Name: Instant Pot Mexican Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tsp extra virgin olive oil; 1 lb 93% lean ground chicken or turkey; 1 small yellow onion, diced; 1 tsp kosher salt; 1 large red bell pepper, cut into ¾-inch wide strips and halved if long; 1 large green bell pepper, cut into ¾-inch wide strips and halved if long; 1 (15 oz) can low-sodium black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen and thawed, or canned and drained); 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp garlic powder; ¼ cup water (plus up to 1 additional cup if you have a newer Instant Pot model); 1 (15 oz) can fire-roasted diced tomatoes with juices; 2 cups salsa, chunky medium or your preference (1 (16 oz) jar); 1 cup uncooked long-grain brown rice; 1 cup shredded Mexican blend cheese, divided; For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream, or plain Greek yogurt

Method

Switch the Instant Pot to SAUTÉ mode and heat the oil until shimmering. Add chicken, onion, and salt; cook and stir 7 minutes, breaking up the meat until no pink remains. Fold in both bell peppers, black beans, corn, chili powder, cumin, and garlic powder.
Pour in the ¼ cup water and use a spoon to scrape the pot bottom and sides thoroughly, removing all browned bits to prevent a burn warning. Add the diced tomatoes with their juices and the salsa without stirring. Rinse the rice and drain it well, then add to the pot. Use the back of a spoon to gently submerge the rice in the liquid and spread it in an even layer; do not stir.
Seal the lid and cook on high pressure for 20 minutes. Let pressure release naturally for 20 minutes, then manually vent any remaining steam. Open the lid and stir the mixture; some liquid may remain at the bottom but will absorb as the casserole rests.
Stir ½ cup cheese into the casserole, then scatter the remaining ½ cup over the top. Replace the lid without sealing. Allow to sit 10 minutes for the cheese to melt and additional liquid absorption. Serve with your choice of toppings.

Notes

Rinse rice before adding and clear any stuck food from the pot bottom to minimize burn warnings, especially with newer Instant Pot models.

If your Instant Pot registers burn warnings easily, increase water to 1¼ cups total.

The rice will continue absorbing liquid after cooking; some visible liquid immediately after pressure release is normal.

Calories: 437 kcal · Carbs: 47 g · Protein: 27 g · Fat: 14 g · Fiber: 9 g · Sugar: 9 g

Adapted from www.wellplated.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Mexican Casserole

Ingredients

Method

Notes

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