Instant Pot Tex-Mex Casserole ✅

Ingredients

• 1 pound ground beef
• 1 cup diced onion
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 1/2 cups beef broth
• 1 1/2 cups rice
• 2 Tbsp tomato paste
• 1 (16 oz) can ranch style beans with jalapenos
• 1 (10 oz) can mild red enchilada sauce
• 1 1/2 cup shredded Colby Jack cheese
• 2 cups quartered cherry tomatoes
• 1/4 cup chopped cilantro
• Sour cream, chips and salsa (optional)

Steps

1. If using any brown rice, soak it for an hour. Soak white rice for 15 minutes.

2. Turn Instant Pot to saute setting. When display says HOT add in the beef and onion. Use a spoon to break up the meat. Brown for about 5 minutes. Drain off excess grease.

3. Stir in the salt, pepper, chili powder, cumin and garlic powder.

4. Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off sauté setting.

5. Sprinkle in the rice. Add in the tomato paste, beans and enchilada sauce, don’t stir.

6. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes for white rice or 15 minutes for brown rice. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.

7. Stir well. Add the cheese into the pot and let it melt on the “keep warm” setting.

8. Sprinkle the tomatoes and cilantro on top and serve with sour cream, tortilla chips and salsa.

Notes