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Instant Pot Mexican Casserole

If you need another reason to break out your Instant Pot (or take the leap to purchasing one), it may just be this easy, flavorful, and filling Mexican casserole! This Instant Pot casserole makes a complete meal (including carbohydrate, protein, and fat) all in one pot for quick clean up. The leftovers reheat well too. Add this dish to your meal plan as a Mexican themed dinner night and enjoy!

Instant Pot Mexican Casserole
By Joey Mock, RD, LD, CLT

Ingredients
  • 2 teaspoons extra virgin olive oil
  • 1 pound ground chicken (or turkey) breast
  • ½ small red onion, diced
  • 1 teaspoon kosher salt
  • 1 large orange or red bell pepper, sliced into ¼ inch strips and quartered
  • 1 large yellow bell pepper, sliced into ¼ inch strips and quartered
  • 1, 15-ounce can low-sodium black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen and thawed, or drained from a can)
  • ½ teaspoon chili powder (can add up to 2 teaspoons for additional spice)
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1, ~15-ounce can fire-roasted diced tomatoes in their juices
  • 2 cups of your favorite salsa
  • 1 cup uncooked long grain brown rice (NO INSTANT rice), rinsed
  • 1 cup water
  • 1 cup shredded Mexican blend cheese, divided
For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt (optional)

Preparation
  1. Turn the Instant Pot to SAUTE and add the oil. Once the oil is hot, add the onion, chicken, and salt. Cook and stir, breaking up the chicken as you go, until the meat is no longer pink. Add the bell peppers, black beans, corn, chili powder, cumin, and garlic powder. Stir to combine making sure to scrape up any stuck on bits of food on the bottom of the pot.
  2. Pour in the diced tomatoes in their juices and salsa. Spread on top but do not stir. Add the brown rice and once again do not stir. Add the water. With the back of a spoon, gently push the rice down and spread it evenly so that it is submerged in liquid.
  3. Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes (it takes about 15 minutes for the pot to come up to pressure before the cooking time begins). Once cooking is complete, allow the pressure to release naturally for 20 minutes and then vent to release any remaining pressure. Remove the lid and stir. Taste and adjust any seasonings as desired.
  4. Stir in 1/2 cup of the shredded cheese and then sprinkle the remaining cheese over the top. Keep the Instant Pot on warm and put the lid back on the pot (no need to seal-just make sure it is resting on top). Let rest about 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. Serve hot with any optional toppings.
  5. Enjoy!
Adapted from: Well Plated recipe.

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