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.

Heat the olive oil in a large skillet or Dutch oven over medium high. Transfer to the bottom of a large pressure cooker. To the pressure cooker, add the enchilada sauce. 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

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

Much like my Chicken Enchilada Casserole, this Pressure Cooker Enchilada Casserole also doesn't require rolling of the enchiladas. It's a bit sloppy-looking but it tastes good and it's family-friendly if you leave out the chipotle chile in adobo sauce. I'd serve it like this for a quick family meal, but I'd roll them up nicely for company. Cheesy Chile Casserole A short list of ingredients packs full flavor in this easy-to-assemble casserole.

Pressure cook Mexican Casserole instructions

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..
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..
While cooking add 1 cup of quinoa to a small pot with 2 cups of water. Boil till water is absorbed..
Quick release pressure to remove the lid and stir. Add quinoa and stir. Taste and adjust any seasonings as desired..
Saute to desired consistently..
Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Serve hot with any desired toppings..

Serve it as the star of your next southwestern meal. Pressure Cooker Mexican Chicken is a great base that can go in nearly any direction: plain with a fork, as a dip with cream cheese (like buffalo chicken dip), in taco shells, as a taco salad, on nachos, or in Mexican Chicken Casserole (recipe coming this week). It's just really great and versatile. Oh, and it takes almost zero prep time, so there's that. The pressure cooker is the perfect cooking vessel for the classic dessert creme brulee.