Name: Instant Pot Three Bean Enchilada Casserole
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
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

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This Instant Pot Three Bean Enchilada Casserole is a flavor-packed, time-saving miracle that brings comfort and nutrition to your table in just 17 minutes. With a hearty mix of beans, zesty enchilada sauce, and gooey melted cheese, every bite is a perfect balance of creamy, smoky, and slightly spicy. The tender beans and soft tortillas create a satisfying texture, while the bold flavors will have you reaching for seconds.

Packed with 30g of protein and 22g of fiber, this dish is as nourishing as it is delicious. The rich, savory aroma fills your kitchen as it cooks, promising a meal that’s both wholesome and indulgent. Perfect for busy weeknights or cozy dinners, this casserole is a crowd-pleaser you’ll want to make again and again.

What You’ll Need for Instant Pot Three Bean Enchilada Casserole

Instant Pot Three Bean Enchilada Casserole Ingredients

1 Tablespoon olive oil (or any neutral cooking oil)
1 red bell pepper, diced (substitute with orange or yellow bell pepper)
1 green bell pepper, diced
1 yellow onion, diced
2 cups green enchilada sauce (store-bought or homemade)
1 Tablespoon taco seasoning (use store-bought or make your own blend)
¼ cup rice (white or brown rice works, but adjust cooking time for brown 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 (fresh or frozen corn can also be used)
¼ cup cilantro, chopped (optional, omit if you don’t like cilantro)
2 corn tortillas, cut into strips (substitute with tortilla chips if preferred)
1 cup Colby Jack Cheese, shredded (or use Monterey Jack, cheddar, or a blend)

How to Make Instant Pot Three Bean Enchilada Casserole

Saute the veggies: Turn the Instant Pot to the SAUTE setting. Add the olive oil, diced red bell pepper, green bell pepper, and yellow onion. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Add sauce and rice: Turn off the SAUTE setting by pressing the CANCEL/KEEP WARM button. Add the enchilada sauce, taco seasoning, rice, water, and zucchini. Do not mix the water and enchilada sauce—just let them sit on top.
Pressure cook: Secure the lid on the Instant Pot and turn the knob to SEALING. Press the MANUAL or PRESSURE COOK button and set the cook time to 4 minutes.
Quick release: Once the cooking time is complete, carefully turn the knob to VENTING for a quick release. Wait until all the pressure is released and the float valve drops before removing the lid.
Add beans and corn: Open the lid and stir in the black beans, white beans, pinto beans, and corn until everything is well combined.
Finish with toppings: Add the chopped cilantro and shredded Colby Jack cheese. Gently fold them into the mixture until evenly distributed. Sprinkle the tortilla strips on top.
Serve and enjoy: Serve warm with your favorite enchilada toppings, such as avocado, sour cream, or extra cilantro. Enjoy your hearty, flavorful casserole!

Toppings and Sauce Ideas to Elevate Your Enchilada Casserole

Take your Instant Pot Three Bean Enchilada Casserole to the next level with creative toppings and sauces! Try adding a dollop of sour cream or Greek yogurt for a creamy contrast, or drizzle with lime crema (mix lime juice with sour cream). For a fresh kick, top with diced avocado, sliced jalapeños, or pickled red onions. If you love heat, swap the green enchilada sauce for a spicy red version or add a splash of hot sauce before serving.

Perfect Pairings: What to Serve with Your Casserole

This hearty casserole pairs beautifully with simple sides. Serve it with a refreshing side salad (think romaine, cherry tomatoes, and a lime vinaigrette) or cilantro-lime rice for a complete meal. For a lighter option, add grilled veggies or roasted sweet potatoes. Don’t forget the warm tortillas or cornbread on the side for scooping up every last bite!

Storing and Reheating Tips for Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave for quick bites or the oven (350°F for 10-15 minutes) to keep the tortilla chips crispy. If the casserole seems dry, sprinkle a little water or extra enchilada sauce before reheating. You can also freeze portions for up to 2 months—just thaw overnight in the fridge before reheating.

Quick Swaps and Variations for a Custom Twist

Customize this recipe to suit your taste! Swap the Colby Jack cheese for pepper jack or cheddar for extra flavor. Not a fan of zucchini? Try chopped spinach or diced sweet potatoes instead. For a grain-free option, skip the rice and add an extra can of beans or cauliflower rice. Want it spicier? Add a diced jalapeño or extra taco seasoning.

Instant Pot Pro Tips for Perfect Results

To ensure your casserole turns out perfectly, make sure the Instant Pot is set to SEALING before cooking. If you’re new to pressure cooking, remember to quick-release the pressure immediately after cooking to prevent overcooking the rice. For a crispier topping, broil the casserole in the oven for 2-3 minutes after adding the tortilla chips and cheese. And always double-check that your beans are drained and rinsed to avoid a watery texture.