Instant Pot Mexican Casserole

wellplated.com

MelBel

2 teaspoons extra virgin olive oil

1 pound 93% lean ground chicken or turkey

1 small yellow onion - diced

1 teaspoon kosher salt

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

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

¼ cup water - plus additional if you have a newer Instant Pot (see recipe notes below)

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

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

1 cup uncooked long grain brown rice*

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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