Instant Pot Mexican Casserole

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 pound ground chicken 93% lean, or turkey
• 1 small yellow onion diced
• 1 teaspoon kosher salt
• 1 cup long grain brown rice uncooked
• 1 red bell pepper large, cut into wide strips, about 3/4 inch, halved if long
• 1 green bell pepper large, cut into wide strips, about 3/4 inch, halved if long
• 15 ounces low sodium black beans drained and rinsed
• 15 ounces fire roasted diced tomatoes in their juices
• 1 cup corn kernels fresh, frozen and thawed, or drained from a can
• 2 cups salsa your favorite, 1, 16-ounce jar; I used a chunky medium salsa
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 cup mexican blend cheese shredded, divided
• sour cream
• chopped fresh cilantro
• avocado
• green onion

Nutrition

• Calories : 770 calories
• Carbohydrate : 84 grams
• Cholesterol : 140 milligrams
• Fat : 27 grams
• Fiber : 18 grams
• Protein : 51 grams
• SaturatedFat : 11 grams
• Sodium : 2830 milligrams
• Sugar : 12 grams