Skip to Content

Creamy Instant Pot Enchilada Casserole

Instant Pot enchilada casserole is a creamy pasta with ground beef or sausage and all the Mexican flavors you love. Cooked in 4 minutes, you’ll definitely want seconds. 

instant pot enchilada casserole

I was craving enchiladas the other day but didn’t want to put the time and effort into those. SO I came up with this Instant Pot enchilada casserole and bingo, I got all those same flavors I love! If you love easy Instant Pot recipes as much as I do you’ll love this one pot pasta!

Let’s start with a few basic tips:

For reference, this is the pressure cooker I have and use for all recipe creations.

star wars instant pot

I made this two different ways, I will explain them both. The overall consensus was that the ground beef method with more ingredients was favored over ground sausage. If you’re in a rush you could opt for the latter though.

  • If you’ve never made an Instant Pot casserole before you’re in for a treat!
  • I love them because there’s NO boiling required. The pasta cooks in the flavorful sauce which makes them taste amazing when they’re tender!

Instant Pot enchilada pasta

instant pot ground beef

Like I said, I made this two different ways. The preferred method is in the recipe card below, and explained here. Alternatively instead of making the meatloaf recipe initially you could use just ground sausage.

I know, meatloaf and enchiladas?? May sound strange but it just means I added a wallop of flavors to my ground beef before browning it on the saute function.

Instant Pot enchilada casserole

I HIGHLY suggest getting this non stick pot. It almost eliminates all burn notifications and eliminates need for cooking spray. Makes it easier to clean too.

  1. Meat mixture:
    1. Ground beef
    2. Egg
    3. Onion soup mix
    4. Parmesan cheese, shredded
    5. Worcestershire sauce
    6. Bread crumbs
  2. Other ingredients
    1. Olive oil
    2. Uncooked pasta noodles – we used rotini once and medium shells the other
    3. Enchilada sauce – I like half mild and half medium as far as heat goes
    4. Onion
    5. Beef broth
    6. Sour cream
    7. Cheese
instant pot casserole

Time needed: 10 minutes.

Instant Pot Enchilada Casserole

  1. Create meat mixture

    In a bowl combine ground beef, egg, onion soup mix, parmesan, Worcestershire sauce and bread crumbs together. Mix with your hands like you’re making a meatloaf.

  2. Saute

    Add a bit of olive oil with your meat and cook it until it is no longer pink on the outside. Then turn your pot off.

  3. Prevent burn message

    At this time you’ll want to add a bit of your broth and deglaze your Instant Pot. Use a wooden spatula to scrape off all the stuck on pieces of meat off the bottom.

  4. Add ingredients

    Spread meat out evenly on bottom of pot. Pour enchilada sauce on top of that followed by remainder of beef broth. Do NOT stir! Sprinkle in your uncooked noodles and gently submerge into the liquid.

    Again, Do NOT stir!

  5. Cook

    Close lid and steam valve and set to high pressure cook for a 4 minute cooking time, then release the pressure quickly. Stir & sprinkle in cheese and sour cream. Will thicken as it stands.

    Serve with another sprinkle of cheese on top of each bowl!

If you do not want to add the sour cream your pressure cooker pasta will look like this. That is good too, but not over the top!!

enchilada casserole

It really doesn’t matter what style noodles you use. I wouldn’t use whole grain because the timing will be off and personally I think they have an odd texture.

Anything small or medium size will do, you can see both types below. I use what is in my cupboard basically. Now for the good stuff!!

  • Add lots of cheese, it will melt quickly once you stir it in.
  • Sour cream brings a creaminess to this dish.
  • You could also add green onions and/or diced chives on the top when serving it.
  • The possibilities as far as toppings are endless.
instant pot pasta recipe

The great thing about this enchilada pasta is you can really adjust the heat level. I used mild sauce the first time, but the second I used half mild and half medium. We all thought this brought more WOW to the dish.

I suppose you may be able to make an Instant Pot chicken enchilada casserole version. You’d need to dice chicken breasts into bite size pieces. Then cook the chicken with some olive oil on saute function.

instant pot recipes
  • I might add the chicken with some diced onions. You’d just need to saute until outsides were no longer pink. 
  • Then follow rest of instructions at the point where to pour in the enchilada sauce.

