Easy Enchilada Casserole for the Electric Pressure Cooker

Easy Instant Pot Enchilada Casserole

You are going to love how quickly this Easy Enchilada Casserole comes together for a family-friendly meal on one of those hectic weeknights! And, if you’re lucky, you MIGHT have leftovers for lunch the next day.

Instant Pot Easy Enchilada Casserole

Easy Instant Pot Enchilada Casserole1 lb. lean ground beef
kosher salt and freshly ground black pepper, to taste
1 tsp. dried onion flakes
14 oz. can tomatoes and green chilies, drained well
8 oz. can Hunt’s Roasted Garlic Tomato Sauce
2 oz. can sliced black olives, drained well
2 -3 Tbs. chopped fresh cilantro
6 corn tortillas, cut in half
1/4 cup shredded sharp cheddar cheese
Your favorite enchilada toppings, such as salsa, sour cream, cilantro, etc

Instructions:

Set Instant Pot to sauté setting; add a bit of olive oil to the pot. When oil is hot, add beef and onions, cooking until beef is nicely browned and no pink remains; season to taste with salt and pepper.

Drain fats from beef mixture, then stir in tomato sauce, tomatoes and green chilies, olives, and cilantro.

Easy Instant Pot Enchilada Casserole

Spray a 7” spring-form pan (or a 7” glass or metal casserole dish) with non-stick spray. Place 4 tortilla halves into the bottom of the prepared pan, overlapping them as needed. Top tortillas with 1/3 of the prepared meat mixture, repeating this step twice more to create three layers of tortillas and meat mixture; top with cheese. Cover casserole with a sheet of foil that has been sprayed with non-stick spray.

Place trivet into the bottom of the pot; add 1 cup water. Place covered casserole onto a foil sling, then carefully use the sling to lower the pan into the pot, placing it onto the trivet. Fold ends of sling down over the top of the casserole.

Easy Instant Pot Enchilada Casserole

Lock the Instant Pot lid into place; choose High Pressure setting for 5 minutes. When timer sounds, perform a quick release to remove all pressure from EPC pot.

Using the foil sling, lift the enchilada casserole out of the Instant Pot to a cooling rack. Let casserole rest for 5 minutes before slicing into wedges. Garnish with your favorite toppings and serve at once.

Easy Instant Pot Enchilada Casserole make weeknight dinner a breeze! | Chef AlliLet’s Get You Cookin’,
Chef Alli 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

I don’t see beans in the recipe, but I am assuming a can of black beans.

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