How many Mexican theme dinners in a row can you host before your friends start to wonder if you know how to cook anything else? I am hoping A LOT, because now that Iโve discovered Instant Pot Mexican Casserole, itโs all Mexican-plus-margs from here until someone schedules an intervention. True to its โcasseroleโ name, this recipe yields a generous portion, so it can feed a crowd. It also reheats well, meaning that if you make this Instant Pot Mexican Casserole for a smaller group or even just yourself, youโll have tasty leftovers to enjoy all week. New to the Instant Pot? This recipe is easy, so itโs perfect for learning your way around the electric pressure cooker.
Iโve been cooking with my Instant Pot for over a year now (this is the model I have), and while I originally embraced it a little reluctantly (really, another gadget?), now I canโt imagine my kitchen without it.
I love the hands-free aspect of the Instant Pot (close the lid, walk away, then come back and the meal is cooked) and the fact that I can sautรฉ directly in it instead of in a separate skillet, and it does an especially knockout job of cooking certain ingredients, particularly rice-based dishes like this Instant Pot Mexican Casserole.
You can find a wide range of healthy Instant Pot Recipes on my site (including these scrumptious Instant Pot Stuffed Peppers), and if you havenโt made this one yet, please do give it a try.
This recipe is family friendly, easy to adapt to different diets, and has the ever-loved Mexican flavor profile that never seems to grow old or lose its appeal. No matter how many different cuisines and cooking styles I try, Mexican food hits the spot every single time.
Instant Pot Mexican CasseroleโAn Easy, Healthy Dinner for Tonight
Instant Pot Mexican Casserole is not new territory, nor are Instant Pot casseroles in general. Thisย Crock Pot Mexican Casseroleย is one of the single most popular recipes on my site, with theseย Instant Pot Shredded Chicken Tacosย and this Instant Pot Chicken and Riceย close seconds.
Mexican casseroles are, however, delicious territory, so weโre going back again.
After all, โNo, I do not want an easy, flavorful, filling, all-in-one-meal that I can smother in avocado and cheeseโ was said byโฆ.
WAIT. No one has ever said that before.
And if they have, they havenโt tried an Instant Pot Mexican recipe yet!
This pressure cooker Mexican casserole is the complete dinner package.
It hits every food group. Veggies (colorful bell peppers, sweet corn, and fire-roasted tomatoes), whole grains (hello, brown rice), protein (beans + ground chicken or turkey; you can also make this Instant Pot Mexican Casserole with ground beef if you preferโI recommend a lean 90%), and dairy (gooey cheese + a dollop of creamy Greek yogurt) all make an appearance.
It cooks in a single pot. Thank you Instant Pot for reducing the number of dishes I will wash in my lifetime.
It combines fresh ingredients with convenient pantry staples.
It is YUMMY. The textures and flavors of this Instant Pot Mexican Casserole are reminiscent of a giant Chipotle burrito bowl, without the pesky extra charge for guac.
What to Serve with Instant Pot Mexican Casserole
- If you want to max out your Instant Pot, donโt miss these Instant Pot Refried Beans and these Instant Pot Black Beans.
- For double the appliance domination: Make these Crock Pot Pinto Beans, then do the Mexican chicken casserole in the Instant Pot.
More Mexican Chicken Recipes
- If you are looking for a slow cooker version of this recipe, Iโd suggest the Crock Pot Mexican Casserole I mentioned above, thisย Taco Casserole, or theseย Crock Pot Healthy Nachos.
- For a Mexican casserole made in the oven, try my easy Mexican Casserole.
- For the stovetop, check out myย Mexican Chicken and Rice orย Fiesta Chicken.
- Seeking more Instant Pot Mexican recipes? Thisย Instant Pot Chicken Mole is a fast favorite.
- Still hungry? I have this entire collection ofย healthy Mexican recipes.
Recommended Tools to Make Instant Pot Mexican Casserole
- Instant Potย (other electric pressure cooker brands with similar cooking functions should work too)
- Two-sided measuring spoonsย (I love that they stay organized in your drawer too)
- Non-slip cutting board
Instant Pot Mexican Casserole
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 pound 93% lean ground chicken or turkey
- 1 small yellow onion diced
- 1 teaspoon kosher salt
- 1 large red bell pepper cut into wide strips (about 3/4 inch), halved if long
- 1 large green bell pepper cut into wide strips (about 3/4 inch), halved if long
- 1 15-ounce can low-sodium black beans drained and rinsed
- 1 cup corn kernels fresh, frozen and thawed, or drained from a can
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/4 cup water plus additional if you have a newer Instant Pot (see recipe notes below)
- 1 15-ounce canย fire-roasted diced tomatoes in their juices
- 2 cups of your favorite salsa 1 (16-ounce) jar; I used a chunky medium salsa
- 1 cup uncooked long grain brown rice*
- 1 cup shreddedย Mexicanย blend cheese divided
- For serving: chopped fresh cilantro diced avocado, chopped green onion, sour cream or plain Greek yogurt
Instructions
- Turn the Instant Pot to SAUTE and add the oil. Once the oil is hot and shimmering, add the chicken, onion, and salt. Cook and stir, breaking up the chicken as you go, until the meat is no longer pink, about 7 minutes.โจ Add the red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to combine.
