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 I’ve discovered Instant Pot Mexican Casserole, it’s all Mexican-plus-margs from here until someone schedules an intervention. True to its “casserole” 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, you’ll have tasty leftovers to enjoy all week. New to the Instant Pot? This recipe is easy, so it’s perfect for learning your way around the electric pressure cooker.

Instant Pot Mexican Casserole. A healthy Instant Pot Mexican recipe with rice, beans, chicken or turkey, and fresh veggies. An easy pressure cooker recipe that’s absolutely delicious!

I’ve 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 can’t 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 sauté 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 haven’t 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.

Easy Instant Pot Mexican Casserole with Rice, Chicken, and Beans

Instant Pot Mexican Casserole—An Easy, Healthy Dinner for Tonight

Instant Pot Mexican Casserole is not new territory, nor are Instant Pot casseroles in general. This Crock Pot Mexican Casserole is one of the single most popular recipes on my site, with these Instant Pot Shredded Chicken Tacos and this Instant Pot Chicken and Rice close seconds.

Mexican casseroles are, however, delicious territory, so we’re going back again.

After all, “No, I do not want an easy, flavorful, filling, all-in-one-meal that I can smother in avocado and cheese” was said by….

WAIT. No one has ever said that before.

And if they have, they haven’t tried an Instant Pot Mexican recipe yet!

Healthy pressure cooker Mexican casserole with rice, bell peppers, ground chicken or turkey, tomatoes, and beans.

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 prefer—I recommend a lean 90%), and dairy (gooey cheese + a dollop of creamy Greek yogurt) all make an appearance.

Cheesy Instant Pot Mexican Casserole. Easy and healthy!

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.

Instant Pot Mexican Casserole - an easy, healthy Mexican chicken and rice recipe made in the pressure cooker.

What to Serve with Instant Pot Mexican Casserole

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Recommended Tools to Make Instant Pot Mexican Casserole

Instant Pot Mexican Casserole. A healthy Instant Pot Mexican recipe with rice, beans, chicken or turkey, and fresh veggies. An easy pressure cooker recipe that’s absolutely delicious!

Instant Pot Mexican Casserole

4.65 from 115 votes
Instant Pot Mexican Casserole. A healthy Instant Pot Mexican recipe with rice, chicken, beans, spices, and fresh veggies. Easy and absolutely delicious! NOTE: This recipe has worked fine for me on multiple occasions and has worked for many others, but some readers have reported issues with “burn” warnings. The directions were updated on 1.22.19 to try to help offset the burn warning for new Instant Pot owners (late 2018 and beyond). If you have a newer Instant Pot model (which registers “burn” warnings more easily), I recommend adding 1 full cup of water. Also, be sure to rinse your rice first and fully remove any stuck-on bits of food from the bottom before sealing the pot as the recipe directs.

Prep: 20 mins
Cook: 55 mins
Total: 1 hr 15 mins

Servings: 4 -6 people

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 can 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 shredded Mexican 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.
 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 the Instant 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.
 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 the casserole 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 the Instant Pot (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 sauté 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

Serving: 1(of 6), about 1 1/2 cups without extra toppingsCalories: 437kcalCarbohydrates: 47gProtein: 27gFat: 14gSaturated Fat: 5gCholesterol: 64mgFiber: 9gSugar: 9g

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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340 Comments

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  1. I’m new to IP and would like to try this. Do you think I could use cut up chicken breasts instead of ground chicken?

    1. Hi Donna! I would be a little worried about the chicken pieces drying out. You could saute the pieces separately, then remove them to a plate and stir them back in at the end!

      1. I did it with cubed chicken and it was great! I cut the chicken into small cubes and sautéed them with the onion, then added everything else just as the recipe instructed. There was plenty of liquid in the recipe so the chicken didn’t dry out. 
        Love this recipe!5 stars

  2. So with you on Mexican food. And it’s so easy to crazy load it up with veggies and it’s such a kid pleaser. Definitely on my menu list 1-2 times a week and excited to try this!

      1. Made this for dinner tonight, it was fantastic!  Received an Instant Pot for Christmas from my father in law who uses his a lot.  This is only the 3rd dish I’ve tried so far but it’s def the best.  I increased the water to 1 cup as you suggested and it came out perfect Thanks so much for this recipe, will be making this again soon!5 stars

  3. I do not have an instant pot but Mexican cuisine is my absolute favorite…we have a new restaurant here in our town that’s just fantastic. I tried an enchilada recipe last week that required me to make even the sauce. That was a first but – oh my goodness: I could eat this with a spoon! I think the secret was the 4T, of ancho chili powder. This sounds wonderful so in the future if anyone comes up with a stove top method, please bring it to us! Have a nice week -hopefully these 95 degree days will come to an end.

    1. Chris, that recipe sounds AMAZING! I love ancho chili. If you are looking for a stove top recipe, you might like my Mexican Chicken and Rice! https://www.wellplated.com/mexican-chicken-and-rice/

  4. This reminds me of a dish my mom used to make us growing up! I need to make this for my dad sometime; I think he’d love it!

  5. I made this last night and it was amazing! So easy to put together and so delicious. I love your blog- thank you for so many wonderful recipes!!5 stars

  6. Delicious and easy to pull together dish! I used Tostito’s Chunky Medium salsa and Tillamook Mexican cheese to get the best melt. Thanks for the recipe!5 stars

  7. Hi Erin. I’d really like to try this, but I’m pretty nervous about there not being enough liquid for the i.p. to seal, as I’ve had issues with that with other recipes in the past. The six quart i.p. requires at least one cup of liquid. I don’t see there being that much liquid from just the tomatoes and salsa. Are we supposed to add water or chicken broth that’s not listed on the ingredients list?
    Thanks for your help.

    1. Hi BJ! I left both out and found it to be plenty of liquid actually. Quite a bit of liquid will also cook out of the veggies. A few others have tried the recipe with good results too. You can experiment with adding more liquid if you want, but the casserole might be more liquidy at the end.

  8. BJ- I tell my hubby all the time, don’t be afraid of the recipe,
    Erin will not tell you wrong.
    Erin, You are so patient, I just love patient people. Thank you so much for this recIpe, I will try it soon & report back. Take care…

  9. Okay— I am new to the IP and loved this recipe! I made it as directed in my 6 quart pot and it turned out perfectly. My selective 9 year old even ate it for 3 days (it made plenty of leftovers) 

    Thanks Erin!4 stars

  10. I love your recipes and blog. Do you have any thoughts on using cauliflower “rice” instead of the brown rice?

    1. Jennifer, thank you! <3 Unfortunately, cauliflower rice won't work for this, because it doesn't absorb liquid the way regular rice does and it will become mushy. You could try making this Instant Pot Shredded Chicken, then serving it over cauliflower rice, maybe with some black beans mixed in and salsa, avocado, and cheese on top!

