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Instant Pot Enchilada Tortellini Casserole Recipe

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4 from 84 reviews

This Instant Pot Enchilada Tortellini Casserole is a quick and flavorful one-pot meal combining seasoned ground beef, black beans, cheese tortellini, and classic enchilada flavors. It’s perfect for a comforting weeknight dinner that comes together effortlessly in your pressure cooker, featuring a melty cheese topping and a mildly spicy, savory sauce.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Protein and Beans

  • 1 lb ground beef
  • 15-oz can black beans, drained

Seasonings and Sauces

  • 1 packet taco seasoning
  • 14.5-oz can beef broth
  • 10-oz can enchilada sauce

Pasta and Cheese

  • 19-oz frozen cheese tortellini
  • 2 cups shredded Colby Jack cheese

Instructions

  1. Brown the beef: Using the Saute function on your Instant Pot, brown the ground beef directly in the insert pot. Make sure to break up the meat and cook until no pink remains. Drain off any excess grease, then return the beef to the pot. Scrape up any browned bits stuck to the bottom for extra flavor.
  2. Add beans and seasonings: Stir in the drained black beans, taco seasoning, beef broth, and enchilada sauce until all ingredients are well combined and evenly distributed.
  3. Add tortellini: Place the frozen cheese tortellini on top of the mixture without stirring them in. The tortellini doesn’t need to be submerged in the liquid, as it will cook perfectly under pressure.
  4. Pressure cook: Close the Instant Pot lid and seal the vent. Set to high pressure and cook for 1 minute. When the time is up, allow a natural pressure release for 5 minutes, followed by a quick release to let out the remaining pressure.
  5. Finish with cheese: Open the lid carefully once the valve drops. Stir the casserole thoroughly to combine all ingredients and then add the shredded Colby Jack cheese. Stir until the cheese is melted and evenly distributed. Serve warm and enjoy!

Notes

  • You can adjust the spiciness by choosing mild or hot enchilada sauce and taco seasoning.
  • Substitute Pepper Jack cheese for Colby Jack if you prefer a spicier cheese option.
  • Beans can be swapped for other varieties such as pinto or kidney beans per your preference.
  • The sauce thickens as the cheese melts and the dish cools slightly before serving.
  • If using refrigerated fresh tortellini instead of frozen, reduce the pressure cooking time to zero minutes to avoid overcooking.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Casserole
  • Method: Instant Pot
  • Cuisine: Mexican-American

Find it online: https://flavorhug.com/instant-pot-enchilada-tortellini-casserole-recipe/