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Pressure Cooker {Instant Pot} Chicken Enchilada Casserole

When you want an easy dinner that the whole family will love, look no further than this Pressure Cooker {Instant Pot} Chicken Enchilada Casserole! Make ahead of time and freeze for a quick weeknight meal!over head picture of chicken enchilada casserole on a black plate topped with salsa, sour cream and avocado slices on the side.

If my personal social media feeds are any indication, everyone was going nuts on Black Friday and Cyber Monday grabbing up all the good deals on Pressure Cookers and Instant Pots! I got mine last year and have been testing it out for all kinds of recipes while trying to decide on times when I feel pressure cooking is preferable to slow cooking. One nice feature I’ve found when using an Instant Pot is that you can cook food from frozen. Nice when you are in a crunch and need to get dinner on the table! This Pressure Cooker {Instant Pot} Chicken Enchilada Casserole is a perfect example of a dish you can make ahead and freeze. But, the possibilities are endless when it comes to this awesome feature!

Pull these out of the freezer and have them on the table in no time at all:

  • chicken breasts
  • ground beef
  • roasts
  • make ahead frozen soups and casseroles


circular pan with prepared chicken enchilada casserole, topped with cheese

I’m a big advocate of meals that can be prepped ahead and frozen (you can check out my meal plans on my Garnished Plate site) because they save you time, stress and money! But one big requirement for me is that the amount of work to get it on the table on those busy days has to be easy and minimal.

Circular pan of prepared chicken enchilada casserole topped with cheese placed inside the Instant Pot.

And here comes a new way I’ve found to make that happen! Make up a casserole in one of these awesome cheesecake pans! Freeze it and then you can toss the whole thing right into the pressure cooker and have it done in practically minutes. Get yourself an Instant Pot too and you’ll be having dinners like this in no time. It really is that easy!

Silver pan on a silver plate of cooked chicken enchilada casserole with melted cheese on top.

This was so much quicker than trying to cook from frozen in the oven and so much easier than remembering to thaw out the casserole the day before. If you have a Mexican food craving, this layered goodness will hit the spot! Have a couple of these on hand and when those inevitable days happen where nothing goes as planned, at least you will know warm dinner will be on the table with minimal effort!

Try these Add-On’s to complete this chicken enchilada casserole!

Enjoy this Pressure Cooker {Instant Pot} Chicken Enchilada Casserole today!

Pressure Cooker {Instant Pot} Chicken Enchilada Casserole

Jennifer Draper
When you want an easy dinner that the whole family will love, look no further than this Pressure Cooker {Instant Pot} Chicken Enchilada Casserole! Make ahead of time and freeze for a quick weeknight meal!
3.60 from 30 votes
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 321 kcal


  • 6 Quart Instant Pot
  • Cheesecake Pan


  • 2 cups shredded rotisserie chicken
  • 15 oz canned black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tablespoon taco seasoning
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 4 oz canned diced green chilis
  • 9 corn tortillas 6 inch
  • 1 cup shredded Monterrey jack cheese


  • Mix together chicken, taco seasoning, corn and black beans
  • Melt butter in saucepan over medium high heat
  • Whisk in flour until smooth
  • Slowly whisk in broth and bring to a simmer for 4-5 minutes until thickened
  • Stir in sour cream and green chilis until smooth and remove from heat
  • Place 1/4 cup sauce in bottom of round cheesecake pan with removable bottom that will fit in pressure cooker
  • Add 3 tortillas, cut to fit if needed
  • Add half of chicken filling on top
  • Top with 3 additional tortillas
  • Top with remaining filling and sauce, then with final 3 tortillas
  • Top with cheese
  • Freeze for up to 3 months until ready to cook
  • Place 1 cup water in bottom of pressure cooker
  • Add trivet and place frozen casserole in pan on top
  • Set to high pressure for 20 minutes and allow natural pressure release for 10
  • Remove casserole carefully from pot with tongs or potholders
  • Allow to rest 10 minutes before slicing and serving


Calories: 321kcalCarbohydrates: 40gProtein: 14gFat: 13gSaturated Fat: 7gCholesterol: 32mgSodium: 545mgPotassium: 469mgFiber: 9gSugar: 1gVitamin A: 385IUVitamin C: 11mgCalcium: 225mgIron: 3mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

chicken enchilada casserole topped with salsa, sour cream, with avocado on one side and a black for on the other.


  1. What if I just want to cook this without freezing ahead of time. I’m assuming the cook time would be different? I’d like to make this tomorrow it looks delicious!

3.60 from 30 votes (29 ratings without comment)

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