  11. Hi, I tried this last night and got the dreaded burn.  Ended up finishing it on the stove and it tasted great.  Any suggestions to prevent the burn in the future?

    1. The burn warning is the worst! Out of curiosity, do you have a newer model? I hear those register burn warnings more easily. For nex time, I’d make sure there is NOTHING stuck to the bottom of the pot before you seal it. You can also try rinsing the rice before adding it to remove starch.

  12. Hmm probably since we just bought it last year. Ok, thanks, I’ll try those two suggestions next time.

  13. Hello, we tried this with Cauli-rice and found that it worked just fine, we drained the tomatoes and left the liquid from the Salsa, and added 2 cups of Cauli-rice. It is a little liquidy, like a soup. But still very delicious. We were just trying to cut down on Carbs. Thank you.

  14. Fantastic! I didn’t change a thing. I’m definitely adding this to my regular rotation. As suggested I added some chopped avacado and cilantro (also a squeeze of lime!)5 stars

  15. I was really excited to try this recipe because it seemed like few people mentioned getting the dreaded burn!  Unfortunately I did get the burn and yes I have a newer instant pot but have been using an instant pot for about a year so I’ve gotten pretty good at using it.  I also followed the recipe exactly.  So maybe the newer instant pots are part of the problem. I had to add liquid and start the process of pressurizing again. It did pressurize after adding almost a cup of water.  So after adding the water I can’t say what Else went wrong along the way but after 20 minutes of pressure cooking and 20 minutes of venting I had my fingers crossed. Again unfortunately the rice wasn’t cooked all of the way which I thought was very strange after cooking for so long and it was too watery. So I spent another 20 minutes cooking some additional rice in the microwave to add. All in all it was nearly two and half hours later when we sat down to eat. It actually tasted pretty good. Not great and it took way to long. I wish I could have been more positive. 3 stars

    1. Anthony, I am so sorry to hear that this didn’t turn out for you! I haven’t heard anything about the rice not cooking for this recipe, so I’m not sure what might have gone wrong either. I know it’s disappointing to try a recipe and not have it come out, so I’m truly sorry that this didn’t come out perfectly for you!.

        1. Hi Maria, I’m sorry to hear that! I haven’t experience this issue myself, so unfortunately I don’t have addition specific advice to offer other than what you’re seeing in this comment reply, but I hope you were able to enjoy the dish!

          1. Rice is uncooked here too. I tried running the pot an additional 20 minutes and still no soft rice. Just added one cup of water and trying again. Hope it comes out soft otherwise this will be a lot of wasted money and food!1 star

          2. Hi Jack, I’m sorry to hear this didn’t come out for you! While I personally haven’t experienced this problem, I know it’s disappointing to try something new and not have it go smoothly. I hope you were able to enjoy it after cooking for longer!

  16. I wonder if people receiving burn notices might have been caused by not deglazing the pan before the pressure cook. It might be worth mentioning in the steps. I know you mention it in a burn notice reply, but it might help others be sure not to forget the step.

    I am thinking I am going to give this a trial run without any rice at all. I plan to strain the tomatoes in an attempt to avoid having too much water with the removal of the rice. I am sure it will end up a bit soupy even with that change, but I dont think that would really bother me that much. It will give me more confidence to give it a try with the rice at another time if it does. I do plan to cut way back on the pressure cook time as well since I assume that is mainly needed to get the brown rice finished.

    1. Donnie, deglazing the pan definitely helps! I would recommend using some rice though. You could try rinsing it first, and use about 2/3 of the amount if that makes you feel more comfortable.

      1. I plan to make it with rice at some point hopefully sooner than later. I will be making it this time for myself and friends to snack on while hanging out, drinking, and watching football. Going without the rice to make it more of a loaded nacho style of dip to accommodate the setting and group. It will also let me judge a bit how much liquid is in it since I do have an Ultra IP and want to see if I think it would need some modifications for it to avoid the burn notice.

  17. This was so easy, healthy and delicious! I was worried about the amount of liquid, but it turned out perfectly. We paired it with homemade tortillas and lots of great toppings.

    So glad I found your website! I will definitely be back. Thank you, Erin!5 stars

  18. Oops! I forgot to add the salsa before sealing the pot! It’s almost done should I do a quick release and add the salsa or just let it naturally release for the 20 minutes and stir it in with the cheese?  I guess that’s what I’ll do because it just beeped!! 

  19. I make this recipe every other week now!! I love the ground turkey with it. Tried ground beef once and that was a complete mistake… kept getting the burn sign! But with turkey it’s PERFECT!! 5 stars

    1. So so happy to hear that you love this recipe Lauren! THANK YOU for leaving this wonderful review. I’m not sure why the beef would have burned.W Was there a bit stuck on the bottom of the pot before you sealed it? I’m sorry that happened!

      1. Yes I think it stuck to the bottom and had more fat so it burned more easily. I’m going to try it with white rice tonight so I’ll let you know how that goes too!

        1. Jill, if you have an 8 quart IP you could try doubling it. The pot will take longer to come to pressure, but you’ll want to set the timer for the same amount. I haven’t tried doubling it yet myself, so if you play around, I’d love to hear how it comes out!

  20. This was really good! Thanks for sharing! I used white long grain rice and it was fine! Thanks again for a delicious healthy dinner.5 stars

    1. Hi Joanne, I’d say it serves 4 to 6, depending on how hungry your eaters are! I have not tried doubling this in a larger Instant Pot, so I can’t say for certain where it would hit on the 8-quart fill line and if it would work. If you decide to experiment, I’d love to hear how it goes.

  21. I keep getting the burn notice. I do not think there are enough liquids in this recipe. There seems to be nothing that I can do to reach high pressure without getting burn.

    1. Hi Alex, out of curiosity, do you have a newer model? I hear those register burn warnings more easily. For next time, I’d make sure there is NOTHING stuck to the bottom of the pot before you seal it. You can also try rinsing the rice before adding it to remove starch. I hope that helps!

  22. I made this 2 times already,but instead of ground chicken I used shredded chicken that I made in the pot first. I then washed the pot sauted the onions deglaze pot with the juice from the black beans then put in chicken and rest of the ingredients, it came out perfect. Yummy recipe!5 stars

  23. I made this in our Instant Pot last night, and it is now our favorite dish. So Mexican and so flavorful. This is now a regular on our menu. I did substitute ground beef for ground turkey/chicken. I highly recommend this dish. So easy and so tasty.

  24. I just made it with frozen chicken breasts starting with the seasoning, rice, salsa and the tomatoes. I cooked that for 13 minutes and then quick released pressure and added beans, Frozen fajita vegetables and frozen corn that had been thawing while the chicken cooked. Sealed & cooked another 5 mins. Quick released, shredded chicken & added cheese. Let rest for few mins. Rice is a bit overlooked, but yum! I will cut initial time chicken cook time to 10 minutes next time. Great recipe!5 stars

  25. I made this recipe tonight.  The end result was delicious, but I got the BURN  notice repeatedly.  I have a new IP.  I’m finding it very frustrating!  Have to keep starting the cooking process over.

