Description
This cheesy beef, rice, and bean Instant Pot casserole has all the flavors of enchiladas but comes together in one easy pot!
Ingredients
Scale
- 16 oz lean ground beef (I used 90/10)
- 1 small yellow onion, diced
- 1 tsp cumin
- 3/4 tsp kosher salt
- 1 Tbsp hot sauce
- 1 1/2 cups beef broth
- 1 heaping cup converted rice
- 1 (15.5 oz) can black beans, rinsed and drained
- 1 (10 oz) can red enchilada sauce (I used mild)
- 1 cup shredded cheddar and colby jack blend cheese
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion. Brown meat for 5 minutes. Stir in the cumin, salt and hot sauce.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Dump black beans and enchilada sauce into the pot. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in half of the cheese. Sprinkle the remaining cheese on top and let it melt (I put the lid back on to let it melt).
- Serve and enjoy! Top with sour cream, diced tomatoes and cilantro.
- Category: Beef
- Method: Instant Pot