken in the Instant Pot. And then we use the meat throughout the week.
However, we also cook a few pounds of ground beef as well. This way we can add it to any dish that calls for cooked ground beef like our Big Mac Cheeseburger Casserole or Instant Pot Baked Ziti recipes.
And of course, we also use that cooked ground beef to make this Instant Pot Mexican Casserole. But don’t worry, if you don’t have cooked ground beef on hand, it is still easy to make this recipe right in your Instant Pot.
How to Make Instant Pot Mexican Casserole
Before we get into detail on how to make this casserole, let me first tell you that you can use whatever ground meat that you have on hand.
We most often use ground beef, but we have also made this recipe using ground chicken and turkey.
Once the display reads HOT, add the oil and your ground meat and onions. Continue to cook until the meat is no longer pink.
If there is a lot of grease, I would recommend draining it off before proceeding to the next step. We typically use lean ground beef or chicken and we never need to drain it after cooking.
Next, add in the diced peppers, black beans, corn and seasonings. Then add the water and deglaze the bottom of the pan by scraping it with a wooden spatula to remove any stuck bits.
Next, add the diced tomatoes and salsa on top of the mixture and DO NOT STIR!!
If you stir the Mexican Casserole at this point the Instant Pot will most likely give you the BURN notice. It is vital to keep the tomato products on top of the other ingredients.
Rinse Your Rice
Now it is time to add the rice. However, before doing so be sure to rinse it under cold water in a fine mesh strainer. This helps remove the starches that are stuck on the outer surface of the grains.
Once the water below the colander runs clear, drain the rice and add it on top of the tomatoes and salsa. Again – DO NOT STIR!!!
Lightly push the grains of rice down into the the mixture so that the rice can absorb the liquid during the cooking process.
Now you are ready to cook your Instant Pot Mexican Casserole!
First, lock the lid in place and move the valve to the SEALING position. Press Manual or Pressure Cook and set the cook time for 20 minutes on HIGH pressure.
*Just like with all pressure cooker recipes, additional time is needed for the pot to gain pressure before the cooking process will actually begin.
Once the cook time is up, allow the pot to Natural Pressure Release for an additional 20 minutes. This will allow the rice to become nice and tender.
Release the remaining pressure in the Instant Pot and now you can finally stir your Mexican Casserole! Stir in one half of the cheese and sprinkle the remaining half on top.
Close the lid and allow the cheese to melt before serving. Garnish with diced avocado, cilantro, green onions and/or sour cream.
Check out the printable recipe below and let me know what you think!
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Instant Pot Mexican Casserole
- 2 teaspoons extra virgin olive oil
- 1 pound lean ground beef chicken or turkey
- 1 small yellow onion diced
- 1 teaspoon kosher salt
- 1 large red bell pepper cut into thin, bite size strips
- 1 large green bell pepper cut into thin, bite size strips
- 1 15- ounce can low-sodium black beans drained and rinsed
- 1 cup frozen corn kernels
- 2 TBSP chili powder
- 1 TBSP ground cumin
- 1 tsp. garlic powder
- 1/2 cup water
- 1 15- ounce can fire-roasted diced tomatoes undrained
- 2 cups of chunky salsa
- 1 cup uncooked long grain brown rice
- 1 cup shredded Mexican blend cheese divided
- chopped fresh cilantro
- diced avocado
- chopped green onion
- sour cream
- Turn the Instant Pot to SAUTE and when the display reads HOT, add the oil. Add the ground meat, onion, and salt. Cook until the meat is no longer pink, about 6-7 minutes.
- Add the red bell pepper, green bell pepper, black beans, corn, chili powder, cumin, and garlic powder to the pot and stir to combine.
- Add the water and scrape up all of the stuck bits of food from the bottom of the pot.
- Pour in the entire can of diced tomatoes and salsa. DO NOT STIR.
- In a fine mesh colander, rinse the brown rice until the water below runs clear and drain. Add the rice and DO NOT STIR. With the back of a spatula, gently push the rice down so that it is submerged in liquid.
- Lock the lid in place and move the valve to the SEALING position. Pressure Cook/Manual on high pressure for 20 minutes.
- Once the cook time is up allow for Natural Pressure Release for 20 minutes. Then move the valve to VENTING and release any remaining pressure. Remove the lid and stir. Add additional seasonings as desired.
- Add 1/2 cup of the shredded cheese to the casserole and stir. Then sprinkle the remaining cheese over the top. Place the lid back on the Instant Pot and let rest until the cheese is melted – approximately 10 minutes..
- Serve immediately with desired garnish ingredients.