    1. Ann, I’m sorry this happened! I’ve made this recipe a few times and never had that issue. That said, I’ve heard some of the newer Instant Pots trigger a burn warning more easily than others. My advice for avoiding the burn is to make sure you get all the stuck on bits off the bottom of the pot before sealing it and bringing it up to pressure. The recipe has worked great for me and other readers as written, but I know it’s disappointing to run into problems, so I hope it goes better next time!

  26. My husband and I just finished eating this DELICIOUS dish!! I am new to Instant Pot cooking. This was just my 3rd recipe. Two days ago, making a chicken dish with rice, I experienced the dreaded BURN warning. Fearing what others had experienced, the only changes I made to your recipe was: I used cooking spray to coat the bottom of the pan before I added the olive oil, AND, I used 1/2 cup of organic brown rice instead of 1 cup. I also rinsed the rice first, as you had suggested. I added the rice last and gently worked it into the other ingredients, but made sure not to mix it all the way down to the bottom. Perfect!! It pressure cooked for 20 minutes, naturally released pressure for 20 minutes, and after I added the cheese, it ended up staying in the “warm” mode for 20 more minutes, until we were ready to eat. This is definitely a keeper! Thanks for the wonderful recipe!5 stars

    1. Mindy, thank you so much for these suggestions!! I tried this recipe tonight but could not get it to pressure cook because of the “BURN”. There simply isn’t enough liquid in the recipe. I added appx 3/4 cup water after the first “burn” error. Then added 1 1/2 cup water after the 2nd time. After the 3rd time I simply removed it from the Instapot and put the contents in a large pot on on my stove until hot again, then turned off the stove and covered to let the rice soften. The outcome was still delicious but the whole thing was an experience that was very time consuming and frustrating. I wish I would have seen your suggestions first!! I am also new to Instapot. I bought as a Christmas gift to myself last week and have been trying basic recipes up until tonight. will definitely remember this next time I make this dish. – And next time a dish calls for rice! :) Thanks again!4 stars

  27. I doubled up on the recipe and unfortunately the rice is not cooked all the way… any ideas why this might be the case? Other than that it is fantastic!

    1. Hi Mason, that could be caused by doubling the recipe. I haven’t tried doubling it myself, so unfortunately I don’t have any specific guidance. I hope it comes out again next time if you try the recipe as written! I’m glad you enjoyed the flavor!

  28. So good. I prepared the recipe as written. Topped   with avocado and sour cream. This will be in regular rotation. Thank you for the great recipe. 5 stars

  29. Worked out well. Went off the script quite a bit: no onions, no green or red peppers, 15 oz. canned corn kernels rather than 1 cup, 1.4 pounds of 93% lean ground beef rather than just 1 pound of 93% lean ground chicken, about 1.3 cups of brown rice rather than just 1 cup, and added about a 0.4 cup of water to the mix to alleviate the BURN issues on my Instant Pot. Used green tomatillo medium salsa.

    Followed the cooking instructions and got the BURN warning when I tried to pressure cook. I didn’t make much effort to deglaze the pot once I cooked the meat, so that may have had something to do with it. After scraping the bottom of the pot and starting it back up again twice and still getting the BURN warning, I added about 0.4 cups of water and it worked. Was watery after the initial pressure cook, but solidified as the author said it would. Added blue corn unsalted nachos, sour scream, cilantro, and avocado. It tasted a lot like a good nacho supreme dish at a restaurant. Was spicy when I first cooked it. Was not spicy once refrigerated, but I liked it better that way. Mexican food has a reputation of being hard on the digestive system, but this dish didn’t cause any issues for me. Tasted good and felt healthy and nutritious. I will cook it again. Thanks.

    1. Steve, thanks for reporting with your changes! Not deglazing the pot would definitely have contributed to the BURN issues. I also have heard that the newer Instant Pot models burn more easily than the older ones. I’m so glad to hear you were pleased with it in the end!

  30. THIS was my first meal cooked in my new instant pot, and it was a hit!! I had cooked the chicken the night before and used the leftovers. Long story short, my husband is the chef in this family and it’s rather dreadful when I cook. So, when the entire family loved this recipe, after a long hiatus from actually cooking for them, it made my heart smile! I am looking forward to trying many more of your recipes! Thanks for a great one!!5 stars

  31. This was fantastic – my whole family loved it! I’ll definitely be making this again – thank you so much!5 stars

  32. This is SO good! I even forgot the cheese and it was still really good – and that says something, because we are cheese people. I topped it with Greek yogurt and avocado. Looking forward to leftovers (with cheese) tomorrow!5 stars

  33. This was delicious!!  Made it for dinner tonight, and my husband and I loved it!  We used scallions, avocado, and greek yogurt for toppings.  I followed the directions exactly, and I did hit a snag during cooking.  Burn appeared on my instant pot, so I quickly googled and released pressure, opened, added a cup of water,/‘d set it back for 20 minutes.  It turned out great, just wondering if anyone else had this issue.5 stars

    1. Tina, I am so happy to hear how much you enjoyed it. I haven’t had the burn warning come up myself, but I have heard newer Instant Pots tend to trigger it more easily. I”m glad you were able to find a quick fix. Thanks for sharing!

  34. This also burnt for me in a new 8QT Ultra Instant Pot. The rice kept sticking to the bottom. I am trying to salvage it on the stove, but not sure it will work. Smells great though.2 stars

    1. Hi Michael! Thanks for reporting back. I didn’t personally have experience with the burn warning, so I don’t have any other specific advice to offer. I hope you were able to still enjoy it after cooking it on the stove.

  35. Delicious!  I actually cooked the turkey meat in a separate pan – was worried about burn notice (my IP is a newer model).  I had forgotten to buy long grain brown rice, so I used 2/3 cup brown jasmine rice, rinsed.  Everything else the same – was great!  Thank you for the recipe!5 stars

  36. New to instant pot. Just tried this recipe tonight and kept getting “burn” warning as pot was coming to pressure. Any ideas on what went wrong
    Switched dutch oven after 4 attempts. Still smells delicious and shpuld be done soon.4 stars

    1. Hi Sharyl, I did not experience this myself but it sounds like it may be an issue with the newer Instant Pots. I recommend making sure absolutely nothing is stuck to the bottom of the pan before sealing. If you get the burn notice, you can add some liquid (chicken broth or water) to deglaze the pan and get any bits off the bottom before trying again. I’m sorry to hear you encountered that issue, and I hope you still enjoyed it!

  37. Not sure if this was asked, as I couldn’t get through all the comments. I’ve made your black beans recipe and would like to now make a vegetarian version of this dish using some of those beans, and perhaps tempeh?
    How would you recommend adjusting the recipe?

