Easy Instant Pot taco casserole recipe is made entirely in the Instant Pot! This simple weeknight dinner turns ground beef into a flavorful dinner in less than 45 minutes.
Instant Pot taco casserole is a family favorite. This easy ground beef casserole has beans, salsa, seasonings, and cheese.
The casserole makes a delicious weeknight dinner, and the leftovers reheat well.
Ingredient notes
- Ground beef: I use 88% lean ground beef. It’s lean enough that the casserole doesn’t get greasy as it cooks, but it has enough fat that the meat doesn’t dry out. Ground turkey or ground chicken could also be used.
- Beef broth: I like to use reduced-sodium beef broth.
- Seasonings: Feel free to adjust the seasonings to your taste.
- Beans: Kidney beans or pinto beans also work well. Also, feel free to add additional beans to help stretch the casserole.
- Salsa: Feel free to use whichever type of tomato-based salsa you prefer.
- Cheese: Cheddar, Monterey Jack, cheddar jack, or similar cheese blends all work well.
How to make Instant Pot taco casserole
Step 1: Press SAUTÉ. When HOT, add the ground beef.
Step 2: Cook, stirring occasionally, until most of the meat is no longer pink. Drain the grease and return the meat to the inner pot.
Step 3: Add the onion and garlic. Cook, stirring occasionally, until softened, about 3 minutes.
Press cancel.
Step 4: Add the beef broth, and scrape up any brown bits on the bottom of the pan.
Step 5: Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
Step 6: Top with beans, tomato paste, and salsa. Do not stir.
Step 7: Press manual high pressure and adjust the time to 5 minutes. Let the pressure release naturally for 10 minutes. Release any remaining pressure.
Step 8: Add 1 cup of the cheese. Give everything a good stir.
Step 9: Top with remaining 1 cup of cheese. Loosely cover to let the cheese melt.
Variations
- Vegetarian: To make the casserole vegetarian, you can either use veggie broth and veggie meat crumbles, or you can use veggie broth, substitute the beef for 1-2 tablespoons of oil, and add an additional can of beans.
- Heat: The recipe has lots of flavor but no kick. If you’d like to up the heat, you can use additional chili powder and spicy salsa.
- Taco seasoning: You can substitute a packet of taco seasoning for the spices in the recipe.
- Dairy-free: To make the casserole dairy-free, simply omit the cheese or use a nondairy cheese.
Serving suggestions
I serve the casserole with tortilla chips and top it with guacamole, pico de gallo, fresh cilantro, and sour cream.
How to freeze
The cooked casserole freezes really well! To freeze, cook as directed.
Let the casserole cool to room temperature. Put the casserole into a freezer-safe container. Freeze.
Storage
Store any leftover taco casserole in an airtight container in the refrigerator. The casserole will keep for up to 4 days when properly stored in the fridge.
Instant Pot Taco Casserole
Equipment
Ingredients
- 1 ½ pounds lean ground beef
- 1 cup diced white or yellow onion
- 4 cloves garlic minced
- ½ cup beef broth
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2-15 ounce cans black beans drained and rinsed
- 2 tablespoons tomato paste
- 2-15 ounce jars tomato salsa
- 2 cups shredded cheddar or cheddar Jack cheese divided
Instructions
- Press SAUTÉ.
- When HOT, add the ground beef.
- Cook, stirring occasionally, until most of the meat is no longer pink.
- Drain the grease and return the meat to the inner pot.
- Add the onion and garlic.
- Cook, stirring occasionally, until softened, about 3 minutes.
- Press CANCEL.
- Add the beef broth, and scrape up any brown bits on the bottom of the pan.
- Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Top with beans, tomato paste, and salsa.
- Do not stir.
- Press MANUAL high pressure and adjust the time to 5 minutes.
- Let the pressure release naturally for 10 minutes.
- Release any remaining pressure.
- Add 1 cup of the cheese.
- Give everything a good stir.
- Top with remaining 1 cup of cheese.
- Loosely cover to let the cheese melt.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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Hi! I’m prepping some post-partum freezer meals. What’s your recommendation for reheating this from frozen? Thanks!
Hi! I’ve done it two ways. I’ve let it thaw overnight in the fridge and then rewarmed it in the microwave. I’ve also put it in an aluminum freezer-safe pan and reheated it from frozen in the oven. It takes about 1-2 hours, depending on how full my pan is when I reheat it in the oven. I hope that helps!
I used a tub of pico de gallo and most of a bottle of herradura avocado salsa. I didn’t have ancho chili so I subbed for canned adobo chipotles. Gave it a nice smokey flavor. I also added a couple of sweet potatoes which complemented the smokiness. You could put a cornbread topping on this to really make it a winter recipe. You could also use it as taco filling. It was great with corn tortillas. It’s honestly a great but simple recipe.
Thank you!
I thought this chili tasted so good. I was hoping to break away from my weekly habit of making chilis by making a taco casserole, but this ended up being more like a chili 🤣 rofl
Hi! Similar ingredients to chili! If you’re looking for something that is less similar, you might like my Instant Pot cheesy taco rice.
Added a can of drained hominy with the black beans. Good
Thank you!
This is delicious! The only thing we forgot to do is drain the beef after we seared it. That may be why there was a tad more liquid then expected, but we cooked it for 1 more minute in the Pampered Chef quick cooker (similar to instapot) and added cheese. Not sure how much liquid should be in it after it is done.
It is SOOOOOO GOOD!
Thank you so much! There shouldn’t be excess liquid left at the end. I think you’re right that it was probably the ground beef. I’ve found that some ground beef barely puts off any liquid, and then other ground beef puts off quite a bit. So, draining the ground beef should help with that!
I served this with tortilla chips and we all loved it.
Thank you! I’m glad you liked it!
I made this with ground chicken and added some jalapeño slices to it. It was very good! Served it as a taco salad.
Thank you!
Another hit! My kids loved this with Doritos LOL
I’m glad it was a hit!
I’ve been cooking this once weekly for a few weeks. I probably will continue until my husband is tired of it. This is so good with Tostitos!
Thank you so much!