Instant Pot Southwestern Casserole - Dump and Go Dinner

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Instant Pot Southwestern Casserole - Dump and Go Dinner

Tricia
The Cook
4 Servings
12 Ingredients
17 Comments

Cheesy, spicy, and brimming with complementary vegetables this Southwestern Casserole is an easy ground beef dish for busy families that still tastes delicious.

4 Servings
12 Ingredients
17 Comments

Ingredients

  • ½ cups Cheddar Cheese, Mild - Shredded
  • ¾ cups cook Ground Beef
  • ⅔ cups dice Onion
  • ¾ cups dice Bell Pepper, Green
  • ¼ cups Corn, Frozen
  • 7 ½ ounces drain and rinse Kidney (Dark Red) Beans, Canned
  • 7 ¼ ounces drain Diced Tomatoes, Canned
  • 4 ounces Tomato Sauce
  • 1 ½ teaspoons Chili Powder
  • ½ teaspoons Cumin
  • 1 tablespoon chop Cilantro, Fresh
  • ½ cups Instant Rice, Brown

Containers

Supplies

  • Labels
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place cheddar cheese in a pint size freezer storage bag.
  2. Mix all remaining ingredients and divide among indicated number of round freezer containers. Label and freeze, keeping the cheese close by.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add 1 cup of water and trivet to the Instant Pot.
  4. Pour into a greased oven proof bowl that will fit in the Instant Pot.
  5. Use a foil sling to lower the bowl onto the trivet. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 25 minutes.
  7. Quick pressure release.
  8. Top with cheese before serving.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add 1 cup of water and trivet to the Instant Pot.
  3. Mix all ingredients together in a bowl, except shredded cheddar cheese. Stir to combine ingredients.
  4. Pour into a greased oven proof bowl that will fit in the Instant Pot.
  5. Use a foil sling to lower the bowl onto the trivet. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 25 minutes.
  7. Quick pressure release.
  8. Top with cheese before serving.

17 Comments

Join the discussion
    1. I’m not sure I understand your question. The reason some ingredients are listed in ounces is because that is the way they would be purchased at the grocery. If there is anything else we can clarify, please be sure to let us know!

  1. I agree with K. You wouldn’t say 3/4 cup of ground beef, cooked. Usually it comes in 1lb packages. And canned beans and tomato sauce are 15oz cans. This recipe seems to be halved.

    1. Have you ever used different grades of meat? They give you different amounts once cooked. More lean will produce more than more fattier. 93% vs 80%. So 1 pound of 73/27 beef isn’t going to yield 3/4 lb cooked. And the recipe looks like for 4 servings you use half a can of beans & half a small can of tomato sauce. It says if you want to double the recipe you just adjust your time & liquids. Instant Pot cooking isn’t exact science. It’s very much trial & error. Experiment & find what works for you.

    1. Meghan, that should be okay. However, we usually suggest a 64oz container and a 5 cup container is only 40 oz. The rice expands some, but not an overt amount. Does that help?

      1. I was thinking about the dish for cooking inside the instant pot. The only dish I have that fits in my instant pot is a five cup Pyrex dish. Think that would work?

  2. If cooking from frozen, how can I pour it in a pot? Instructions like these make me question your recipe testing for the from frozen directions.

    1. We recommend you freeze the meals in round containers – 64 oz or 72 oz rounds work nicely. That way, all you have to do is run a bit of warm water around the edge of the container and the whole frozen round will pop right out and fit perfectly in your Instant Pot. We’ve tested this method for every IP recipe on our site when cooking from frozen, and it works wonderfully!

      1. At one time you were using containers from the dollar tree. I think ? Do those work as well as the new ones you reference for containers on amazon? Thank you

  3. Im new to this site- just became a member- and this recipe looks awesome!!!! Im super excited about the meals that i prepped over the last few days and thank you for all of your tips and tricks!!!!!!

  4. Why does it have to cook inside another dish in the instant pot vs just going directly in the instant pot?

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