    1. Hi Sondra, I haven’t experimented with using tempeh in this dish, but my first leaning would be to just omit the chicken to make the recipe vegetarian. If you give it a try, I’d love to hear how it goes.

  38. Hi Erin – I made this tonight for the first time and it came out amazing! I have an 8 qt Ultra IP and I DID get the dreaded BURN error. I read all of the reviews/comments beforehand and figured I’d followed the recipe exactly (used ground turkey) and hope for the best. I used my non-stick pot vs the stainless steel and did not get any sticking after the veggies so there really wasn’t any ‘deglazing’ needed. I rinsed my 1 cup (using the cup that came with the IP) of brown rice and got the burn error pretty quickly after it came to full pressure. So I figured I’d just add 1 cup of water (mixed after adding the water) and see what happened! After giving it 20 mins of cooking time and another 20 to natural release the rice was perfectly cooked – it was delicious!! I will absolutely make this again….just adding in 1 cup of water before I set it to cook. Thanks for the recipe!!!!5 stars

  39. My mom got me all the ingredients for this recipe so I wouldn’t have to do much after work.  Unfortunately, I got the burn over and over and OVER again, even after taking everything out and deglazing the pan and starting again.  Currently taking it out and moving on to the dutch oven.3 stars

    1. Hi Amy, this seems to be an issue with newer Instant Pot models, as I have not personally experienced the problem. Other readers have had success with adding more water to the recipe. I’m sorry you experienced problems, and I hope it turned out well in the end!

  40. Hi, Erin, I’ve made this twice in the past two weeks because my husband and I love it so much. In fact, we’re eating it as we speak! I froze leftovers from the first batch thinking we’d finish them off during the work week when I’m often too tired to cook … but my husband took them to work for lunch. He NEVER does that because he’s typically not a fan of leftovers. So, thank you for that! :-)

    You’re definitely right about the rice. I was a half-cup short of long-grain brown rice tonight, so I supplemented with a half-cup of black rice. I ended up getting a “burn” warning on my Instant Pot. By the time I Googled what to do, the pot resumed cooking as normal. I’m guessing the black rice just absorbed more liquid. As it turned out, nothing was burned, but there was no excess liquid at the end of the cooking cycle like there was the first time I made it. It still turned out great. Thanks for another great recipe! Next, I want to try your Instant Pot Paleo Chili!5 stars

    1. Hi Kathi, I have not tested the recipe this way and wouldn’t recommend it. Dried beans take longer to cook and require different liquid ratios too. I hope you enjoy the recipe with canned beans if you give it a try!

  41. There is definitely not enough liquid in this recipe.
    I used a 28oz can of tomatoes instead of the 14oz recommended and still got the burn warning after about 10min.
    Added 1 cup of water and reset it to the full 20min.
    After 20min cook time and 20min pressure release the brown rice was still crunchy.
    Very disappointing, especially since I wasted an expensive package or organic meat :(

    1. Hi Cynthia, I’m sorry to hear the recipe didn’t come out for you! I haven’t personally experienced this problem, but you did exactly right in adding more liquid based on your experience. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!

  42. I just recently got an Instant Pot.. I’ve been a little imitated to take the plunge. I saw this recipe yesterday and thought, what the heck, go for it. It was perfect.. easy to prepare and easy to follow as a first time user. The whole family loved it and even the kids (5 & 8) had seconds! Thanks Erin!!5 stars

  43. I made this tonight in my brand new Instant Pot that I received as a birthday gift. It’s my very first try and I chose this recipe because we love anything that says Mexican in the title! Let me tell you, I followed it to the T and it turned out just perfect! Is is absolutely delicious!!! This recipe has been added to my “staple” recipe book. I did add a full cup of water as suggested and it worked great. No burn alert and perfectly cooked rice! I would have given it 10 stars but it only goes up to 5. :) Thanks for sharing this delicious new find!5 stars

    1. Debbie, I am THRILLED to hear this! Thank you for sharing this lovely review and so glad you enjoyed it! Enjoy your new Instant Pot!!

  44. Salsa is mentioned in the recipe twice. Would you recommend adding the salsa later with the fire-roasted tomatoes (instead of with the peppers, beans, and corn) such that the salsa is not stirred in to avoid a burn warning? I appreciate the help!

    1. Jerry, so sorry for the confusion! I’ve made some tweaks to this to keep that burn warning away and mistakenly listed it twice. You’d probably be safe in either case (to be totally honest), but for the best bet, go with adding in Step 2. I updated the recipe. Thanks for pointing that out and thanks again!

  45. Made this tonight for the fam and they loved it! I had read the reviews and saw that some people had burning problems so I added almost 1/2 cup extra water and it definitely did NOT need the extra liquid. Next time I will follow the recipe exactly. Even so, it was delicious and I will absolutely make it again!5 stars

    1. Hi Kim! I use the saute function up until step 3, when I seal the lid and pressure cook on high/manual. I hope that helps!

  46. I made this last night, and it turned out great. I ended up using the 1 cup of water, and it was spot-on. Thank you!5 stars

  47. We made this tonight.  The taste was amazing but the rice was undercooked.  I used a crock pot model cooker, not the instat pot.  I have never gotten a burn warning.  Do you think I can add more liquid to help cook the rice?  Is it possible I did not push the rice down far enough into the mixture?  My wife and I both loved the flavor, just not the crunchy rice.

    1. Hi Rusty! I haven’t run into this issue, so it’s hard to say for sure. You could try adding a little extra liquid to see if that helps cook the rice. I’m sorry for the trouble, and I hope you love it next time!

  48. Yummy! No burn notice here. :) I wonder if the problem some people are having is the amount of salsa. The jar I used wasn’t 2 cups so I added liquid to make it equivalent. I think this will freeze well for some other time when a home-cooked meal sounds good but when I don’t have time to cook.

    Thanks for the recipe! Look forward to several delicious lunches and dinners.5 stars

  49. This looks so delicious! Do you make any changes To the time or ingredients if doubling the recipe? Should I still only do a cup of water or should I also double that?5 stars

    1. Jill, if you are going to double it, make sure that you are using a larger 8-quart pot so that it fits. And yes, I would double it all. I haven’t tried this myself, so you’d be experimenting. If you decide to play around, I’d love to hear how it goes! (Note: The cooktime won’t change, but it will take the pot longer to come to pressure).

  50. Just wondering. I don’t see the sodium content listed in the analysis. Do you know what it is?
    Thanks,
    theresa

    1. Hi Theresa, I don’t list sodium content in my recipes because it varies so much depending upon the brands of ingredients you use. If knowing the sodium is important to you, you can estimate it for free using an online calculator like MyFitnessPal! I hope that can be a helpful resource for you.

