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Instant Pot Beef Nacho Casserole |

Instant Pot Beef Nacho Casserole

  • Author: Laura
  • Total Time: 20 minutes plus pressure release time
  • Yield: 4-6 servings 1x


  • 1 lb ground beef
  • 1 cup diced onion
  • 3 Tbsp taco seasoning
  • ¾ cup beef broth
  • ½ cup long grain white rice
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (14. 5 oz) can corn, drained
  • 1 (4 oz) can diced green chilies
  • 1 ½ cups shredded cheddar cheese
  • 1 ½ cups crunched up Nacho Cheese Dorito chips
  • Toppings: sour cream, diced green onions, and/or fresh chopped cilantro


  1. Turn Instant pot to sauté setting. Add in the ground beef, onion, and taco seasoning. Cook while breaking up for about 5 minutes until beef is fully cooked. Add in the broth and scrape the bottom of the pot. Turn off Instant Pot.
  2. Sprinkle in the rice. Addin tomatoes, corn and green chilies on top of rice. Do not stir. 
  3. Secure the lid on Instant Pot. Make sure valve is set to sealing. Set the manually cook for 5 minutes. When time is up, allow the pressure to release naturally for 10 minutes. Then maually rremove any remaining pressure. Stir together.
  4. To serve: sprinkle each serving with some of the shredded cheese and crushed Dorito chips on top. The top with any of the additional toppings. Serves 4-6.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes plus pressure release time
  • Category: Beef
  • Method: Instant Pot
  • Cuisine: Mexican
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