Instant Pot Taco Casserole recipe
Make a quick, flavorful, and hearty Instant Pot Taco Casserole in under 30 minutes! This easy recipe combines ground beef, rice, beans, cheese, and taco seasoning for a delicious one-pot meal. Perfect for busy weeknights or family gatherings, and customizable with your favorite taco toppings.
Equipment
- Instant Pot
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 1/2 green pepper diced
- 1 lb lean ground beef
- 3 tablespoons gluten free taco seasoning
- 16 oz jar salsa
- 2 cups gluten free chicken broth low sodium
- 8 oz small shell pasta we used jovial gluten free
- 2 cups shredded cheese we used dairy free cheddar
Instructions
- Turn Instant Pot to sauté.
- Once the display reads HOT, add the olive oil and onions and peppers. Sauté for 3-4 minutes.
- Add the ground beef and cook until browned.
- Turn the Instant Pot Off/Cancel and stir in taco seasoning and broth.
- Pour the salsa in the center of the pot. Do not stir
- Add pasta to the top, do not stir. Be sure to press the pasta down into the liquid so that they are submerged.
- Place the cover on the pot in the locked and sealed position. Pressure cook/manual on high for 5 minutes.
- Once the time expires perform a slow quick release to prevent splattering. Once the valve drops, remove the lid and stir.
- Top the mixture with cheese and place the lid on in the venting position for 2-3 minutes so the cheese can melt.
- Stir and serve with additional toppings as desired.