Whether you call this recipe, Instant Pot Mexican Casserole, Instant Pot Mexican Lasagna Or Instant Pot enchiladas, this is super delicious, filling and easy to make. This instant Pot Mexican Recipe will have your family, specially your kids, raving and coming back for more!
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5 from 1 vote

Instant Pot Mexican Casserole

Whether you call this recipe, Instant Pot Mexican Casserole, Instant Pot Mexican Lasagna Or Instant Pot enchiladas, this is super delicious, filling and easy to make. This instant Pot Mexican Recipe will have your family, especially your kids, raving and coming back for more!
Course Main Course
Cuisine Mexican
Keyword Instant Pot Casserole
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 20 minutes
Total Time 30 minutes
Servings 3 People
Calories 560kcal
Author Dhwani

Ingredients

  • 1 cup - Refried Beans divided into 3 parts
  • 1 cup - Carrots chopped into small dice
  • 1 1/2 cups - bell peppers finely chopped
  • 1/2 cup - Corn
  • 1/4 cup - onion finely chopped
  • salt to taste
  • 1 1/2 cup - Enchilada sauce Divided into 4 parts
  • 175 grams - Colby Jack Cheese Divided into 4 equal parts
  • 5 Tortillas

Toppings

  • Jalapenos
  • Tomatoes
  • Cilantro
  • Black olives

Instructions

  • First, Heat the oil in Instant Pot.
  • Then add onion, saute for a minute and add all the vegetables.
  • Now add salt and saute them for about 3 minutes or until tender, stirring occasionally. I didn't use any other seasonings as my refried beans were seasoned well. If your refried beans are not seasoned, use 2 tsp taco seasoning, 1 tsp red chili powder, and 1 tsp cumin powder.
  • Turn off the IP. Let the mixture cools down. Divide the mixture into 3 parts.
  • Meanwhile, cut the tortilla with seizers so it fits in our 6x6 inch springform pan perfectly. (refer a video for how to cut the pan size tortilla).
  • Everything is ready. Now comes the layering part.
  • So the layers go like so, First apply some sauce, Place 2 Tortillas, refried beans, sauteed veggies, enchilada sauce, and cheese, then place 1 tortilla, beans, veggies, sauce, and cheese. Again follow the same layering process 1 tortilla, beans, veggies, sauce, and cheese.
  • Then at last cover layering with one more tortilla, pour some sauce and sprinkle some more cheese.
  • Your pan will get pretty full so I recommend you to use a tall springform pan.
  • If you don't have tall pan, layer only 2 times instead of 3 times.
  • Now cover your springform pan from bottom and top with aluminum foil.
  • Create a foil sling by folding a long piece of foil in lengthwise. Refer a video down below for a better idea. Place the cheesecake pan in the center of the sling with top and bottom covered with foil.
  • Add a cup of water and trivet in instant pot.
  • Place enchilada casserole pan in instant pot. Cover the IP, set the vent valve to sealing position, press manual button and set it for 12 minutes under high pressure. Let the pressure release naturally.
  • Open Instant pot, Carefully take out the pan and remove the foil.
  • Let the pan cools down for about 15 to 20 minutes before opening the springform pan. This is a VERY important step. Otherwise, if you open the pan immediately, the food will collapse and won't come out neat.
  • Once it is cool down, Carefully open the pan.
  • Slice them, take them onto a plate, top with your favorite toppings like Guac, sour cream, Jalapenos, Cilantro, some olives, etc. and DEVOUR.

Video

Notes

If you want to make this in the oven, please follow the baking instruction from here.
Use may use your choice of tortilla.
Use corn tortilla to make this casserole Gluten-free.
If you want to make this casserole vegan, use vegan cheese.
I didn't use any other seasonings in my veggie mixture as my refried beans were seasoned well. If your refried beans are not seasoned, use 2 tsp taco seasoning, 1 tsp red chili powder, and 1 tsp cumin powder.
If possible, use a tall springform pan. I have used a 6x6 inch pan. If your pan is not tall enough, instead of 3 layers, do only 2 layers.
You may use any cheese. Use any vegetables of your choice.
You can adjust the sauce and cheese quantity according to your liking.
Don't throw away the remaining tortilla strips. Cut them into 3-inch strips, bake it in oven @350 degree F. for about 15 minutes or until lightly golden. You can use this baked tortilla chips as a topping on salads or soups. Or simply eat with your choice of dip!

Nutrition

Calories: 560kcal | Carbohydrates: 62g | Protein: 25g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 2229mg | Potassium: 572mg | Fiber: 10g | Sugar: 20g | Vitamin A: 11750IU | Vitamin C: 134.1mg | Calcium: 500mg | Iron: 4.2mg