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.
2 Tbsp. Olive Oil
1 medium Yellow Onion, chopped
2 Tbsp. Minced Garlic
2 tsp. Chili Powder
1 1/2 tsp. Ground Cumin
1 1/2 tsp. Sea Salt
1/2 tsp. Coarse Ground Black Pepper
2 cups Beef Broth
1 1/2 pounds Ground Beef
1 - 15 ounce can Red Kidney Beans, drained and rinsed
1 - 16 ounce jar Salsa
1 cup Jasmine Rice
1/2 cup Cheddar Cheese, shredded
Sour Cream, for serving
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
Keywords: gluten free, meals, dinner, casserole, Mexican, instant pot, beef