  51. We have a newer instant pot.

    I don’t make a habit of altering your recipes, ha, but I couldn’t find fire roasted tomatoes at the store last night. So, for liquids I used 1 cup salsa, 1 cup strained tomatoes, and 1.5 cups broth. It turned out perfectly! Great texture and no burn warning.5 stars

  52. Amazing!!! I can’t wait to eat more of this tomorrow for lunch! I would eat more of it now but, 2 bowls is probably enough. lol My better half had 2 bowls as well. Fantastic!5 stars

  53. Best instant pot recipe I’ve made yet!! I’m looking forward to trying your other recipes! 5 stars

  54. One : I just found your site .. I may never put my phone down ? I love these recipes !! We just had baby #4 so I’m trying to get back on track with my health ( and weight) while still keeping my family happy with our meals. I’ve added numerous of your recipes to my meal plan . So , thank you ! I’m making this Mexican casserole tonight for dinner and can’t wait to try it ! 

  55. I have  new IP Ultra 8 quart. I used 2 1/2 pounds ground turkey and increased the water a bit. Cooked otherwise as directed. Turned out perfectly! Yum!5 stars

  56. If I could, I’d give this recipe 10 STARS! It’s so delicious it’s like your favorite Mexican dish at your favorite Mexican Restaurant and so easy and so good you cannot believe you made it yourself! We made it last week and my Husband and I ate it every day and this morning, he rushed out to get all the ingredients because he wants it again this week!!! It was so simple and easy to make that we made it together. Such a fun and fab recipe! Thank you so much. I’m on the mailing list now. Can’t wait to search for more of your wonderful recipes!5 stars

  57. I already left another review but wanted to add a note as I had no burn issues with this at all! I did add butter to the olive oil before browning the ground turkey and onions. Followed everything else to a T! It was AMAZING! Husband and I made this together. I chopped up onions, red pepper and green pepper and he rinsed the canned black beans and the rice. I think this kept us from getting a burn warning. Instead of adding avocado when serving we put a little sour cream. TOTALLY AMAZING!5 stars

  58. Basically a chili with rice. Can’t really compare it to a Chipotle burrito bowl like description. Maybe the salsa I used factored into the texture? Rice was a little undercooked and the bell peppers disintegrated, just leaving their skins. Wouldn’t cut in “wide strips” again. Flavors are good though. Appreciate the recipes on this website. 4 stars

  59. This recipe was incredible and super easy. It kept really well too, I packed in lunch containers for meal prep and it’s a healthy and filling lunch. Thanks!5 stars

  60. If I leave the rice out, does that change the instructions?
    I just prefer to cook rice separately and add it at the end and stir it in. 

    1. Hi Tracy, leaving out the rice will change a lot, as the liquid in the recipe is partly for cooking the rice. It will be very soupy without the rice, and if you stir in cooked rice later it won’t absorb quite as much as uncooked rice. The liquid level is also important for the Instant Pot pressurizing correctly. If you decide to give it a try, I’d love to hear how it goes.

  61. Made this with tofu instead of chicken and omitted cheese to make it vegan. Topped with cilantro and soy yogurt (in place of sour cream; also made in the Instant Pot). Pretty tasty. Might try with TVP in the future since it calls for ground chicken. Will definitely make again. Thanks for sharing.4 stars

  62. This was a winner with my husband! I subbed lentils instead of rice because I’m trying to use up 7lbs from Costco. No other changes. It came out perfect. There was a bit of extra liquid but like the instructions day, it gets reabsorbed. I didn’t get any burn warnings and will definitely make this again.5 stars

  63. My husband and I just made this for dinner and we agreed that it was the best meal we’ve ever cooked at home. SIMPLY AMAZING. Thank you for sharing!5 stars

    1. Oops! I forgot to share our tweaks (not intentional, just based on what we happened to have grocery-wise!) We used Trader Joe’s tomatoes with green chiles for the diced tomatoes and their frozen fire roasted corn (super flavorful). We mixed a very hot ghost pepper habañero salsa and a garlic chipotle salsa and it came out with the perfect level of spice.

  64. hi I am making this tonight. but we don’t usually use salsa from a jar. would fresh salsa work as well? (I am new to instant pot cooking so if that’s a silly question I’m sorry!)

    1. Hi Jeri Lynn, not a silly question at all! I have not tried this recipe with fresh salsa, but others readers have used it with success. If you choose to experiment with it, I suggest making sure there is enough liquid in the pot to avoid any burn warnings. I hope this helps!

  65. Delicious! We eat this over and over in our house. I use the Rotel fire roasted tomatoes with green chilies – so good!5 stars

  66. That was fabulous!  Hearty portions for 7 adults. I used 1 cup of water, as well as 1 Tbs of olive oil, and followed your instructions to the letter. No problems with “burn” and everyone loved it. Thanks for posting!5 stars

  67. I tried this tonight and it was very good. My husband thinks it makes a great dip for chips, too!  I used one cup water since my IP is a newer one.  I thought it was just a tad juicy.  Next time I’ll use 3/4 cup of water.  I did not get the dreaded “burn” notice.

    I’d like to make a comment about the video.  I’m thinking that if someone is following the video instead of reading the written directions, it may be the reason for burn notices.  The video shows the ingredients being added in a different order than the written directions and then everything is stirred together.   That would most likely cause a burn notice.  I followed your written directions and DID NOT STIR after the addition of the tomatoes, salsa, and rice and it did fine.  Adding the liquids and then the  rice last and just gently pushing the rice into the liquid is the key.   My suggestion is to redo the video or take it off since it can confuse someone.   Just a thought.

    Thanks for the recipe!5 stars

    1. Hi Becky! Thank you for the kind review! I’m so happy you enjoyed this recipe! I updated the recipe instructions after hearing from readers about the “burn” issues. However, I have not had the capacity to redo the video. Thank you for your feedback on this!

  68. This was so good! Extra good with a bit of sour cream and avocado on top. We used a meat-free crumble to make this vegetarian and just 1 tbsp of chili powder. No burn notice with the 1 cup of water you suggested. Thanks for a delicious dinner!5 stars

    1. Hi Allison! I have not tried this recipe without the tomato, and I am afraid it would affect the overall flavor of the dish. I hope you enjoy the recipe if you give it a try!

  69. I made this in a newer, 8 quart IP, and doubled the recipe. I was cooking last minute for a gathering and didn’t wanna deal with the possible burn issue so I took someone’s suggestion and browned the chicken and veggies in a separate pan. I added two cups of water, and once everything was in the pot it was still under the max line. Once I opened the pot, I tasted it and the rice was undercooked. But once I followed the directions stating to add cheese and then let it sit with the lid on for a few minutes, the rice was fine. I just got ahead of myself. :) Maybe some of the other reviewers are tasting it before letting it sit like I did. Anyway, my company really enjoyed it. I hope this helps!4 stars

    1. Thank you for taking the time to share your experience with this recipe, Michelle! I’m so happy that you enjoyed it!

  70. Would this recipe work with riced cauliflower instead of rice? How would the directions change?
    I’m new to instant pot cooking, but love it so far!

