Easy Enchilada Casserole for the Electric Pressure Cooker

Easy Instant Pot Enchilada Casserole
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You are going to love how quickly this Instant Pot 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 Casserole

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Easy Steps for Making Enchilada Casserole in an Electric Pressure Cooker

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

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 Alli

Printable Instant Pot Easy Enchilada Casserole Recipe

Instant Pot Easy 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.

Course Main Course
Cuisine Mexican
Keyword Instant Pot Easy Enchilada Casserole
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 1 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

  1. Using the saute setting on the Instant Pot, add a bit of olive oil to the pot. When the oil is hot, add the ground beef and onions, cooking until the beef is nicely browned and no pink remains; drain any fats that accumulate.

  2. Season the beef to taste with salt and pepper; stir in the tomato sauce, tomatoes and green chilies, olives, and cilantro.

  3. 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. to fit the pan. Top the 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 the casserole with a sheet of foil that has been sprayed with non-stick spray, sealing it tightly around the edges of the pan.

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

  5. Lock the Instant Pot lid into place; choose the high pressure setting for 5 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all pressure from Instant Pot.

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

Recipe Notes

**Please note:  the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot. 

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Chef Alli 

This recipe was shared on Southern Plate – Meal Plan Monday

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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.

[…] Electric Pressure Cooker Enchilada Casserole […]

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