Instant Pot Mexican Casserole
Spice up your meal routine with this Flavorful Instant Pot Mexican Casserole, brimming with sausage, veggies, black beans, and a blend of Cotija and mozzarella cheese. Quick and easy to prepare, this dish is perfect for a hearty breakfast or a tasty dinner.
Servings: 6 people
Calories: 486kcal
Equipment
- 1 Instant Pot
Ingredients
- 8 large eggs well-beaten
- 1 pound mild ground sausage
- 1/2 large red onion finely chopped
- 1 red bell pepper finely chopped
- 1 can black beans rinsed
- 1/2 cup green onions finely chopped
- 1/2 cup flour
- 1 cup Cotija cheese
- 1 cup mozzarella cheese
- sour cream to garnish (optional)
- cilantro to garnish (optional)
Instructions
- Set Instant Pot to "Sauté." Add sausage and onion. Cook for six minutes or until onions are translucent and sausage is browned.
- In a mixing bowl, combine flour and eggs by mixing well. Mix flour with eggs until combined.
- Pour the egg mixture over the sausage and onions right into the Instant Pot.
- Add chopped vegetables, beans, and cheeses, reserving a bit of the mozzarella cheese for garnish.
- Place the lid on the Instant Pot and lock it in place.
- Set to High Pressure and 20 minutes. When the time is up, use the quick-release.
- Take the casserole out of the pressure cooker this way: Lift the inner pot out of the Instant Pot and then put a plate on top of the inner pot and carefully it upside down so the casserole drops onto the plate.
- Garnish with the mozzarella you have reserved, cilantro, and sour cream as desired. Allow to stand for a few minutes until the cheese is melted.
Nutrition
Calories: 486kcal | Carbohydrates: 12g | Protein: 28g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 310mg | Sodium: 969mg | Potassium: 388mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1309IU | Vitamin C: 28mg | Calcium: 268mg | Iron: 3mg
