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November 23, 2020

Instant Pot Enchilasagna

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Instant Pot Enchilasagna—a mash up of beef enchiladas and lasagna made quickly in your Instant Pot.

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Instant Pot Enchilasagna

Instant Pot Enchilasagna

Love enchiladas? Love lasagna? Then you’ll love this recipe that combines the two of them together. It’s a saucy, sloppy dish that doesn’t look pretty but tastes really good. My son could not get over it. He ate two helpings and was super sad to learn there was none left. He kept talking about it all night. I was like, “Dude, were you super hungry?” “No mom, it was just sooooo good.”

The steps of making enchilasagna:

  1. Beef is browned with seasonings. The pot is deglazed with broth.
  2. Lasagna noodles are broken into 2 inch pieces and placed on top. No stirring.
  3. 2 cans of enchilada sauce are dumped over the top of the noodles.
  4. Pressure cook for 4 minutes with a 10 minute natural pressure release.
  5. Stir in cheese, ricotta and sour cream.
  6. Top with diced tomatoes and a bit of parsley.
1
Brown ground beef with seasonings
2
Pour in broth
3
Break up lasagna noodles and place on top
4
Top with red enchilada sauce
5
Top with green enchilada sauce
6
Pressure cook for 4 minutes with 10 minute natural pressure release
7
Stir in cheeses, sour cream and ricotta cheese
8
Serve up and enjoy!
Check out my other content @365dayscrockpot on Jumprope.

Substitution ideas for Instant Pot enchilasagna:

Ground beef–swap with ground turkey. Cooked and cubed chicken would be fabulous. If using cooked chicken you can eliminate the browning step.

Enchilada sauce–I used one can of green and one can of red. But really you could use 2 cans of red or 2 cans of green. I have a kid that doesn’t like spice so I choose the mild version.

Lasagna noodles–I broke up lasagna noodles but you can really use any type of short cut pasta instead such as penne, cavatappi, macaroni, rotini, bowties, shells, etc.

Ricotta and sour cream–I don’t usually have ricotta in my fridge but I do have cottage cheese so I used cottage cheese. If you don’t have any sour cream try using plain yogurt.

Cheese–try any combination of Monterey jack, parmesan, jack, queso fresco, etc.

More Lasagna and Enchilada Inspired Instant Pot Recipes…

Instant Pot Lasagna Soup

Instant Pot Dump And Go Meatball Lasagna

Instant Pot Lasagna

Instant Pot Cheater Lasagna

Instant Pot White Chicken Lasagna

Easy Instant Pot Tortellini Lasagna

Instant Pot Spinach And Ravioli Lasagna

Instant Pot Creamy Mock Lasagna Noodles

Instant Pot Chicken Enchiladas Casserole

Instant Pot 5-Ingredient Enchilada Chicken

Instant Pot 5 Ingredient Beef Enchiladas Casserole

Instant Pot Green Chile Chicken Enchiladas

Instant Pot Green Enchiladas Chicken Soup

Instant Pot Cheesy Enchilada Rice

Instant Pot Chicken Enchilada Soup

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Instant Pot Enchilasagna

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    Instant Pot Enchilasagna


    ★★★★★

    5 from 1 reviews

    • Author: 365 Days of Slow and Pressure Cooking
    • Prep Time: 15 minutes
    • Cook Time: 4 minutes (plus 10 minute NPR)
    • Total Time: 19 minutes
    • Yield: 6 servings 1x
    Print Recipe
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    Description

    A mash up of beef enchiladas and lasagna made quickly in the Instant Pot! 


    Scale

    Ingredients

    • 1 pound lean ground beef or turkey
    • 1 tsp chili powder
    • 1 tsp cumin
    • ½ tsp salt
    • 1 ¾ cups beef or chicken broth
    • 9 lasagna noodles (8 oz), broken into 2 inch pieces
    • 1 (10 oz) can red enchilada sauce
    • 1 (10 oz) can green enchilada sauce
    • 1 cup grated mozzarella cheese
    • 1 cup grated cheddar (or monterey jack cheese)
    • ½ cup ricotta or cottage cheese
    • ½ cup sour cream
    • 2 roma tomatoes, diced
    • Parsley, for garnish

    Instructions

    1. Turn Instant Pot to the sauté setting. When the display says HOT add in the beef and break it up. Add in the chili powder, cumin and salt.  Brown the beef for 4-5 minutes. Turn off Instant Pot.
    2. Add in the broth and scrape bottom of pot so that nothing is sticking. 
    3. Lay the lasagna noodles on top, spread them out. 
    4. Dump the red and green enchilada sauce on top.
    5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. 
    6. Stir in the cheeses and the ricotta and sour cream. If it is too saucy let it sit for a few minutes to absorb. 
    7. Scoop up and serve. Sprinkle each serving with tomatoes and parsley, if desired. 

    Notes

    I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in the 3 or 8 quart pot with no changes. 

    • Category: Beef
    • Method: Instant Pot

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    *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.

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    10 Comments Filed Under: All Recipes, Beef, Instant Pot, Pasta

    Recommendations

    Comments

    1. STEPHEN K says

      November 30, 2020 at 4:08 pm

      Hi there from south central Canada

      Wow! This recipe is awesome. I got rave reviews from my wife (my toughest critic). We really like how it’s perfectly spiced.

      And as a bonus, it was so easy to make. I only slightly deviated from your recipe by using 2 pounds of ground pork and added a tiny bit of chipotle chili powder. That worked fine

      A definite keeper, the recipe has bee added to our permanent kitchen cookbook

      Thanks

      Reply
      • Karen says

        November 30, 2020 at 5:02 pm

        The chipotle powder sounds great! I’ll have to try it!

        Reply
    2. Hayden says

      November 28, 2020 at 11:50 pm

      I made this tonight and we thought it was the best ever!! I’m not the cook in the house and everyone was very impressed with this dish. Thanks so much!

      ★★★★★

      Reply
      • Karen says

        November 30, 2020 at 4:12 pm

        Wow! so great to hear it!

        Reply
    3. Barbara Skaggs says

      November 24, 2020 at 2:21 pm

      I made this last night and it was so delicious! It will definitely go into my list of regulars – thank you!!!

      Reply
      • Karen says

        November 25, 2020 at 11:25 am

        So happy to hear it! Thanks for sharing your experience Barbara!

        Reply
    4. Eevie says

      November 24, 2020 at 12:37 am

      I’ve made The Pioneer Woman’s mash up enchilasagna for years now. I’m very excited to be able to use my pressure cooker for it! Thank you for sharing!

      Reply
      • Karen says

        November 24, 2020 at 11:30 am

        You’re welcome!

        Reply
    5. DeeDee says

      November 23, 2020 at 2:52 pm

      If you substitute another type of pasta for the lasagna noodles, how much would you suggest to use?

      Reply
      • Karen says

        November 23, 2020 at 4:03 pm

        8 oz of noodles, so half the box usually

        Reply

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    Hi! I'm Karen

    I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.
     

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