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!
Prep Time10 minutes mins
Cook Time7 minutes mins
Total Time17 minutes mins
Course: Main Course
Cuisine: American
Keyword: Easy Casserole Recipe, Easy Instant Pot Recipe, instant pot casserole, three bean enchiladas
Servings: 6
Calories: 565kcal
- 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
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.
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
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.
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.
Serve with all your favorite enchilada toppings as desired. Enjoy!
Calories: 565kcal | Carbohydrates: 89g | Protein: 30g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 887mg | Potassium: 1395mg | Fiber: 22g | Sugar: 13g | Vitamin A: 1733IU | Vitamin C: 56mg | Calcium: 291mg | Iron: 7mg