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Instant Pot Macho Nacho Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 5-22 minutes
  • Total Time: 30 minute
  • Yield: 6 servings 1x


Fully loaded nachos in casserole form, made fast and easy in your Instant Pot. 


  • 1 pound lean or extra lean ground beef
  • 1 cup diced onions
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp pepper
  • 1 cup beef broth
  • 1/2 cup uncooked white or brown rice
  • 1 (14.5 oz) can ranch style beans (sometimes called chili beans), undrained
  • 3 Tbsp tomato paste
  • 1 (4 oz) can green chilies
  • 1 (14 oz) can corn, drained
  • 1 cup grated cheddar
  • 2 cups crunched up tortilla chips
  • Toppings: pickled tamed jalapenos, sliced black olives, diced tomatoes, sour cream, diced green onions, salsa, extra cheese, guacamole


  1. Turn Instant Pot to the sauté setting. When the display says HOT add in the beef and break it up. Add in the onions, garlic powder, salt, chili powder, cumin and pepper. Brown the beef for about 5 minutes. Turn off the Instant Pot. 
  2. Pour in the broth and scrape the bottom of the pot so that nothing is sticking. 
  3. Sprinkle in the rice and gently press to submerge in the liquid.
  4. Layer the beans, tomato paste, green chilies and corn on top without stirring. 
  5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes for white rice and 22 minutes for brown rice. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  6. Stir. Add in the cheese and tortilla chips on top. Let the cheese melt.
  7. Serve with desired toppings. 


I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 3 quart with no changes. For 8 quart pot increase liquid to 1.5 cups.

  • Category: Beef
  • Method: Instant Pot