Easiest Way to Prepare Homemade Pressure cook Mexican Casserole

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The ingredients needed to make Pressure cook Mexican Casserole:

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

This casserole was created quite on accident and aren't those the best meals when they turn out amazing??!! Place the lid on the Instant Pot and make sure your valve is set to sealing. Once done spoon up onto plates or bowls, top with sour cream, black olives and cilantro. Heat the olive oil in a large skillet or Dutch oven over medium high.

Instructions to make Pressure cook Mexican Casserole:

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.

Once done spoon up onto plates or bowls, top with sour cream, black olives and cilantro. Heat the olive oil in a large skillet or Dutch oven over medium high. Transfer to the bottom of a large pressure cooker. 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.

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