Instant Pot Mexican Casserole

wellplated.com

Thea Applegate Prince

2 teaspoons extra virgin olive oil

1 pound 93% lean ground chicken or turkey

1 small yellow onion - diced

1 teaspoon kosher salt

1 cup uncooked long grain brown rice*

1 large red bell pepper - cut into wide strips (about ¾ inch), halved if long

1 large green bell pepper - cut into wide strips (about ¾ inch), halved if long

1 15-ounce can low-sodium black beans - , drained and rinsed

1 15-ounce can fire-roasted diced tomatoes in their juices

1 cup corn kernels - fresh, frozen and thawed, or drained from a can

2 cups of your favorite salsa - 1, 16-ounce jar; I used a chunky medium salsa

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

1 cup shredded Mexican blend cheese - divided

For serving: chopped fresh cilantro - diced avocado, chopped green onion, sour cream or plain Greek yogurt

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