Instant Pot Mexican Casserole

An outstanding chicken and rice casserole with delicious taco flavors made in the Instant Pot.

Happy Halloween! If you’re looking for a last minute recipe to make before trick or treating commences, look no further! I love my Instant Pot so much and it comes in handy when you want a recipe in a pinch. Love that this has a little bit of everything with carbs, protein, and veggies!

What You Need:

• 2 tsp. extra virgin olive oil

• 1 lb. ground chicken or turkey

• 1 small yellow onion, diced

• 1 tsp. salt

• 1 large red bell pepper, cut into strips

• 1 large green bell pepper, cut into strips

• 1 can (15 oz) black beans, rinsed and drained

• 1 can (15 oz) corn, drained

• 2 Tbsp. chili powder

• 1 Tbsp. ground cumin

• 1 tsp. garlic powder

• 1/4 cup water

• 1 can (15 oz) fire roasted tomatoes

• 2 cups salsa

• 1 cup long grain rice, rinsed

• 1 cup shredded Mexican cheese

• Chopped fresh cilantro

• Diced avocado

• Chopped green onions

• Sour cream or plain Greek yogurt

Directions:

1. With your Instant Pot set on saute, heat oil until shimmering. Add chicken, onion, and salt.

2. Cook for about 7 minutes, crumbling and stirring until cooked through.

3. Add bell peppers, black beans, corn, chili powder, cumin, and garlic powder. Stir.

4. Add water and scrape up any bits that are stuck to the bottom.

5. Add diced tomatoes and salsa, but do not stir.

6. Add brown rice, but do not stir. Gently press the rice down until submerged in liquid.

7. Cover and set to seal. Cook on HIGH pressure for 20 minutes.

8. Release pressure and then remove lid. Stir and adjust seasonings if needed. If there is a bit of liquid, that is okay!

9. Stir in 1/2 cup cheddar cheese and then sprinkle the remaining 1/2 cup over the top.

10. Cover (not seal) with the lid and allow cheese to melt.

11. Serve topped with cilantro, avocado, green onions, and sour cream or Greek yogurt.

Recipe from Well Plated