Instant Pot Mexican Casserole
Instant Pot Mexican Casserole: A healthy and delicious Instant Pot Mexican recipe with rice, chicken, beans, spices, and fresh veggies.
Instant Pot Mexican Casserole: A healthy and delicious Instant Pot Mexican recipe with rice, chicken, beans, spices, and fresh veggies.
- 2 teaspoons extra virgin olive oil
- 1 pound 93% lean ground chicken or turkey
- 1 small yellow onion diced
- 1 teaspoon kosher salt
- 1 cup uncooked long grain brown rice*
- 1 large red bell pepper cut into wide strips (about 3/4 inch), halved if long
- 1 large green bell pepper cut into wide strips (about 3/4 inch), halved if long
- 1 can low-sodium black beans, drained and rinsed
- 1 (15-ounce) canâ fire-roasted diced tomatoes in thei
- 1 cup corn kernels fresh, frozen and thawed, or drained from a can
- 2 cups of your favorite salsa (1, 16-ounce jar); i used
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 cup shreddedâ mexicanâ blend cheese divided
- for serving: chopped fresh cilantro diced avocado, chopped green onion, sour cream or plain greek y
- Carbohydrate 15.1883037571729 g
- Cholesterol 0 mg
- Fat 2.39663250073123 g
- Fiber 3.73763265064395 g
- Protein 2.75758326796169 g
- Saturated Fat 0.339437597559499 g
- Serving Size 1 1 Serving (255g)
- Sodium 333.874442437709 mg
- Sugar 11.450671106529 g
- Trans Fat 0.276167093500096 g
- Calories 83 calories
Step-by-step
- Turn the Instant Pot to SAUTE and add the oil. Once the oil is hot and shimmering, add the chicken, onion, and salt. Cook and stir, breaking up the chicken as you go, until the meat is no longer pink, about 7 minutes.
- Add the brown rice, red bell pepper, green bell pepper, black beans, diced tomatoes in their juices, corn, salsa, chili powder, cumin, and garlic powder. Stir to combine.
- Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes.
- Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure.
- Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits. Taste and adjust any seasonings as desired.
- Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb.
- Serve hot with any desired toppings.
As a housewife, I'm always looking for ways to make my family meals healthier and more flavorful. This Instant Pot Mexican Casserole is a great way to do just that. It's packed with protein, fiber, and vegetables, and it's also incredibly easy to make.
I love that this casserole is cooked in the Instant Pot. It makes it so easy to get dinner on the table quickly and easily. And since it's a one-pot meal, there's less cleanup involved. This Instant Pot Mexican Casserole is now a staple in my family's meal rotation. It's the perfect meal for a busy weeknight or lazy weekend dinner.