    1. Hi Lynn! I actually wouldn’t recommend cauliflower rice for this recipe, because it doesn’t absorb liquid the way regular rice does and it will become soupy. You could try making this Instant Pot Shredded Chicken, then serving it over cauliflower rice, maybe with some black beans mixed in and salsa, avocado, and cheese on top!

    1. Hi Justin, I’m so sorry you had trouble with this recipe. It’s hard to say what might’ve gone wrong without being in the kitchen with you. Did you use 1/4 cup water? I hope you were still able to enjoy the flavors!

  71. Going in to this I was pretty nervous about the burn warnings. But I went for it and I certainly have no regrets. This tasted absolutely fabulous.

    I used a bit more cumin and salt then the recipe calls for as I love my seasoning.

    Thank you for this excellent recipe.5 stars

    1. I’m so happy to hear that this recipe was a hit, Trevor! Thank you for taking the time to share this kind review!

  72. Thank you, this recipe worked out great! I did not have a problem with the “burn” indicator (my 6qt pot was purchased in 2016). I used 1/4 low soidum chicken broth instead of water, I also turned the saute function off once the chicken and onions were precooked so there was no additional heat while I added all the other ingredients so there wouldn’t be continued browning on the bottom. Everything else was followed exactly as written. Adding a dollop of sour cream and some avocado slices at the end was perfect. My kids loved it! This recipe will now be in our regular dinner rotation – thank you again for a great recipe!5 stars

    1. Hi Saan, I’m sorry to hear this didn’t come out for you! While I personally haven’t experienced this problem, I know it’s disappointing to try something new and not have it go smoothly. I really wish you would’ve enjoyed it!

      1. This has happened to me making it twice :( It only works when I cook the rice separately in a pot on the stove.

        I think next time I’m going to put the rice in earlier in the process. In Erin’s Golden Chicken recipe the rice goes in super early.

        1. Hi Michelle, I’m sorry to hear that you’ve also had trouble with this recipe. If you decide to experiment with putting the rice in earlier, I’d love to hear how it goes!

  73. Got a brand new instant pot for Christmas and this was the first recipe I tried, came out perfectly! I put in one cup of water, never got the burn warning and the rice was cooked perfectly.  Great flavors and easy!5 stars

    1. Thank you for taking the time to share this kind review, Kristin! I’m so happy to hear that you enjoyed the recipe!

  74. Got burn message even following exactly and adding the additional water since it is a new one. The first time I got the burn message I took everything out and washed the insert thinking maybe I hadn’t scraped enough from the bottom. I added additional water to the bottom knowing some of the rice would no longer be on the top but somewhat mixed in from removing from the pot. Shortly after it started a 2nd time I ended up getting the burn message again.1 star

    1. Hi Dave, I’m so sorry this happened! I’ve never had this issue, so I’m not sure what might’ve gone wrong. I know it can be frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it.

  75. Hi! I want to make this without the rice and I am wondering if need to adjust the liquid to avoid it being too soupy?  I plan to eat it over sweet potatoes :) 

    1. Hi Shannon! Leaving out the rice will change a lot, as the liquid in the recipe is partly for cooking the rice. It will be very soupy without the rice, and the liquid level is also important for the Instant Pot pressurizing correctly. If you decide to give it a try, I’d love to hear how it goes!

    1. Hi Chelsea! I have not tried to double this in a 6-quart Instant Pot, but I suspect it will be over the max fill line.

  76. Tried this for the first time. I changed the recipe to what I had in the house. I used diced tomatoes and white rice instead,  otherwise the same was the recipe (I used ground turkey). I also put the diced tomatoes then rice with the salsa on top of the rice. I did not have an issue with the “burn” and the rice was nicely cooked. I cooked it all for 10minutes on high pressure because I used white instead of brown. It turned out nice and thick and tasty. Definitely a recipe I’ll try again!!5 stars

    1. I’m so happy to hear that this recipe was a hit, Sandi! Thank you for taking the time to share this kind review!

    1. Hi CJ, I am so sorry to hear that this recipe took longer than expected! I haven’t had an issue with the rice not cooking for this recipe, so I’m not sure what might have gone wrong. I hope you were able to enjoy it!

  77. Hi! I’m not one of those people who changes recipes and then reviews my version! However, I didn’t have the ingredients to make this exact recipe and I’m waiting on payday for groceries! I was missing half of the chili powder and didn’t have any cumin, salsa, green or red peppers, brown rice or corn! I made this recipe as is anyway without those ingredients. I added some chopped carrots, Cayenne pepper, a dash of cinnamon and used 2 cans of regular petite diced tomatoes instead of 1 can of fire roasted and 1 jar of salsa. I used Jazmine rice and doubled the garlic powder. I only had mozzarella cheese so I mixed that in and topped with avocado chunks. It was still really, really good! Don’t be afraid to use this recipe as a base if you don’t have all the ingredients! I don’t think you can go wrong. I can’t wait to make it using the proper ingredients!5 stars

  78. Tried and true recipe! Loved it. I used chicken breast instead of ground but still amazing. Will become a staple in our weekly dinner routine. 5 stars

  79. How spicy is this? I have kids under 3 that would be eating this. What do you think with the salsa (if I were to get mild) and chili powder? Are there substitutions you make it not spicy? 

    1. Allison, this is hard to answer, just because “spicy” can be subjective, but I’ll do my best! I’d say it has a light kick to it; if your kids don’t do any spice I’d halve the chili powder and cumin and use a mild salsa. You can always treat the first time as an experiment, then if it’s *too* bland, add the spices back in next time. I hope you all love it!

  80. I made this tonight in my 8 qt. Instant Pot. It was GREAT! Especially with all the toppings for a festive appearance. Wish I could post a picture. Served it in a bowl with a side of blue chips. This is more like a stew than a casserole.4 stars

  81. Very good! My 3 yo loved it and he’s not a big fan of Mexican foods. We didn’t have an chili powder so I used paprika instead. Also, to tone down the heat from our mild salsa, I used half-salsa and half-canned diced tomatoes with a little more water (enough to cover the rice). Delicious! 5 stars

  82. I used 1pound of elk meat which made this recipe a 5 star. I think any other proteins would have knocked it to a 4 star. Anyway elk meat, expensive chili powder with flavor, and lots of avocado chunks on top and this is my favorite dish so far in my insta pot!5 stars

    1. YUM! I’m so happy to hear that this recipe was a hit, Shane! Thank you for taking the time to share this kind review!

  83. I made this recipe tonight in my new 8 qt Instant Pot. I used 1 cup of water and it came out perfect and delicious. I will definitely make it again. Question: Can you cut these recipes in half? There’s only 2 of us.5 stars

