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Instant Pot Quarantine Casserole

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4 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 0 minute pressure cook time
  • Total Time: 0 hours
  • Yield: 6 servings 1x


With only a handful of ingredients and a few minutes you can make this low carb easy taco beef casserole. 


  • 1 pound lean ground beef
  • 3 Tbsp taco seasoning
  • 3/4 cup chicken or beef broth
  • 1 (12 oz) bag frozen riced cauliflower
  • 1 (10 oz) can Rotel tomatoes
  • 1 (4 oz) can green chiles with juice
  • 1 1/2 cups shredded cheese (colby jack, cheddar or taco cheese)
  • For topping: sour cream, green onions and/or sliced avocaodos


  1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. Stir in the taco seasoning and stir to coat the beef. 
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Dump the cauliflower on top. Then dump the Rotel and green chilies on top. Don’t stir.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 0 minutes (yes zero minutes). When time is up move valve to venting. Remove the lid.
  5. Stir. If there is excess liquid then you can thicken with cornstarch, if desired, or you can spoon off some of the liquid. 
  6. Stir in the cheese. 
  7. Scoop onto plates and enjoy topped with a dollop of sour cream, green onions or some sliced avocados. 
  • Category: Beef
  • Method: Instant Pot