When I make this shredded chicken version I will add more info as far as that goes.

What can I substitute for enchilada sauce?

1 cup spaghetti or tomato sauce
1/2 teaspoon garlic powder
2 to 3 tsp chili powder
One tsp basil
A tsp oregano
1 tsp cumin
salt and pepper to taste

What should I serve with enchilada casserole?

Instant Pot refried beans are great from scratch!
Corn casserole is one of my favorite side dishes.
Air fryer zucchini 
Summer corn salad
Instant Pot corn on the cob
Serve this as is or with corn tortillas on the side if you’d like. It’s one of our favorite Instant Pot Mexican recipes.

Instant Pot Enchilada Casserole

How do you reheat enchilada casserole?

Preheat the oven to 350˚ degrees. Put leftovers in an oven safe dish and cover with foil. Reheat for 20-30 minutes if it’s been refrigerated, or 45 minutes if it was frozen. Stir halfway through, remove when the enchiladas are warmed.

  • If using a microwave, reheat in a dish in 30 second increments stirring in between times. 
  • Add a bit of extra cheese on top halfway through and/or sour cream to make it creamier.

Looking for other easy pressure cooker recipes?

instant pot mexican pizza 4

We have made hundreds of one pot meals and desserts in our “magical multi cooker”. Here are just a few similar dishes you might love as well.

  1. Above is our Instant Pot Mexican pizza. You use a springform pan for this one.
  2. Instant Pot enchiladas are fantastic
  3. Pressure cooker Mexican rice is a great side dish, or make for a crowd and keep warm in a slow cooker.
  4. We made what we called an Instant Pot Mexican casserole here. There are similar flavors but this one has beans and corn right in the mix too.

Printable recipe instructions and nutritional information is below. Just add all the things in my friends and ignore all of that stuff. 😉 Casseroles are meant to be feel good comfort food after all.

Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!

Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page?

Then sign up for my free newsletter, and follow me on Pinterest! 😉

***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉

the typical mom
Instant Pot Enchilada Casserole
Print Pin
1 from 1 vote

Instant Pot Enchilada Casserole

Instant Pot enchilada casserole is a creamy pasta with ground beef or sausage and all the Mexican flavors you love. Cooked in 4 minutes, you'll want seconds.
Course Entree, Main Course
Cuisine American, Mexican
Keyword casserole, enchilada, instant pot, mexican, pasta, pressure cooker
Prep Time 15 minutes
Cook Time 4 minutes
Servings 8
Calories 517kcal
Author The Typical Mom

Ingredients

Instructions

  • Combine ground beef, egg, onion soup mix, parmesan, Worc. sauce and bread crumbs together. Mix with your hands like you're making a meatloaf.
  • Set pot to saute and add olive oil. When hot add ground beef and diced onions and cook until outside of meat is no longer pink. Turn pot off now.
  • Add 1/2 c of your broth into your pot and with a wooden spoon deglaze your pot (scrape any stuck on pieces of meat off the bottom of your pot). Spread meat out on bottom of pot now.
  • Pour in your enchilada sauce. Then pour in the rest of your broth, do not stir at any time during this layering.
  • Sprinkle in your uncooked noodles on top and gently submerge into the liquid on top.
  • Close your lid and steam valve and set to high pressure for 4 minutes. Then do a quick release.
  • Lift lid, stir, and add cheese, stir again until melted. Either stir in your sour cream now to make casserole creamy, or serve as is with a dollop on top. Can sprinkle green onions on very top if desired.
Nutrition Facts
Instant Pot Enchilada Casserole
Amount Per Serving (3 oz)
Calories 517 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g88%
Cholesterol 113mg38%
Sodium 1125mg49%
Potassium 400mg11%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 7g8%
Protein 27g54%
Vitamin A 829IU17%
Vitamin C 3mg4%
Calcium 243mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

← Previous
Best Christmas Brunch Menu Items
easy layered cornbread salad
Next →
Southern Easy Layered Cornbread Salad
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.