  84. Made this for the first time last night. It was a typical busy Thursday evening full of after school stuff when my daughter announced she was “starving for Mexican.” I followed the recipe as written using ground turkey. It came out great! Simple and fast and very tasty. I added about 3/4 cup of water using the fire roasted tomato can, swishing the water around to get all the good stuff. I really like that uses brown rice, which came out perfect. Spice blend was really good. Next time I will use a spicer salsa. This recipe is a winner and is going in my permanent recipe collection. Thank you.5 stars

    1. I’m so happy to hear that this was a hit, Matt! Thank you for taking the time to share this kind review!

  85. I received a 6 qt. Duo Nova Instant Pot for Christmas and have been trying many recipes since then. I came across this recipe and made it for dinner and Wow…SO GOOD!!! My husband can’t stop raving about how good it was and wants me to make it again soon! As far as the rice was concerned, I only had basic long grain white rice so I took my chances. I used the same measurement of rice as your recipe called for with the brown rice, and I had the same amount of liquid that your recipe called for. I made no changes and crossed my fingers. It turned out fantastic! I am pleased to report that the white rice was perfectly cooked. This recipe is so easy and I will definitely be making this again! Thank you!5 stars

    1. I’m so happy to hear that this recipe was a hit, Deborah! Thank you for taking the time to share this kind review!

    1. Hi Regina! I have not tried doubling this in a larger Instant Pot, so I can’t say for certain where it would hit on the 8-quart fill line and if it would work. If you decide to experiment, I’d love to hear how it goes.

  86. I followed the directions exactly and did NOT get a burn warning. The cook time seemed perfect and rice was well cooked. I added a jalapeno pepper and used fire roasted corn. I made this for dinner tonight and it makes a large amount which is perfect for leftovers.5 stars

  87. This was so easy and had plenty of flavor.  I confess I did not use brown rice because I only had Jasmati rice. I also added a tsp. Of minced garlic to the ground chicken breast and onions because I love garlic. Also added a little oregano to the spices.  I didn’t have green bell pepper, but I did have a can of diced green chilis that I dumped in.  I only added 1/4 cup water.  It came out perfect.  My IP 6 qt. is fairly new but no burning issues.  I do prefer to brown meat and onions in a separate skillet because it seems to cook more evenly, despite the extra pan.  My hubby doesn’t like rice, but he didn’t mind the rice in this recipe.  Fresh cilantro, avocado, and a squeeze of lime, plus a nice dollop of lite sour cream made it look and taste so yummy! Thanks for a great weeknight recipe with staples I usually have on hand.  5 stars

  88. Two stars… flavours are good but I always have trouble with the burn error.  I’ve made this twice, following the recipe and had the same problem both attempts.

    I won’t be making this anymore, It’s just not worth the headache.2 stars

    1. Hi Danny, I’m so sorry this happened to you both times. I’ve never had this issue, so I’m not sure what might be going wrong. If you decide to give it another try, I’d suggest making sure there is nothing stuck to the bottom of the pot before you seal it. You can also try rinsing the rice before adding it to remove starch.

    2. I make this recipe without the rice. I do this because it saves so much cook time: without the rice, can do a 5 minute pressure cook. Better for weeknights since I get home close to 7pm anyway. We pre-make the rice separately and spoon the cassserole over some in a bowl. If we make it that far, it’s so delicious as-is. We usually have ready made rice in the fridge/freezer anyway, and we mix quinoa in with our rice. It turns out a bit soupy at first but thickens up with time.5 stars

      1. I’m so happy that you’ve enjoyed the recipe, Sarah! Thank you for sharing this review and your adaptations!

  89. Iam new to instant pot, can you please tell me if i need to put the cover on sealing or venting? Not sure with the difference

    1. Hi Sundus! In Step 3 you will cover and seal your Instant Pot before it starts cooking, then you will vent once the cooking is done. I hope this helps!

  90. I made this again last night for the second time but it didn’t have ground chicken or turkey, so I used lean ground beef. It came out great. I have an 8 quart Instant Pot so I added an extra 1/4 cup of water. There’s only 2 of us so I freezer the leftovers. We get 3 meals or of this.5 stars

  91. This Mexican Casserole dish is easy & quick to prepare for the Instant Pot. Definitely a weeknight option during a busy week. The flavor is delicious & mildly spiced ? I used 1 cup of water as suggested for newer IP models & the dish came out perfectly! Since there are 2 of us, we got 3 meals out of 1 recipe ? Tortilla chips & salsa, crisp salad & cornbread were the 3 sides we chose for variety for each of our meals. Can’t wait to make it again!!
    Gracias Erin ❤️5 stars

    1. Thank you for taking the time to share this kind review, Debbie! I’m SO pleased that you enjoyed the recipe!

  92. This was delicious! I made a few changes based on what ingredients I had–used kidney beans and arborio rice instead and it still came out perfectly! Only other change was adding about 1 cup chicken broth instead of 1/4 cup water. After a 20 min natural release, the consistency was perfect.
    Thanks for the recipe! Great way to jazz up boring old ground turkey or chicken.5 stars

  93. I CANNOT GET OVER HOW DELICIOUS THIS IS!! I’m still amazed at the instant pot every time I make something new, but this recipe literally blew it out of the water! TO.DIE.FOR!!!5 stars

  94. Sooo addicting! My husband and I can’t stop eating this once it’s made. I think the serving portion is enough to last us a at least 3 dinners, but it barely survives the next day. I’ve been making this almost every week — thank you!5 stars

    1. I’m so pleased that you’ve enjoyed the recipe, Elle! Thank you for sharing this kind review!

  95. This is a truly delicious recipe that will never get old! I’ve made it twice so far with an old-school manual pressure cooker on the stove top. I used a zucchini cut into quarter-rounds instead of the corn both times. The recipe seems to play well with any meat. We’ve taken the beans up a notch (i.e. more than 1 can of black/kidney beans), added red pepper flake for extra heat, and increased the onion by 50% with delicious results. The first go ’round, I made with the rice included and used the full cup of water and it turned out fine. Followed the recipe with no issues. The second time, decided to make the rice separately to save some time and facilitate the crazy quinoa/rice combo we like to make. This shortened the casserole cook time to 5 minutes for a got-home-late-from-work weeknight which more than makes up for having to wash a separate pot! So far have made with leftover grilled chicken and turkey from the fridge, and looking forward to trying it next time with chorizo sausage.5 stars

    1. Thank you for sharing this kind review and your adaptations, Sarah! I’m so pleased that you’ve enjoyed the recipe!

    1. Serena, I’ve only tested this recipe with long grain brown rice, I’m sorry! Does it cook in about the same amount of time as brown rice (40 to 50 minutes on the stove?) If yes, I think you can experiment with it here.

