1 block (8 oz) cream cheese, cut up in chunks and dotted on top of the salsa.
Seal lid, close pressure valve, set to Normal, High Pressure, 20 minutes. When time is up, cancel and quick release.
Stir in 3-4 cups grated cheese.
When it first releases, it will look “soupy,” but the cheese will make is solidify as it cools just a little bit.
This is enough food for 4 people for *at least* 2 meals, and we have big eaters in my family. 8-10 large servings. The ingredients are pretty cheap, it’s delicious and filling, and it takes only a few minutes to prepare.
1 Comment
Layer in the instant pot (don’t stir):
2 chopped onions
2 chopped bell peppers
2 cups water
1 1/2 cup brown rice
1 can drained sweet corn
2 cans drained rinsed black beans
2T taco seasoning
20 oz enchilada sauce
10 oz salsa
1 block (8 oz) cream cheese, cut up in chunks and dotted on top of the salsa.
Seal lid, close pressure valve, set to Normal, High Pressure, 20 minutes. When time is up, cancel and quick release.
Stir in 3-4 cups grated cheese.
When it first releases, it will look “soupy,” but the cheese will make is solidify as it cools just a little bit.
This is enough food for 4 people for *at least* 2 meals, and we have big eaters in my family. 8-10 large servings. The ingredients are pretty cheap, it’s delicious and filling, and it takes only a few minutes to prepare.