Instant Pot Frito Pie (Easy 30-Minute Dinner!)
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Frito Pie has always been a go-to family favorite around here. It’s classic comfort food that everyone happily digs into. This Instant Pot version of Frito Pie makes it even better because it comes together quickly with minimal hands-on time, making it perfect for busy weeknights. Rice is added right into the mix, which stretches the meal and makes it extra hearty and filling. The result is a warm, flavorful bowl of chili, rice, and crunchy Fritos that feels like a complete dinner all in one dish.
One of the best things about Frito Pie is that everyone can build their bowl just the way they like it. Set out a variety of toppings and let each person customize their own — whether that’s extra shredded cheese, a dollop of sour cream, sliced green onions, jalapeños, diced tomatoes, or even more crunchy Fritos on top. It turns dinner into a fun, interactive meal and makes it easy to please even the pickiest eaters. When everyone gets exactly what they want, you know it’s going to be a win at the table.
Ingredients for Instant Pot Frito Chili Pie
- GROUND BEEF
- TACO SEASONING
- ONION
- WATER
- LONG GRAIN RICE
- MILD ENCHILADA SAUCE
- CHILI BEANS
- CHEDDAR CHEESE
- FRITO CORN CHIPS
- TOPPINGS SUCH AS SOUR CREAM AND GREEN ONION
Instructions for Instant Pot Frito Pie
Start by setting your Instant Pot to sauté mode. Add the ground beef and chopped onion, breaking the beef up as it cooks. Continue cooking until the beef is fully browned and the onion is soft and tender. Once cooked, turn off the sauté function and carefully drain off any excess grease. Stir in the taco seasoning so the meat is evenly coated with all that flavorful goodness.
Next, pour in the water and use a wooden spoon to gently scrape up any browned bits from the bottom of the pot — this helps prevent a burn notice and adds extra flavor. Now it’s time to layer the remaining ingredients. Add the rice first, spreading it evenly over the meat mixture. Pour the enchilada sauce over the rice, followed by the chili beans. Do not stir. Keeping the ingredients layered ensures the rice cooks properly.
Secure the lid and set the Instant Pot to high pressure cook (manual) for 5 minutes. Once the cooking time is complete, carefully perform a quick release. Remove the lid and stir everything until the rice and sauce are fully combined.
To serve, place a handful of Fritos in the bottom of each bowl. Spoon the hearty meat-and-rice mixture over the chips, then sprinkle generously with shredded cheese. Add a few more Fritos on top for extra crunch, then finish with your favorite toppings like sour cream, green onions, jalapeños, or diced tomatoes. Serve warm and enjoy!
Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Yes! Ground turkey works great in this recipe. You may want to add a tablespoon of oil when sautéing since turkey is leaner than beef. The flavor will be slightly lighter, but still delicious.
Can I use brown rice instead of white rice?
Brown rice requires a longer cook time and more liquid. If using brown rice, increase the pressure cook time to about 20–22 minutes and add an additional ½ cup of water. Keep in mind the texture will be slightly different.
What if I get a burn notice on my Instant Pot?
Make sure you scrape up all browned bits from the bottom of the pot after adding the water. Also, do not stir after layering the rice, enchilada sauce, and beans. Keeping those ingredients layered helps prevent scorching.
Can I make this ahead of time?
Yes. The meat and rice mixture reheats well. Store it separately from the Fritos and toppings, then assemble bowls just before serving to keep the chips crunchy.
How do I store leftovers?
Store the meat and rice mixture in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water if needed. Add fresh Fritos and toppings when serving.
Can I freeze this?
Yes, but freeze only the meat and rice mixture — not the chips or toppings. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I make this spicier?
Absolutely. Add diced jalapeños, a pinch of cayenne, hot enchilada sauce, or use hot chili beans to turn up the heat.
Tips & Tricks for the Best Instant Pot Frito Pie
- Don’t skip deglazing the pot. Scraping up the browned bits after adding water prevents the dreaded burn notice.
- Layer — don’t stir. This is key to properly cooked rice in the Instant Pot.
- Use freshly shredded cheese. It melts more smoothly and creamily than pre-shredded cheese.
- Add Fritos right before serving. This keeps them crunchy instead of soggy.
- Make it a walking taco-style meal. Serve the meat mixture right into individual snack-size Frito bags for a fun twist.
- Double the batch for meal prep. The filling reheats beautifully for quick lunches throughout the week.
For more recipes like this, try:
- Simple Slow Cooker Fritos Pie
- Easy Stove Top Frito Pie
- Frito Pie Chili Dogs
- Chili Cheese Frito Salad
Instant Pot Frito Pie (Easy 30-Minute Dinner!)
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground beef
- 1 pkg taco seasoning
- ½ cup onion diced
- 2 cups water
- ½ cup long grain rice
- 10 oz can mild enchilada sauce
- 15 oz can chili beans
- 1 cup cheddar cheese shredded
- 2 cups Fritos
- optional toppings sour cream, diced green onion, etc
Instructions
- Set the Instant Pot to saute mode. Add in the ground beef and onion, cook until beef is fully cooked. Turn off saute mode and drain off any excess grease. Mix in the taco seasoning.
- Add in the water and scrape off any brown bits on the bottom of the pot. Then add the following ingredients in this order and DO NOT STIR. Add the rice, enchilada sauce, and chili beans. Pressure cook for 5 minutes and then do a quick pressure release. Give a good stir.
- To serve, place some fritos in the bottom of each bowl. Topp with the meat mixture and then shredded cheese. Follow with more fritos if desired and any toppings that you like.
Nutrition
This recipe is adapted from Chase Laughter.
