Instant Pot Beef Enchilada Casserole
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 tablespoon butter
  • 1 yellow onion, finely diced
  • 1 jalapeño, deseeded and finely minced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 pound lean ground beef
  • 1 can (15 ounces) diced tomato
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/4 cup cilantro, chopped
  • 12 small flour tortillas
  • 1 cup shredded cheese
  • 1/2 cup sour cream
Directions
  1. In your Instant Pot on “Sauté” mode, melt the butter and sauté the onion and pepper until translucent, about 5 minutes. Add the garlic and jalapeño and continue to sauté for another 2 minutes.Add the ground beef and brown for about 5 more minutes. Add the water, can of tomato, and spices. Cook until fragrant, about 5 minutes.
  2. Place the beef mixture into another large bowl so your Instant Pot is empty. There is no need to clean it.
  3. Pour 1/3 of the mixture back into the Instant Pot. Cover that layer with 3 or 4 tortillas. They can overlap.
  4. Cover the tortillas with another layer of the beef mixture. Repeat this layering process twice and top with a final layer of the beef.
  5. Then switch to “Pressure Cook” mode. Make sure the steam release handle is in the “Sealing” position. Set for 5 minutes on high pressure.
  6. When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally.
  7. Top with sour cream and shredded Cheddar.