Instant Pot Beef Nachos Casserole—seasoned ground beef, rice, corn, green chilies and tomatoes topped with cheddar and tortilla chips. An easy weeknight meal that tastes great topped with sour cream and jalapenos.
Instant Pot Beef Nachos Casserole
This Instant Pot beef nachos casserole was another weeknight winner! Everyone loved it and the leftovers were packed in my son’s thermal lunchbox today along with a handful of tortilla chips and an avocado. Lucky for him!
Ideas to make this meal even better…
- One of the best ways to eat this is to add a few tamed jalapenos on top (not pictured). Listen! You really need to try the Mezzetta Deli-Sliced Tamed Jalapeno Peppers. They have a bit of a kick similar to banana peppers. You can find them next to the pickles. They add a punch to lots of meals. My brother-in-law once made grilled cheese sandwiches with cream cheese and those jalapenos and it was life changing.
- I did have the thought that I should have added a can of drained black or pinto beans to this meal and next time I definitely will.
- Ground turkey or chicken can be used in the place of ground beef with no changes.
- Pump up the flavor even more with a can of fire roasted tomatoes instead of the diced tomatoes. Or you could even add in a cup of salsa instead of the tomatoes.
- For toppings you really could go crazy. Try sliced olives, diced avocados, sour cream, extra cheese, diced fresh tomatoes, green onions, cilantro, etc.
- I used parboiled rice but you can use any type of rice that you like. Just follow the cooking times in the green chart.
More Ground Beef Instant Pot Recipes…
Instant Pot 5 Ingredient Beef Enchiladas Casserole
Recommendations
50+ Ways to Use Ground Beef in the Instant Pot or Slow Cooker
Instant Pot Beef Nachos Casserole
- Total Time: 20 minutes
- Yield: 6 1x
Description
Seasoned ground beef, rice, corn, green chilies and tomatoes topped with cheddar and tortilla chips. An easy weeknight meal that tastes great topped with sour cream and jalapenos.
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 3 Tbsp taco seasoning
- ¾ cup beef broth or chicken broth
- ½ cup long grain white rice or converted rice
- 1 (14.5 oz) can petite diced tomatoes
- 1 (14. 5 oz) can corn, drained
- 1 (4 oz) can diced green chilies
- 1 ½ cups grated cheddar cheese
- 1 ½ cups crunched up tortilla chips
- For topping: Mezzetta Deli-Sliced Tamed Jalapeno Peppers, sour cream, diced green onions
Instructions
- Turn Instant pot to sauté setting. When display says HOT add in the ground beef and break it up. Add in the onion and taco seasoning. Brown ground beef for about 5 minutes. Add in the broth and scrape the bottom of the pot. Turn off Instant Pot.
- Sprinkle in the rice. Dump tomatoes, corn and green chilies on top of rice. Don’t stir.
- Cover Instant pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up, let the pot sit for 10 minutes and then move valve to venting to remove any remaining pressure. Remove the lid.
- Stir the rice. Sprinkle cheese and chips on top and serve topped with desired toppings.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
How much would a serving be does anyone know?
I made this with Rotel tomatoes! SOO good!! I did 10 minutes with my brown rice, didn’t see I should do 22 until I was reading these comments just now ~ HA, 20 minutes would have been better, but it’s not bad!
Wow I’m surprised the rice wasn’t totally crunchy! I’m glad!
Can you use minute rice?
You probably could but I bet you’d only want to cook for 1 minute.
Love Farro rice. Could I use this
I’m not familiar with farro rice! But a quick internet search made me think it would be similar to the length of time for brown rice. I would increase broth to 1 cup and cook for 22 minutes with a 10 minute natural pressure release.
First recipe I tried in New IP. Got burn notice 4 times. Each time I dumped it in another pot, cleaned it, added more water and tried again. Eventually it was cooked enough to eat, but it wasn’t right. I’m told that dishes like this should use pot in pot method.
sorry! I hate when that happens. Pot in pot would be an option for sure.
I usually only get burn notice when using the saute before pressure cooking. Thinking the instant pot needs to cool down first before moving on So try now to not saute if going to pressure cook
Delicious!!!
Glad you liked it Ellyn!
I don’t have a instant pot. Can I still cook this in a regular pot?
I bet you could make it on the stove in a large pan. Although I don’t know how long it would take. The rice would need to cook for a while. Sorry I haven’t tried it so I can’t give more specific directions!
Thank you I’ll give it a shot.
Can you double it, and if so, would you increase the time?
Yes you can double it and you would keep the same cooking time.
Any suggestions for using brown rice instead?
I would use a 22 minute pressure cook time with a 10 minutes natural pressure release.
Would you add more broth if you’re adding beans? I sold the recipe to my family saying it had beans in it, but now I see that it doesn’t. Maybe double the broth, so as to prevent the burn notice? I look forward to trying the recipe soon!
If you’re adding in canned beans you don’t need any extra water.
Made this tonight for dinner, was delicious! Defiantly saving this recipe. My boyfriend has 3 servings!
So good
Haha! That’s a winner!!! 😊
Which broth do you recommend?
Chicken is always good!
This looks so good but I’m a little confused. Are you supposed to pre-cook the rice or sprinkle it in raw?
Same question I have
You sprinkle it in raw and it cooks in the broth.
Thank you very much!
yep it’s raw