Instant Pot Enchilada Casserole
Easy Instant Pot enchilada casserole is a creamy pasta with ground beef or sausage and all the Mexican flavors you love. Cooked in 4 minutes, in Ninja foodi pressure cooker too, you'll want seconds.
Servings: 8
Equipment
- 1 pressure cooker
Ingredients
- 1.5 lbs ground beef or spicy ground sausage
- 1 egg
- 1 pkg onion soup mix
- 1/4 c parmesan shredded
- 1 tbsp Worcestershire sauce
- 1/4 c bread crumbs
- 1 onion diced
- 24 oz enchilada sauce mild or medium, or half and half
- 1 1/4 c beef broth
- 3 c noodles we used rotini, uncooked
- 1.5 c cheese sharp cheddar
- 3/4 c sour cream optional
- 2 tbsp olive oil
Instructions
- Combine ground beef, egg, onion soup mix, parmesan, Worc. sauce and bread crumbs together in a bowl. 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.
Video
Nutrition
Serving: 3oz | Calories: 517kcal | Carbohydrates: 28g | Protein: 27g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 113mg | Sodium: 1125mg | Potassium: 400mg | Fiber: 2g | Sugar: 7g | Vitamin A: 829IU | Vitamin C: 3mg | Calcium: 243mg | Iron: 3mg