- Splash in the water and scrape up all of the stuck on bits of food. Make sure to get every bit off so that you avoid a burn warning. Pour in the diced tomatoes in their juices and salsa. Do not stir. Rinse the brown rice and drain (this will help prevent a "burn" warning). Add the brown rice and once again do not stir (again, we are trying to avoid the burn warning here). With the back of a spoon or a spatula, gently push the rice down and spread it evenly so that it is submerged in liquid.
- Cover and seal theย Instantย Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure.โจ Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as theย casseroleย sits. Taste and adjust any seasonings as desired.
- Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on theย Instantย Potย (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. Serve hot with any desired toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw in the refrigerator overnight. Reheat gently in the microwave.
- *Do not use instant rice, as it will not hold up in the pressure cooker. I also cannot recommend white, basmati, or any other type of rice or quinoa, as I have not tested the recipe this way. Cooking times and liquid ratios can vary between types of grains. For best results, long grain brown rice is the way to go (and it is delicious!).
- To make on the stovetop: **Please note that I have not tested this methods yet; this is my best guess, but it may not be accurate.** In a large saucepan or Dutch oven, heat the oil over medium high. Add the chicken and sautรฉ until cooked through. Remove to a plate and set aside. Add an additional 2 teaspoons oil to the pot. Once hot and shimmering, add the onions and bell peppers and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add all the remaining ingredients except for the cheese (do not add the chicken). Turn the heat to low, cover the pan, and let cook until the rice is done, about 40-50 minutes. Stir in the reserved chicken and 1/2 cup cheese. Sprinkle the remaining cheese and any other desired toppings over the top.
- I cannot recommend a slow cooker version, as I haven't tested one with these liquid ratios. I'd recommend my Crock Pot Mexican Casserole instead (link in the blog post above).
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.
Register
Like so many others my rice didnโt fully cook. So disappointed because it seems like such a great recipe otherwise. I will consider making it again but with white rice to see if that makes a difference.
I’m so sorry to hear that you had trouble with this recipe, Katie. I hope it goes better next time!
Hi Katie! Did you make this with white rice? I prefer white over brown and am wondering if the cooking times are transferable/if this recipe actually works
Not yet, Summer. Still on my list to try though.
Me too :(
I’m sorry to hear that you also had trouble with this recipe. Let me know if you’d like any help troubleshooting!
Thanks Erin! I came up with a solution with the help of my sister (who sent me your recipe with high recommendations in the first place!). I added a cup of water, then put it it back on high pressure for 20 minutes. When I came back a half hour later (to account for the time it takes for the pressure to build up) I saw that I got the dreaded burn warning!! BUT!!! When I opened the lid to stir and fix, I found that the water was all absorbed and the rice cooked! Not sure when the burn warning came on or how long into the pressure cycle it happened, but the meal ended coming out delicious! Next time I will just add an extra cup of water to the recipe and cook for an extra ten minutes. Thanks for your offer of help!
I’m SO happy to hear that it turned out delicious, LY! Thank you for reporting back!
My entire family LOVED this recipe – including my 8 year old who lives by the motto, โI donโt try new foods.โ
We will be adding it to our weekly rotation for sure.
We had one small hiccup with a burn alert with a tiny bit of chili powder stuck to the side of the instant pot, so just make sure you get those little specks rubbed off before pressurizing. Outside of that, the entire process was easy peasy!
I’m so happy that you enjoyed it, Sara! Thank you for sharing this kind review!
Delicious! Great flavor, definitely a keeper!
I’m so happy that you enjoyed the recipe, Christina! Thank you for sharing this kind review!
I used basmati rice; 2c rice, 4c chicken broth. Cook on High for 3 min, natural release for 20 minutes. Works fantastic. I left the salsa out because we only carry super spicy salsa ?. I also replaced the chicken with pork, and added 1tsp ground Mexican oregano. It was delicious?
I’m so happy that you enjoyed it, Sara! Thank you for sharing this kind review!
