Ingredients
Equipment
Method
- Turn the Instant Pot the SAUTE setting and add the olive oil, diced red bell pepper, green bell pepper, and yellow onion and cook until soft.
- Turn off the saute setting by pushing the CANCEL/KEEP WARM button and add the enchilada sauce, taco seasoning, rice, water and zucchini. DO NOT MIX the water and enchilada sauce. Place the lid on the Instant pot, turn the knob to sealing, press the MANUALor PRESSURE COOK button and set the cook time for 4 minutes. After it has completed cooking, turn the knob to VENTING for a QUICK RELEASE.
- Once all the pressure is out, remove the lid and add the black beans, white beans, pinto beans, and corn. Stir until well combined. Add your cilantro, cheese and fold until well combined. Sprinkle your tortilla chips on top.
- Serve with all your favorite enchilada toppings as desired. Enjoy!
Nutrition
Calories: 565kcalCarbohydrates: 89gProtein: 30gFat: 12gSaturated Fat: 5gCholesterol: 21mgSodium: 887mgPotassium: 1395mgFiber: 22gSugar: 13gVitamin A: 1733IUVitamin C: 56mgCalcium: 291mgIron: 7mg
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