Home · Recipes · Course · Main Dishes · Meatless Main Dishes · Instant Pot Three Bean Enchilada Casserole Recipe

Instant Pot Three Bean Enchilada Casserole Recipe

Jump to Recipe
17 minutes
19 Comments
Ratings
This post may contain affiliate links. Read our disclosure policy.
A little bit of spice and a whole lot of flavor, this Instant Pot three been enchilada casserole is one for the books! The cookbook that is. Three bean enchilada casserole is most definitely a dish to satisfy the taste buds.
Instant Pot Three Bean Enchilada Casserole Recipe

Mexican dishes are one of my favorite things to eat, but I am kind of picky about them. I need there to be a lot of flavor with a little bit of kick and this vegetarian Instant Pot recipe does it perfectly. 

Not to mention, I secretly enjoy almost anything in a casserole. No need for extra side dishes and less to clean up. It sounds like a win-win in my book! 

My husband is also normally one that loves a good hearty meal, and he loves this recipe, even without meat! The beans in this recipe give you all the protein you need to leave you feeling full and satisfied.

A few of my other favorite meatless Instant Pot recipes are our Instant Pot Cheesy Penne Pasta, Instant Pot Mac and Cheese, and this Instant Pot Sweet Potato Casserole. All are deliciously flavorful and super simple recipes. 

These lists will give you everything you need to make:

Instant Pot vegetarian enchilada casserole ingredients:

  1. Olive oil
  2. Bell pepper (green and red)
  3. Yellow onion
  4. Green enchilada sauce
  5. Taco seasoning
  6. Rice
  7. Water
  8. Zucchini
  9. Black beans
  10. White beans
  11. Pinto beans
  12. Corn 
  13. Cilantro
  14. Corn tortillas
  15. Colby Jack cheese

If you want to know how to make corn tortillas instead of buying them, find out how to make corn tortillas from Simply recipes.

Here are a few other times you will need for the vegetarian Instant Pot recipe:

  • Instant Pot (THIS is a great one)
  • Colander
  • Wooden spoon (I love THIS one)
  • Knife

TIME TO COOK LIKE A CHEF!

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
 

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.


This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

Here is how to make this scrumptious family dinner recipe:

Start by getting all of your ingredients together. Dice up the peppers and onion. Make sure to drain and rinse all of the beans in a colander before using them and cut the tortillas into strips.

Then, plug in the Instant Pot and turn it on the SAUTE setting. Add in the olive oil and diced red and green pepper, and the yellow onion and cook everything until they become soft. 

Next, turn off the SAUTE function by pressing the “CANCEL/KEEP WARM” button. Add in the green enchilada sauce, taco seasoning, rice, water, and the zucchini but DO NOT stir everything together, leave it as is. 

Once all of that is done, place the lid on the Instant Pot, lock the lid into place and be sure to turn the valve to the “SEALING” position. 

To start the Instant Pot press the “MANUAL” or “HIGH PRESSURE” button and set the timer for 4 minutes. 

Once the time has run out, turn the knob from “SEALING” to the “VENTING” position to do a quick release and remove the lid one all of the pressure has been released. 

After you remove the lid, add in the black beans, white beans, pinto beans, and the can of corn to the Instant Pot and stir everything until it is well combined. 

Next, add in the chopped cilantro and shredded Colby jack cheese and begin to fold it into the bean mixture until they are all combined. 

Now just the tortilla strips on top and serve it warm with all of your favorite enchilada toppings. 

A few Enchilada toppings we suggest:

  • Avocado
  • Pico de Gallo
  • Shredded lettuce
  • Sour cream
  • Salsa
  • Chopped jalapenos 

Related recipe: Love enchilada casserole? Try our Green Chile Enchilada Casserole, too.

See how to make this Instant Pot dinner recipe!

We have an amazing YouTube Channel that you have got to check out, especially on Monday’s if you want to know what Kristen is cooking up in the Instant Pot.

She does a new recipe every Monday, walking you through each step so you can make it right along with her.

Take a look at this absolutely divine recipe for Instant Pot Chicken and Dumplings! So simple that you’ll probably find yourself done making it a lot sooner than you thought!

Are you looking for something to make for dinner in your Instant Pot? Check these out!

Instant Pot Three Bean Enchilada Casserole Recipe

A little bit of spice and a whole lot of flavor, this Instant Pot three been enchilada casserole is one for the books! 
Serving6
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Save Print

Ingredients

  • 1 Tablespoon olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 2 cups green enchilada sauce
  • 1 Tablespoon taco seasoning
  • ¼ cup rice
  • ½ cup water
  • 1 medium zucchini, chopped
  • 15 ounces black beans , 1 can, drained and rinsed
  • 15 ounces white beans, 1 can, drained and rinsed
  • 15 ounces pinto beans, 1 can, drained and rinsed
  • 15 ounces corn, 1 can
  • ¼ cup cilantro
  • 2 corn tortillas, cut into strips
  • 1 cup Colby Jack Cheese

Equipment

Instructions

  1. Turn the Instant Pot the SAUTE setting and add the olive oil, diced red bell pepper, green bell pepper, and yellow onion and cook until soft.
  2. Turn off the saute setting by pushing the CANCEL/KEEP WARM button and add the enchilada sauce, taco seasoning, rice, water and zucchini. DO NOT MIX the water and enchilada sauce. Place the lid on the Instant pot, turn the knob to sealing, press the MANUAL
  3. or PRESSURE COOK button and set the cook time for 4 minutes. After it has completed cooking, turn the knob to VENTING for a QUICK RELEASE.
  4. Once all the pressure is out, remove the lid and add the black beans, white beans, pinto beans, and corn. Stir until well combined. Add your cilantro, cheese and fold until well combined. Sprinkle your tortilla chips on top.
  5. Serve with all your favorite enchilada toppings as desired. Enjoy!

Nutrition

Calories: 565 kcal · Carbohydrates: 89 g · Protein: 30 g · Fat: 12 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 21 mg · Sodium: 887 mg · Potassium: 1395 mg · Fiber: 22 g · Sugar: 13 g · Vitamin A: 1733 IU · Vitamin C: 56 mg · Calcium: 291 mg · Iron: 7 mg
Cuisine: American
Course: Main Course
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Be sure to not miss another recipe! 

Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff. 

Published: April 24, 2020Updated: November 10, 2022

Join The Discussion

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Rate This Recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. Tonya says:
    This recipe burned in my instapot. It wasnt that tasty either. The family seemed to enjoy it but i didn't. I found inaccuracies in the recipe, such as ingredients called for 2 c of enchilada sauce but directions say 1/2 c. Also it said to just mix in beans and corn, i guess b/c its hot enough and would make it all warm. That was weird to me, I prefer things cooked. It was confusing and i consider myself to be skilled in the kitchen. Disappointing and dinner took longer than necessary since instapot gave me burn notice, I had to selvage what i could and finish on stove top. Not a fan here.
  2. Debbie Christensen says:
    Can this be made in a slow cooker? 🤔
  3. Maria Hudson says:
    mine burned as well.....
  4. LKF says:
    This sounds like something I’d like to make but I want you to clarify a point for me: the recipe asks for 2 C of green enchilada sauce but the instructions say add 1/2 C of enchilada sauce. I’m sure this is a typo, but which one is correct: 2 C or 1/2 C? Thank you for all the recipes y’all have put out there for us. I’m new to the Instant Pot & these recipes are great & easy to follow.
  5. Courtney says:
    cooked rice or not cooked?
  6. Torrie @ To Love and To Learn says:
    I just made this tonight and thought that 2 cups seemed the more likely option. I can't speak for how the recipe is "supposed" to taste, but I can attest to the fact that it was delicious with the full two cups! It gave the finished product a nice consistency (not dry or anything), and it also had a good flavor. I also pressure cooked it for one more minute (with a quick release) after adding the beans and corn, just to make sure it all got nice and warmed up.
  7. Cyd says:
    When you add the rice it is not cooked. It will cook in the Instant Pot.
  8. Cyd says:
    It's 2 cups! Thanks for catching that.
  9. Katherine says:
    How long do I cook it if its frozen (freezer meal)?
  10. Angel says:
    I got this recipe from one your freezer meal videos, and nowhere do you mention how long to cook it in the instant pot from frozen.
  11. Cyd says:
    Thaw it in the microwave for about 2 minutes. Then place in your instant pot. Keep the cook time at 4 minutes since there is no meat in this recipe.
  12. Cyd says:
    Thaw in the microwave for about 2 minutes. Then place in the instant pot and cook for 4 minutes.
  13. Anna Bates says:
    Hi, Tonya. I got the "Food Burn" notice during the last step also. I took it out of the Instant Pot and cooked it for 40 minutes in my oven. Also, the recipe ingredients call for "2 corn tortillas (cut into strips), bu nowhere in the instructions are corn tortilla strips mentioned. I laid them on the top after I took it out of the Instant Pot, covered the whole thing with cheese and baked it. It tastes OK but I would not do this again.
  14. Pam Hotle says:
    This was so good!! My husband says it is better than my chili and taco soup. And he loves those! A little bit of work with chopping the peppers and onions but so worth it. The flavor was amazing!
  15. Erin says:
    The "food burn" notification came on about a minute into pressure cooking. The result left the rice crunchy so to salvage the meal I cooked the mixture over the stove for about 15 minutes. I also added some sour cream and fresh jalapenos at the end for flavor. The result wasn't bad, but I wouldn't bother making in the instant pot again.
  16. chloe s says:
    my rice didn't cook at all. I used brown rice becuase the recipe didn't specify, but I did't think that would make a difference in the pressure cooker.
  17. Momma Cyd says:
    Using brown rice makes all the difference. White rice cooks in a whopping 3 minutes. If you’re using brown rice, you should cook it for about 22 minutes instead. Wild rice would take closer to 30 minutes. Keep in mind that these cook times do not include the time it takes to build up and release the pressure from the Instant Pot.
  18. linda says:
    can i use frozen cauliflower rice
  19. Momma Cyd says:
    We haven't tried it with cauliflower rice in this recipe. Cooked cauliflower rice can replace white rice in many easy recipes: crispy fried rice, burritos, risotto, casseroles, or a simple side dish for a stir fry.
As Seen On BuzzFeedElleGlamourGood HousekeepingHuffington PostParadeParentingToday Show