Amazing! I used white rice bc I didnโt have brown. Highly recommend 1 cup of water bc I did a little less and did receive a burn warning on my pot… was really good!!
I’m so happy that you enjoyed the recipe, Rosalie! Thank you for sharing this kind review!
This recipe is fantastic, my husband said it was the best thing I have made in the Instant Pot.
I have a newer 6 or 8 quart ultra and the only thing I would change would be to stay with the 1/4 to 1/3 cup of water, not the full cup as ours turned out a little too watery, but the flavors were great. I think the key is just make sure there arenโt any food bits on the sides or bottom and then make sure the rice is pushed down into the liquid.
I am trying the chicken mole recipe next.
I’m so happy that you enjoyed it, Pam! Thank you for sharing this kind review!
This was absolutely DELICIOUS! So much flavor. Loved it. This is going on our regular rotation.
I’m so happy that you enjoyed it, Erinn! Thank you for sharing this kind review!
Rice not done at all
Iโm sorry you had trouble with the rice, Nancy. I havenโt been able to duplicate this issue, so Iโm not sure what might be going wrong. I hope you were still able to enjoy t!
I made it with long grain white rice and it was delish! Didnโt change a thing :)
I’m so happy that you enjoyed it, Jay! Thank you for sharing this kind review!
This is a good quick easy healthy recipe. I guess flavour is all dependant on where you live and what brands are available to you. But itโs not bad and itโs hearty.
I’m so happy that you enjoyed it, Tash! Thank you for sharing your results!
Followed recipe to a T and the rice was completely raw after 40 minutes. Really kinda sucked because we didnโt end up eating until almost 7:30, anyone find a solution? Had tons of white rice but even went to the store to buy brown and feeling I should have just used white rice…
Hi Emma, I havenโt run into this issue, so itโs hard to say for sure. You could try adding a little extra liquid next time to see if that helps cook the rice. Iโm sorry for the trouble, and I hope you were still able to enjoy it!
I gave this a second try. After 20 min cooking, 20 min. NR, I unplugged, stirred and put the top back on and let it sit for another 20 min. It was perfect!!
I’m so happy that you enjoyed it, Nancy! Thank you for sharing this kind review!
This Mexican Casserole for the Instant Pot is one of our all time favorite recipes! My Husband and I make this together and eat it every day until it’s gone. We love it! Husband requests we make it usually every couple of weeks. We keep all the ingredients in stock all the time.
I ordered and received the cookbook and couldn’t believe this recipe was not in it! Maybe it was an oversight. This recipe is the BEST! Thank you!
I’m so happy that you’ve enjoyed the recipe, Pamela! Thank you for sharing this kind review!
What should I change if I am not adding rice? My mom is pre-diabetic and watching her carb intake so I try to eliminate crabs when possible?
Hi Chiara! Leaving out the rice will change a lot, as the liquid in the recipe is partly for cooking the rice. It may be very soupy without the rice, and the liquid level is also important for the Instant Pot pressurizing correctly. Other readers have reported success with omitting it, so I think you could try it. If you decide to give it a try, Iโd love to hear how it goes!
i managed to fix the undercooked rice problem by adding another 20 minutes pressure cooking on high, rice is cooked through! i also added olives which were yummy.
I’m so happy that you enjoyed it, Sheila! Thank you for sharing this kind review!
Followed directions exactly and turned out perfect and delicious! Thanks for the recipe!!
I’m so happy that you enjoyed it, Vanessa! Thank you for sharing this kind review!
Great recipe that I was hoping wouldnโt turn out like everyone said with raw rice, but unfortunately, it happened to me too :( I brought the pot back up to pressure and cooked it an additional 7 minutes, but probably could have gone longer. Either way, itโs a GREAT recipe that Iโm sure will be event better with leftovers, so thank you! :)
Hi Dani! I’m sorry you had trouble with the rice, but glad you enjoyed the recipe! Thank you for this kind revew!
I have a CrockPot Express which has a non stick lining and mine turned out PERFECTLY!! I added 3/4 cup of water. There was still some liquid at the bottom when I initially opened the pot to stir and add the cheese, however once I let it sit for ten minutes, it was perfect! The whole family gave it double thumbs up :) Thanks for an awesome recipe!!
Hi Belinda! So glad it turned out for you! Thank you for this kind review!
This was very delish but next time I make it I’ll used chicken beasts and cut into bite sized pieces. The ground chicken felt like it just melted away.
I was hesitant to try this becuz I can’t stand the Mexican dry mix in the packet.
But this recipe was just wonderful. Not that strong yuck taste (that’s why I avoid making tacos from a box.).
Hi Angie! Thanks so much for the feedback and for this review!