    2. For anyone who wants to use Parboiled Rice: Before adding the rinsed rice, I used Sautee setting on Medium for 7 minutes with the Lid resting on top to give the veggies, spices, salsa and tomatoes a bit of a head start on the rice. It should be simmering well at the end. Then I let it cool for 3 minutes. I heard letting things cool between sauteeing and pressurizing stops the burn warning. After it cooled I added the rice, tamping it into the liquid, without stirring. Cooked everything with the parboiled rice, under pressure for 13 minutes, and natural release for another 10 minutes. And back to the recipe for the rest5 stars

  96. Hi there! I’ve had my Instant Pot about two years and yours was the first recipe I ever tried—and still the best. 

    I’ve noticed a lot of people mentioning the BURN warning. Since I’ve worked my way from beginner to intermediate with your recipe as the constant, I can tell you I used to get the BURN warning…until I learned to stop stirring before I sealed the pot. 

    Your directions worked perfectly for me, and when I stirred only where you told me to, I got a flawless result. Resist the urge to stir—the wonderful flavors in this recipe are going to distribute themselves naturally once the pot is sealed. 5 stars

    1. I’m so happy that you’ve enjoyed the recipe and found my tips helpful, John! Thank you for sharing this kind review!

    1. Hi Amber! You can double it, but make sure that you are using a larger 8-quart pot so that it fits. I haven’t tried this myself, so you’d be experimenting. The cook time won’t change, but it will take the pot longer to come to pressure. If you decide to play around, I’d love to hear how it goes!

  97. Followed the recipe exactly as instructed…there was no residue on the bottom of the pot…and Got the Burn notification . Did it again with all new ingredients and same thing happened. Pretty pissed off right now.1 star

    1. Hi James, I’m sorry that you had trouble with the burn notice. It’s so hard to say what might’ve happened without being in the kitchen with you. Did you rinse your rice first? I know it’s frustrating to try a recipe and not have it turn out, so I really wish you would’ve been able to enjoy it!

    1. Hi John! I haven’t tried this myself, but you could experiment with it if you’d like. If you decide to try it, I’d love to hear how it goes!

  98. This was fabulous! It was super easy and super flavorful. I did not have Chili powered so I just looked up how to make my own with the spices I had and it was great. I would highly recommend this recipe. It is now on my list of recipes I love.  Thank you!!!5 stars

  99. My wife and I did this recipe with lean ground beef and I also added a bit of minced garlic during the sauté step. This recipe is amazing and great comfort food! We will definitely be adding this to our list of favorite IP recipes!5 stars

  100. Hi! I just made this and it’s delicious :) the only thing is the rice is still kinda hard .. any suggestions what’s to do? I currently have it sitting in the instant pot on warm

    Thanks in advance !!5 stars

    1. I’m so happy that you enjoyed it, Sam! I haven’t had an issue with the rice not cooking for this recipe, so I’m not sure what might have gone wrong. I hope you were able to enjoy it!

  101. Has anyone figured out a solution to the rice not cooking all the way? I have made this twice and I love the flavor, but both times the rice is still a bit hard and has not absorbed all the water. I would like to keep this meal in the rotation but need to figure out a way to enjoy it with the rice cooked. I do have a newer IP and used a cup of water.4 stars

    1. I’m sorry you’ve had trouble with the rice, Teresa. I haven’t been able to duplicate this issue, so I’m not sure what might be going wrong. I’m glad you have still been able to enjoy the flavors though!

  102. We love this recipe – it’s on our rotation for several times a month. I use 505 Green Chile Sauce, and it is just divine. Thank you for the fantastic, easy, rand kid-friendly addition to our instant pot recipe list. :)5 stars

  103. Got the burn twice even after Rinsing
    The pot. Transferred to the stove and we will see how it turns out. 

    Not sure how to avoid the burn in the future but it’s very frustrating! 

    1. Laura, I am so sorry! I haven’t had that happen with this recipe. I wonder if maybe there was still stuck on food when you started the cooktime? Regardless, I know this must have been disappoint, so I’m sorry it didn’t work perfectly for you.

  104. This was suuuper tasty! I served it with some hint-of-lime tortilla chips, lime, cilantro and avocado. I would say that I got the “burn” on the bottom and the brown rice didn’t cook to be fluffy. Otherwise, the flavor is on point!5 stars

  105. I recently got an instant pot and so far, I coooked only two things – teriyaki chicken based on your recipe and this Mexican caserole. I think I overdid ginger in the teriyaki sauce so that was a bit funky, but this casserole…. MY GOD…. I could not be any happier about purchasing the pot. Thanks to you, Erin ???
    To the people who didn’t get the rice cooked – make sure that it’s properly burried in the salsa and tomatoes layer. I used short grain brown rice and everything was cooked well. I also skipped the cheese to cut down calories a bit hehe5 stars

  106. Delicious! I only had medium grain brown rice and it worked well! I did use a full cup of water as well ( I have an 8quart IP) topped with sour cream, cilantro, green onions! Yumm! Thanks again5 stars

  107. Here in South Africa, jarred salsa is not really a thing. Can I substitute for extra tinned tomato? And if so, should I add extra spices/flavourings?

    1. Hi Marie! While I have not tried it myself, other readers have reported success with using fresh or homemade salsa instead. If you choose to experiment with it too, I suggest making sure there is enough liquid in the pot to avoid any burn warnings. I hope this helps!

  108. This was so delicious and cooked so perfectly. My husband had 3 plates in one sitting! He loved it. It was really delicious.5 stars

  109. Like so many others my rice didn’t 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.

    1. 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

      1. I’m sorry to hear that you also had trouble with this recipe. Let me know if you’d like any help troubleshooting!

        1. 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!5 stars

  110. My entire family LOVED this recipe – including my 8 year old who lives by the motto, “I don’t try new foods.”
    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!5 stars

  111. 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?5 stars

  112. Amazing! I used white rice bc I didn’t 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!!5 stars

  113. 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 aren’t 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.5 stars

    1. I’m sorry you had trouble with the rice, Nancy. I haven’t been able to duplicate this issue, so I’m not sure what might be going wrong. I hope you were still able to enjoy t!

  114. 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 it’s not bad and it’s hearty.4 stars

  115. Followed recipe to a T and the rice was completely raw after 40 minutes. Really kinda sucked because we didn’t 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…2 stars

    1. Hi Emma, I haven’t run into this issue, so it’s hard to say for sure. You could try adding a little extra liquid next time to see if that helps cook the rice. I’m sorry for the trouble, and I hope you were still able to enjoy it!

  116. 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!!5 stars

  117. 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!5 stars

  118. 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?

    1. 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, I’d love to hear how it goes!

  119. 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.5 stars

  120. Followed directions exactly and turned out perfect and delicious! Thanks for the recipe!!5 stars

  121. Great recipe that I was hoping wouldn’t 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, it’s a GREAT recipe that I’m sure will be event better with leftovers, so thank you! :)4 stars

    1. Hi Dani! I’m sorry you had trouble with the rice, but glad you enjoyed the recipe! Thank you for this kind revew!

  122. 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!!5 stars

  123. 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.).5 stars