Pressure cooker Mexican casserole is total comfort food! Made in your Instant Pot, Ninja Foodi or Crockpot Express it will become a new favorite pasta meal.
This casserole was created quite on accident and aren’t those the best meals when they turn out amazing??!! Seriously I threw in some beans, corn, pasta and creamy sauce I had in the pantry and wahhlahh, pressure cooker Mexican casserole was born. Find it on our long list of easy Instant Pot recipes. (affiliate links present, originally published 5/19)
We have it on our roundup of Ninja Foodi recipes too. It doesn’t matter what brand you have, it will work great!
- This is what I had that I thought would work well together. Mexican casserole is what came to mind but you can call it whatever you’d like.
- NO draining is even required which makes the meal prep practically nothing.
If I only had a can of diced tomatoes I would’ve used that. Or if you have an issue with any heat at all that is a good alternative to RoTel. I do love a little spice though and this is just enough, the mild version that is.
I’m all about using what I have on hand, especially when proteins are about to expire. I HATE to waste food, so I usually just raid the pantry and come up with something new.
Instant Pot Mexican casserole
- Pressure cooker
- Wooden spoon – my preference when using any non stick pot like this one
- Cutting board – to dice your veggies into bite size pieces
- Can opener
Ingredients you’ll need to make this Instant Pot casserole
- Ground sausage
- we prefer spicy sausage, you could use ground beef
- I imagine you could use leftover chicken instead too
- or a can of petite diced tomatoes if you don’t want any heat
- Black beans
- Canned corn
- Beef broth
- could use water but it won’t have as much flavor
- Pasta – we used bowtie
- Bell peppers
- Olive oil
- Sour cream dollop can be added on top when serving
- Optional chili powder and/or green chiles if you want to add heat
- Rotel adds enough for us
- a packet of taco seasoning could be added as well if you wish
If you don’t have cheese on hand you could leave that out. Or if you needed a dairy free dinner then omit but that stuff goes on everything around here!
You can see here I used my Foodi to make this. Use what you have, but I highly recommend you get a non stick pot if you don’t have one already.
- First set your pot to saute and cook the meat, onions and bell peppers together. Use a little olive oil.
- I add everything now to give the onions time to soften a bit.
- I do not drain what is inside the pot. To me there typically isn’t a lot of fat left over and what is lends a lot of flavor so I prefer to keep it in.
- Turn your pot off to avoid overheating. Now you’re going to dump in all of your canned ingredients. Do not drain anything. Empty them in as is.
- Stir everything together
- Whisk together your cream of mushroom soup and beef broth together. You want this mixture to be as smooth as possible though there will be small lumps of mushrooms.
- Now you’re going to put your noodles at the top. You’re just going to gently submerge them into the liquid below.
- Do not stir these noodles in with everything else.
- They’re best cooked this way. Especially if you don’t have a non stick pot for your Instant Pot you cannot stir or the burn notice will show up.
- It’s time for the pressure cooking function.
- If you have a Ninja Foodi you can add more cheese to the top and use your air crisp to melt and lightly brown.
- We do this for our baked spaghetti recipe in that too.
I think short cooking times are best when it comes to noodles. Egg noodles just need 2 minutes on high pressure and others like these are good with 3. If you like al dente then stick to 2 as well.
- Use a quick release or else noodles will become way too soft.
Something else to note: I do not drain any of the cans which adds to the overall liquid. Different brands of black beans are different colors. Some juices inside are darker than others.
This will alter the overall color of the dish. You can see here how this brand turned out (not much color). Then watch the video, that brand made the dish more gray overall.
If this REALLY bothers you, you could drain the black beans and rinse them. But you’d need to add back in about 1/4 c. of water to compensate for the loss of liquid.
Top with a dollop of sour cream when done and OH MY is this Mexican casserole amazing!!
Additional option if you want melted cheese on top.
- If you have a Ninja Foodi just sprinkle 1/2 cup (or more) cheese on top when done. Then close air crisp lid. About 5 minutes is all you need to melt and make it lightly browned on top.
- You can transfer everything into a baking dish. Then put it under your broiler for about 4 minutes until cheddar cheese is gooey and perfect.
This makes it into a sort of enchilada casserole of sorts.
- Baked macaroni and cheese in your pressure cooker is way better than boxed.
- Slow cooker chicken enchilada sauce soup with chicken breasts
- Instant Pot chili mac recipe is super cheap to make too if you’re looking for budget friendly meals.
How do I save my leftovers? First always allow your food to cool completely, and don’t leave it out for longer than 2 hours. Then transfer from the pot or dish to airtight containers and into your fridge.
How do you reheat a refrigerated casserole? I prefer that individual meals be reheated, not the whole thing. Spoon what you want to eat right then into a microwave safe dish. Cook in 30 second increments, stirring in between until it’s as hot as desired.
Pressure Cooker Mexican Casserole
- 1 lb ground sausage spicy is best, or ground beef
- 1/2 onion diced
- 2 tbsp olive oil
- 1 bell pepper diced
- 1 can Rotel 10 oz.
- 1 can corn 15.25 oz, not drained
- 1 can black beans 15.25 oz, not drained
- 1 c beef broth
- 1 can cream of mushroom soup
- 2.5 c noodles we used farfalle
- 2 c cheese shredded, Mexican blend is great
- Turn pot to saute and add olive oil, ground sausage, diced onions and bell peppers. Cook until sausage is no longer pink. Then turn pot off.
- Pour in Rotel, corn and black beans. Stir together.
- Whisk together can of cream of mushroom soup and beef broth together until smooth.
- Pour into pot. Pour uncooked noodles on top and gently submerge into the liquid. Do not stir.
- Close pressure cooker lid and steam valve. Set to pressure cook, high, for 3 minutes.
- Do a quick release. Lift lid and turn pot off.
- Stir contents, then sprinkle in cheese. Stir together so cheese melts. Allow to sit for at least 5 minutes so it thickens, then serve! If you have a Ninja Foodi continue on with directions below.
- Ninja Foodi: Sprinkle another 3/4 c mozzarella cheese on the very top and close your air crisp lid. Set to 390 degrees for 5 minutes so it is lightly browned on top. Then serve!