INSTANT POT THREE BEAN ENCHILADA CASSEROLE

Instant Pot Three Bean Enchilada Casserole image

Yield 6

Number Of Ingredients 16

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Ingredients

1 Tablespoon olive oil
1 red bell pepper (diced)
1 green bell pepper (diced)
1 yellow onion (diced)
2 cups green enchilada sauce
1 Tablespoon taco seasoning
1/4 cup rice
½ cup water
1 medium zucchini (chopped)
1 (15 ounce) can black beans (drained and rinsed)
1 (15 ounce) can white beans (drained and rinsed)
1 (15 ounce) can pinto beans (drained and rinsed)
1 (15 ounce) can corn
¼ cup cilantro
2 corn tortillas (cut into strips)
1 cup Colby Jack cheese

Steps:

Turn the Instant Pot the SAUTE setting and add the olive oil, diced red bell pepper, green bell pepper, and yellow onion and cook until soft.
Turn off the saute setting by pushing the CANCEL/KEEP WARM button and add the enchilada sauce, taco seasoning, rice, water and zucchini. DO NOT MIX the water and enchilada sauce. Place the lid on the Instant pot, turn the knob to sealing, press the MANUAL
or PRESSURE COOK button and set the cook time for 4 minutes. After it has completed cooking, turn the knob to VENTING for a QUICK RELEASE.
Once all the pressure is out, remove the lid and add the black beans, white beans, pinto beans, and corn. Stir until well combined. Add your cilantro, cheese and fold until well combined. Sprinkle your tortilla chips on top.
Serve with all your favorite enchilada toppings as desired. Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 1044 kcal, Fat 59 g, SaturatedFat 26 g, Cholesterol 100 mg, Sodium 4246 mg, Carbohydrate 87 g, Sugar 21 g, Protein 35 mg