March 26, 2020


Sharon Wolff


  • 2 t olive oil
  • 1 pound ground chicken or turkey
  • 1 yellow onion diced
  • 1 t kosher salt
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 15-ounce can black beans undrained
  • 1 C corn kernels - fresh, frozen or canned
  • 1 T cumin
  • 1t garlic powder
  • 1T cayenne pepper or to taste
  • 1T hot sauce or to taste
  • 1/4 C water 
  • 1 15 ounce can diced tomatoes undrained
  • 2C salsa 
  • 1C uncooked brown rice


  1. Turn the Instant Pot to SAUTE and heat oil. 
  2.  Add the chicken, onion, salt. Cook and stir, until browned. 
  3. Add the red bell pepper, green bell pepper, beans, corn, chili powder, cumin, garlic powder. Stir.
  4. Add water and be sure to scrape sides of any bits of food to avoid burn warning. 
  5. Add diced tomatoes and salsa. 
  6. Rinse brown rice and drain and add to pot.
  7. Push the rice down and stir into liquid, making sure to not leave any food bits on side. Spread it evenly so that it is submerged in liquid.
  8. Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure.
  9. Serve with your choice or toppings: hot sauce, cheese, green onions, avocado, over pasta....

NOTES: Leftovers freeze well

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