Easiest Way to Make Delicious Taco Casserole (Instant Pot)

Taco Casserole (Instant Pot). Easy Instant Pot taco casserole recipe that is full of flavor and lots of cheese! Your whole family will surely love this flavorful dinner and it's delicious the next day if you have leftovers. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Taco Casserole (Instant Pot) Be sure to submerge the noodles under the cooking liquid, but not directly on the bottom of the pot. This pressure cooker Mexican casserole is the complete dinner package. This Instant Pot Mexican Casserole recipe is one of our favorite meals to make for 'Taco Tuesday'. You can cook Taco Casserole (Instant Pot) using 14 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Taco Casserole (Instant Pot)

  1. You need 1 of White Onion, diced.
  2. It’s 28 oz. of Canned Diced Tomatoes (Fire Roasted are the best!).
  3. You need 6 oz. of Canned Diced Green Chilies.
  4. You need 1 3/4 of Roasted Red Bell Pepper.
  5. Prepare 2 cups of Chicken Broth.
  6. It’s 1 tsp of Garlic, minced.
  7. It’s 3 Tbsp of Chili Powder.
  8. Prepare 2 tsp of Ground Cumin.
  9. It’s 1 tsp of Dried Oregano.
  10. Prepare 1/2 tsp of Salt.
  11. You need 1/4 tsp of Black Pepper.
  12. It’s 32-48 oz. of Ground Beef, frozen.
  13. It’s 12 oz. of Wide Egg Noodles.
  14. You need of Shredded Cheese, Mexican Blend (Cheddar, Oaxaca, & Asadero).

It is full of flavor and the entire family loves it! And best of all, it takes little effort to prepare. Instant Pot Mexican Casserole – the perfect dish for Taco Tuesday, Cinco de Mayo or any day of the week! How to Make Instant Pot Taco Casserole.

Taco Casserole (Instant Pot) instructions

  1. Add onion, diced tomatoes, diced green chilies, roasted red bell pepper, chicken broth, minced garlic, chili powder, ground cumin, dried oregano, salt, and ground black pepper to the Instant Pot..
  2. Stir until combined..
  3. Put trivet into pot and place frozen ground beef atop it..
  4. Close & lock the lid, turning the steam release handle to seal the valve..
  5. Press PRESSURE COOK—Normal; Pressure Level: High; Time: 15 minutes.
  6. Push steam release handle down for Quick Release..
  7. Break up ground beef & remove trivet..
  8. Add egg noodles to the pot..
  9. Close & lock the lid, turning the steam release handle to seal the valve..
  10. Press PRESSURE COOK—Normal; Pressure Level: High; Time: 4 minutes.
  11. Push steam release handle down for Quick Release..
  12. Press Cancel (Keep Warm: On).
  13. Stir well..
  14. Serve hot topped with Mexican blend shredded cheeses..

Cook ground beef until no longer pink. Stir in the remaining ingredients except cheese. Once the pot beeps done use quick release and carefully. Instant Pot Taco Pasta is one of those amazing dinners that once you try it will quickly become a favorite. After I made this for my husband, he asked me to add it to our rotation menu.

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