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Ron’s Low Sodium Casserole (Instant Pot Recipe)


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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 6 servings 1x

Description

An easy Instant Pot ground beef taco casserole with lots of flavor and it’s low in sodium.


Ingredients

Scale
  • 1 pound lean ground beef
  • 1 cup diced onion
  • 2 Tbsp Mrs. Dash
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 1/4 cups low sodium chicken or beef broth
  • 1 cup converted rice (or long grain white or jasmine)
  • 1 (10.5 oz) can no salt added Rotel tomatoes
  • 1 (15 oz) can low sodium pinto beans, rinsed and drained
  • 1 (10.5 oz) can low sodium cream of mushroom soup
  • 1/2 cup shredded cheddar cheese
  • 1 tomato, diced
  • Tortillas or tortilla chips, for serving

Instructions

  1. Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onion. Brown for about 5 minutes. Drain off excess grease.
  2. Stir in the Mrs. Dash, cayenne, pepper, garlic powder, onion powder, chili powder and cumin. 
  3. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  4. Sprinkle in the rice. Dump in the Rotel, pinto beans, cream of mushroom soup. Don’t stir.
  5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
  6. Stir in the cheese. Serve wrapped up in a tortilla or with tortilla chips. Sprinkle tomatoes on top. 
  • Category: Beef
  • Method: Instant Pot