Ingredients
Scale
- 16 oz ground sausage
- 1 cup diced onion
- 1 cup chicken broth
- 1/2 cup converted rice
- 1 (10 oz) can Rotel tomatoes with green chiles
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen sweet corn
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 4 oz cream cheese
- 1/2 cup salsa
- Tortilla chips
- Shredded cheddar
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Dump in the Rotel, beans, corn, chili powder, cumin, garlic powder. Place cream cheese on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the salsa.
- Scoop onto plates and top each serving with some crunched up tortilla chips and some shredded cheddar cheese.
- Category: Sausage
- Method: Instant Pot