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Instant Pot Enchilada Casserole Recipe

Instant Pot Enchilada Casserole recipe
The Typical Mom

Instant Pot enchilada casserole is a creamy pasta with ground beef or sausage and all the Mexican flavors you love. Cooked in 4 minutes, you'll want seconds.


1.5 lbs ground beef (or spicy ground sausage)
1 egg
1 pkg onion soup mix
1/4 c parmesan (shredded)
1 tbsp Worcestershire sauce
1/4 c bread crumbs
1 onion (diced)
24 oz enchilada sauce (mild or medium, or half and half)
1 1/4 c beef broth
3 c noodles (we used rotini, uncooked)
1.5 c cheese (sharp cheddar)
3/4 c sour cream (optional)
2 tbsp olive oil


Combine ground beef, egg, onion soup mix, parmesan, Worc. sauce and bread crumbs together in a bowl. Mix with your hands like you're making a meatloaf.
Set pot to saute and add olive oil. When hot add ground beef and diced onions and cook until outside of meat is no longer pink. Turn pot off now.
Add 1/2 c of your broth into your pot and with a wooden spoon deglaze your pot (scrape any stuck on pieces of meat off the bottom of your pot). Spread meat out on bottom of pot now.
Pour in your enchilada sauce. Then pour in the rest of your broth, do not stir at any time during this layering.
Sprinkle in your uncooked noodles on top and gently submerge into the liquid on top.
Close your lid and steam valve and set to high pressure for 4 minutes. Then do a quick release.
Lift lid, stir, and add cheese, stir again until melted. Either stir in your sour cream now to make casserole creamy, or serve as is with a dollop on top. Can sprinkle green onions on very top if desired.

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