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Instant Pot Taco Casserole
Easy Instant Pot taco casserole that's made entirely in the pressure cooker!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
13
minutes
minutes
Pressure Release
10
minutes
minutes
Total Time
43
minutes
minutes
Servings
8
servings
Calories
261
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
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
Serving:
1
serving
|
Calories:
261
kcal
|
Carbohydrates:
7
g
|
Protein:
26
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
81
mg
|
Sodium:
566
mg
|
Potassium:
478
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
809
IU
|
Vitamin C:
3
mg
|
Calcium:
234
mg
|
Iron:
3
mg