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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.

Ingredients

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

Method

1
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.
2
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.
3
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.
4
Pour in your enchilada sauce. Then pour in the rest of your broth, do not stir at any time during this layering.
5
Sprinkle in your uncooked noodles on top and gently submerge into the liquid on top.
6
Close your lid and steam valve and set to high pressure for 4 minutes. Then do a quick release.
7
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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