This easy recipe for instant pot gluten free beef and bean burrito casserole is the perfect weeknight meal! Using ground beef, rice and cheddar cheese this makes a creamy burrito casserole. I like to serve this instant pot Mexican casserole with some sour cream and extra cheese.
If you are looking for more gluten free Mexican style dishes try my Healthy Mexican Street Corn Salad, my Instant Pot Mexican Style Beef & Rice, my Gluten Free Walking Taco Casserole or my Black Beans and Corn Salad.
You can find all of my meal recipes here: Gluten Free Meals Recipes
Instructions
Set your Instant Pot to saute and add the olive oil to the pan. Saute the onion and garlic for 4-5 minutes until the onion is becoming translucent and soft. Add the chili powder, cumin, sea salt and black pepper. Saute for 30 seconds more.
Add the broth, crumbled beef, beans and salsa to the Instant Pot. Stir to combine.
Shut off the saute function. Sprinkle the rice over the other ingredients, but do not stir.
Secure the Instant Pot lid and make sure the steam valve is closed. Using the manual setting on high cook for 18 minutes. Let the steam release naturally.
Carefully remove the lid of your Instant Pot. Add the shredded cheese and stir to combine.
Serve hot with a dollop of sour cream.
Supplies
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Instant Pot Beef and Bean Burrito Casserole
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This easy recipe for instant pot gluten free beef and bean burrito casserole is the perfect weeknight meal! Using ground beef, rice and cheddar cheese this makes a creamy burrito casserole. I like to serve this instant pot Mexican casserole with some sour cream and extra cheese.
Ingredients
- 2 Tbsp. Olive Oil
- 1 medium Yellow Onion, chopped
- 2 Tbsp. Minced Garlic
- 2 tsp. Chili Powder
- 1 ½ tsp. Ground Cumin
- 1 ½ tsp. Sea Salt
- ½ tsp. Coarse Ground Black Pepper
- 2 cups Beef Broth
- 1 ½ pounds Ground Beef
- 1 - 15 ounce can Red Kidney Beans, drained and rinsed
- 1 - 16 ounce jar Salsa
- 1 cup Jasmine Rice
- ½ cup Cheddar Cheese, shredded
- Sour Cream, for serving
Instructions
Set your Instant Pot to saute and add the olive oil to the pan. Saute the onion and garlic for 4-5 minutes until the onion is becoming translucent and soft. Add the chili powder, cumin, sea salt and black pepper. Saute for 30 seconds more.
Add the broth, crumbled beef, beans and salsa to the Instant Pot. Stir to combine.
Shut off the saute function. Sprinkle the rice over the other ingredients, but do not stir.
Secure the Instant Pot lid and make sure the steam valve is closed. Using the manual setting on high cook for 18 minutes. Let the steam release naturally.
Carefully remove the lid of your Instant Pot. Add the shredded cheese and stir to combine.
Serve hot with a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Gluten Free
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Frequently Asked Questions
No, you could easily make this recipe without meat and it would still be delicious. If you wanted to use this recipe as a side dish you could omit the ground beef. You could also use ground turkey or chicken if that's what you have.
After using your instant pot for savory dishes or in this case using spices you may notice that the silicone ring in the lid has an odor. This is simple to take care of!
Wash the metal pot insert by hand or in the dishwasher. Remove the rubber seal from the lid and wash both the lid (do not submerge the lid in water) and the ring. Place the ring back into the lid.
Put the metal pot into the pressure cooker. Add one cup water and one cup white vinegar to the metal pot. Place the lid on the pot and seal. Manually cook for 3 minutes. Let the steam release naturally.
After the liquid has cooled, dump it out and rinse the pot, lid and seal. Your pot, lid and seal shouldn't have any lingering odors.
