Easiest Way to Make Perfect Pressure cook Mexican Casserole

Pressure cook Mexican Casserole. This casserole was created quite on accident and aren't those the best meals when they turn out amazing??!! Seriously I threw in some beans, corn, pasta and creamy sauce I had in the pantry and wahhlahh, pressure cooker Mexican casserole was born. Find it on our long list of easy Instant Pot recipes. (affiliate links present, originally.

Try out the Be the Boss of Your Instant Pot Video Course! It'll help take the pressure off and ease you into cooking with your Instant Pot. Will I Need to Use a Casserole Dish? You can cook Pressure cook Mexican Casserole using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pressure cook Mexican Casserole

1. You need 1 pound of ground turkey or chicken (I used 93% lean ground turkey).
2. Prepare 1 tablespoon of extra-virgin olive oil.
3. It's 1 cup of uncooked quinoa.
4. You need 1 of medium yellow onion, diced.
5. You need 1 (10 ounce) of cans red enchilada sauce (mild or medium).
6. You need 1 (15 ounce) of can black beans, drained and rinsed.
7. It's 1 (15 ounce) of can fire-roasted diced tomatoes in their juices.
8. It's 1 cup of corn kernels, fresh or frozen.
9. Prepare 1 of red bell pepper, cored and diced.
10. You need 1 of green bell pepper, cored and diced.
11. It's 1 tablespoon of ground cumin.
12. Prepare 2 tablespoons of chili powder.
13. Prepare 1 teaspoon of garlic powder.
14. Prepare 1 cup of shredded Mexican blend cheese, divided.
15. It's of For serving: chopped fresh cilantro, diced avocado.
16. Prepare of chopped green onion, sour cream or plain Greek yogurt.

Our recipe doesn't even need you to use a specific casserole dish- you can whip up this pretty quickly in your instant pot itself. This will allow the rice to become nice and tender. Release the remaining pressure in the Instant Pot and now you can finally stir your Mexican Casserole! Stir in one half of the cheese and sprinkle the remaining half on top.

Pressure cook Mexican Casserole instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large pressure cooker..
2. To the pressure cooker, add the enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin and garlic powder. Stir to combine, then cover and pressure cook on high for 25min..
3. While cooking add 1 cup of quinoa to a small pot with 2 cups of water. Boil till water is absorbed..
4. Quick release pressure to remove the lid and stir. Add quinoa and stir. Taste and adjust any seasonings as desired..
5. Saute to desired consistently..
6. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Serve hot with any desired toppings..

This pressure cooker Mexican casserole is the complete dinner package. That means you can dive fork-first into a mix of hash browns, black beans, eggs, and cheese even sooner. I made some modifications based on the ingredients I happened to have on hand, and it still turned out great. Cheesy Chile Casserole A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal.