Easy Instant Pot Tex Mex Chicken Casserole
2 teaspoons regular olive oil (not virgin)
1 medium onion diced
1 pound ground chicken (or meat/vege protein of your choice)
1 teaspoon salt
1 red bell pepper sliced
1 green bell pepper sliced
1 15 ounce can black beans drained
1 cup whole yellow corn kernels
1 Tablespoon ground cumin
1 teaspoon garlic powder
1 ¼ cup water
1 cup of your favorite rice (Jasmine is 1:1 water: rice)
brown or wild rice could require more water
1 15 ounce can fire roasted diced tomatoes (undrained)
2 cups salsa
1 cup shredded Mexican cheese (save ½ for topping)
Fresh cilantro for topping
Fresh cubed avocado for topping
Sauté oil and onions until slightly caramelized in the Instant Pot (set on Sauté).
Add chicken and salt and stir until cooked.
Turn off Instant Pot.
Add peppers, black beans, corn, cumin, garlic powder and water.
Rinse rice and add to pot and stir all ingredients.
Add tomatoes and salsa and fold in slightly.
Cover. Pressure Cook on High for 20 minutes.
Allow pressure to release naturally for 20 minutes.
Release any pressure left and open.
Add half the cheese and gently stir into mixture.
Put the other half of the cheese on top.
Cover and let the mixture sit (without cooking) for ten minutes.
Serve with a teaspoon of cheese, fresh cilantro leaves and avocado slices on top.
#instantpot
#chicken
#recipe
#texmexchickencasserole
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