A delicious Mexican dish with ground beef, kidney beans and rice. Eat it alone or in a burrito with all the fixins.
Prep Time 20mins
Cook Time 24mins
Natural Release 10mins
Total Time 54mins
6 quart Instant Pot
Food processor or chopper attachment for the immersion blender
Measuring cups and spoons
454glean ground beef
2cupsonionsdiced or chopped
2cupgreen bell pepperdiced or chopped
1jalapeno pepperdiced or chopped; seed if too spicy or add another for extra spice
798mLcan diced tomatoessalt-free
1 1/2tbspsea salt
1tspred pepper flakes
2cupsBasmati ricerinsed and drained
798mLcan kidney beansdrained and rinsed
1 1/4cupswaterdivided into 1/4 cup and 1 cup
Turn the Instant Pot onto Sauté. Once hot, add the ground beef and onions. Sauté until the ground beef is crumbly and the onions are translucent, about 2 - 4 minutes. Do not brown. Deglaze with 1/4 cup of water.
Press "Cancel". In even layers, add the following in the order listed: all peppers, diced tomatoes with the liquid, rice, all the herbs and spices, and kidney beans. Add 1 cup of water.
Place the lid. Cook at High Pressure for 20 minutes. Naturally release the pressure for 10 minutes before releasing any remaining pressure.
Remove the lid. Churn the casserole until well mixed. Serve. Enjoy!
While this casserole is great on its own, you may serve with sour cream, cheese, lime juice, avocado, lettuce, sliced jalapenos, or mix it all together and wrap it in a burrito shell.
Author: Jules Sherred
Course: Main Dish
Instant Pot Mexican Ground Beef Casserole
Amount Per Serving (1.5 cups)
Calories 389Calories from Fat 45
% Daily Value*
Saturated Fat 2g13%
Vitamin A 1009IU20%
Vitamin C 47mg57%
* Percent Daily Values are based on a 2000 calorie diet.