Instant Pot Mexican Casserole Food

INSTANT POT MEXICAN CASSEROLE

Instant Pot Mexican Casserole image

Instant Pot Mexican Casserole. A healthy Instant Pot Mexican recipe with rice, chicken, beans, spices, and fresh veggies. Easy and absolutely delicious! NOTE: This recipe has worked fine for me on multiple occasions and has worked for many others, but some readers have reported issues with "burn" warnings. The directions were updated on 1.22.19 to try to help offset the burn warning for new Instant Pot owners (late 2018 and beyond). If you have a newer Instant Pot model (which registers "burn" warnings more easily), I recommend adding 1 full cup of water. Also, be sure to rinse your rice first and fully remove any stuck-on bits of food from the bottom before sealing the pot as the recipe directs.

Provided by Erin Clarke / Well Plated

Time 1h15m

Number Of Ingredients 17

Ingredients

2 teaspoons extra virgin olive oil
1 pound 93% lean ground chicken or turkey
1 small yellow onion (diced)
1 teaspoon kosher salt
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 15-ounce can low-sodium black beans (drained and rinsed)
1 cup corn kernels (fresh, frozen and thawed, or drained from a can)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/4 cup water (plus additional if you have a newer Instant Pot (see recipe notes below))
1 15-ounce can fire-roasted diced tomatoes in their juices
2 cups of your favorite salsa (1 (16-ounce) jar; I used a chunky medium salsa)
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)

Steps:

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 red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to combine.
Splash in the water and scrape up all of the stuck on bits of food. Make sure to get every bit off so that you avoid a burn warning. Pour in the diced tomatoes in their juices and salsa. Do not stir. Rinse the brown rice and drain (this will help prevent a "burn" warning). Add the brown rice and once again do not stir (again, we are trying to avoid the burn warning here). With the back of a spoon or a spatula, gently push the rice down and spread it evenly so that it is submerged in liquid.
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.

Nutrition Facts : ServingSize 1 (of 6), about 1 1/2 cups without extra toppings, Calories 437 kcal, Carbohydrate 47 g, Protein 27 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 64 mg, Fiber 9 g, Sugar 9 g

INSTANT POT CHEESY JALAPEñO CORN CASSEROLE

Instant Pot Cheesy Jalapeño Corn Casserole image

This corn casserole is like a corn pudding meets corn soufflé. It's cheesy and slightly spicy, and makes for the perfect Thanksgiving side dish, especially since it's made in an Instant Pot.

Provided by Jonathan Melendez

Categories Corn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 large egg
1/2 cup butter, melted and cooled
1 cup sour cream
1 (15 ounce) can creamed corn
1 cup frozen corn, thawed
2 teaspoons instant minced onion
2 small jalapenos, seeded and diced
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
8 1/2 ounces corn muffin mix
2 scallions, thinly sliced
1 1/2 cups water

Steps:

In a large bowl, stir together all of the ingredients (except for the water) until well-combined. Pour into a greased 7-inch round soufflé dish or tall cake pan. Spray a piece of foil with cooking spray and cover the dish tightly with the foil, greased side down.
Set a wire rack or trivet inside of the inner bowl of an 8-quart or larger Instant Pot. Pour in the water and then place the casserole dish inside on top of the rack. Lock the lid and make sure the valve is set to seal. Pressure cook on high for 40 minutes. Allow to naturally release for 10 minutes before manually releasing any residual steam inside.
Carefully unlock the lid and lift up the casserole dish. Remove the foil and serve the casserole immediately.
Tip: If you want a golden brown top, you can place the casserole under the broiler until golden brown.

Nutrition Facts : Calories 511.7, Fat 32.3, SaturatedFat 17.7, Cholesterol 102.3, Sodium 981.1, Carbohydrate 50, Fiber 4.5, Sugar 12.6, Protein 9.5

INSTANT POT GREEN BEAN CASSEROLE

Instant Pot Green Bean Casserole image

Homemade green bean casserole without having to open a can of condensed soup! You'll never go back to the old way again! The best part is that the Instant Pot does all the work for you.

Provided by Jonathan Melendez

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 small yellow onion, diced
1 lb mushroom, stemmed and sliced
2 garlic cloves, minced
1 lb fresh green beans, trimmed
1/2 cup chicken broth
1/2 cup heavy cream
3 ounces cream cheese, softened
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 cup crispy fried onions, for topping

Steps:

Set a 6-quart or larger Instant Pot to sauté with the butter. Once melted, add the onion, mushrooms and garlic and cook until softened and just beginning to brown, about 3 to 5 minutes. Stir in the green beans, chicken broth and heavy cream. Lock the lid and make sure the valve is set to seal. Pressure cook on high for 10 minutes. Allow the pressure to naturally release for 5 minutes before manually releasing any residual pressure.
Carefully unlock the lid and set the pressure cooker to sauté. Add the cream cheese and stir until melted through. In a small bowl, combine the cornstarch with 2 tablespoons water. Stir it into the green bean casserole and cook until the sauce has thickened. Season with salt and pepper and the red pepper flakes, if using. Turn the pressure cooker off and serve warm with the crispy onions on top.
Tip: For a crunchy coating, you can transfer the mixture to a casserole dish, top with the crispy onions and place under the broiler until golden brown and bubbly.

Nutrition Facts : Calories 210.9, Fat 16.6, SaturatedFat 9.8, Cholesterol 53, Sodium 352.1, Carbohydrate 12.9, Fiber 3.1, Sugar 5, Protein 5.6

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